This Pumpkin Baked Oatmeal is everything cozy breakfasts should be—easy, wholesome, and brimming with the flavors of fall. You get all the pumpkin spice magic, tummy-warming comfort, and satisfying texture in every bite. Whether you’re meal-prepping for the week or gathering the family for a lazy weekend brunch, this recipe checks all the boxes!
Why You Should Make This Recipe
- Hearty & Nourishing: With wholesome oats, pumpkin puree, and just enough sweetness, this baked oatmeal keeps you full and happy for hours.
- Super Customizable: Add chocolate chips, nuts, or dried fruit—or keep it classic; you can truly make it your own.
- Meal Prep Friendly: Pumpkin Baked Oatmeal can be made ahead and enjoyed as breakfast or a snack all week long.
- Gluten-free & Dairy-free Options: Simple ingredient swaps mean everyone can dig in, no matter their dietary needs!
Ingredients & Substitutions
One of my favorite things about this Pumpkin Baked Oatmeal is how simple the ingredient list is—each element brings something special to the table, whether it’s flavor, texture, or gorgeous autumnal color. Here’s how each star ingredient makes this cozy breakfast shine:
- Rolled Oats: These are the foundation, giving you that hearty, slightly chewy texture we crave in baked oatmeal. Use certified gluten-free oats if needed!
- Pumpkin Puree: The true hero—it makes this bake extra moist and provides all that lovely pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Pumpkin Spice: This magical blend infuses warmth and brings that signature fall aroma into every bite.
- Baking Powder: Just a touch helps lift the oats and ensures the casserole is never dense.
- Salt: Don’t skip it—it sharpens the sweet and spicy notes beautifully.
- Milk of Choice: I love using almond milk to keep it dairy-free, but any milk works here.
- Eggs: They bind everything together; you can substitute flax eggs if you want to keep it egg-free.
- Vanilla: Adds a subtle, cozy sweetness that rounds out the flavor.
- Maple Syrup or Honey: Either option gives you natural sweetness and pairs so well with pumpkin!
- Chocolate Chips, Nuts, Raisins (Optional): Perfect for stirring in or sprinkling on top for extra texture and bursts of flavor. Totally optional but highly recommended!
- Olive Oil or Avocado Oil: For greasing the pan—use either for a subtle, non-intrusive flavor.
How to Make Pumpkin Baked Oatmeal
Step 1: Prep the Baking Dish & Oven
Before you dive in, preheat your oven to 375℉ and lightly grease an 8×8-inch baking dish with olive oil or avocado oil. This helps your oatmeal come out easily and ensures those edges crisp up without sticking!
Step 2: Mix Dry Ingredients
In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Give it a quick stir so everything is evenly distributed—this step ensures every corner of your baked oatmeal is filled with flavor.
Step 3: Add Wet Ingredients
Add the pumpkin puree, milk of your choice, eggs (or flax eggs for vegan-friendly), vanilla, and maple syrup or honey to the dry mix. Stir everything together until the oats are fully coated and everything looks golden and luscious.
Step 4: Assemble & Bake
Pour the mixture into your prepped baking dish, spreading it out evenly. Sprinkle chocolate chips, nuts, or raisins over the top if you like. Bake for 30-35 minutes, or until the edges puff up and the middle is set, with a golden top.
Step 5: Cool & Enjoy
Let your Pumpkin Baked Oatmeal cool for at least 5 minutes before slicing. It’s moist and soft straight out of the oven but will firm up a bit as it cools. Serve warm and get ready for cozy breakfast bliss!
How to Serve Pumpkin Baked Oatmeal
Garnishes
This baked oatmeal is delicious on its own, but it absolutely sings with a simple garnish! Try a dollop of Greek yogurt, a splash of your favorite milk, a light drizzle of maple syrup or honey, fresh berries, or even a sprinkle of extra cinnamon on top. For a decadent touch, a swirl of whipped cream never hurts.
Side Dishes
Balance the warm spices of your Pumpkin Baked Oatmeal with something fresh—think a crisp fruit salad, scrambled eggs, or even a latte on the side. For a cozy brunch, serve with a platter of apple slices, crunchy nuts, and a pitcher of chilled almond milk.
Creative Ways to Present
Cut your baked oatmeal into squares for easy meal prep, or use a round cutter for “oatmeal rounds” if you’re feeling fancy! You can also scoop it warm into bowls, layer it with yogurt and fruit for a parfait, or pack slices for a grab-and-go snack—perfect for busy mornings or lunchboxes.
Make Ahead and Storage
Storing Leftovers
Let your Pumpkin Baked Oatmeal cool completely before transferring it to an airtight container. It’ll keep fresh in the fridge for up to 4 days, making it a dream for quick weekday breakfasts or healthy snacks!
Freezing
For longer storage, slice the oatmeal into squares and freeze them in a single layer on a baking sheet. Once frozen solid, pop them into a zip-top bag or airtight container. They’ll taste just as delicious after being thawed and gently reheated.
Reheating
Individual squares can be quickly reheated in the microwave (about 30 seconds), or warm larger portions in a 325℉ oven until heated through. Add a splash of milk before reheating if you want extra moisture and softness—it’ll taste freshly baked!
FAQs
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Can I make Pumpkin Baked Oatmeal vegan?
Absolutely! Simply swap the eggs for flax eggs and use a dairy-free milk like almond or oat milk. The texture will still be tender, and all the flavor remains perfectly intact.
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What’s the best way to sweeten this recipe without maple syrup?
If you prefer not to use maple syrup (or honey), you can substitute agave, coconut sugar, or even a mashed ripe banana for natural sweetness, though the flavor will be slightly different.
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Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won’t work here, as they require a much longer cooking time and more liquid. Stick with rolled oats for the perfect, soft-yet-hearty baked oatmeal texture.
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Is this Pumpkin Baked Oatmeal recipe suitable for meal prep?
Definitely! Make a batch ahead and store in the fridge or freezer—just warm up individual servings as needed and enjoy a nourishing breakfast all week long.
Final Thoughts
I hope you give this Pumpkin Baked Oatmeal a try—the aroma alone is enough to get everyone out of bed! It’s cozy, simple, and just the kind of breakfast that makes ordinary mornings feel extra special. Pour yourself a mug of something warm, serve up a hearty square, and savor all that fall flavor—your kitchen will thank you!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal is a delicious and nutritious breakfast option perfect for fall mornings. Packed with pumpkin flavor and warm spices, it’s easy to make and can be customized with your favorite toppings.
Ingredients
Dry Ingredients:
- 2 cups rolled oats (use certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cup milk of choice (almond milk works well for dairy-free)
- 2 large eggs (or flax eggs for egg-free option)
- 2 teaspoons vanilla
- 1/3 cup maple syrup or honey
Optional Toppings:
- Chocolate chips, nuts, raisins, or toppings of choice
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease an 8×8 baking dish with oil.
- Mix dry ingredients: In a medium bowl, combine oats, pumpkin spice, baking powder, and salt. Mix well.
- Add wet ingredients: To the dry ingredients, add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey. Stir until well combined.
- Bake: Spread the mixture into the prepared baking dish. Bake for 30-35 minutes until the edges are puffed up, the middle is set, and the top is golden.
- Cool and serve: Allow the oatmeal to cool for 5 minutes before slicing. Serve warm with your favorite toppings or store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
