Pumpkin Baked Oatmeal

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!

close up image of a shallow white bowl that is filled with oatmeal, milk, and chopped pecans. There is a bite of oatmeal sitting on a silver spoon and a teal napkin off to the side.


 

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!

close up image showing a top down shot of a wooden table top. Ingredients for oatmeal, like Kroker pumpkin puree, a bowl of dry quick oats, two eggs, a small metal ramekin with sugar and spices, measuring cup of milk, measuring cup with brown sugar, and pecans sprinkled across.

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.
top down image showing a large white bowl filled with dried oats, an egg, brown sugar, spices, and pumpkin puree sitting on a wooden table top with a teal napkin off to the side

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.

  1. PRREP: Preheat the oven to 350 °F. Mist a 9×13 baking dish, or a 3 quart dish, with baking spray and set aside.
  2. MIX: Combine all of the ingredients, minus the nuts, into a mixing bowl and stir to combine fully.
  3. 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.
  4. 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.

white oval baking dish filled with oats that are being spread into a single layer with a white spatula. The bowl is sitting on a wooden table top

Helpful Tools

  • 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.
top down image showing a white oval shaped baking dish that is filled with uncooked oatmeal that has been sprinkled with pecans. The dish is sitting on a wooden table top with a teal napkin off to the side

Recipe Notes:

Can I use old-fashioned oats instead of quick oats?

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.

How do I store leftover baked oatmeal?

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.

What’s the best way to reheat leftovers?

Pop a serving in the microwave for about 30-45 seconds, or reheat in the oven at 350°F until warmed through.

Can I make this dish ahead of time and bake it later?

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.

Can I add nuts or dried fruits?

Go nuts! (Pun intended.) Walnuts, pecans, or almonds add a nice crunch, while dried cranberries or raisins can add a pop of sweetness.

Can I make this recipe gluten-free?

Definitely! Just make sure to use gluten-free oats and check that all other ingredients are gluten-free as well.

Is this recipe good for meal prep?

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.

top down image showing a large shallow white bowl that is filled with oatmeal that is topped with pecans and milk. A bite is sitting on a spoon. The bowl is on top of a wooden cutting board with a teal napkin off to the side

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5 from 1 vote

Pumpkin Baked Oats

Author Jesseca
Prep: 10 minutes
Cook: 40 minutes
Serves: 6
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.

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 345kcalCarbohydrates: 53gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 67mgSodium: 577mgPotassium: 379mgFiber: 6gSugar: 22gVitamin A: 6518IUVitamin C: 2mgCalcium: 197mgIron: 3mg

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Breakfast
Cuisine American

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5 from 1 vote (1 rating without comment)

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