Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is the ultimate fall breakfast hearty, lightly sweet, and filled with warm pumpkin spice flavor. It’s like starting your morning with a bowl of cozy comfort that nourishes you through chilly days. Easy to make ahead and endlessly customizable, this baked oatmeal can be enjoyed straight from the oven or reheated for busy mornings.

The combination of pumpkin, maple syrup, and spices brings out the best of autumn, while wholesome oats and eggs provide a balanced base of fiber and protein. Whether you top it with chocolate chips, crunchy nuts, or dried fruit, it feels like a special treat that’s still wholesome enough for everyday breakfasts.

Ingredients

• Olive oil or avocado oil, for greasing
• 2 cups rolled oats (use certified gluten-free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1¼ cups milk of choice (almond milk works great for a dairy-free version)
• 2 large eggs (or flax eggs for an egg-free option)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Step-by-Step Method

Step 1: Prep the oven and dish

Preheat the oven to 375°F (190°C). Grease an 8×8-inch or similar-sized baking dish with olive oil or avocado oil. This prevents sticking and adds a hint of richness to the final texture.

Step 2: Combine dry ingredients

In a large mixing bowl, stir together the rolled oats, pumpkin spice, baking powder, and salt. This ensures the leavening and spices are distributed evenly throughout the oatmeal.

Step 3: Mix the wet ingredients

In a separate bowl, whisk together pumpkin puree, milk, eggs, vanilla, and maple syrup until smooth. The pumpkin puree adds both moisture and silkiness, while the eggs help the oatmeal set like a soft bar once baked.

Step 4: Bring it all together

Pour the wet mixture into the dry ingredients and stir until evenly combined. If desired, fold in a handful of chocolate chips, pecans, or raisins for extra flavor and texture.

Step 5: Bake until set

Pour the mixture into the prepared dish, spreading it into an even layer. Bake for 35–40 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. The oatmeal should be soft but set, with a slightly crisp top.

Step 6: Cool and serve

Let the baked oatmeal cool for 10 minutes before slicing. Enjoy it warm as is, or drizzle with extra maple syrup for a comforting touch. Leftovers can be refrigerated and reheated for a quick breakfast throughout the week.

Expert Tips for Success

• Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugars and spices that can overpower the oatmeal.

• Adjust sweetness: Taste the mixture before baking. You can add a little extra maple syrup if you prefer a sweeter breakfast.

• Prevent dryness: If your oatmeal seems dry after baking, drizzle a splash of warm milk over the top before serving for a creamier texture.

• Make it vegan: Substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk.

• Add crunch: Topping the baked oatmeal with a few chopped nuts before baking gives it a lovely, toasty finish.

Tasty Variations to Try

• Chocolate Chip Pumpkin Oatmeal: Fold in ½ cup of dark chocolate chips before baking for a dessert-like breakfast.

• Apple Pumpkin Baked Oatmeal: Stir in small diced apples for added fruitiness and texture.

• Nut lovers’ version: Add walnuts or pecans for a nutty crunch that pairs beautifully with pumpkin spice.

• Creamy Swirl: Before baking, drizzle a few spoonfuls of almond butter or peanut butter across the top and swirl with a knife for a striking, flavorful finish.

• Mini portions: Divide batter into muffin tins for portable breakfast cups that reheat in 20 seconds flat.

Frequently Asked Questions

Can I make this ahead for meal prep?

Yes! Pumpkin baked oatmeal keeps well in the fridge for up to 5 days. Slice into portions, store in airtight containers, and reheat in the microwave or oven with a bit of milk for freshness.

Can I freeze it?

Absolutely. Cut the baked oatmeal into individual squares once cooled. Wrap tightly and freeze for up to 2 months. Thaw overnight or reheat directly from frozen in the oven until warm.

How can I make it extra moist?

Using enough pumpkin puree and not overbaking are key. If you prefer a softer texture, add a tablespoon or two of extra milk to the batter before baking.

What’s the best way to serve it?

Warm, topped with yogurt, nut butter, or extra maple syrup is classic. It’s also delicious with a spoonful of Greek yogurt and a sprinkle of pumpkin seeds for crunch.

Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. The bake time increases slightly to around 45 minutes. It’s perfect for family brunches or weekly meal prepping.

Pumpkin Baked Oatmeal

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• Author: Emma Hart
• Total Time: 50
• Yield: 6 servings 1x

Print Recipe

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Description

A hearty, fall-inspired breakfast that’s lightly sweet and warmly spiced. Packed with oats, pumpkin puree, and autumn spices, perfect fresh or reheated with optional mix-ins like chocolate chips or nuts.

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Ingredients

Scale 1x2x3x

• Olive oil or avocado oil, for greasing
• 2 cups rolled oats (use certified gluten-free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1¼ cups milk of choice (almond milk for dairy-free)
• 2 large eggs (or flax eggs for egg-free)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey
• Optional toppings: chocolate chips, nuts, raisins

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with oil.
2. In a bowl, mix oats, pumpkin spice, baking powder, and salt.
3. In another bowl, whisk pumpkin puree, milk, eggs, vanilla, and maple syrup until smooth.
4. Stir wet mixture into dry ingredients until combined. Fold in optional chocolate chips, nuts, or raisins.
5. Pour into prepared dish and smooth surface. Bake 35–40 minutes until edges are golden and center is set.
6. Let cool 10 minutes before slicing. Serve warm or with extra maple syrup. Refrigerate leftovers up to 5 days.

Notes

Use pure pumpkin puree for best flavor.

Check sweetness before baking and adjust maple syrup as desired.

Add a splash of milk before serving to soften if reheated.

Make vegan by using flax eggs and plant-based milk.

Sprinkle nuts before baking for extra crunch.

• Prep Time: 10
• Cook Time: 40
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 240
• Sugar: 10g
• Sodium: 190mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 55mg

Keywords: pumpkin baked oatmeal, fall breakfast recipe, make-ahead oatmeal bake, healthy pumpkin breakfast, autumn meal prep