There’s something incredibly cozy and comforting about waking up to a warm breakfast that smells like fall—that’s exactly why I’m excited to share this Pumpkin Baked Oatmeal Recipe with you. It’s one of those dishes that fills your kitchen with amazing aromas and your belly with happy, lasting warmth.
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Why You'll Love This Recipe
I’ve made my fair share of baked oatmeal recipes, but this Pumpkin Baked Oatmeal stands out every time. It’s not just tasty; it’s easy to pull together and makes a fantastic meal prep option. I love how it’s both nourishing and indulgent—perfect for busy mornings or lazy weekends.
- Comfort in Every Bite: The warming pumpkin and pumpkin pie spice create that perfect seasonal hug in a bowl.
- Simple Ingredients: You probably have everything on hand already, and it comes together quickly.
- Customizable: Whether you want to add nuts, swap sweeteners, or make it dairy-free, it adapts beautifully.
- Meal Prep Friendly: It holds well in the fridge, making your mornings way easier when you don’t have time to cook from scratch.
Ingredients & Why They Work
Each ingredient in this Pumpkin Baked Oatmeal Recipe plays an important role, balancing flavors and textures to give you a soft, subtly sweet, and hearty breakfast. Here’s why I love these staples and some tips on picking them out.
- Pumpkin: I always reach for pure canned pumpkin—not pumpkin pie filling—to control sweetness and spice level.
- Milk: Dairy or plant-based milk works; I like almond milk for a subtle nuttiness, but any milk will keep the oats creamy.
- Brown Sugar: Adds that deep, molasses sweetness that complements pumpkin perfectly.
- Maple Syrup: Real maple syrup is my go-to, but you can use lite or sugar-free versions depending on your preference.
- Eggs: They bind everything together and give the oatmeal a nice structure when baking.
- Pumpkin Pie Spice: The secret ingredient! It blends cinnamon, nutmeg, cloves, and ginger for that warm, cozy flavor.
- Vanilla: Just a splash really brightens up the mixture and balances the spices.
- Baking Soda: Helps the oatmeal rise slightly and keeps it tender.
- Old Fashioned Oats: Using rolled oats gives you the perfect chewy yet tender texture—not too mushy.
Make It Your Way
One of my favorite things about this Pumpkin Baked Oatmeal Recipe is how easy it is to adapt. I often switch up add-ins depending on what I’m in the mood for or what I have in my pantry, so you should definitely feel free to make it your own.
- Variation: Sometimes I toss in a handful of chocolate chips or dried cranberries for some surprise pops of flavor.
- Dietary Modifications: Swap milk with oat or coconut milk and use a flax egg to make it vegan-friendly.
- Spice It Up: Play around with extra cinnamon or add a pinch of cayenne for a slight kick—it's a personal favorite twist.
- Texture Additions: Stir in chopped nuts or seeds before baking for a delightful crunch.
Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe
Step 1: Prep Your Pan and Oven
I always start by heating the oven to 350°F and greasing my 9x9-inch baking pan with cooking spray. If you forget to grease it well, the oatmeal can stick—trust me, that’s a messy cleanup you want to avoid!
Step 2: Whisk the Wet Ingredients and Spices
Next, in a large bowl, I whisk together the canned pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda until smooth. Getting those wet ingredients well combined ensures the oats absorb all those cozy flavors.
Step 3: Stir in the Oats
Now add your old fashioned oats and stir gently until everything's just combined. The mixture should look thick but not dry. I like to let it sit a few minutes before baking—this helps the oats soak in the liquid and bakes up softer.
Step 4: Bake and Enjoy
Pour the mixture into your greased pan and bake for about 35 minutes. The center will jiggle just a bit when you take it out—that's perfect! It will firm up as it cools. Let it rest for at least 5–10 minutes before slicing to get those nice clean pieces.
Top Tip
Through many batches of this Pumpkin Baked Oatmeal Recipe, I’ve picked up a few helpful tips that really make the process smooth and the result delightful:
- Even spreading: Make sure to spread the oatmeal mixture evenly in the pan so it bakes uniformly—no half gooey, half crispy spots.
