Easy Eggless Baked Oatmeal

a portion of Eggless Pumpkin Baked Oatmeal on a plate with a cup of coffee on the background

This Easy Eggless Baked Oatmeal is the perfect breakfast any day of the week! Hearty, filling, and yummy, this baked oatmeal is what you have been looking for to start your day off right. Plus, it’s super easy and totally adaptable.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 334kcal

Author Oriana Romero

Equipment

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 puree
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)

Instructions

Preheat oven to 350º F (180º C). Lightly grease an 8x8 (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.

Notes

Store: This oatmeal keeps well in the refrigerator, covered, for 5 days.

Freeze: Let the baked oatmeal cool completely. Cut into individual servings, if desired. Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheat: To reheat, simply heat in the microwave for 30 - 60 sec.

Sugar: You can control the amount the sugar in this recipe. Add 1/3 cup of brown sugar for a slightly sweet taste, or ½ cup to add more sweetness.

Milk: You can use any milk you like.

Gluten-Free: Be sure to use certified gluten-free oats.

Nut-Free: You can skip the nuts or substitute for seeds, such as pepitas (green pumpkin seeds), sunflower, or hemp.

Dairy-Free: Use plant-based milk. My favorite is oat milk.

Substitutions: Check out the "Change it up" section in the body of the post to see how to adapt this recipe to your particular taste.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition