Pumpkin Baked Oatmeal
44 Comments
Posted: 10/21/23
Updated: 10/23/23
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Packed with fall flavors this Pumpkin Baked Oatmeal is easy to make, delicious and the perfect breakfast. A hearty breakfast that is delicious, good for you and holds you over until lunch with the perfect blend of warm spices. Make this for an easy breakfast or meal prep.
Pumpkin baked oatmeal gives me all of the cozy fall feelings and is perfect for pumpkin season. This super easy breakfast recipe is extra delicious on a crisp fall morning with a big pumpkin spice latte to go with it. Sometimes I pair it with some protein like ham and cheese egg muffins, and other times I just eat it on its own.
This creamy, warm oatmeal is loaded with warming spices that make it taste like pumpkin pie and is bursting with pumpkin flavor. I don’t know about you, but a breakfast that mimics a dessert sounds really great to me!
Baked pumpkin pie oatmeal uses simple ingredients and bakes in the oven until it is the perfect texture. No grainy oats, no mushy oats, just pure pumpkin perfection! Add this pumpkin baked oats to your list of favorite pumpkin recipes the whole family will love.
Why You’ll Love Pumpkin Baked Oatmeal
- Pumpkin pie baked oatmeal is a great way to meal prep your breakfast for the week. Pair it with some protein or eat it all on its own. Cut it into individual portions for an easy grab and go breakfast. Plus, it reheats great so make it the night before and warm it up the next morning.
- Serve baked oatmeal at brunch or whenever you are hosting guests. It is a dish that’s sure to impress!
- It’s the perfect healthy pumpkin recipe instead of a sweet pumpkin recipe, but if you are looking for a sweet, decadent pumpkin recipe check out our Pumpkin Cream Cheese Muffins.
- It only takes 15 minutes to prep this dish making it a great recipe for busy mornings. Then you can let it bake as you go about your morning.
Ingredients for Baked Pumpkin Oatmeal
- Old fashioned oats – Old fashioned oats tend to do best in recipes like this one, so I don’t recommend swapping them out for quick oats or steel cut oats. They are also called rolled oats.
- Pumpkin puree – Be sure you’re buying 100% pure pumpkin purée, and not pumpkin pie filling. Puree is not sweetened or spiced yet.
- Milk – I prefer to use whole milk, but you can use a lower fat alternative or a dairy-free milk if you want.
- Salt – A little pinch of salt will help balance the sweetness of many other flavors in this easy baked oatmeal.
- Eggs – Allow eggs to come to room temperature before mixing with the other ingredients.
- Vanilla extract – A little vanilla extract makes this baked oatmeal taste very reminiscent of a cookie or cake!
- Baking powder – No, this isn’t a cake or cookie, but the ingredients are pretty dense. Adding baking powder keeps the oatmeal from becoming flat and soggy.
- Honey – Not only does honey taste good, but it has amazing health benefits!
- Brown sugar – Using brown sugar to sweeten baked pumpkin oatmeal gives it a wonderful rich and sugary flavor.
- Pumpkin pie spice – You can’t have pumpkin without pumpkin pie spice, right?!
- Nutmeg – A little extra nutmeg adds a little extra somethin’ to this yummy oatmeal!
- Cinnamon – Even though pumpkin spice has cinnamon in it already, adding more will give it an extra warming quality and makes the taste even better.
Helpful Tools
How to Make Pumpkin Baked Oatmeal
Begin by preheating the oven to 350 degrees Fahrenheit and spray an 8×8 baking dish with non-stick cooking spray.
Grab a large bowl and whisk together pumpkin puree, brown sugar, eggs, vanilla extract, spices, and baking powder until well combined and smooth.
Add the milk and mix well. Then, mix the the oats into the pumpkin mixture.
Pour the pumpkin oatmeal mixture into the previously prepared baking dish and bake for 45 minutes until the center is set and edges are golden brown.
Serve immediately or store for later.
How to Store Leftover Pumpkin Baked Oatmeal
Leftovers of this amazing baked oatmeal with the perfect amount of pumpkin spice flavor are just as good as when it comes fresh out the oven! Place leftover servings into an airtight container or wrap the baking dish tightly in plastic wrap.
FRIDGE: Store in the refrigerator for up to 5 days. You can reheat in the oven, or serve cold! It’s delicious either way.
FREEZER: Separate baked pumpkin pie oatmeal into individual servings and freeze for up to 2 months. Allow to thaw and then reheat or eat cold.
How to Reheat Baked Oatmeal
Take the easy way out and reheat in the microwave or put it in the oven at 350 degrees Fahrenheit until it’s warmed through.
What to Serve with Baked Pumpkin Oatmeal
Serve this simply delicious pumpkin oatmeal bake with a side of scrambled eggs and oven baked bacon. Or, if you’re a meal prepper you can heat up a freezer friendly breakfast burrito and serve with this sweet pumpkin oatmeal.
