This Easy Eggless Baked Oatmeal is the perfect breakfast any day of the week! Hearty, filling, and delicious, this baked oatmeal is what you have been looking for to start your day off right. Plus, it’s super easy and totally adaptable. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Baked Oatmeal Highlights
Today, I am adding a new and yummy recipe to my grab-and-go eggless breakfast ideas. Meet my Easy Eggless Pumpkin Baked Oatmeal!!!
This Eggless Pumpkin Baked Oatmeal is your one-stop shop for a hearty, filling, and yummy breakfast any day of the week! This egg-free baked oatmeal recipe is loaded with wholesome ingredients. The combination of pumpkin and cranberry really hits the spot.
Forget about standing over the stovetop stirring oats, this Easy Eggless Pumpkin Baked Oatmeal is the answer you have been looking for to start your day off right.
If you prefer individual portions, check out my Eggless Apple Oatmeal Baked Cups (Flourless) recipe.
Why You Are Going to Love This Recipe
- It’s made in 1 bowl.
- Made with unrefined sugar.
- Not overly sweet.
- Loaded with wholesome ingredients.
- Satisfies for hours.
- Totally adaptable for flavors, allergies, and different tastes. Check out the “Change it up” section to see how to make this recipe your own.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Rolled oats: I recommend whole old-fashioned style oats for a hearty texture. If you eat gluten-free, choose gluten-free oats.
- Baking powder: Make sure it’s not expired or too old. This will help to Lift it all up! To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use the variety of milk you drink. I personally love using oat milk.
- Coconut Oil: This will help to avoid a rubbery texture. You can also use melted butter.
- Sweetener: To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey.
- Binder and Flavor: I used pumpkin puree for this fall-inspired version. You can also use mashed banana or applesauce. For a more neutral flavored oatmeal, use 2 flax eggs.
- Add-ins: I added chia seed, dried cranberries, coconut, and almonds. See below for more add-in ideas.
Overview: How to Make Baked Oatmeal without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat the Oven & Prepare the Baking Dish
Preheat the oven to 50º F (180º C). Lightly grease an 8×8-in baking dish.
Step 2 – Combine All the Ingredients
In a medium-sized bowl, combine all the ingredients. Mix until everything is thoroughly combined. Transfer mixture to baking dish.
Step 3 – Bake
Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden. Sprinkle with more dried cranberries and shaved coconut, if desired. Served warm or at room temperature.
Change It Up
I love that this recipe is highly adaptable. The version I shared today is perfect for fall since it has pumpkin and cranberries, but you can totally adapt it to your taste or the season.
Base Ingredients
The base ingredients to make egg-free baked oatmeal are rolled oats, baking powder, salt, milk, and coconut oil. Use the same quantities called in the recipe card.
Sweetener (pick one)
To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey. You can control the amount the sugar in this recipe. Add 1/3 cup of the sweetener of your choice for a slightly sweet taste, or ½ cup to add more sweetness.
Binder and Flavor (pick one)
You can use 1 cup of pumpkin pure, mashed banana, or applesauce to bind all the ingredients together. For a more neutral flavored oatmeal, use 2 flax eggs. To make 2 flax eggs, combine 2 tablespoons of golden flaxseed meal with 6 tablespoons of water. Let the mixture rest for 5 – 8 minutes to thicken.
Add-Ins (up to 1 cup of one or a combination)
- Nuts: chopped pecans, walnuts, cashews, macadamia, or almonds.
- Fresh Fruits: chopped apples, peaches, pears, bananas, or berries.
- Dried Fruits: raisins, apricots, coconut, or cranberries.
- Chocolate Chips
- Seed: chia, flaxseed, sunflower, pumpkin, hemp, or pepitas
- Spices: Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, apple pie spice.
- Vanilla Extract
Storing & Freezing Instructions
This oatmeal keeps well in the refrigerator, covered, for 5 days. When I have leftovers, I love cutting the cooled baked oatmeal into individual servings and wrapping each in plastic wrap for a quick breakfast to grab.
To freeze, bake, and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
To reheat, simply heat the portion you need in the microwave for 30 – 60 sec.
Frequently Asked Questions
Yes, for a gluten-free version, use gluten-free oats.
No, that is not something I recommend. Do not make the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.
For individual portions, I recommend using my Eggless Apple Oatmeal Baked Cups (Flourless)
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Pancakes [Video]
- BEST Eggless French Toast
- Eggless Waffles
- Easy Eggless Crepes
- Eggless Blueberry Muffins [Video]
- Browse more recipes…
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Recipe Card 📖
Easy Eggless Baked Oatmeal
Ingredients
- 2 cups (230 g) rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 – 1/2 cup (67 – 100 g) brown sugar (see notes)
- 2 cups (480 ml) milk
- 1/4 cup (60 g) coconut oil, melted (you can also use melted butter)
- 1 cup (240 g) pumpkin pure
- 1 teaspoon pumpkin pie spice
Add-ins (optional)
- 1 tablespoon chia seeds (optional)
- 1/4 cup sliced almonds (optional)
- ½ cup dried cranberry (optional)
- ¼ cup shaved coconut (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Lightly grease an 8×8 (20 x 20 cm) baking dish.
- In a medium-size bowl, combine all the ingredients. Mix until everything is thoroughly combined.
- Transfer mixture to baking dish.
- Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden.
- Remove from the oven and let cool for a few minutes. Sprinkle with dried cranberries and shaved coconut, if desired. Served warm with a drizzle of maple syrup, if you want it a bit sweeter.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on August 2017. I have tweaked the recipe to be more clear, easy to make, and more delicious in October 2022. I also added more notes, tips, photos, and information to make it as helpful as possible.
Very good
Hello CC! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
About the baking powder, since there isn’t any flour what purpose does it serve in this recipe? Is it necessary? I’m allergic to eggs but I’m also on a low sodium diet for blood pressure & baking powder has a lot of sodium. I would like to omit it if possible. Thanks
Hello Lisa! The baking powder in this recipe is used to increase the volume and lighten the texture. It also includes components to improve consistency and stability. However, you can skip the baking powder; the texture will be slightly different but still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Delicious. I used 1 egg, 1 cup pumpkin, 1/4 cup greek yogurt instead of cranberry since I didn’t have any on hand.
Thanks for your feedback, Arlene! I am glad you like the recipe ????
On the baked oatmeal how many eggs do I use instead of using chia seeds?
Hello Bonnie! one egg is enough. Thanks for trying my recipe =)