This pumpkin baked oatmeal tastes like a warm slice of pumpkin pie, with soft oats, cozy spices, and chopped pecans in every bite. I make it with canned pumpkin purée for an easy, substantial breakfast that feels a little special.
Pumpkin Oatmeal Fresh From The Oven is My Favorite
I always keep canned pumpkin purée in my pantry, especially once fall arrives. While overnight oats are part of my regular breakfast routine, I make baked oatmeal when I want something warm and cozy without much extra work. The pumpkin and spices make it taste like dessert, but it is also a filling breakfast that’s easy to bake once and reheat throughout the week. I love it as-is and topped with Greek yogurt for extra protein and I know you will too.
Ingredients
Old-fashioned oats work best for baked oatmeal. You’ll also need pumpkin pie spice, baking powder, salt, pumpkin purée (not pie filling), milk (regular or dairy-free), eggs, honey (or maple syrup), and chopped pecans are optional.
How to Make Pumpkin Baked Oatmeal
- Mix up the batter.
Combine the dry ingredients in one bowl. In another, whisk together the wet ingredients. Then, combine the two. - Bake until golden.
Pour the batter into a greased baking dish and bake for 35 minutes or until the oat mixture is set in the middle and the top is golden.
Pumpkin Baked Oatmeal Mix-Ins
From time to time, I add ½ cup of one of these mix-ins to the mixture before baking to change up these baked oats. Try adding:
- dried cranberries
- chopped walnuts
- diced pear or apple
- chocolate chips
- brown sugar sprinkled on top
Make Ahead
You can bake the entire dish ahead of time and refrigerate it for up to 5 days. Reheat individual portions in the microwave throughout the week for a quick breakfast.
More Pumpkin Breakfast Ideas
I’ve got plenty of delicious pumpkin breakfast ideas, like my famous pumpkin pancakes, these pumpkin breakfast cookies, and pumpkin scones.
Pumpkin Baked Oatmeal
Watch how it’s made:
Ingredients
- 2 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ tablespoon pumpkin pie spice*
- 15 ounce can pumpkin puree, shy of 2 cups
- ¼ cup honey, or maple syrup
- 1 ½ cups milk, any
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
Instructions
Prep:
- Preheat the oven to 375F and grease a 9 x 9-inch square baking dish.
Make the batter:
- In a medium mixing bowl, combine oats, baking powder, salt, and pumpkin pie spice.
- In a separate large bowl, combine the pumpkin puree, honey, milk, eggs, melted butter, and vanilla extract. Add the oat mixture stir to form a thick oat batter.
Bake:
- Pour oatmeal mixture into the baking dish and bake for 35 to 40 minutes until the top is golden and the oat mixture is set.
- Remove from oven and allow the mixture to cool slightly before serving.
Serve & store:
- Serve this baked oatmeal topped with maple syrup and chopped pecans.
- Leftovers can be refrigerated for up to 5 days in an airtight container or the baking dish sealed with plastic wrap.
Notes
- You can swap pumpkin pie spice for ½ teaspoon ground cinnamon.
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Starr says
I have cooked this for 3 different Thanksgiving events this week. The first time I stuck with the recipe, but added yogurt mixed with maple syrup and served it hot. The last 2 times I threw everything in a blender which gave it a really nice dense cake texture. I also served it with cream cheese maple syrup icing and served it cold. So easy and everyone loves it! Thank you so much for this great recipe.
Karen says
Can you make this the night before and bake it in the morning?
Thanks!
Laura Fuentes says
For sure! Since the oats will soak up the liquid overnight, it will change the texture if you mix it and let it sit all night. I recommend mixing all the wet ingredients and keeping that mixture in the fridge. In the morning, add the dry ingredients, mix, and bake.
Chandra says
Hello, The recipe states 1 can of pumpkin pie filling. Is that correct? I noticed above it says plain pumpkin. Thanks!
Laura Fuentes says
Yes, 1 (15-ounce) can of pumpkin puree, which is shy of 2 cups.
Cherie Duphorne says
I am looking forward to trying this recipe this week. I have quick question though. This post talks about maple syrup, but the recipe calls for honey. Are those two ingredients interchangeable, and if so do you still use the same amount? Which one works better? Or is the maple syrup just for topping. Thank you!
Laura Fuentes says
Thank you for the clarification. I just updated it so it wasn’t as confusing. You can use hone or maple syrup, both will work!
Chrissy says
Ingredient list says “pumpkin pie filling,” but the text says to use pumpkin puree. Also, the email said to use maple, but this page says honey. I’m sure they are interchangeable.
Laura Fuentes says
Hi Chrissy, I updated the recipe card to reflect that it’s maple syrup or honey -both will work! And it’s pumpkin puree. Enjoy!