Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups (240g) old-fashioned rolled oats (certified gluten-free oats, if desired); 1 teaspoon baking powder; 2 teaspoons pumpkin pie spice or cinnamon; 1/4 teaspoon salt; 1 cup (240g) canned pumpkin puree (not pumpkin pie filling); 2 large eggs; 1/3 cup pure maple syrup; 1 teaspoon vanilla extract; 1 3/4 cup milk of choice; 1/2 cup chopped pecans (optional, reserve some for sprinkling on top); 1/3 cup semi-sweet chocolate chips (optional, reserve some for sprinkling on top)

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on September 18, 2026 8 comments »

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Pumpkin Baked Oatmeal brings all the cozy fall flavor to your breakfast table! It’s soft and hearty with real pumpkin, warm spices, and just the right amount of maple sweetness. Toss in chocolate chips and chopped nuts for an easy breakfast that tastes almost like dessert.

Pumpkin baked oatmeal on a plate with chocolate chips.

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A Note from Kim

Cozy Fall Mornings Start Here

This pumpkin baked oatmeal is one of my favorite breakfasts to make once fall rolls around. It’s warm and hearty with pumpkin, maple syrup, and plenty of cozy spices. The texture is somewhere between oatmeal and pumpkin bread, and with a little whipped cream on top, it almost tastes like pumpkin pie for breakfast!

I also love how easy it is to make ahead. It takes just 15 minutes to prep and makes 6 generous servings, so it’s great for busy mornings, meal prep, or holiday brunches. Plus, leftovers keep well and are freezer-friendly!

With love (and lots of good eats),

This baked oatmeal has become a staple in our house. I make this ahead of time and we eat it throughout the week. It’s so easy to make and insanely delicious!! We add chocolate chips and sometimes chopped pecans. Thank you so much for sharing this recipe!
— Erica

Closeup of baked oatmeal sliced in a pan.

Table of Contents

Ingredients for Pumpkin Baked Oatmeal

This easy pumpkin baked oatmeal recipe uses simple ingredients with irresistible add-ins, like pumpkin puree, maple syrup and warm spices. Here’s what you need to make it:

The full list of ingredients with measurements can be found in the printable recipe card below.

Oats, pumpkin, milk, spices, vanilla, eggs, pecans and chocolate chips divided into small bowls.

Rolled oats. Use old-fashioned oats for the best hearty, chewy texture. Quick oats can become too soft, while steel-cut oats won’t cook properly in this pumpkin oatmeal bake. Use certified gluten-free oats if needed.
Baking powder. Just 1 tsp gives the baked oatmeal a little lift and keeps it from becoming too dense.
Spices. Pumpkin pie spice is a warm blend of ground cinnamon, ground nutmeg, ground ginger and either cloves or allspice. You can also use the same amount of ground cinnamon for a simpler flavor.
Salt. Brings out the flavor of the pumpkin and spices!
Pumpkin. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. You’ll only need about half a can, so save the rest for pumpkin hummus or pumpkin cupcakes.
Eggs. Two large eggs provide structure and bind all the ingredients together.
Maple syrup. Pure maple syrup adds natural sweetness and pairs so well with pumpkin and warm spices. Honey or agave can also be used.
Vanilla extract. A splash of vanilla adds extra warmth and flavor.
Milk. Any milk works well. I usually use unsweetened vanilla almond milk, which also keeps this pumpkin oatmeal dairy free.
Optional mix-ins. Chopped pecans or walnuts add a nice crunch, while chocolate chips make it a little more dessert-like. I love adding both!

