Healthy Chai Pumpkin Baked Oatmeal

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

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)


  • 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


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


  • 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