This Pumpkin Baked Oatmeal is a game changer in your morning routine. This seasonal favorite perfectly melds the hearty texture of oats with the rich flavors of pumpkin and spices. Not only is it a hit with the taste buds, but it’s also packed with fiber and protein to keep you energized all morning long. Trust me, you’ll want to make this your go-to fall breakfast.
Trying to sneak in more pumpkin for the season? Honestly, same. Browse all of my pumpkin recipes, but definitely be sure to try my Pumpkin Snickerdoodles, Iced Pumpkin Spice Latte, and Pumpkin French Toast. Those are my faves!
Why You’ll Love This Baked Oatmeal
- Seasonal Flavor Fix: Pumpkin baked oatmeal lets you bask in those iconic fall flavors, from cinnamon to nutmeg, all in one delectable dish.
- Meal Prep Magic: This dish is ideal for meal prepping. Make a big batch over the weekend and you’ve got an easy, grab-and-go breakfast that’ll last you through the busy workweek.
- Kid-Approved: Let’s face it, mornings can be a battle when it comes to feeding the little ones. This dish is a sneaky way to get them to eat something that’s not only delicious but also nutritious.
Oatmeal makes an appearance regularly in our home. It’s a quick and simple way to satisfy your belly and the flavor options are nearly endless. This recipe is highly inspired by the original baked oatmeal here on the site, but with a fall twist!
The first bite envelops your taste buds in a medley of warm spices like cinnamon, nutmeg, and cloves. Then comes the rich, velvety pumpkin flavor that’s like a warm hug to your soul. The oats add a wholesome, nutty undertone, balancing out the sweetness and making every mouthful satisfyingly chewy. It’s a fusion of fall flavors and comforting textures that make you want to curl up in a blanket and sip on some hot apple cider. Basically, it’s autumn in a dish!
Pumpkin Baked Oatmeal Ingredients
- Oats: I prefer quick oats, however you can use an old fashioned oat if you wish. It will change the texture and you may need to add more liquid.
- Sweetener: I use brown sugar. That being said, you can also use maple syrup or honey.
- Spices: For this recipe specifically, I think a fall spice blend of cinnamon and pumpkin pie spice is key. You can adjust more or less to adjust the flavor to your preference.
- Vanilla: Extract can take a dish from good to great. It works as a flavor enhancer while also helping the flavors blend together perfectly.
- Eggs: These are important and work as a binder for the ingredients while also helping the oats to puff as they bake.
- Milk: This is an imperative ingredient that helps to hydrate your oats. We’ve tested dairy milk as well as almond milk with great success.
- Pumpkin: Specifically, pure pumpkin. Try to avoid the canned pumpkin pie mix. It has extra additives that will not work with this recipe.
- Nuts: Optional, but I really enjoy a sprinkle of pecans or walnuts.
Baked Pumpkin Oatmeal Recipe
Making this recipe is so simple. You can even prep this in advance if you need a quick grab meal. It makes this a go-to meal prep breakfast.
- PRREP: Preheat the oven to 350 °F. Mist a 9×13 baking dish, or a 3 quart dish, with baking spray and set aside.
- MIX: Combine all of the ingredients, minus the nuts, into a mixing bowl and stir to combine fully.
- BAKE: Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 20 minutes. Remove and sprinkle with pecans, if using, and bake an additional ten to 20 minutes.
- ENJOY: Serve warm with additional milk and sweetener if desired.
PRO TIP: Watch this oatmeal as it cooks to make sure it doesn’t dry out too much. You want the edges to be a bit golden and the center to be set but not jiggly. A knife or toothpick should come out mostly clean when inserted.
- Mixing Bowls (affiliate): You’ll want a good set of mixing bowls to combine your wet and dry ingredients separately before uniting them in oatmeal harmony.
- Measuring Cups & Spoons (affiliate): Precision is key in baking, so make sure you’ve got a reliable set of measuring tools for both liquid and dry ingredients.
- Rubber Spatula: (affiliate) Useful for scraping every last bit of your oatmeal mixture out of the bowl and into the baking dish.
- Nut Chopper or Food Processor (affiliate): If you’re adding any nuts for an extra crunch, having a tool to finely chop them can be a game-changer.
Absolutely! Old-fashioned oats will give your baked oatmeal a chewier texture compared to quick oats, which are a bit softer. Both work well, so it’s all about your texture preference.
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for a longer shelf life.
Pop a serving in the microwave for about 30-45 seconds, or reheat in the oven at 350°F until warmed through.
Yes! Prepare the oatmeal mixture, pour it into the baking dish, and store it covered in the fridge for up to 24 hours before baking.
Go nuts! (Pun intended.) Walnuts, pecans, or almonds add a nice crunch, while dried cranberries or raisins can add a pop of sweetness.
Definitely! Just make sure to use gluten-free oats and check that all other ingredients are gluten-free as well.
It’s a meal prep dream! Make a batch, cut it into portions, and you’ve got a quick, delicious breakfast ready to go all week long.
Pumpkin Baked Oats
- 3 cups quick oats
- 1/2 cup brown sugar or sweetener of choice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- 1 cup pumpkin puree
- 1/2 cup pecans optional
- Preheat the oven to 350 °F. Mist a 9×13 baking dish, or a 3 quart dish, with baking spray and set aside.
- Combine all of the ingredients, minus the nuts, into a mixing bowl and stir to combine fully.
- Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 20 minutes. Remove and sprinkle with pecans, if using, and bake an additional ten to 20 minutes.
- Serve warm with additional milk and sweetener if desired.