Pumpkin Baked Oatmeal
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Packed with fall flavors this Pumpkin Baked Oatmeal is easy to make, delicious and the perfect breakfast. A hearty breakfast that is delicious, good for you and holds you over until lunch with the perfect blend of warm spices. Make this for an easy breakfast or meal prep.
Pumpkin baked oatmeal gives me all of the cozy fall feelings and is perfect for pumpkin season. This super easy breakfast recipe is extra delicious on a crisp fall morning with a big pumpkin spice latte to go with it. Sometimes I pair it with some protein like ham and cheese egg muffins, and other times I just eat it on its own.
This creamy, warm oatmeal is loaded with warming spices that make it taste like pumpkin pie and is bursting with pumpkin flavor. I don’t know about you, but a breakfast that mimics a dessert sounds really great to me!
Baked pumpkin pie oatmeal uses simple ingredients and bakes in the oven until it is the perfect texture. No grainy oats, no mushy oats, just pure pumpkin perfection! Add this pumpkin baked oats to your list of favorite pumpkin recipes the whole family will love.
Why You’ll Love Pumpkin Baked Oatmeal
- Pumpkin pie baked oatmeal is a great way to meal prep your breakfast for the week. Pair it with some protein or eat it all on its own. Cut it into individual portions for an easy grab and go breakfast. Plus, it reheats great so make it the night before and warm it up the next morning.
- Serve baked oatmeal at brunch or whenever you are hosting guests. It is a dish that’s sure to impress!
- It’s the perfect healthy pumpkin recipe instead of a sweet pumpkin recipe, but if you are looking for a sweet, decadent pumpkin recipe check out our Pumpkin Cream Cheese Muffins.
- It only takes 15 minutes to prep this dish making it a great recipe for busy mornings. Then you can let it bake as you go about your morning.
Ingredients for Baked Pumpkin Oatmeal
- Old fashioned oats – Old fashioned oats tend to do best in recipes like this one, so I don’t recommend swapping them out for quick oats or steel cut oats. They are also called rolled oats.
- Pumpkin puree – Be sure you’re buying 100% pure pumpkin purée, and not pumpkin pie filling. Puree is not sweetened or spiced yet.
- Milk – I prefer to use whole milk, but you can use a lower fat alternative or a dairy-free milk if you want.
- Salt – A little pinch of salt will help balance the sweetness of many other flavors in this easy baked oatmeal.
- Eggs – Allow eggs to come to room temperature before mixing with the other ingredients.
- Vanilla extract – A little vanilla extract makes this baked oatmeal taste very reminiscent of a cookie or cake!
- Baking powder – No, this isn’t a cake or cookie, but the ingredients are pretty dense. Adding baking powder keeps the oatmeal from becoming flat and soggy.
- Honey – Not only does honey taste good, but it has amazing health benefits!
- Brown sugar – Using brown sugar to sweeten baked pumpkin oatmeal gives it a wonderful rich and sugary flavor.
- Pumpkin pie spice – You can’t have pumpkin without pumpkin pie spice, right?!
- Nutmeg – A little extra nutmeg adds a little extra somethin’ to this yummy oatmeal!
- Cinnamon – Even though pumpkin spice has cinnamon in it already, adding more will give it an extra warming quality and makes the taste even better.
Helpful Tools
How to Make Pumpkin Baked Oatmeal
Begin by preheating the oven to 350 degrees Fahrenheit and spray an 8×8 baking dish with non-stick cooking spray.
Grab a large bowl and whisk together pumpkin puree, brown sugar, eggs, vanilla extract, spices, and baking powder until well combined and smooth.
Add the milk and mix well. Then, mix the the oats into the pumpkin mixture.
Pour the pumpkin oatmeal mixture into the previously prepared baking dish and bake for 45 minutes until the center is set and edges are golden brown.
Serve immediately or store for later.
How to Store Leftover Pumpkin Baked Oatmeal
Leftovers of this amazing baked oatmeal with the perfect amount of pumpkin spice flavor are just as good as when it comes fresh out the oven! Place leftover servings into an airtight container or wrap the baking dish tightly in plastic wrap.
FRIDGE: Store in the refrigerator for up to 5 days. You can reheat in the oven, or serve cold! It’s delicious either way.
FREEZER: Separate baked pumpkin pie oatmeal into individual servings and freeze for up to 2 months. Allow to thaw and then reheat or eat cold.
How to Reheat Baked Oatmeal
Take the easy way out and reheat in the microwave or put it in the oven at 350 degrees Fahrenheit until it’s warmed through.
What to Serve with Baked Pumpkin Oatmeal
Serve this simply delicious pumpkin oatmeal bake with a side of scrambled eggs and oven baked bacon. Or, if you’re a meal prepper you can heat up a freezer friendly breakfast burrito and serve with this sweet pumpkin oatmeal.
