Warm pumpkin spice, hearty oats, and a touch of maple make this pumpkin baked oatmeal the kind of breakfast that turns chilly mornings into something special. It's simple to make, naturally gluten-free, and packed with wholesome ingredients. It's cozy enough to enjoy warm from the pan, and good enough that you may reach for a second slice.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Are you ready for a baked oatmeal that's full of fall flavor? This pumpkin baked oatmeal recipe is perfectly spiced, lightly sweet, and has that soft-meets-hearty texture somewhere between pumpkin bread and classic oatmeal. My kids grab a slice on the way to school, and it's the kind of portable breakfast that actually keeps them satisfied until lunch.
I love a good meal-prep recipe, but only if it's easy. This one's one bowl, about 10 minutes to mix, then into the oven. Have a warm slice now, then stash the rest for busy mornings when you want breakfast to feel extra cozy. It's freezer-friendly, too. I reheat it by the slice and top with a scoop of Greek yogurt, or pair with a couple of hard-boiled eggs for a balanced start.
Want to switch it up? You can swap in mashed sweet potato or butternut squash and still get that same cozy bake. And if you've got extra pumpkin puree, put it to work in pumpkin oatmeal muffins or a simple pumpkin oatmeal for another easy fall breakfast.
Jump to:
- Why You'll Love This Pumpkin Baked Oatmeal
- Ingredients for This Pumpkin Oatmeal Bake
- Substitutions and Variations for Pumpkin Pie Baked Oatmeal
- How to Make Baked Pumpkin Oatmeal (Step-by-Step)
- Expert Tips for a Perfect Pumpkin Oatmeal Bake
- Pumpkin Baked Oatmeal Recipe FAQs
- Serving Suggestions for Pumpkin Baked Oatmeal
- Storage Tips for Your Pumpkin Oatmeal Bake
- More Oat Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Pumpkin Baked Oatmeal
- Cozy fall flavor: Pumpkin puree and warm pumpkin pie spice make every bite taste like autumn.
- Wholesome ingredients: No refined sugar and no complicated steps, just simple pantry staples.
- Perfect for meal prep: Bake once, enjoy all week. It reheats beautifully.
- Naturally gluten-free & dairy-free: Made with oats and non-dairy milk for a hearty, comforting breakfast everyone can enjoy.
- Customizable: Add chocolate chips, nuts, or dried fruit for extra flavor and texture.
Ingredients for This Pumpkin Oatmeal Bake
This pumpkin oatmeal bake uses straightforward pantry stapes: oat flour, pure pumpkin, warm spices, and maple syrup for classic fall flavor without the fuss.
- Pumpkin puree: The star of the show. Use canned pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture.
- Non-dairy milk: Almond, oat, coconut, or cashew milk all work beautifully to keep it dairy-free and creamy.
- Pure maple syrup: Naturally sweetens the oatmeal and pairs perfectly with pumpkin spice.
- Large eggs: Help bind everything together and give the baked oatmeal structure.
- Vanilla extract: Adds a warm, cozy note that enhances the pumpkin flavor.
- Old-fashioned rolled oats: Give this baked oatmeal its hearty, satisfying texture.
- Pumpkin pie spice: Brings the classic fall flavor with cinnamon, nutmeg, ginger, and cloves.
- Baking powder: Lifts the oatmeal slightly and keeps it from being too dense.
- Fine sea salt: Balances out the sweetness and enhances the flavors.
See recipe card below for all ingredients and quantities.
Substitutions and Variations for Pumpkin Pie Baked Oatmeal
Little tweaks like these let you lean sweeter, nuttier, or more 'pumpkin pie baked oatmeal' depending on your mood:
- Pumpkin swaps: Out of pumpkin? You can use mashed sweet potato or butternut squash for a similar cozy flavor and creamy texture.
- Spice blend: No pumpkin pie spice on hand? Swap it for 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
- Vegan baked oatmeal: Swap the eggs for 2 flax eggs: 2 tablespoons ground flaxseed + 5 tablespoons warm water, rest 10-15 minutes, and use your favorite non-dairy milk.
- Pumpkin chocolate chip: Fold in ½ cup dark chocolate chips before baking for a touch of sweetness.
- Nutty crunch: Sprinkle chopped pecans or walnuts on top for extra texture and flavor.
- Cranberry pumpkin: Add ½ cup dried cranberries for a sweet-tart contrast that brightens every bite.
- Extra cozy: Drizzle with almond butter or an extra splash of maple syrup when serving.
