Pumpkin Baked Oatmeal
Warm and comforting Pumpkin Baked Oatmeal is a delicious combination of pumpkin spice, pumpkin puree and perfectly sweet maple flavoring. Add chopped nuts and chocolate chips to make it extra special. A healthy breakfast that tastes just like dessert!
This pumpkin baked oatmeal is seriously the best way to wake up in the morning. It’s easy to make, packed with whole grains, hearty, nutritious, and has the cozy flavors of fall. Top it with a dollop of whipped cream, and it pretty much tastes like a warm slice of pumpkin pie!
This recipe makes 6 large servings, so it’s great for serving a crowd when hosting guests. It also makes a great dish to meal prep because it stores well and lasts for days. It’s freezer-friendly too!
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
Reasons to love this recipe
- All the fall flavors. This oatmeal bake is bursting with flavor. It’s filled with welcoming fall spices, is perfectly sweet, and has wonderful texture that’s somewhere between pumpkin bread and oatmeal.
- Easy to make. Only 15 minutes is all the time it will take you to mix everything together and pop this in the oven. It’s made with mostly pantry staples and there’s no fancy tools required!
- It’s healthy. All of the ingredients in this recipe are packed with nutrition, from the oats and pumpkin to the pure maple syrup. One serving is super satisfying and will keep you full for hours.
- Great for holiday brunches. Make this ahead of time for convenience during the holidays, particularly when hosting guests. Everyone will love it! It’s simple, wholesome, perfectly sweet, and so very good!
Ingredients needed
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:
- Rolled oats. Use old-fashioned rolled oats for the base of this recipe. Be sure your oats are certified gluten-free oats, if needed. Do NOT use quick oats or steel cut oats because the texture will not come out right.
- Baking powder. 1 tsp ensures proper baking and gives the baked oats just enough lift.
- Spices. Pumpkin pie spice is typically a combination of ground cinnamon, ground nutmeg, ground ginger and either cloves or allspice. This spice mix is so warming and delicious.
- Salt. Brings out the flavor of the pumpkin and spices! It’s a small amount, but don’t forget it!
- Pumpkin. You’ll need about 1/2 the can of pure pumpkin for this pumpkin oatmeal bake. Use the other half to make pumpkin hummus or pumpkin cupcakes. Don’t use pumpkin pie filling.
- Eggs. Two large eggs provide structure and bind all of the ingredients together.
- Maple syrup. To naturally sweeten the dish. Honey or agave would work great as a substitute.
- Vanilla extract. For added flavor.
- Milk. Use any type of milk you’d like. We typically use unsweetened vanilla almond milk because that’s what we have on hand and it keeps this recipe dairy free.
- Optional mix-ins. For extra texture and decadence, we love to mix in chopped pecans or walnuts and chocolate chips!
How to make this recipe
This baked pumpkin oatmeal recipe is so simple to throw together! Here’s how to make it:
- Prep. Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick spray.
- Whisk dry ingredients. In a large bowl, combine oats, baking powder, pumpkin pie spice, and salt. Mix to combine.
- Mix wet ingredients. In a separate large bowl, stir together pumpkin puree, eggs, maple syrup, vanilla and milk.
- Combine dry and wet ingredients. Pour egg/milk mixture into dry ingredients and stir to combine. Fold in chopped pecans and/or chocolate chips, if using.
- Add mixture to pan and bake. Pour into the prepared baking dish, and smooth the top. Sprinkle with remaining chopped pecans and chocolate chips, if using. Bake for 35-45 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Cool and enjoy. Remove from the oven, and allow to cool for 10 minutes before serving. Then, cut into 6 slices and serve. We like this served warm in a bowl with a drizzle of almond butter and a splash of almond milk.
Expert tips
- Vegan baked oatmeal. We have not tried using flax eggs in this recipe. But a reader commented on my almond joy baked oatmeal recipe and let me know she successfully made it using flax eggs. To keep this vegan, you will also want to use non-dairy milk and dairy-free chocolate chips, if using.
- Pumpkin. Canned pumpkin works great in this recipe! We like Libby’s brand best. However, you can make homemade pumpkin puree and use that.
- Pumpkin pie spice. If you don’t have pumpkin pie spice, feel free to use an equal amount of ground cinnamon or make homemade pumpkin spice.
Variations
- Glaze. Make a simple glaze to drizzle over the top! Mix 1/4 cup powdered sugar with 1 to 2 teaspoons milk. Stir until smooth and drizzle over the slightly cooled bake.
