If a can of pumpkin is a staple in your pantry, this baked oatmeal with pumpkin is the next best way to use it!
When I’m feeling extra, I like to top my bowl with a dollop of whipped cream or yogurt, chopped pecans, and a drizzle of maple syrup. Just one bite and you know it’s going to be a good day.
Pumpkin Pie Baked Oatmeal
While this pumpkin-baked oatmeal tastes like a dessert, it’s actually a healthy and substantial breakfast. I find it has a hearty, cake-like texture with lots of pumpkin spice flavor and just enough maple syrup to give it the right amount of sweetness.
It’s also gluten-free thanks to the oats and provides a great source of complex carbs to keep you satiated all morning.
Overnight oats are a staple in my breakfast routine, but baked oatmeal is a nice switch as the weather gets cooler, and my kids usually prefer the baked texture over regular stove-top oats.
Pumpkin Baked Oatmeal Ingredients
Outside of pumpkin purée and chopped pecans, all of the ingredients are probably sitting in your pantry. Let’s take a look at what you’ll need to make pumpkin baked oatmeal.
- old fashioned oats: I don’t recommend quick or steel-cut oats for baked oatmeal
- pumpkin pie spice: our fall spice of choice for this oatmeal recipe, but you can swap for ½ teaspoon ground cinnamon
- baking powder and salt: to give these oats a little ‘lift’
- pumpkin purée: plain and simple pumpkin pureé, not the filling
- milk: can be a regular or an unsweetened dairy-free alternative.
- eggs: to bind the ingredients
- honey: used to sweeten the oatmeal, you can use maple syrup instead
- chopped pecans: adds a nice crunch over the top of the baked oatmeal
How to Make Pumpkin Baked Oatmeal
Baked oatmeal is an easy recipe to make and one you’ll want to incorporate for healthy breakfasts during the week. Here’s how to make it:
Preheat the oven to 375F and grease a 9 x 9-inch baking dish.
- Combine the dry ingredients
In a medium bowl, combine the oats, baking powder, salt, and pumpkin pie spice.
- Mix the wet ingredients
In a separate bowl, whisk together the pumpkin, eggs, honey (or maple syrup), and milk.
Add the oat mixture to the wet ingredients and pour the batter into the prepared baking dish.
- Bake until golden
Bake for 35 minutes or until the oat mixture is set and the top is golden.
Remove from the oven and allow to cool slightly.
- Dish up!
Serve yourself a hearty dose of baked oatmeal topped with maple syrup and chopped pecans.
Leftovers will stay good for up to 5 days refrigerated in an airtight container or the baking dish sealed with plastic wrap. And it’s easy to reheat in the microwave for a minute or two until the oats are warm and your kitchen smells like pumpkin pie spice.
Want to watch how it’s made? Check out this quick recipe video to see the entire process from start to finish.
Pumpkin Baked Oatmeal Mix-Ins
You can also stir in other ingredients for this baked oatmeal, like the ones listed below that would go with the pumpkin flavor, or top them over the baked oats for extra goodness.
Just like overnight oats and regular stove-top oatmeal, the mix-ins and toppings are an opportunity to personalize your breakfast and make it something that you’ll wake up excited to eat.
- dried cranberries
- chopped walnuts
- diced apple
- sliced banana
- chocolate chips
- brown sugar
- whipped cream
Can You Prep Baked Oatmeal Ahead?
Baked oatmeal can be prepped in two ways: making the entire dish and reheating the portions throughout the week or preparing it halfway. Both ways will save you precious time in the morning and make a warm and hearty breakfast you can easily grab and enjoy.
To bake-ahead the oatmeal:
- Prepare the recipe as directed and allow to cool down to room temperature.
- Refrigerate in the baking dish or separate airtight containers for up to 5 days.
- Reheat in the microwave and serve as directed.
To prep half-way:
- Combine the dry ingredients in the baking dish and the wet ingredients in a large jar and refrigerate them overnight.
- In the morning, stir everything together and bake!
More Pumpkin Breakfast Ideas
Of course, we can’t leave out Pumpkin Scones! They’re perfectly crumbly and have just the right amount of pumpkin spice to go with that first cup.
Pumpkin Baked Oatmeal
- 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
- Preheat the oven to 375F and grease a 9 x 9-inch square baking dish.
- 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.
- 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.