Variations and Substitutions

Add a glaze. Make it a little sweeter with a simple vanilla glaze. Stir together 1/4 cup powdered sugar and 1 to 2 teaspoons milk until smooth, then drizzle over the slightly cooled baked oatmeal.
Add dried fruit. Stir in 1/2 to 1 cup dried cranberries, tart cherries, raisins, or chopped dates for extra sweetness and chewy texture.
Swap the pumpkin. Try mashed sweet potato or butternut squash in place of the pumpkin puree. The flavor will be slightly different, but you’ll still get that cozy fall taste and texture.
Use homemade pumpkin puree. Canned pumpkin makes this recipe quick and easy, and Libby’s brand is my go-to. You can also use homemade pumpkin puree if you’d like.
Make it vegan. I haven’t tested this pumpkin baked oatmeal with flax eggs, but a reader had great results using them in my Almond Joy baked oatmeal. For a fully vegan version, also use non-dairy milk and dairy-free chocolate chips.
Try another flavor. If you love baked oatmeal, try my blueberry cheesecake baked oatmeal, banana bread baked oatmeal and apple cinnamon baked oatmeal next.

How to Make Pumpkin Baked Oatmeal

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Mixing spices, salt and baking powder with rolled oats in a bowl.

Step 1: Whisk dry ingredients. Preheat oven to 350°F and grease a 9×9-inch or 11×7-inch baking dish. In a large bowl, stir together the oats, baking powder, pumpkin pie spice, and salt.

Using a whisk to combine eggs with milk and pumpkin.

Step 2: Mix wet ingredients. In a separate large bowl, stir together pumpkin puree, eggs, maple syrup, vanilla and milk.

Combining oat mixture with pumpkin mixture in a large bowl.

Step 3: Combine. Pour egg/milk mixture into dry ingredients and stir to combine. Fold in chopped pecans and/or chocolate chips, if using.

Stirring chopped pecans and chocolate chips into pumpkin oatmeal.

Step 4: Stir in add-ins. Fold in chopped pecans and/or chocolate chips, if using.

Topping oatmeal with chopped pecans and chocolate chips.

Step 5: Add mixture to pan and bake. Pour into the prepared baking dish and smooth the top. Sprinkle with pecans and chocolate chips, if using. Bake for 35–45 minutes, until the edges are puffed, the center is set, and the top is golden.

Baked oatmeal cut into 6 servings in a white baking dish.

Step 6: Cool and serve. Let cool for 10 minutes, then cut into 6 servings. Enjoy warm with a drizzle of almond butter and a splash of almond milk.

Serving Suggestions

This pumpkin baked oatmeal is delicious warm from the oven and really doesn’t need much to make it even better. Here are a few of my favorite ways to serve it:

Keep it simple. Let it cool for a few minutes, slice, and enjoy warm. It has plenty of flavor all on its own!
Add your favorite toppings. Drizzle with peanut or almond butter, add some whipped cream, or sprinkle on extra pecans and chocolate chips.
Add milk or yogurt. I love breaking up a warm slice in a bowl and adding a splash of milk. A dollop of Greek yogurt is also delicious and adds extra protein.

How to Store and Reheat Baked Oatmeal

Store leftovers. Let the oatmeal cool completely, then cover and store in the refrigerator for up to 5 days.
Reheat. Microwave individual servings for 30–60 seconds, or until warm. For easy meal prep, store slices in individual containers.
Freeze. Wrap individual cooled slices in plastic wrap and then tinfoil, and freeze for up to 3 months. Reheat from frozen in 30-second intervals for 1–2 minutes. To reheat the whole oatmeal bake, cover with foil and warm at 350°F for 20–25 minutes.

Drizzling almond butter over a serving of baked oatmeal.

More Pumpkin Breakfast Recipes to Try

Pumpkin Waffles

Pumpkin Overnight Oats

Pumpkin Coffee Cake

Pumpkin Muffins

If you try this pumpkin oatmeal recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.

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Pumpkin Baked Oatmeal

Yield: 6 servings

Prep Time: 15

Cook Time: 35

Total Time: 55

Pumpkin Baked Oatmeal is a warm and cozy breakfast made with pumpkin puree, maple syrup, and pumpkin spice. Add chocolate chips and chopped nuts for an easy fall breakfast that tastes like a treat.

Author: Kim