Pumpkin Baked Oatmeal Recipe
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.
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Servings: 9
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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Notes
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.
Out of pumpkin? You can use mashed sweet potato or butternut squash for a similar texture.
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.
If 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.
Store leftovers in an airtight container in the fridge for up to 5 days. Freeze individually sliced up to 3 months.
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