Hosting guests and need an easy serve yourself breakfast? Pair this oatmeal with sheet pan breakfast! These mini quiche cups are another great idea.
If you’re wanting more protein ideas, eggs benedict is great with this pumpkin baked oatmeal too. Or, you could make a big breakfast crescent ring and eat a hearty serving with baked oatmeal.
What can I add to pumpkin baked oatmeal?
Chopped walnuts or pecans would be another delightful fall addition to this yummy breakfast dish. Chocolate lovers would enjoy a topping of chocolate chips!
You can also add a cream cheese swirl to the top of this delicious baked pumpkin pie oatmeal. Feel free to make a cream cheese glaze or even a maple glaze to drizzle over the final product too.
Pro Tips
- Baked pumpkin pie oatmeal can really be made your own. Don’t be afraid to add fun toppings or increase the level of spices if you want a stronger flavor.
- This baked oatmeal doesn’t have to stay a breakfast food! Serve it as a dessert alternative or a snack with your afternoon coffee.
- Make sure the ingredients are well combined, especially the sugar and honey. Don’t let it clump up!
- A drizzle of warm pure maples syrup over the top is the perfect final touch.
Baked pumpkin oatmeal is my favorite fall breakfast ever! So cozy, warming and comforting. A great way to start the day!
More Pumpkin Breakfast Recipes You’ll Love
- If you love this pumpkin breakfast item, then you’ll love Pumpkin Granola too!
- These Pumpkin Pancakes are a fall twist on everyones favorite breakfast item.
- Pumpkin French Toast is so gooey, sticky, and sweet.
- Make Pumpkin Muffins as an easy on-the-go breakfast treat.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Baked Oatmeal
Ingredients
- 15 ounces pumpkin puree (1 can)
- ½ cup Brown Sugar packed
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 2 ½ cups dry old-fashioned oats
- Honey for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 8×8 baking dish with non-stick cooking spray and set aside.
- In a large bowl whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth. Whisk milk into mixture.
- Mix the dry oats into the pumpkin mixture. Pour mixture into prepared baking dish. Bake in the preheated oven for 45 minutes or until center no longer looks wet and edges are golden brown.
- Serve hot right out of oven topped with honey to taste or refrigerate until read to be served. Can be eaten cold or reheated.
LInda says
Increased the qty to 18 to use 30 oz of pumpkin(2 cans) and it fit perfectly in an 11×15, 1/2 sheet pan. I made 3 of them for the homeless at the Salvation Army. They loved them!!
Courtney says
Wow, you have an amazing heart!
Jessi says
I love this recipe so much! I honestly can’t live without it now. I make it every Sunday and eat it through the week! Love love love!!
Julie Evink says
That’s wonderful to hear Jessi! Thanks for coming back, rating the recipe and commenting!
Fran says
My hubby and I love this baked oatmeal! This is an amazing recipe that is so easy to make. Pumpkin is an all time favorite with us. Thank you for this wonderful recipe😊
Julie says
I’m so glad you both love it! Thank you for the review!
Ali says
This was bomb, AND when I calculated the ingredients, I actually got 150 calories and 27 carbs per 1/9th f the recipe (I used 1% milk and allulose instead of honey but idk what made the rest of the difference)
Julie says
Perfect! So glad you loved it!
Patti says
I finally got around to making this. Delicious!!!!!
Julie says
Perfect! I’m glad you loved it!
Emilie says
I had hemph seed, linseed, cranberry and apple.
It is sood good. Thanks for the recipe.
Julie says
You’re welcome!
Jac says
I love this! Was so delicious right out of the oven and filled the house with fall-y goodness! Should it be refrigerated if making ahead for the week?
Julie says
Glad you loved it! Yes, refrigerate leftovers for the rest of the week.
Deb says
This sounds yummy. Do you know how many Weight watcher freestyle points a serving is? Thank you.
Julie Evink says
No I’m sorry I’m not familiar with that plan!
Mindi says
This is SOOOOOO good!!!!
Julie Evink says
Glad you enjoyed it Mindi!
Leigh says
Hi! Really wanting to make this but plan to use regular brown sugar and truvia so am wondering what measurements to use of each. Anyone have a suggestion? Thank you!
Julie Evink says
Hi Leigh! Here’s a link to the conversion charts – https://www.truvia.com/conversion-charts
Leigh says
Thank you so much, Julie!
Jen says
Hey Leigh! Did you try it without the Truvia? I really want to make it, but don’t have the Truvia, and am curious how it came out.
Ashley - The Recipe Rebel says
I am a Googler too. Every time the kids are sick or have a funny rash, it’s bad. Lol. I’m convinced the world is over! But YES to baked oatmeal — it’s one of our favorite breakfasts!
Linda says
I love your comment, “It also leaves me wanting to eat my feelings. All the feelings.” That is so funny. Hang in there!
Julie Evink says
Haha unfortunately that happens to me to much! Not good for the hips 😉