Hosting guests and need an easy serve yourself breakfast? Pair this oatmeal with sheet pan breakfast! These mini quiche cups are another great idea.
If you’re wanting more protein ideas, eggs benedict is great with this pumpkin baked oatmeal too. Or, you could make a big breakfast crescent ring and eat a hearty serving with baked oatmeal.
What can I add to pumpkin baked oatmeal?
Chopped walnuts or pecans would be another delightful fall addition to this yummy breakfast dish. Chocolate lovers would enjoy a topping of chocolate chips!
You can also add a cream cheese swirl to the top of this delicious baked pumpkin pie oatmeal. Feel free to make a cream cheese glaze or even a maple glaze to drizzle over the final product too.
Pro Tips
- Baked pumpkin pie oatmeal can really be made your own. Don’t be afraid to add fun toppings or increase the level of spices if you want a stronger flavor.
- This baked oatmeal doesn’t have to stay a breakfast food! Serve it as a dessert alternative or a snack with your afternoon coffee.
- Make sure the ingredients are well combined, especially the sugar and honey. Don’t let it clump up!
- A drizzle of warm pure maples syrup over the top is the perfect final touch.
Baked pumpkin oatmeal is my favorite fall breakfast ever! So cozy, warming and comforting. A great way to start the day!
More Pumpkin Breakfast Recipes You’ll Love
- If you love this pumpkin breakfast item, then you’ll love Pumpkin Granola too!
- These Pumpkin Pancakes are a fall twist on everyones favorite breakfast item.
- Pumpkin French Toast is so gooey, sticky, and sweet.
- Make Pumpkin Muffins as an easy on-the-go breakfast treat.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Baked Oatmeal
Packed with fall flavors this Pumpkin Baked Oatmeal is easy to make for breakfast or meal prep.
servings
Ingredients
- 15 ounces pumpkin puree (1 can)
- ½ cup Brown Sugar packed
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 2 ½ cups dry old-fashioned oats
- Honey for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat a 8×8 baking dish with non-stick cooking spray and set aside.
- In a large bowl whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth. Whisk milk into mixture.
- Mix the dry oats into the pumpkin mixture. Pour mixture into prepared baking dish. Bake in the preheated oven for 45 minutes or until center no longer looks wet and edges are golden brown.
- Serve hot right out of oven topped with honey to taste or refrigerate until read to be served. Can be eaten cold or reheated.
Tips
FRIDGE: Store in the refrigerator for up to 5 days. You can reheat in the oven, or serve cold! It’s delicious either way.
FREEZER: Separate baked pumpkin pie oatmeal into individual servings and freeze for up to 2 months. Allow to thaw and then reheat or eat cold.
Take the easy way out and reheat in the microwave or put it in the oven at 350 degrees Fahrenheit until it’s warmed through.
Nutrition Information
Serving: 1, Calories: 185kcal (9%), Carbohydrates: 34g (11%), Protein: 6g (12%), Fat: 3g (5%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 40mg (13%), Sodium: 169mg (7%), Potassium: 313mg (9%), Fiber: 4g (17%), Sugar: 16g (18%), Vitamin A: 7448IU (149%), Vitamin C: 2mg (2%), Calcium: 111mg (11%), Iron: 2mg (11%)
Skyler T says
I have 2 toddlers and an 8 month old. They all love this! They think it’s a cookie. I added chia seeds for extra nutrients, and didn’t add the honey topping and they still love it. Thank you!
Julie Evink says
I’m happy to hear they approve!
Sharon K Selby says
not much flavor even with honey drizzle on top
Julie Evink says
Sorry to hear that Sharon!
Kristina says
made these today. they are
just ok.. I added apple and chia seeds. maple syrup on top..
Brooke Kill says
Those toppings on top sound delicious with it!
Lynda says
This was wonderful! I couldn’t wait till it cooled!!
Brooke Kill says
So glad to hear!
Amy says
I cooked it 30 minutes longer than the recipe said and it still didn’t cook all the way. The edges were good but the rest was mush.
Julie Evink says
I’m sorry to hear that Amy.
Kristen says
Is it supposed to be moist in the middle? Like kind of mushy?
Brooke Kill says
The center should be set and the edges will be golden brown.
Emily says
I’ve made this twice now! It’s easy to follow for a grab and go option before class, and it’s delicious. I have been adding a few tbsp of chia seeds to the batter and dark chocolate chunks on top of a portion. Thank you for the recipe!!
Julie Evink says
Wonderful to hear Emily!
Darlene says
I didn’t think it had much flavor even with the honey on top. Next time I am going to add more flavors. My husband likes it which is good as he needs to eat the rest of it.