Incredible Pumpkin Baked Oatmeal: The Only Recipe You Need

Fall is my absolute favorite time of year, especially when it comes to easy breakfast recipes! Nothing beats waking up to a warm, comforting dish that fills the kitchen with the cozy scents of autumn.

That’s why I’m so excited to share my recipe for Pumpkin Baked Oatmeal. It’s incredibly simple to make, takes about 45 minutes from start to finish, and is the perfect way to start a crisp morning.

Why You’ll Love This Pumpkin Baked Oatmeal

• Perfect for busy mornings, since you can prep it in advance.
• It’s packed with warm pumpkin spice flavor that’s simply irresistible.
• Easily customized with your favorite toppings; the possibilities are endless.
• It’s a healthy and hearty breakfast option that will keep you satisfied.

Ingredients for Pumpkin Baked Oatmeal

• avocado oil or neutral oil (for greasing)
• 2 cups rolled oats (use certified gluten free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup milk of choice (this works great with almond milk if dairy-free needed)
• 2 large eggs (can sub flax eggs to make egg-free)
• 2 teaspoons vanilla
• ⅓ cup maple syrup or honey
• chocolate chips, nuts, raisins or topping of choice. (optional)

Each ingredient plays a special role in making this pumpkin baked oatmeal a success. Avocado oil, or any neutral oil, keeps the oatmeal from sticking to the pan. Rolled oats provide a hearty texture; I recommend using certified gluten-free oats if needed.

Pumpkin spice adds that classic warm flavor, and baking powder helps the oatmeal rise. A pinch of salt balances the sweetness. Canned pumpkin puree gives it that signature pumpkin flavor and moisture. I love using almond milk, but any milk works.

Eggs bind the ingredients, but flax eggs are a great substitute. Vanilla extract enhances the overall flavor. Finally, maple syrup or honey adds the perfect touch of sweetness.

For another excellent breakfast option, consider this Ultimate Egg and Sausage Breakfast Sandwich Recipe.

Ingredient Substitutions and Variations

How to Make Pumpkin Baked Oatmeal: Step-by-Step Instructions

1. Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil. I find that greasing the dish really well prevents any sticking.
2. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine. This ensures that the spices are evenly distributed.
3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine. Make sure everything is well mixed, but don’t overmix.
4. Spread into the prepared baking dish. Bake for 30-35 minutes. The oatmeal is done baking when it is puffed up on the edges, set in the middle and the top is golden. Keep an eye on it, as ovens can vary!
5. Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
   If you’re looking for more quick breakfast ideas, check out our breakfast & brunch category.

Flavor Variations and Add-Ins

• Cranberry Orange Pumpkin Baked Oatmeal: Add 1/2 cup of dried cranberries and the zest of one orange to the batter. The tartness of the cranberries and the citrusy orange create a lovely contrast to the pumpkin spice.
• Chocolate Pecan Pumpkin Baked Oatmeal: Stir in 1/2 cup of chopped pecans and 1/2 cup of chocolate chips. The nutty pecans and rich chocolate make this feel like a decadent treat. For another great pecan recipe, try our Ultimate Texas Chocolate Pecan Pie Recipe.
• Apple Cinnamon Pumpkin Baked Oatmeal: Add 1 diced apple and 1/2 teaspoon of ground cinnamon to the batter. The apple and cinnamon complement the pumpkin spice beautifully.

Baking Tips and Troubleshooting

If your oatmeal is too dry, try adding a splash of milk or a tablespoon of melted butter to the mixture before baking.

If it’s too soggy, ensure you’re using the correct pan size, and consider baking it a bit longer. Uneven cooking can often be solved by rotating the dish halfway through baking. Also, make sure your oven temperature is accurate.

Serving Suggestions

I love serving this pumpkin baked oatmeal warm with a dollop of Greek yogurt and a drizzle of maple syrup. It’s also delicious crumbled over a fruit salad or alongside a cup of hot coffee or tea. For a dessert option, try topping it with a scoop of vanilla ice cream!

Make-Ahead Tips

To save time in the morning, I often measure out the dry ingredients (oats, pumpkin spice, baking powder, and salt) the night before and store them in an airtight container.

You can also mix the wet ingredients (pumpkin puree, milk, eggs, vanilla, and maple syrup/honey) in advance and store them in the fridge. Just combine everything in the morning and bake!

How to Store Pumpkin Baked Oatmeal

Let the baked oatmeal cool completely before storing it. You can store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap individual slices in plastic wrap and freeze them for up to 2 months. Reheat in the microwave or oven until warmed through.

Can I Cook This in a Slow Cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot!

• Slow Cooker: Grease your slow cooker. Pour the mixture into the slow cooker and cook on low for 2-3 hours, or until set. Check it periodically to ensure it’s not burning.
• Instant Pot: Add 1 cup of water to the bottom of the Instant Pot. Place the oatmeal mixture in a greased, oven-safe dish that fits inside the Instant Pot. Cook on high pressure for 20 minutes, followed by a 10-minute natural pressure release.

How to Make a “Crust” on Top

For a crispy topping, try adding a simple streusel. Combine 1/4 cup of flour, 2 tablespoons of brown sugar, and 2 tablespoons of cold butter, cut into small pieces. Use your fingers or a pastry blender to mix until crumbly. Sprinkle over the oatmeal before baking.

Alternatively, you can broil the top for a minute or two at the end of baking, but watch it closely to prevent burning!

Nutrition Information

(Per serving, estimated):

• Calories: 250
• Fat: 8g
• Protein: 8g
• Carbs: 40g

Please note that this is an estimate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

One-half cup of pureed pumpkin contains about 100% of your daily vitamin A, 10% of your daily iron, and 3 grams of fiber, all for around 45 calories, according to the University of Delaware.

Conclusion

This Pumpkin Baked Oatmeal is truly a game-changer for busy mornings. It’s so easy to make, incredibly delicious, and endlessly customizable.

I hope you’ll give it a try and let me know what you think! I’m so excited to hear about your results; don’t forget to leave a comment below or ask any questions you might have. I can’t wait to see what creative variations you come up with!

Emily

Incredible Pumpkin Baked Oatmeal: The Only Recipe You Need

Fall is my absolute favorite time of year, especially when it comes to easy breakfast recipes! Nothing beats waking up to a warm, comforting dish that fills the kitchen with the cozy scents of autumn.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 9 servings

Course: Breakfast

Cuisine: American

Calories: 146

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Ingredients

• avocado oil or neutral oil for greasing
• 2 cups rolled oats use certified gluten free if needed
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup milk of choice this works great with almond milk if dairy-free needed
• 2 large eggs can sub flax eggs to make egg-free
• 2 teaspoons vanilla
• ⅓ cup maple syrup or honey
• chocolate chips, nuts, raisins or topping of choice. optional

Equipment

• 8×8 baking dish
• medium bowl

Method

 

1. Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil. I find that greasing the dish really well prevents any sticking.
2. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine. This ensures that the spices are evenly distributed.
3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine. Make sure everything is well mixed, but don’t overmix.
4. Spread into the prepared baking dish. Bake for 30-35 minutes. The oatmeal is done baking when it is puffed up on the edges, set in the middle and the top is golden. Keep an eye on it, as ovens can vary!
5. Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.

Nutrition

Calories: 146kcal

Notes

If your oatmeal is too dry, try adding a splash of milk or a tablespoon of melted butter to the mixture before baking. If it’s too soggy, ensure you’re using the correct pan size, and consider baking it a bit longer. Uneven cooking can often be solved by rotating the dish halfway through baking. Also, make sure your oven temperature is accurate.

Tried this recipe?

Let us know how it was!