How to Make Baked Pumpkin Oatmeal (Step-by-Step)
- Mix dry ingredients: In a medium bowl mix oats, pumpkin pie spice, baking powder, and sea salt.
- Add wet ingredients: Mix in pumpkin puree, milk, maple syrup, eggs, and vanilla extract.
- Bake: Pour mixture into 8x8-inch lined baking dish. Bake in 375°F hot oven for 30-35 minutes.
- Cool & serve: Let cool 5 minutes before slicing. It will be soft while warm, and will firm up as it cools.
Expert Tips for a Perfect Pumpkin Oatmeal Bake
- If your pumpkin seems watery: Some canned pumpkin brands run thin. If that's yours, drain the pumpkin puree in a mesh sieve (lined with cheesecloth or paper towels) for a few minutes before using. This ensures your bake isn't soggy.
- Cover with foil early if toppings might burn: If you've added nuts, cranberries, or chocolate on top, tent a piece of foil over the dish for the first part of baking to prevent burning.
- Use old-fashioned rolled oats, not quick or steel-cut oats: Old-fashioned oats hold structure best in a baked oatmeal. Quick oats can make it too soft; steel-cut may not soften enough.
- Let cool partly before cutting: Allowing it to rest 10 minutes after baking helps the center finish setting and prevents it from crumbling when sliced.
- Scaling the recipe: Double it in a 9×13-inch pan and add about 5-10 minutes to the bake time (watch for golden edges and a set center). Halving it? Use a small 6-inch square or 8×4-inch loaf pan and start checking a few minutes earlier.
- Freeze in individual portions: Slice and freeze single servings so you can reheat just what you need. Reheat with a splash of your favorite milk in microwave or oven to keep it moist.
Pumpkin Baked Oatmeal Recipe FAQs
Yes. Spoon the batter into a lined muffin tin and bake about 18-22 minutes (start checking at 18 minutes). This "portable" version is popular and recommended for a grab-and-go breakfast or lunchbox snack.
Yes, This pumpkin oatmeal bake (healthy) is made with whole food ingredients like whole-grain oats, real pumpkin, and only a small amount of maple syrup, making it a nourishing breakfast or snack that also tastes like dessert.
Warm individual squares in the microwave (30-60 seconds) or reheat the whole pan covered at 350°F for ~20-25 minutes until heated through. Add a splash of milk if it seems dry.
Some pumpkin brands are waterier. Let the batter sit 10-15 minutes so oats hydrate before baking. Adding an extra tablespoon of oats may also help.
Serving Suggestions for Pumpkin Baked Oatmeal
- Warm it up and add a splash of non-dairy milk (almond, oat, or coconut milk are delicious choices).
- Spoon on coconut yogurt (or dairy-free Greek-style) and drizzle with maple syrup. Or some coconut whipped cream for a festive touch.
- Finish with a sprinkle of pumpkin pie spice or cinnamon sugar.
- Add crunch with toasted pecans, walnuts, or pepitas.
- Go extra cozy with a spoonful of almond or peanut butter on top.
- Serve in a bowl with warm milk poured over, like cereal, but fall-style.
Storage Tips for Your Pumpkin Oatmeal Bake
- Refrigerator: Store cooled leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped slices for up to 3 months.
- Reheating Instructions: Microwave single slices for 30-60 seconds, or cover the pan and warm at 350°F for 20-25 minutes. If it seems dry, add a splash of milk before warming.
More Oat Recipes You'll Love
📖 Recipe
Pumpkin Baked Oatmeal
Ingredients
- 1 ¼ cups canned pumpkin puree, not pumpkin pie filling
- 1 ¼ cups non-dairy milk
- ⅓ cup pure maple syrup
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Optional Toppings
- chocolate chips, chopped pecans or walnuts, pepitas, or dried cranberries
Instructions
- Preheat oven to 375°F. Line 8x8 pan with parchment.
- Medium bowl whisk pumpkin puree, milk, maple syrup, eggs, vanilla extract.1 ¼ cups canned pumpkin puree, 1 ¼ cups non-dairy milk, ⅓ cup pure maple syrup, 2 large eggs, 2 teaspoons vanilla extract
- Add oats, pumpkin spice baking powder, sea salt. Stir to combine.2 ½ cups old-fashioned rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
- Add to baking dish. Bake 30-35 minutes. Oatmeal is done when puffed up on the edges, set in the middle and top is golden.
- Let cool 5 minutes before slicing. It will be soft while warm, but will firm up as it cools.
- Top with yogurt, splash of favorite milk, drizzle maple syrup or honey, chopped fruit, or on it's own. Store up to 4 days.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Comments
No Comments