Pumpkin Spice Baked Oatmeal (with an Almond Butter Glaze!)

I am straight-up addicted to this comforting + warm breakfast! It has the perfect amount of sweetness and spice and the flavor and really just puts me in the fall spirit ☺️ I also love that you can make a big batch to share or to have for easy breakfasts for a few days.

This baked oatmeal comes together super quickly and is gluten-free, dairy-free, and low sugar.

I love making this recipe on Sunday’s because then I have breakfast ready for a few weekdays and it’s also delicious for snacks! My favorite is heating up a slice for breakfast in a bowl and then topping with Greek yogurt (for extra protein), sliced bananas, and paleo granola for some bonus healthy fat + crunch.

I usually keep these stored in the fridge but they also freeze perfectly in case you want to eat half the batch one week and the other half later! Just thaw in the fridge overnight or stick in the microwave from frozen for 30 seconds – 1 minute.

Print Recipe

Pumpkin Spice Baked Oatmeal with an Almond Butter Glaze

Course: Breakfast, Snack

Keyword: baked oatmeal, baked oats, breakfast, dairy free, gluten free, healthy, low sugar, meal prep, oatmeal, pumpkin, pumpkin spice

Servings: 9 slices

Ingredients

• 2.5 cups rolled oats (gluten-free)
• 1 cup milk of choice (I used homemade cashew)
• 1/4 cup coconut sugar (any sugar will work)
• 2 eggs
• 3/4 cup pumpkin puree
• 2 tbsp coconut oil (melted + cooled)
• 2 tsp pumpkin spice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp sea salt

For the almond butter glaze

• 2 tbsp almond butter
• 1 tbsp coconut oil
• 2 tbsp maple syrup

Instructions

• Preheat oven to 350F and line an 8×8 baking dish with parchment paper and set aside.
• Mix all ingredients in a large bowl.
• Pour batter into baking dish and bake for 35-40 minutes.
• Once your oatmeal has baked and cooled, add almond butter glaze ingredients to a small microwave-safe bowl. Melt for 15-30 seconds and then stir. Drizzle glaze over top of oatmeal bake.