- Dried fruit. Stir 1/2 to 1 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
- Sweet potato. Make this recipe with mashed sweet potato or butternut squash instead of pumpkin. The flavor will likely be a bit different but it will still be delicious.
- Other baked oatmeal recipes. Try our other baked oatmeal recipes: almond joy baked oatmeal, banana bread baked oatmeal and apple cinnamon baked oatmeal.
Serving suggestions
This baked pumpkin oatmeal is incredible straight out of the oven, but here are a few ideas of how to serve it:
- Serve as-is. Let it cool slightly, then slice it into bars and enjoy. It’s so good it really doesn’t need any topping.
- Serve with toppings. Try this with a spoonful or drizzle of peanut butter or almond butter. Or add a bit of whipped cream (Target even has a pumpkin flavored variety!).
- Serve with milk or yogurt. My favorite way to enjoy baked oatmeal is smashed up with a splash of milk. It’s also great served with a side of Greek yogurt for a boost of protein.
Frequently asked questions
According to Healthline, oats are one of the healthiest grains. They’re a naturally gluten-free whole grain and a wonderful source of vitamins, minerals, fiber, and antioxidants. Research shows that oats and oatmeal may have many health benefits. Read more at healthline.com.
Oatmeal can definitely be bland. To make it taste delicious, it’s important to add spices, sweetener and other flavorings to your oatmeal. Also, be sure that you are using the right variety of oats for the recipe you are making.
Once this is baked, you can definitely serve it cold! We love to enjoy this right out of the refrigerator. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy, quick snack.
Storage and reheating recommendations
- Storing leftovers. Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 5 days.
- Reheating. Reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual portions in separate glass meal prep containers.
- To freeze. Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
More pumpkin recipes
- Overnight Oats with Pumpkin
- Pumpkin Dessert Bars
- Pumpkin Waffles (very popular recipe!)
- Glazed Pumpkin Banana Bread
- Pumpkin Oatmeal Muffins
- Pumpkin Muffins
If you try this, 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, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pumpkin Baked Oatmeal
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, reserve some for sprinkling on top, optional
- 1/3 cup semi-sweet chocolate chips, reserve some for sprinkling on top, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick spray.
- In a large bowl, combine oats, baking powder, pumpkin pie spice, and salt. Mix to combine.
- In a separate large bowl, stir together pumpkin puree, eggs, maple syrup, vanilla and milk.
- Pour egg/milk mixture into dry ingredients and stir to combine. Fold in chopped pecans and/or chocolate chips, if using.
- Pour into the prepared baking dish, and smooth the top. Sprinkle with remaining chopped pecans and chocolate chips, if using. Bake for 35-45 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Remove from the oven, and allow to cool for 10 minutes before serving. Then, cut into 6 slices and serve. We like this served warm in a bowl with a drizzle of almond butter and a splash of almond milk.
Notes
- Storing leftovers. Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 5 days.
- Reheating. Reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual slices in separate glass meal prep containers.
- To freeze. Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
Did you make this recipe?
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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!
This has become a favorite! I use what berries I have in the house at the time. Today we have blueberries and I added the fruit from 3 passionfruit! Hubs needs calories so I added little dabs of butter to the top. Thank you for a great recipe!
So happy to hear! Thanks for your comment!
Making this for the second time and looking forward to breakfast tomorrow! I love how you can whip up a baked oatmeal batch anytime and enjoy it for days!
I’m starting to make baked oatmeal a weekly thing, cutting it into portions to be nommed on throughout the week by my boyfriend as a healthy and filling food option. I’m a pumpkin fanatic and have started getting really interested in cranberries lately. Never worked with ’em before in any form, and I don’t think I’ve ever eaten anything made from fresh berries (thou one must assume the stuff in the cans were once fresh… lol). So this was a natural choice for this week! I love how subtle the flavor is and how moist the whole thing is (the most prominent thing pumpkin adds to goods I’ve noticed). The cranberries are almost overwhelming, but if they’re mixed with enough of the pumpkin oats they meld well. I’m curious, though, why you just put the cranberries on the bottom and top rather than mixing them in. Do they not cook properly otherwise? Does it just look nicer? Thanks so much for the recipe!
Glad you enjoyed! I placed the cranberries on top and bottom because I thought they would cook better. I’ve never tried everything together.
pumpkin and cranberries were just meant to be together! What a delicious baked oatmeal, this would be perfect with a cup of coffee, pinned 🙂