Delicious Pumpkin Baked Oatmeal

Close-up of a warm pumpkin baked oatmeal slice with melted chocolate chips being lifted by a black spatula, with a bowl of pumpkin puree in the blurred background

Delicious Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is a warm, cozy, make-ahead breakfast made with wholesome oats, real pumpkin puree, and comforting fall spices. It’s a family-favorite baked oatmeal recipe that’s perfect for busy mornings, meal prep, and making sweet kitchen memories together.

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Course: Breakfast

Cuisine: American

Keyword: fall breakfast recipes, healthy baked oatmeal, meal prep oatmeal, Pumpkin Baked Oatmeal, pumpkin breakfast recipe

Prep Time: 10

Cook Time: 40

Cooling Time: 10

Total Time: 1

Servings: servings

Calories: 245kcal

Cost: $9

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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