Name: Pumpkin Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-ounce can pumpkin; 1 1/2 cups milk; 1/3 cup brown sugar; 1/4 cup maple syrup (regular, lite, or sugar free); 2 eggs; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla; 1 teaspoon baking soda; 2 1/2 cups old fashioned oats; Additional maple syrup; Chopped pecans; Whipped cream

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.

The image shows a single slice of a nut bread pudding on a white plate with a golden fork resting on the right side. The bottom layer is thick and brown with visible chunks of nuts and a moist, slightly shiny texture. Above this, a layer of glossy syrup drips down the sides, adding a rich look. On top of the slice, there is a dollop of white whipped cream sprinkled with pecan pieces. In the background, a glass baking dish with more nut bread pudding and a second slice on a white plate placed on dark wooden risers are visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe
Top Tip
How to Serve Pumpkin Baked Oatmeal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Baked Oatmeal Recipe

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.

A glass baking dish filled with a single layer of sticky, brown dessert bars topped with small pieces of chopped nuts, showing a rich, shiny texture with some uneven cracks on the surface, placed on a white marbled table next to a stack of white plates and a white coffee cup in the background. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of fresh pumpkin puree on a white ceramic plate, a small white bowl of creamy milk, a small white bowl of light brown granulated brown sugar, a small white bowl filled with golden maple syrup, two whole uncracked brown eggs, a small white bowl of warm pumpkin pie spice blend, a small white bowl of clear vanilla extract, a small white bowl of fine baking soda powder, a small white bowl heaped with old fashioned rolled oats, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Pumpkin Baked Oatmeal - Serving Suggestion

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:

Can I make this Pumpkin Baked Oatmeal Recipe vegan?

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.

What’s the best type of oats to use?

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.

How can I prevent the baked oatmeal from drying out?

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.

Can I add nuts or fruits to the recipe?

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.