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Calling all pumpkin lovers! Meet your new favorite fall breakfast recipe. This Baked Pumpkin Oatmeal is full of warming spices, earthy pumpkin, and just the right touch of sweetness. It tastes like a slice of pumpkin pie with all the wholesome goodness of a bowl of oatmeal.
When it comes to breakfast, this pumpkin oatmeal checks all the boxes. It is filled with nutrients, simple to prep, made with budget-friendly ingredients, make-ahead friendly, and loved by the entire family!
Kristen's Tips on Baked Pumpkin Oatmeal
Even though this baked pumpkin oatmeal delivers impressive flavors, it is one of the easiest breakfast recipes to prep. That said, I have a tips to help make breakfast EVEN easier and ensure the best results every time.
- Mix right in the pan. Skip an extra bowl and stir everything together in the baking dish. Fewer dishes is always a good thing!
- Soak for best texture. Let the oat mixture rest while the oven preheats (or up to 24 hours in the fridge) so the oats soften.
- Leftover pumpkin puree? This recipe calls for 1 cup of pumpkin puree, which is half of 15-ounce can. You can opt to double the recipe and bake in a 9x13 pan, use it to make a pumpkin roll, pumpkin muffins, pumpkin spice lattes, OR freeze for future use.
Happy Cooking! xo Kristen
Pumpkin Oatmeal Ingredients
Below is a quick glance of the ingredients you need to make this Baked Pumpkin Oatmeal, along with notes to make the best selection.
- Oats: Use quick-cooking or old-fashioned rolled oats. Do not use steel-cut oats for this recipe.
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling. If using homemade pumpkin puree, drain extra liquid or reduce the milk slightly.
- Milk: Any variety works, even non-dairy. I personally love using canned coconut milk for rich, nutty undertones.
- Maple Syrup: Feel free to use honey in place of the maple syrup if desired.
- Egg + Baking Powder: Both work to give the pumpkin oatmeal a cake-like consistency.
- Coconut Oil: Feel free to use melted butter in place of coconut oil or omit the addition altogether.
- Optional Additions: Add toppings or mix-ins, like chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries. Or bump up the nutrition by adding up to 1 tablespoon each of protein powder, chia seeds, and/or ground flax.
How to Make Baked Pumpkin Oatmeal
This step-by-step section is designed to help you achieve perfect results. Think of it as me there in your kitchen guiding you. But again, let me stress how easy it is to make this recipe!
Combine Ingredients
Add pumpkin, milk, maple syrup, egg, melted coconut oil, spices, baking powder, and a pinch of salt into a greased baking dish and stir until well combined. Fold in the oats (and any other goodies like chocolate chips or nuts).
Preheat the Oven or Chill Oats
At this point, you want to give the oats at least 10-15 minutes to absorb the liquid and soften slightly. You can opt to let the pan rest at room temperature while the oven preheats or cover and refrigerate up to 24 hours. Either option works equally well.
Bake
Once the oven has preheated, bake the oatmeal until the oats have absorbed the liquid and the top is slightly browned.
Baking after Chilling?
If baking after refrigeration, be sure to remove your baking dish from the refrigerator while the oven preheats to take the chill off your baking dish. Going straight from the fridge to the oven can cause a baking dish to crack.
Dietary Modifications
Dietary restrictions or allergies? I have some tips to make this Pumpkin Oatmeal recipe work for you.
- Egg-Free: Omit the egg. The texture will be softer but still delicious.
- Dairy-Free/Vegan: Use coconut oil or non-dairy butter and your favorite plant milk and skip the egg to make this recipe vegan-friendly.
- Gluten-Free: Check to ensure your oats are certified gluten-free.
Storage Tips
- Refrigerate: After baking, allow the oatmeal to cool to room temperature and then store in an airtight container for up to 5 days in the refrigerator.
- Freeze: Allow the oatmeal to cool completely. Slice into individual servings, wrap in parchment paper or plastic wrap, and place in a freezer-safe storage bag or container. Store in the freezer for up to 3 months.
- Reheat: Regardless if frozen or thawed, place one serving of baked oatmeal in a heat-safe bowl and microwave in 30-second intervals until warmed through.
More Baked Oatmeal Recipes
When the craving for pumpkin spice hits hard, this pumpkin baked oatmeal is the recipe I turn to. But I have so many other delicious flavors that satisfy and add variety to your morning routine.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Pumpkin Oatmeal
Video
Ingredients
- 1½ cups milk, any variety
- ⅓ cup maple syrup, plus more for serving
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup 100% pumpkin puree
- 1 teaspoon baking powder
- 2 tablespoons melted coconut oil or unsalted butter, plus more for greasing baking dish
- 2 cups uncooked rolled oats
- ½ cup chopped walnuts or pecans, optional
Instructions
- Grease a 2-quart or 8-inch square pan with coconut oil.
- In a large mixing bowl, combine 1½ cups milk, ⅓ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1 cup 100% pumpkin puree, 1 teaspoon baking powder, and 2 tablespoons melted coconut oil or unsalted butter. Add in 2 cups uncooked rolled oats and optional ingredients (like nuts, chocolate chips, protein powder, chia seeds, etc.), and stir just until incorporated.
- Grease a 2-quart or 8-inch square pan with coconut oil and then pour the prepared oatmeal mixture in the baking dish. At this point, you can cover the baking dish with plastic wrap and refrigerate for up to 24 hours OR just the oatmeal sit at room temperature while the oven preheats.
- When ready to bake, preheat the oven to 350℉ (175℃) and if refrigerated, remove the baking dish from the refrigerator to allow it to come to room temperature while the oven preheats. Bake, uncovered, for 25-32 minutes, until the oats are set and warmed through.
- Serve warm with additional maple syrup and chopped nuts, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Pumpkin Baked Oatmeal is like a warm, cozy hug for breakfast! It's the perfect way to embrace the flavors of the season, with a delightful blend of pumpkin, spices, and hearty oats. This recipe has become a morning ritual in our house. Thank you for sharing this fall favorite!
Love hearing this has quickly become a regular! Thanks for sharing!!!
Really, really moist and flavorful! I doubled the recipe and put dried cranberries and fresh blueberries in it for a breakfast potluck. I used Bob’s old fashioned rolled oats and real maple syrup. We all enjoyed it…. I’ll definitely be making this again and so will some of my friends 🙂 Thank you!
Wonderful! I am thrilled you and your friends enjoyed!
This was so easy and satisfied my pumpkin craving. Love it!
So happy to hear you enjoyed, Amanda! Thank you for sharing!