Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 can (15 oz) pumpkin puree; 1 ½ cups milk (dairy or non-dairy); 2 large eggs; ¼ cup maple syrup or honey; 1 tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ½ tsp salt; 1 tsp baking powder; ½ cup chopped walnuts or pecans (optional); ½ cup raisins or cranberries (optional); 1 tbsp melted coconut oil or butter, for greasing

A warm, spiced oatmeal bake with the rich flavor of pumpkin—perfect for a cozy breakfast or brunch! This pumpkin baked oatmeal is a delightful, nutritious dish that brings together all the comforting flavors of fall in every bite.

Why You’ll Love This Recipe

I absolutely love this recipe for its warmth, ease, and heartiness. It’s the kind of breakfast that makes your kitchen smell like autumn, with the sweet aroma of pumpkin and spices filling the air. The texture is just right—soft, slightly firm, and satisfying—and it’s packed with fiber from oats and the nutrients of pumpkin. I can enjoy it on its own, or top it with a dollop of yogurt or extra maple syrup for added creaminess. Plus, it’s a versatile recipe: feel free to add nuts, dried fruit, or even a sprinkle of seeds to make it your own. It’s perfect for busy mornings or as a make-ahead dish for weekend brunches.

Ingredients

2 cups old-fashioned rolled oats

1 can (15 oz) pumpkin puree

1 ½ cups milk (dairy or non-dairy)

2 large eggs

¼ cup maple syrup or honey

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

½ tsp salt

1 tsp baking powder

½ cup chopped walnuts or pecans (optional)

½ cup raisins or cranberries (optional)

1 tbsp melted coconut oil or butter, for greasing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with melted coconut oil or butter.

In a large mixing bowl, whisk together the oats, baking powder, cinnamon, nutmeg, ginger, and salt.

In a separate bowl, whisk the eggs, then add the pumpkin puree, milk, maple syrup, and vanilla extract. Mix until smooth.

Pour the wet mixture into the dry ingredients and stir until fully combined.

If desired, fold in chopped walnuts or pecans and dried fruit (raisins or cranberries).

Pour the mixture into the prepared baking dish and spread it evenly.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the baked oatmeal cool for a few minutes before serving. I love enjoying it warm on its own, or topped with a dollop of yogurt or extra maple syrup.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Variations

This pumpkin baked oatmeal is easy to customize. Here are a few ideas to make it your own:

Nuts: Add walnuts, pecans, or even almonds for a crunchy texture.

Dried Fruit: Raisins, cranberries, or chopped dried apricots make great additions for a burst of sweetness.

Spices: If you like a bolder flavor, try adding a pinch of cloves or allspice.

Milk: Use almond, oat, or coconut milk for a dairy-free version.

Toppings: Top with yogurt, a drizzle of maple syrup, or fresh fruit for extra flavor.

Storage/Reheating

Storage: This baked oatmeal can be stored in the refrigerator for up to 4 days.

Freezing: If you want to keep it for longer, slice and freeze individual portions. Wrap them tightly in plastic wrap and foil before placing them in an airtight container or freezer bag. It will last up to 2-3 months in the freezer.

Reheating: To reheat, simply microwave individual servings for about 30 seconds to 1 minute. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes.

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FAQs

Can I make this recipe ahead of time?

Yes, I often prepare this pumpkin baked oatmeal the night before and store it in the fridge. The next morning, I simply reheat it in the oven or microwave for a quick breakfast.

Can I use steel-cut oats instead of rolled oats?

I prefer using rolled oats for this recipe because they cook more evenly and result in a softer texture. Steel-cut oats will require a longer baking time and may not have the same consistency.

Is this recipe gluten-free?

Yes, this recipe can easily be made gluten-free by using certified gluten-free oats. Just make sure that the other ingredients you use, such as maple syrup and milk, are also gluten-free.

Can I substitute the eggs for something else?

Yes! If you’re looking for an egg-free version, you can substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) or use unsweetened applesauce (¼ cup per egg).

Can I add protein to this recipe?

Absolutely! You can add a scoop of your favorite protein powder to the dry ingredients for an extra protein boost. Just be sure to adjust the liquid in the recipe slightly if you make this substitution.

Conclusion

This Pumpkin Baked Oatmeal has quickly become one of my favorite fall breakfasts. It’s nourishing, delicious, and incredibly easy to make. The warm spices and pumpkin flavor make it feel like a special treat, but it’s also a nutritious start to the day. I love how versatile it is—perfect on its own, or with a variety of toppings to suit my mood. Whether I’m serving it for a cozy breakfast or a brunch gathering, it’s always a hit. Plus, the leftovers are just as good the next day, making it a great make-ahead option!

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