Looking for a breakfast that feels like a cozy fall morning wrapped in a blanket? Pumpkin Baked Oatmeal checks every box—warm spices, nourishing oats, a hint of sweetness, and a touch of pumpkin goodness in every bite. This recipe is simple to assemble yet deeply comforting, the sort of dish you’ll crave as soon as the leaves start to turn. Whether you’re planning a leisurely brunch, meal prepping for the week, or just need something that feels like a hug, this Pumpkin Baked Oatmeal delivers both flavor and nostalgia in one wholesome package.
Ingredients You’ll Need
The beauty of Pumpkin Baked Oatmeal lies in its straightforward ingredients: each one plays a starring role, contributing to taste, texture, or that vibrant autumn color. Nothing fussy or hard to track down, and plenty of ways to make it your own!
- Old-fashioned rolled oats: Hearty oats provide the perfect chewy base and help bind everything together.
- Pumpkin purée: Brings moisture, natural sweetness, and that iconic orange hue—make sure it’s pure pumpkin, not pie filling!
- Maple syrup: Adds just the right touch of earthy sweetness. Honey or brown sugar work too.
- Milk (dairy or non-dairy): Keeps the oats tender; use your favorite plant-based milk for a dairy-free version.
- Eggs: Bind the oatmeal and help it set for easy slicing.
- Vanilla extract: Deepens the flavor and enhances the pumpkin spice.
- Pumpkin pie spice: All the warm, classic flavors you love in pumpkin treats—cinnamon, nutmeg, ginger, and more.
- Cinnamon: An extra sprinkle for even more cozy warmth.
- Baking powder: Gives the bake a little lift so you get a cakey, not stodgy, texture.
- Salt: Just a dash brings out all the sweet and spiced flavors.
- Pecans or walnuts (optional): For crunch and a toasty, nutty note (highly recommended!).
- Raisins or chocolate chips (optional): Add chewy pops of sweetness or melty chocolate—choose your adventure.
How to Make Pumpkin Baked Oatmeal
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Give your 8×8-inch baking dish a quick swipe with butter or nonstick spray. This not only prevents any sticking, but also means serving and cleanup are a breeze—always a win on busy mornings.
Step 2: Mix Wet Ingredients
Grab a large bowl and whisk together your pumpkin purée, maple syrup, milk, eggs, and vanilla extract until everything is silky smooth. This is where the magic starts: as you combine these ingredients, you set the stage for all those fall flavors to meld.
Step 3: Add Dry Ingredients
Now stir in the oats, pumpkin pie spice, cinnamon, baking powder, and salt. The oats will soak up all the wet ingredients, while the spices will color your kitchen with memories of holiday baking. Stir until you’ve got a well-combined, thick batter.
Step 4: Fold in Add-Ins
If you’re using nuts, raisins, or chocolate chips, gently fold them in at this point. These are your little flavor surprises—the bites everyone races for!
Step 5: Pour and Spread
Pour the batter into your greased baking dish and spread it into an even layer. A spatula or the back of a spoon works perfectly for getting every last bit of that pumpkin oat goodness into the pan.
Step 6: Bake
Slide the dish into the oven and bake for 30 to 35 minutes, until the center is set and the top is gently golden. The aroma? Absolute heaven—pumpkin, cinnamon, and toasty oats all mingling together.
Step 7: Cool and Slice
Let your Pumpkin Baked Oatmeal cool for 5 to 10 minutes before cutting. This makes it easier to slice into neat squares—though a few messy, warm spoonfuls straight from the pan are entirely understandable!
How to Serve Pumpkin Baked Oatmeal
Garnishes
A drizzle of maple syrup, a dollop of yogurt, or a swirl of nut butter on top takes this cozy breakfast to another level. Scattered chopped nuts or a sprinkle of cinnamon give it the finishing touch that makes each forkful sing with flavor and texture.
Side Dishes
Fresh fruit is a wonderful partner for Pumpkin Baked Oatmeal—a side of sliced apples or pears is especially nice, but berries or bananas work too. For extra protein, serve alongside scrambled eggs or cottage cheese, creating a breakfast spread that feels as special as it tastes.
Creative Ways to Present
Cut your oatmeal into bars for a portable, snackable treat, or layer chunks into a parfait glass with yogurt and cranberries for a stunning brunch presentation. For kids (or kids at heart), try topping each square with mini chocolate chips and toasted pumpkin seeds before serving!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Baked Oatmeal keeps beautifully—just cover the pan or store squares in an airtight container in the fridge. It stays fresh for up to 5 days, making it a reliable breakfast or snack option all week long.
Freezing
Want to stock up? Wrap individual portions in plastic wrap, seal in a freezer bag, and pop them in the freezer. When a cozy craving strikes, simply thaw overnight in the fridge or warm from frozen; it still tastes like you just pulled it out of the oven.
Reheating
To reheat, microwave individual servings for about a minute until warmed through or cover and heat briefly in a 350°F oven. Add a splash of milk if you prefer it extra soft and creamy. It’s just as comforting the second (or third) time around.
FAQs
Can I make Pumpkin Baked Oatmeal vegan?
Absolutely! Substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, set aside to thicken) and use your favorite plant-based milk for a completely vegan-friendly bake.
What’s the best way to keep it moist?
Don’t skimp on the pumpkin purée and liquid measurements. Overbaking can dry it out, so check for doneness at 30 minutes; a slightly underbaked center will finish setting as it cools.
Can I double the recipe for a bigger crowd?
Yes, just use a 9×13-inch baking dish and add a few extra minutes to the baking time—keep an eye on the center to make sure it’s set. It’s perfect for brunches or family gatherings.
Are quick oats okay instead of rolled oats?
Quick oats will work in a pinch, but the texture will be softer and less chewy. Old-fashioned rolled oats give the best bite and structure, and they hold up well to the pumpkin’s moisture.
Is Pumpkin Baked Oatmeal good cold?
It’s delicious both warm and chilled! Cold, it tastes almost like a soft granola bar—handy for busy mornings or snacks on the go. Try it both ways to see which you love best!
Final Thoughts
If you’re someone who loves having a comforting, nourishing start to your day, you simply have to try Pumpkin Baked Oatmeal. It’s one of those “set it and forget it” recipes that makes mornings brighter and easier. I hope you fall as hard for it as I have—it’s truly a breakfast worth looking forward to!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal is a cozy and nutritious breakfast option perfect for the fall season. It’s packed with warm spices and topped with your favorite toppings for a delicious start to your day.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients:
- 1/2 cup pure pumpkin purée
- 1/4 cup maple syrup
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup raisins or chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, milk, eggs, and vanilla extract until smooth.
- Add dry ingredients: Add the oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir until well combined.
- Optional: Fold in nuts or raisins if using.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
- Cool and serve: Let cool for 5–10 minutes before slicing. Serve warm, or refrigerate and enjoy chilled or reheated.
Notes
- You can substitute honey or brown sugar for maple syrup.
- For a vegan version, use flax eggs and plant-based milk.
- Tastes great topped with yogurt, nut butter, or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
