Pumpkin Baked Oatmeal

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.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 35

Total Time 55

Servings servings

Calories 254

Author Kim

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

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 3 cups (240g) old-fashioned rolled oats, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice or cinnamon, and 1/4 teaspoon salt. Mix to combine.
In a separate large bowl, stir together 1 cup (240g) canned pumpkin puree, 2 large eggs, 1/3 cup pure maple syrup , 1 teaspoon vanilla extract and 1 3/4 cup milk of choice.
Pour egg/milk mixture into dry ingredients and stir to combine. Fold in 1/2 cup chopped pecans and/or 1/3 cup semi-sweet 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.

This recipe was first published November 2015. It was republished October 2023 and again September 2026 with new content.

Nutrition