There is no greater act of self-care than opening the fridge on a chaotic Monday morning and seeing breakfast already made. This Pumpkin Baked Oatmeal is my Sunday afternoon ritual. It is the king of meal prep breakfasts. I bake a big casserole dish of it while I'm cleaning up the kitchen, slice it into squares, and suddenly, I have a week's worth of warm oatmeal bars ready to grab, heat, and go. It's the gift that keeps on giving all week long.
This easy and nutritious pumpkin baked oatmeal comes together in about 30 minutes, plus a few minutes for cooling. It's made with rolled oats, pumpkin puree, warm pumpkin pie spice, and a touch of maple syrup for natural sweetness. It's dairy-free, gluten-free, and vegan-adaptable, making it perfect for meal prep or feeding a crowd. Slice it into squares, top it with yogurt or toasted pecans, and you've got a make-ahead, meal-prep friendly oatmeal bake that's ready whenever you need it.
Jump to:
- Why You'll Love This Pumpkin Baked Oatmeal Recipe
- Ingredients for Pumpkin Baked Oatmeal
- How to Make Pumpkin Baked Oatmeal
- My Top Tips For Pumpkin Baked Oatmeal
- Little Moments in the Kitchen
- Substitutions for Pumpkin Baked Oatmeal
- Variations on Pumpkin Baked Oatmeal
- Equipment for Making Pumpkin Baked Oatmeal
- Storage Tips for Pumpkin Baked Oatmeal
- Grandma's Secret
- Adam's Tip For Perfect Pumpkin Baked Oatmeal
- FAQ About Pumpkin Baked Oatmeal
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Pumpkin Baked Oatmeal Recipe
- Uses a whole can of pumpkin. No more awkward half-cans sitting in your fridge. This pumpkin oatmeal bake uses up the entire can, so nothing goes to waste.
- Make-ahead breakfast magic. Bake it on Sunday, slice it into portions, and reheat one each morning for a quick, nourishing breakfast all week long. It's cozy fall flavor and holiday comfort breakfast in one pan.
- Customizable and healthy. This healthy pumpkin baked oatmeal is naturally sweetened, packed with fiber, and easy to adapt. Make it vegan, add protein powder, or toss in chocolate chips. It's your canvas.
Ingredients for Pumpkin Baked Oatmeal
This recipe is simple, wholesome, and full of ingredients you probably already have in your pantry. The base is just oats, pumpkin, and a few warming spices. Everything comes together in one bowl for minimal-dish cleanup.
What You'll Need
For the Pumpkin Baked Oatmeal:
- 2 cups rolled oats (old-fashioned oats work best, not instant)
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 and ½ cups milk (dairy or non-dairy like almond, oat, or coconut milk)
- 2 large eggs (or flax eggs for a vegan version)
- ¼ cup maple syrup or brown sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 and ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon baking powder
- ½ teaspoon salt
- Nonstick cooking spray (for greasing the baking dish)
Optional Add-Ins and Toppings:
- ¼ cup chopped pecans or walnuts
- ¼ cup chocolate chips (for pumpkin chocolate chip baked oatmeal)
- ¼ cup dried cranberries or raisins
- Greek yogurt, almond butter, or whipped cream for serving
- Toasted pecans or a drizzle of maple syrup for topping
Why These Ingredients Matter
Rolled oats create the base. Whole rolled oats give this bake a hearty, tender yet set texture after baking. Don't use instant oats or they'll turn mushy.
Pumpkin puree adds moisture and flavor. Using a full can of pumpkin means no waste and tons of cozy, earthy flavor. Make sure you're using pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie spice brings the warmth. This warm pumpkin-pie spice blend is what makes this recipe taste like fall. You can use store-bought or make your own with cinnamon, nutmeg, ginger, and a pinch of cloves.
How to Make Pumpkin Baked Oatmeal
Step-by-Step Directions
- Preheat your oven to 350°F. Grease a 9x9-inch baking dish or 8x8-inch pan with nonstick cooking spray.
- Mix the dry ingredients. In a large bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir until everything is evenly mixed.
- Whisk the wet ingredients. In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth.
- Combine wet and dry ingredients. Pour the wet mixture into the bowl with the oats and stir until everything is well combined. If you're adding chocolate chips, nuts, or dried fruit, fold them in now.
- Pour the mixture into the prepared baking dish. Spread it out evenly with a spatula. You can sprinkle a few extra nuts or chocolate chips on top if you want.
- Bake for 35 to 40 minutes. The oatmeal is done when the center is set and the edges start to turn golden. A toothpick inserted into the center should come out mostly clean.
- Cool slightly before serving. Let the baked oatmeal cool for about 5 to 10 minutes before slicing. It'll firm up as it cools.