- Don’t overbake: Keep a close eye as it nears 35 minutes; overbaking dries it out, and underbaking can leave it too mushy.
- Let it cool: I know the smell makes it tempting to dive straight in, but letting it cool slightly helps it set perfectly and slice neatly.
- Use fresh spices: Pumpkin pie spice loses its punch over time, so fresh or homemade blends make a noticeable difference in flavor.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
For me, the best way to enjoy pumpkin baked oatmeal is topped with a drizzle of maple syrup, a handful of chopped pecans for crunch, and sometimes a dollop of whipped cream or yogurt. The combo adds texture and elevates the coziness factor effortlessly.
Side Dishes
I love pairing it with a cup of hot coffee or chai tea to complement the spices. Sometimes I'll serve it alongside fresh fruit like sliced apples or berries to add brightness and a juicy contrast.
Creative Ways to Present
For holiday breakfasts or brunch, I’ve layered this baked oatmeal in individual ramekins topped with whipped cream and a sprinkle of cinnamon sugar for a pretty presentation. It’s also fun to cut into squares and serve on a platter with small bowls of toppings so everyone can customize.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the refrigerator. It stays good and tasty for about 4–5 days, making it ideal for weekday breakfasts. Just grab a piece and you’re set!
Freezing
This recipe also freezes beautifully. I cut it into portions and wrap them individually in plastic wrap, then place them in a freezer bag. They thaw quickly overnight in the fridge or can be reheated straight from frozen with a little extra time.
Reheating
For reheating, I prefer popping a piece in the microwave for 30–45 seconds or warming it gently in the oven at 300°F wrapped in foil to keep it moist. Adding a splash of milk before reheating can help restore creaminess.
Frequently Asked Questions:
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk. You might also want to swap maple syrup if you want a sugar-free sweetener option.
Old fashioned rolled oats are best because they hold up well during baking and provide a nice chewy texture. Instant oats can become too mushy, and steel-cut oats won’t cook properly in this recipe.
Avoid overbaking by checking it around 30-35 minutes. Also, letting it cool before slicing helps it retain moisture. Adding a little extra milk or drizzling syrup when serving can balance dryness if it happens.
Yes! You can mix in chopped nuts like pecans or walnuts before baking for crunch, or stir in dried fruits like cranberries or raisins. Just be mindful of the moisture content to keep the texture right.
Final Thoughts
This Pumpkin Baked Oatmeal Recipe is one of those simple pleasures that feels special every time. It’s nutritious, easy, and brings that comforting pumpkin spice magic your kitchen will thank you for. I can’t recommend baking it enough—whether for a nourishing solo breakfast or to share a little warmth with friends, it really shines.
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A wholesome and flavorful Pumpkin Baked Oatmeal recipe that combines the warm spices of pumpkin pie with hearty oats. Perfect for a comforting breakfast that can be served warm or cold, topped with maple syrup, pecans, and whipped cream for extra indulgence.
Ingredients
Main Ingredients
- 1 15-ounce can pumpkin
- 1 ½ cups milk
- ⅓ cup brown sugar
- ¼ cup maple syrup (regular, lite, or sugar free)
- 2 eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 ½ cups old fashioned oats
Optional Toppings
- Additional maple syrup
- Chopped pecans
- Whipped cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and grease a 9x9 inch pan thoroughly with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla extract, and baking soda until well combined.
- Add Oats: Stir in the old fashioned oats to the wet mixture until all ingredients are evenly incorporated.
- Bake: Pour the combined mixture into the prepared baking pan and bake for 35 minutes. The center will remain slightly jiggly but will firm up as it cools.
- Serve: Once baked, enjoy the oatmeal warm or cold. Add optional toppings like extra maple syrup, chopped pecans, or whipped cream for enhanced flavor and texture.
Notes
- This baked oatmeal keeps you full and satisfied throughout the morning, making it an excellent nutritious breakfast option.
- Feel free to customize toppings such as toasted nuts or dairy-free whipped cream for dietary preferences.
- Using pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves to provide warm autumn flavors.
- Ensure the baking pan is well greased or lined to easily remove the oatmeal after baking.
- The oatmeal can be stored covered in the refrigerator for up to 4 days and reheated as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 41 mg
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