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overnight pumpkin baked steel cut oatmeal in baking dish on cooling rack

Overnight Pumpkin Baked Steel Cut Oatmeal

Overnight Pumpkin Baked Steel Cut Oatmeal is an easy, make ahead baked steel cut oats recipe with plenty of cozy fall flavor!  It's a healthy, gluten free and vegan breakfast option.

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  • Place the oats, chia seeds, maple syrup, pumpkin, pumpkin pie spice and almond milk into a medium bowl and stir until well combined. Cover with plastic wrap and chill overnight.
  • The next morning, preheat the oven to 350 degrees. Grease an 8x8" baking dish with cooking spray.
  • Stir the oats well and pour into the prepared pan. Bake for 30 minutes, then stir the oats well and top with the pecans. Bake another 20-30 minutes or until the oats are set. Remove from heat and cool slightly on a wire rack. Serve warm and enjoy!


  • Do not use quick steel cut oats for this recipe.
  • If gluten intolerant, be sure to use steel cut oats that are certified gluten free.
  • The almond milk may be substituted with your favorite.


Serving: 1g, Calories: 237kcal, Carbohydrates: 33g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Sodium: 9mg, Fiber: 6g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!