Pumpkin baked oatmeal is the kind of recipe that makes your kitchen smell like fall in the best way. It’s warm, gently spiced, and packed with wholesome ingredients. Whether you’re cooking for the week ahead or just want a cozy breakfast to enjoy with a mug of coffee, this dish checks all the boxes. You only need one bowl, one pan, and a few pantry staples to pull it together.
Why This Pumpkin Baked Oatmeal Works Every Time
A fall recipe worth repeating
This baked oatmeal was born out of a craving for something comforting but not overly sweet. Something that felt like dessert but fueled you like breakfast. With canned pumpkin in the pantry and oats on hand, it made perfect sense to combine the two. After a few tries, the right texture came together. Moist, tender, and gently spiced with pumpkin pie flavor, this recipe is now a seasonal staple.
The best part is how forgiving it is. You don’t need fancy flours or long prep time. Just mix the dry ingredients, stir in the wet, and let the oven do the rest. The result is a golden-topped oat bake with a soft, almost cake-like center that slices cleanly once it cools. It’s easy to make in advance and tastes even better the next day.
What makes it different from regular oatmeal
Unlike stovetop oats that can be gloopy or bland, baked oatmeal has a structured texture that feels more like a soft bar or breakfast casserole. Pumpkin baked oatmeal gets its richness from pure pumpkin puree and a touch of maple syrup. A sprinkle of chocolate chips, chopped nuts, or raisins makes it easy to personalize. Serve it warm with a spoonful of yogurt or a drizzle of cream and you’ve got a breakfast that feels comforting but still healthy.
Pumpkin Baked Oatmeal
Ingredients
Method
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
Notes
Ingredients and How to Make Pumpkin Baked Oatmeal
The simple ingredients you’ll need
This recipe relies on pantry basics and a few fridge staples. The star of the show is pure pumpkin puree. Make sure you’re using plain canned pumpkin and not pumpkin pie filling. Here’s what else you’ll need:
- 2 cups rolled oats (use certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (thicker brands like Libby’s work best)
- 1 cup milk of choice (almond milk works great if you need it dairy-free)
- 2 large eggs (or use flax eggs to make it egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional toppings: chocolate chips, chopped nuts, or raisins
- Avocado oil or other neutral oil for greasing
| Ingredient | Amount |
|---|---|
| Rolled Oats | 2 cups |
| Pumpkin Puree | 1 cup |
| Milk of Choice | 1 cup |
| Maple Syrup or Honey | ⅓ cup |
How to make it, step by step
- Preheat your oven to 375°F. Grease an 8×8-inch baking dish with avocado oil or another neutral oil.
- Mix the dry ingredients. In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt. Stir to mix.
- Add the wet ingredients. Stir in the pumpkin puree, milk, eggs, vanilla, and maple syrup. Mix well until everything is fully incorporated.
- Fold in any optional add-ins like chocolate chips, walnuts, or raisins.
- Pour the mixture into your prepared dish and spread it out evenly with a spatula.
- Bake for 30 to 35 minutes, or until the edges are puffed, the top is golden, and the center is set.
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools.
This oatmeal is best served warm but also holds up great for meal prep.
Storage, Toppings, and Ways to Customize Pumpkin Baked Oatmeal
How to store and reheat
Pumpkin baked oatmeal holds up well in the fridge and makes an excellent meal prep option for busy mornings. After it has cooled completely, cut it into squares and store them in an airtight container. You can refrigerate the slices for up to 4 days.
To reheat, just pop a slice in the microwave for 30 to 60 seconds until warm. Add a splash of milk or a dollop of yogurt on top to bring back moisture. For a firmer texture, warm it in the oven at 325°F for 10 minutes.
You can also freeze individual portions. Wrap each slice in parchment paper and place them in a freezer-safe bag. Defrost overnight in the fridge or microwave from frozen.
Topping ideas to elevate your slice
Pumpkin baked oatmeal is delicious on its own, but a few thoughtful toppings can take it to the next level. Here are some ideas that pair beautifully with the soft texture and warm spice:
- A spoonful of Greek yogurt or coconut yogurt
- A drizzle of maple syrup or honey for extra sweetness
- Whipped cream for a more dessert-like feel
- A splash of milk to soften it into spoonable oatmeal
- Sliced bananas, pears, or a handful of berries
- Pumpkin seeds or chopped nuts for added crunch
You can go sweet or savory depending on your mood, and it still feels balanced and satisfying.
Flavor variations worth trying
This recipe is easy to adapt depending on your preferences. Try one of these simple changes:
- Add chopped apples or pears for a fruity twist
- Mix in hemp hearts or chia seeds for added nutrients
- Use coconut milk for a tropical note
- Swap out the spice blend for cinnamon and a pinch of clove if you don’t have pumpkin pie spice
Pumpkin baked oatmeal is versatile, forgiving, and ready for whatever you want to toss in.
Nutrition Facts and Common Questions About Pumpkin Baked Oatmeal
Is pumpkin baked oatmeal healthy?
Yes, it’s a wholesome and nourishing breakfast option. This recipe is made with real pumpkin, rolled oats, and lightly sweetened with maple syrup or honey. You get fiber from oats and pumpkin, protein from the eggs, and a dose of vitamin A from the pumpkin. It’s naturally gluten-free (if you use certified oats) and can be made dairy-free with plant-based milk.
Here’s a breakdown per serving:
- Calories: 146
- Protein: 5g
- Carbohydrates: 25g
- Fat: 3g
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 4331 IU
- Calcium: 104 mg
- Iron: 1 mg
It’s filling enough for breakfast, light enough for a snack, and flexible enough to adapt for many diets.
People Also Ask (FAQs)
Can you make baked oatmeal with canned pumpkin?
Yes, canned pumpkin works perfectly in baked oatmeal. Just be sure to use plain pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
Is pumpkin baked oatmeal healthy for breakfast?
It is. Pumpkin baked oatmeal is full of fiber, nutrients, and healthy carbs. It also provides long-lasting energy, making it a great option for a hearty breakfast.
How do you store leftover pumpkin oatmeal bake?
Once completely cooled, cut the oatmeal into slices and store in an airtight container in the fridge for up to 4 days. You can also freeze slices for longer storage.
What toppings go best with pumpkin baked oatmeal?
Great options include Greek yogurt, maple syrup, chopped nuts, nut butter, or a drizzle of cream. Fruit like sliced bananas or apples also adds a fresh, natural sweetness.
Conclusion
Pumpkin baked oatmeal is the kind of cozy, no-fuss recipe that makes mornings easier and more enjoyable. With warm spices, hearty oats, and real pumpkin, it strikes the perfect balance between comforting and nourishing. It’s simple to prepare, easy to customize, and holds up beautifully for meal prep. Whether you enjoy it fresh from the oven or reheated on a busy weekday, this is a recipe you’ll come back to all season long. Try it once and it might just become your go-to fall breakfast.