This healthy chai pumpkin baked oatmeal is an easy, make ahead breakfast that’s perfect for fall mornings! Naturally sweetened with maple syrup and perfectly spiced with the warm flavors of chai, it’s both nutritious and delicious. Includes no-sugar, vegan, and oatmeal cups options. (gluten-free)

I can’t believe I don’t yet have a pumpkin baked oatmeal recipe on the blog. (What is wrong with me?!) I’ve been meaning to post one since my very first baked oatmeal recipe – Pecan Pie Baked Oatmeal. Finally, years later, I’m getting around to it. But I think you’ll agree that this chai pumpkin baked oatmeal is well worth the wait!

Why You’ll Love Chai Pumpkin Baked Oatmeal

If you love pumpkin spice everything, and you love chai, you’ll love the taste of this baked oatmeal! It’s loaded with a full cup of pumpkin and warming notes of cinnamon, nutmeg, ginger, and cloves from my homemade chai spice blend. It’s an easy breakfast to make ahead so that you can heat and eat on busy weekday mornings. And it’s made with healthy ingredients so it’s adult and kid friendly (with a no added sugar version for babies, too)!

What Makes This a Healthy Breakfast

I absolutely love oatmeal for a filling breakfast because it contains both soluble and insoluble fiber. And baked oatmeal has the added bonus of extra protein from eggs and milk (just make sure you use dairy milk or soy milk for the protein benefit). A whole cup of pumpkin adds vitamins, minerals, and antioxidants, particularly beta-carotene, a precursor to vitamin A that also acts as an antioxidant. Finally, this baked oatmeal is naturally sweetened with real maple syrup. Or you can opt for the no added sugar version!

How To Make Chai Pumpkin Baked Oatmeal

All you need is one bowl, a whisk and a baking dish!

In a large bowl, whisk the pumpkin, eggs, milk, maple syrup and vanilla.
Stir in the oats, flaxseed, and chai spice blend.
Pour it all into a lightly greased baking dish.
Bake for about 30 minutes, or until the center is set. Cool before cutting and storing.
Serve with a dollop of yogurt or whipped cream!

Recipe Variations and Substitutions

For a no added sugar version that is baby led weaning friendly, omit the maple syrup and add one large ripe mashed banana with the pumpkin.
You can also bake this into oatmeal cups using a muffin tin. The bake time will be about 25 minutes.
For a vegan version, use flax or chia ‘eggs’ and your favorite non-dairy milk.
If you don’t have chai spice, you can use pumpkin pie spice instead. It won’t taste quite the same but it will still be delicious!
Feel free to add in any mix-ins you’d like, such as walnuts, pecans, apples, chocolate chips, or dried cranberries.

Storage, Freezing and Reheating

To store baked oatmeal in the refrigerator, you can either cover the baking dish and store the entire thing in the refrigerator (let it cool completely first!) or cut individual pieces and store them in an airtight container in the refrigerator for up to 5 days.

If you’d like to freeze this oatmeal, cut into individual pieces once it is cooled completely and place in a freezer-safe container in the freezer for up to 3 months. I like to use a gallon-sized freezer bag so that it can be stored in a single layer. Then take out what you need and place it in the refrigerator to thaw overnight.

To reheat, simply take out as much as you need and microwave for 60-90 seconds in a microwave-safe bowl.

More Baked Oatmeal Recipes You’ll Love

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Healthy Chai Pumpkin Baked Oatmeal

square of pumpkin baked oatmeal topped with yogurt and granola on a stack of grey plates.

Author: Kaleigh
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: breakfast
Method: baked
Cuisine: American

Scale

Ingredients

1 cup pumpkin puree
1 1/2 cups milk of choice
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 1/4 cup rolled oats
2 tbsp ground flaxseed
3 tsp chai spice blend

Instructions

Preheat oven to 350°F. Lightly grease an 8- or 9-inch baking dish.
In a large bowl, whisk the pumpkin, eggs, milk, maple syrup and vanilla until smooth.
Stir in the oats, flaxseed, and chai spice until smooth.
Pour into prepared baking dish.
Bake for about 30-35 minutes, or until the center is set. Cool before cutting and storing.
Serve oatmeal with a dollop of yogurt or whipped cream.

Notes

Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
For a no added sugar version that is baby led weaning friendly, omit the maple syrup and add one large ripe mashed banana with the pumpkin.
You can also bake this into oatmeal cups using a muffin tin. The bake time will be about 25 minutes.
For a vegan version, use flax or chia ‘eggs’ and your favorite non-dairy milk.
If you don’t have chai spice, you can use pumpkin pie spice instead. It won’t taste quite the same but it will still be delicious!
Feel free to add in any mix-ins you’d like, such as walnuts, pecans, apples, chocolate chips, or dried cranberries.

Keywords: chai pumpkin baked oatmeal, healthy pumpkin baked oatmeal, easy pumpkin baked oatmeal recipe