Say hello to your new favorite fall breakfast recipe! Baked Pumpkin Oatmeal delivers a cozy, hearty breakfast that is filled with warming spices, rich pumpkin, and healthy oats.
If you love pumpkin pie, you will love this cozy pumpkin oatmeal! Made with warming pumpkin pie spice, pumpkin puree, and hearty oats, this breakfast satisfies your pumpkin pie craving without the sugar crash! Paired with a homemade pumpkin spice latte, you have the ultimate fall breakfast.
Why You Will Love Baked Pumpkin Oatmeal
- Healthy. This baked oatmeal is naturally sweetened, loaded with whole grains from the oats, and pumpkin which is full of fiber and nutrients.
- Delicious. Made with warming fall spice, earthy pumpkin, and rich maple, this pumpkin oatmeal is unbelievably flavorful.
- Super Easy to Make. Dump, mix and bake! This cozy pumpkin oatmeal comes together with very little hands-on work.
- Satisfying. Loaded with fiber from oats and protein from eggs and milk, this oatmeal is filling and nutritious.
- Make-Ahead Breakfast. Once prepared, this baked oatmeal can be stored in the refrigerator for up to 5 days or frozen in individual serving sizes for up to 3 months, making it a great breakfast recipe to meal prep with.
- Adaptable. Pumpkin Baked Oatmeal is naturally gluten-free, but can also be modified to be dairy-free and/or egg-free.
Notes on Ingredients
- Oats: Use quick-cooking or old-fashioned rolled oats. Do not use steel-cut oats for this recipe.
- Pumpkin: Use homemade pumpkin puree or canned pumpkin puree, not pumpkin pie filling. Keep in mind that homemade pumpkin puree has a bit more liquid content, so you will want to drain the pumpkin puree over a fine-mesh strainer before using it or reduce the milk to 1 ¼ cups.
- Milk: Use any fat percentage of milk or non-dairy milk you like. I love using canned coconut milk as it pairs well with the flavors of the pumpkin and maple syrup already in baked pumpkin oatmeal.
- Maple Syrup: The flavor of maple syrup compliments the pumpkin and warming spices in this baked oatmeal. Feel free to use honey in place of the maple syrup if desired.
- Spices: To give this pumpkin oatmeal classic pumpkin pie flavor, use a combination of pumpkin pie spice and ground cinnamon.
- Fat: This baked oatmeal needs a bit of added fat, which adds flavor and keeps the texture of the oatmeal from becoming overly dense. Use coconut oil, butter, or non-dairy butter, all work equally well.
- Optional Additions: Add some toppings or mix-ins, like chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries. Any or all would pair well with the flavors in pumpkin oatmeal.
- Egg-Free: Replace the egg with a flax egg, which is made by combining 1 tablespoon of ground flax seed with 3 tablespoons of water.
- Dairy-Free: Use coconut oil and your favorite non-dairy milk, like coconut milk, almond milk, or soy milk.
- Vegan-Friendly: Be sure to use coconut oil, and non-dairy milk, and replace the egg with 1 tablespoon of ground flax seed that has been mixed with 3 tablespoons of water.
- Swap Out the Pumpkin Puree: Use an equal amount of mashed butternut squash or sweet potato puree in place of the pumpkin puree.
- Replace the Pumpkin Pie Spice: Use ½ teaspoon ground cinnamon and ¼ teaspoon each of ground nutmeg and ground ginger, in place of storebought or homemade pumpkin pie spice. It won't be exact, but works well to flavor this baked oatmeal recipe.
- Doubling the Recipe: I love doubling this recipe for baked pumpkin oatmeal. It keeps for days, freezes well, and doubling the recipe uses a full can of pumpkin puree as well. Simply double the ingredients and bake the oatmeal in a 9x13 pan, adding 5 additional minutes to the bake time.
Serving & Storage Suggestions
Baked Pumpkin Oatmeal can be enjoyed immediately from the oven or stored to enjoy a wholesome breakfast at a later time. While the flavor of the oatmeal is phenomenal on its own, I love drizzling it with maple syrup and topping it with chopped nuts for additional flavor and texture.
- Refrigerate: 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 Cozy and Healthy Breakfast Recipes
- Sweet Potato Pancakes
- Slow Cooker Maple Brown Sugar Oatmeal
- Breakfast Sweet Potato
- Sweet Potato Waffles
- Healthy Pumpkin Muffins
If you enjoyed this recipe for Baked Pumpkin Oatmeal, I would love for you to leave a comment and review below.
Baked Pumpkin Oatmeal
- 1 ½ cups milk any variety
- ⅓ cup maple syrup plus more for serving
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon baking powder
- 2 tablespoons melted coconut oil plus more for greasing baking dish
- 2 cups uncooked rolled oats
- ½ cup chopped walnuts or pecans optional
- Preheat the oven to 350℉. Grease a 2-quart or 8-inch square pan with coconut oil.
- Mix together milk, maple syrup, vanilla, egg, pumpkin spice, cinnamon, salt, pumpkin puree, baking powder, and melted coconut oil, together until well combined. Add in oats and nuts if using, and stir just until incorporated.
- Add the prepared oatmeal mixture to the prepared baking dish.
- Bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
- Serve warm with additional maple syrup and chopped nuts, if desired.