Keto Pumpkin Spice Overnight Bake for a Yummy Breakfast

Alright, let’s talk pumpkin. Once fall hits, or even before it, to be honest, everything starts tasting like pumpkin spice. And I’m not mad about it. If you’ve ever had that craving for something warm, comforting, and kind-of-like-dessert-but-not-quite at breakfast, this Keto Pumpkin Spice Overnight Bake is it.

It’s soft like baked oatmeal, smells like a hug, and yes, it’s totally keto-friendly. You prep it the night before, toss it in the oven when you wake up, and boom, breakfast is ready without stress. It feels fancy, but it’s ridiculously simple.

This is the kind of recipe that makes those cold mornings better. It tastes like a mix between a french toast casserole overnight kind of vibe and those baked pumpkin oatmeal bars you see everywhere, just without all the sugar and carbs.

Why This Pumpkin Spice Bake Recipe is the Best?

You’ve probably seen tons of oatmeal and pumpkin recipes floating around Pinterest. Some of them are full of brown sugar, oats, maple syrup… not very keto. What we’re doing here is flipping the script. We’re using almond flour and a few other low-carb swaps to keep things in check, but still pulling those pumpkin oat recipes flavor notes.

There’s no actual oats in this recipe. But it feels like it has oats. The texture is that cozy baked oatmeal with pumpkin feel, but it won’t mess with your macros.

If you’ve tried pumpkin oatmeal recipes before and wanted something lighter, this is for you.

And if you’re wondering, “Can this count as one of those oatmeal bakes breakfast healthy recipes I see online?” Yep. It can.

Let’s get to it.

Ingredients You’ll Need

Most of these you probably have on hand if you’ve ever baked anything keto. Here’s the line-up:

• 1 cup pumpkin puree (not the pie filling, just plain canned pumpkin)
• 3 large eggs
• 1/2 cup unsweetened almond milk (or any low-carb milk you like)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp ground flaxseed (gives it that “oat” texture)
• 1/4 cup granulated monk fruit sweetener (or whatever keto-friendly one you use)
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 2 tbsp melted butter or coconut oil

Optional:

• 1/4 cup chopped pecans or walnuts
• Keto-friendly chocolate chips if you want a bit of fun

This combo gives it that baked oatmeal casserole feel—super satisfying, not too heavy.

Instructions For The Night Before

Step 1: Mix the Wet Stuff

In a large bowl, mix pumpkin puree, eggs, almond milk, vanilla, and melted butter. Stir until smooth.

Step 2: Add Dry Ingredients

Toss in almond flour, coconut flour, flaxseed, sweetener, baking powder, spices, and a pinch of salt. Mix until fully combined. You’ll end up with a thick batter.

It should look like thick pancake batter, kind of fluffy and orange. That’s what you want.

Step 3: Pour and Chill

Grease an 8×8 baking dish. Pour the batter in, smooth out the top, cover it, and stick it in the fridge overnight. Letting it sit helps the flaxseed soak up the moisture and gives you that almost-vegan pumpkin breakfast bar feel, even though we’re using eggs here.

The Next Morning

Wake up, stretch, and preheat your oven to 350°F (175°C). Take your bake out of the fridge while the oven heats up.

Bake for 35-40 minutes. It should be golden on the edges and just set in the middle. A toothpick should come out mostly clean. Let it sit for 5-10 minutes before slicing.

How to Eat It

You can slice it like pumpkin oatmeal bars vegan people love, or scoop it like a casserole. Serve with a dollop of Greek yogurt or whipped coconut cream.

Add a sprinkle of cinnamon or even a light drizzle of sugar-free syrup if you’re feeling it.

It’s not too sweet, which makes it perfect for breakfast. But hey, it can sneak its way into dessert territory if you add a little topping action.

Make It Your Own

What’s cool is how flexible this recipe is. You can tweak it depending on what you like:

• Want vegan pumpkin oatmeal muffins instead? Just skip the eggs and use flax eggs. Bake them in muffin tins.
• Prefer vegan pumpkin breakfast bars? Use dairy-free milk and butter and press the batter into a rectangle dish. Slice and go.
• Need a more on-the-go vibe? Make pumpkin breakfast bites by baking it in a mini muffin tray.

It also works great as meal prep. One bake can last 3-4 days in the fridge. Wrap individual pieces for easy grab-and-go mornings.

Why Many Are Loving This Keto Pumpkin Spice Overnight Bake

Okay, let’s be real. Internet is full of easy pumpkin oatmeal recipes and pumpkin baked oatmeal recipes, but most are either super high in carbs or overly complicated.

This one? It hits the sweet spot. It tastes like fall. Smells like a candle you want to eat. Feels like comfort food. But still lets you stick to your goals.

Plus, it fits into a bunch of categories:

• Keto
• Low-carb
• Gluten-free
• Can be made dairy-free
• Can be made vegan
• Great for meal prep
• Cozy enough for guests

It’s like the crossover of pumpkin recipes healthy fans and keto lovers. And let’s be honest… once you try it, it’ll be one of those pumpkin breakfast ideas you keep coming back to.

Tips to Nail It Every Time

• Don’t skip the flaxseed. It really brings that “oatmeal texture” without adding oats.
• Let it sit overnight. It changes the bake. Softer, more flavor, better texture.
• Play with spices. Add more cinnamon or even a tiny dash of clove if you like stronger spice.
• Want crunch? Top with chopped nuts before baking.
• Want it sweeter? Add an extra tablespoon of sweetener or stir in some keto chocolate chips.

The Leftovers Hit Different

This bake actually tastes better the next day. Like those breakfast oatmeal casserole dishes that get all cozy and blended overnight. Reheat it in the microwave or a toaster oven. Still soft, still spiced, still worth it.

You can freeze it, too. Just slice and freeze in parchment layers. Reheat straight from frozen or let it thaw overnight in the fridge.

Conclusion

Whether you call it pumpkin oatmeal bake breakfast healthy, pumpkin breakfast, or just a solid excuse to eat pumpkin spice at 8am, this recipe’s a keeper.

It plays well with all your Pinterest boards, works for kids and grown-ups, and doesn’t mess with your carb count. It’s got all the warm fuzzies of fall, without the sugar crash.

Pin it, save it, print it—whatever. Just try it.

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