- Slice and serve. Cut into squares and serve warm, topped with yogurt, a drizzle of maple syrup or brown sugar as natural sweetener, or toasted pecans.
Quick Tip: For extra moistness, don't overbake. Pull it out as soon as the center is just set. It'll continue to firm up as it cools.
My Top Tips For Pumpkin Baked Oatmeal
If you want to make this pumpkin baked oatmeal even creamier, add an extra splash of milk before baking. The oats will absorb a lot of liquid as they bake, so a little extra moisture keeps them from drying out. Also, if you're making this ahead for the week, let it cool completely before slicing and storing. That way, the slices hold their shape better when you reheat them.
You can also freeze individual portions wrapped in parchment paper for up to 3 months. Just pop one in the microwave for a quick breakfast on busy mornings.
If you want a high protein pumpkin baked oatmeal, stir in a scoop of vanilla protein powder with the dry ingredients or top each slice with a dollop of Greek yogurt. It's an easy way to boost the protein without changing the flavor.
Little Moments in the Kitchen
Last Saturday morning, I was pulling this out of the oven when Adam wandered into the kitchen, still in his pajamas. He wrinkled his nose and said, "Mom, it smells like pumpkin pie in here. Are we having dessert for breakfast?" I laughed and told him it was oatmeal, not pie, but he didn't believe me until I cut him a slice and topped it with a little maple syrup.
He took one bite, then looked up at me with wide eyes. "This tastes like pie, but it's healthy?" I nodded, and he grinned. "You tricked me into eating healthy food again." He ate two slices before I could even get the rest into containers for the week. Now he asks for "the pumpkin pie oatmeal" every Sunday, and I'm not complaining.
If you love easy breakfast ideas like this, you'll also want to try our Banana Oatmeal Muffins. They're another family favorite that's perfect for busy mornings.
Substitutions for Pumpkin Baked Oatmeal
- Pumpkin puree: Swap with mashed sweet potato, butternut squash puree, or even applesauce for a different flavor. The texture will be similar.
- Milk: Use any milk you have on hand. Almond milk, oat milk, coconut milk, or regular dairy milk all work great. For a richer bake, use half-and-half or coconut cream.
- Eggs: For a vegan pumpkin baked oatmeal, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or simply leave them out and add an extra ¼ cup of milk.
- Maple syrup: Substitute with honey, agave nectar, or coconut sugar. You can also use a sugar-free sweetener like stevia or monk fruit if you're watching your sugar intake.
Variations on Pumpkin Baked Oatmeal
- Pumpkin Chocolate Chip Baked Oatmeal: Fold in ⅓ cup chocolate chips for a sweet, indulgent twist. Dark chocolate pairs beautifully with pumpkin.
- Pumpkin Apple Baked Oatmeal: Add 1 cup diced apples to the batter for extra texture and a hint of tartness. Granny Smith apples work great.
- Pumpkin Banana Baked Oatmeal: Mash 1 ripe banana and mix it into the wet ingredients for added natural sweetness and moisture.
- Pumpkin Pecan Baked Oatmeal: Stir in ½ cup chopped pecans and top with a few more before baking for a nutty, crunchy finish.
- Pumpkin Baked Oatmeal Cups: Divide the batter into a greased muffin tin and bake for 20 to 25 minutes. These healthy pumpkin baked oatmeal cups are perfect for grab-and-go breakfasts or a pumpkin baked oatmeal single serve option.
If you love customizable breakfast ideas, you'll also enjoy our Sweet Potato Hash Browns. They're just as hearty and just as satisfying.
Equipment for Making Pumpkin Baked Oatmeal
- 9x9-inch baking dish: This is the perfect size for a family-sized batch. You can also use an 8x8-inch pan for a thicker bake.
- Mixing bowls: One for the dry ingredients and one for the wet. Simple and easy for quick prep and one-bowl mixing.
- Whisk: Helps you get the pumpkin mixture smooth and well combined.
- Measuring cups and spoons: Accurate measurements ensure the bake comes out perfectly every time.
Storage Tips for Pumpkin Baked Oatmeal
- Refrigerator: Store cooled, sliced portions in an airtight container for up to 5 days. Reheat in the microwave for 30 to 60 seconds, or warm in the oven at 350°F for 10 minutes.
- Freezer: Let the baked oatmeal cool completely, then slice it into individual portions. Wrap each slice in parchment paper or plastic wrap, then store in a freezer-safe zip-top bag for up to 3 months. Reheat straight from frozen in the microwave for 1 to 2 minutes. These sliced servings topped with yogurt, toasted pecans, or fruit make quick, easy breakfasts all season long.
- Pro Tip: For the best texture when reheating, add a splash of milk before microwaving to keep it moist and creamy.
For more make-ahead breakfast ideas, try our Ham and Cheese Egg Cups. They're another crowd-pleaser that reheats beautifully.
