Autumn Baked Oatmeal

When the cooler temperatures hit us, I like to change up our breakfasts. Instead of cereal and cold milk, it is nice to have a nice warm, stick-to-your-ribs breakfast. This Autumn Baked Oatmeal fits the bill when it comes to that. If you or your family does not like cooked oatmeal, be sure to give baked oatmeal a try, it has a completely different texture. This baked oatmeal includes all the wonderful flavours of Fall. Pumpkin, maple syrup, pecans, apples, cranberries and spices. I love that it can be baked the day before and just reheated in the microwave for a few seconds in the morning. A fantastic breakfast, ready to go, in 30 seconds.

Side Note: Now, I know, not all of you can eat oats, even if they are gluten-free. However, a number of us can tolerate them without any problems. Just make sure your oats are labeled “Gluten-Free” on the package. If you’re unsure, please talk to your doctor about it.


Autumn Baked Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
This Autumn Baked Oatmeal includes all the wonderful flavours of Fall. Pumpkin, maple syrup, pecans, apples, cranberries and spices.
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 2/3 cup milk of your choice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups gluten-free oats
  • 1 1/2 teaspoon baking powder
  • 1/4 cup dried cranberries
  • 1 small apple, peeled, cored & chopped into small pieces
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8×8-inch square baking pan. Set aside.
  3. In a large bowl, combine all ingredients.
  4. Pour into lightly greased baking sheet, and bake in preheated oven for 30-35 minutes. Let sit for 5 minutes before serving. This would be great topped with some ice cream or whipped cream too.


  1. Mom says

    I haven’t had breakfast yet and seeing this recipe this morning makes me want some so bad…I’ll be making some of this..

  2. Heidi says

    Sounds wonderful! When my daughter and my husband had to leave the house at 5:30 on dark, minus 25 C Manitoba mornings I tried something similiar in the crockpot. That way they would have something warm and hearty without me having to get up. You have to play around with the liquid amounts depending on your pot. You can change it up with dried fruits, different juices for the liquid. Topping with with nuts, or pumpkin,sunflower,hemp seeds adds protein and more stick with you qualities!

  3. Tamara says

    Oooohhhh! This looks awesome! I love oatmeal, and last year I made pumpkin baked oatmeal, but this looks better. I will make it tomorrow, it’s a plan! Thanks for the recipe…I just didn’t think of adding all this extra yum to it! (just imagine me doing a little happy dance here)… 😉

    • Tamara says

      Update on making this recipe: It smelled and looked so good, my family didn’t let it sit in the pan for 5 minutes…it tasted even better! This is a total winner! Thanks, Jeanine. What a nice thing for cold winter mornings (or a chilly afternoon…I just ate the last piece with cream at my desk here at work! Delicious!).

    • Jeanine says

      Pumpkin puree is what you get when you blend the inside of a cooked or roasted pumpkin. You can either make your own (I have a recipe for that here), or you can buy it in the tin. If you buy it in a can, make sure it’s not pie filling. Pie filling already has spices added to it, the puree is just straight pumpkin.

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