Grandma's Secret
Grandma Viola's golden, spiced pumpkin baked oatmeal, fresh from the oven and ready to warm your soul on a crisp fall morning.
Adam's Tip For Perfect Pumpkin Baked Oatmeal
"Mom always lets me sprinkle chocolate chips on top before it goes in the oven. But I learned if you add too many, they all sink to the bottom. Just do a little sprinkle on top and it stays perfect!"
FAQ About Pumpkin Baked Oatmeal
Can I put pumpkin in oatmeal?
Absolutely! Pumpkin puree is a fantastic addition to oatmeal. It adds moisture, natural sweetness, and a ton of vitamins and fiber. You can mix it into stovetop oatmeal or bake it like in this pumpkin baked oatmeal recipe for a heartier, meal-prep friendly option.
What's the best sweetener for baked oatmeal?
Maple syrup and brown sugar are both great natural sweeteners for baked oatmeal. Maple syrup adds a subtle caramel flavor, while brown sugar gives a deeper, molasses-like sweetness. You can also use honey, coconut sugar, or a sugar-free alternative like stevia or monk fruit.
How do you make pumpkin oatmeal?
In a large bowl, combine the dry ingredients (the oats, pumpkin pie spice, baking powder, and salt). In another bowl, whisk together the pumpkin puree, milk, eggs, and sweetener. Mix the wet and dry ingredients together, pour into a greased baking dish, and bake at 350°F for 35 to 40 minutes. Let it cool slightly, slice, and serve.
Can I cook oatmeal in the oven?
Yes! Baking oatmeal in the oven creates a firmer, sliceable texture that's perfect for meal prep. It's a great way to make a big batch that you can reheat throughout the week. This pumpkin baked oatmeal recipe is a perfect example of how easy and delicious baked oatmeal can be.
For another delicious baked oatmeal recipe, check out this Baked Oatmeal from Allrecipes. It's a classic version that's perfect for any season.
Conclusion
Your Monday morning self is going to be so grateful you took 10 minutes to whip this up today. Enjoy the peace of mind, and the extra few minutes of sleep, that comes with having a delicious, homemade breakfast ready and waiting. This Pumpkin Baked Oatmeal is proof that a little Sunday prep can make your entire week smoother, calmer, and a whole lot more delicious.
If you try this, let me know how it turns out! And if you add any fun mix-ins like chocolate chips or apples, I want to hear about it. For more delicious breakfast inspiration, check out our Air Fryer Egg and Cheese Toast. Tag me on social media or leave a comment below. Happy baking, and enjoy every warm, comforting bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Delicious Pumpkin Baked Oatmeal:
recipe
Delicious Pumpkin Baked Oatmeal
Equipment
- 1 9x9-inch baking dish Lightly greased
- 2 Mixing bowls One for wet, one for dry
- 1 Whisk For smooth batter
- 1 Spatula For spreading evenly
- 1 Measuring cups & spoons For accuracy
Ingredients
- 2 cups rolled oats Old-fashioned, not instant
- 1 can15 oz pumpkin puree Not pumpkin pie filling
- 1 ½ cups milk Dairy or non-dairy
- 2 large eggs Or flax eggs
- ¼ cup maple syrup Or brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chopped pecans Optional
- ¼ cup chocolate chips Optional
- as needed nonstick spray For greasing pan
Instructions
- I ask my little helper to press the oven buttons while I double-check the temperature. We preheat the oven to 350°F (175°C) and lightly spray our baking dish. Olivia calls this “tucking the pan in for its nap.”
- We stir together the [rolled oats], [pumpkin pie spice], [baking powder], and [salt]. My daughter always sneaks in an extra sniff of the spices and says it smells like holidays.
- In a second bowl, we whisk the silky [pumpkin puree], [milk], [eggs], [maple syrup], and [vanilla extract] until smooth. This is Olivia’s favorite step, she says it looks like “pumpkin clouds.”
- We gently fold the wet ingredients into the dry bowl. If we’re adding chocolate chips or pecans, this is when my helper carefully sprinkles them in like treasure.
- We pour everything into the greased baking dish and smooth it out with a spatula. Olivia insists the corners need “extra love.”
- We bake for 35–40 minutes, until the center is set and the top looks golden. Our kitchen always smells like pumpkin pie at this point, and we both hover nearby.
- After cooling for 10 minutes, we slice into warm squares. My daughter always volunteers to taste-test the first piece “for safety.”
Notes
- To make this vegan, use flax eggs and almond or oat milk.
- For a high-protein version, add one scoop of vanilla protein powder.
- Store leftovers refrigerated for up to 5 days.
- Freeze individual slices for up to 3 months.
- This pairs beautifully with Greek yogurt, almond butter, or fresh apples.
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