This cozy pumpkin baked oatmeal is a must make for chilly fall mornings! Pumpkin puree, pumpkin spice, and cinnamon deliver that classic pumpkin pie flavor, while whole grain oats make it the perfect option for a healthy breakfast!
I based this pumpkin baked oatmeal recipe off my popular pumpkin apple baked oatmeal. You have to try it out next!
Thanks to American Dairy Association Mideast for sponsoring this post and recipe which aligns with the American Heart Association’s guidelines.
Once the weather cools off, I like to switch from overnight oats (chocolate peanut butter overnight oats are my favorite) to a warm slice of baked oatmeal. Not only does it make the house smell divine, but it’s a hearty and healthy breakfast. Plus, you can make it ahead of time and even freeze it if you meal prep breakfast or snacks!
My pumpkin baked oatmeal uses both pumpkin puree and pumpkin spice for the maximum pumpkin flavor. Pumpkin puree on it’s own doesn’t have a lot of flavor, but it does give the baked oatmeal a ton of moisture.
Pumpkin spice is where the iconic pumpkin pie flavor comes in. The combination of cinnamon, nutmeg, cloves, ginger, and allspice delivers the perfect warm, spiced, fall flavor we all know and love.
Ingredient Notes
Oats – Old fashioned oats are what you’ll need to make baked oatmeal. They’re whole grain, heart healthy, and a great source of fiber.
Pumpkin spice and cinnamon – Pumpkin spice is a blend of warm fragrant spices and is most commonly used in pumpkin pie. I use this brand.
Pumpkin puree – Be sure to check the label! You don’t want to use pumpkin pie filling for this recipe, it will be way too sweet.
Milk – Low-fat milk works perfectly. Milk delivers 13 essential nutrients and it’s a great source of calcium, which is needed for bone health. Along with calcium, milk also contains vitamins A and D, protein, selenium and zinc, which are important to support immune function.
Egg – An egg is needed to give the baked oatmeal structure so it doesn’t crumble and fall apart.
Maple syrup – Maple syrup is a natural sweetener. I love the caramely vanilla flavor and how perfectly it pairs with the pumpkin and pumpkin spice.
Vanilla – You can use vanilla extract, but I highly recommend using vanilla bean paste for baking. The vanilla flavor is more intense and pure.
Tips for Making Pumpkin Baked Oatmeal
- Don’t swap quick oats with old fashioned rolled oats. The liquid proportions and cooking time will be different.
- If you’re gluten-free, be sure to check the package of oats to ensure they’re certified gluten-free. Oats are naturally gluten-free, however they can become cross-contaminated with other grains that aren’t.
- Be sure to spray or grease the baking pan or dish with oil or butter so it doesn’t stick.
- Don’t over-bake the oatmeal. It should be set in the middle. Insert a toothpick and if it comes out clean or with a few crumbs attached it’s done.
- Let the baked oatmeal cool in the pan for 10-15 minutes before cutting into it. This will ensure that you get nice slices and it doesn’t break apart when you serve it.
Substitutions and Variations
- Swap maple syrup with an equal amount of honey.
- Make it egg-free and use a flax egg. Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water.
- If you like nuts, add 1/3 cup chopped pecans or walnuts. A 1/2 cup of dried fruit or 1 cup of diced fresh fruit is another great option.
Topping Ideas
Pumpkin baked oatmeal can be served as is, but if you’re like me and love toppings, you have to give these a try!
My favorite topping for pumpkin baked oats is plain Greek yogurt sweetened with cinnamon and drizzled with maple syrup. The tang of the Greek yogurt balances out the sweetness of the syrup and baked oatmeal. Plus, it adds extra protein!
Dried cranberries, raisins, chopped pecans or walnuts, and fresh fruit such as diced apples or pears would all be delicious. My slow cooker apple pear butter is another delicious fall baked oatmeal topping!
Serving Suggestions
If you’re planning to make this pumpkin baked oatmeal for a weekend family breakfast, brunch, or for the holidays, I recommend serving it with this broccoli crustless quiche, winter fruit salad, and apple cider mimosas, of course!
Storage and Reheating
Storage – Baked oatmeal will keep in the fridge for up to 5 days in an airtight container. You can also cut it into individual servings and freeze them for up to 3 months. I like to wrap the baked oatmeal squares in plastic wrap and then store them in a freezer bag.
Reheating – Reheat the baked oatmeal in the microwave or reheat the entire dish in the oven. Cover it with foil and bake at 350° F. for 10-15 minutes or until it’s warm.
More Pumpkin Recipes
If you make this Pumpkin Baked Oatmealplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Cinnamon Sugar Topping (Optional)
Preheat oven to 350° F. Spray an 8×8 or similar sized baking dish with cooking spray.
If you’re making the cinnamon sugar topping, whisk together the sugar and cinnamon in a small bowl.
In a mixing bowl, whisk together all the wet ingredients.
In a separate mixing bowl, whisk together all the dry ingredients
Pour the dry ingredients in with the wet and stir together until combined. Pour the mixture into the prepared baking dish and smooth into an even layer. Sprinkle the cinnamon sugar all over the top of the oatmeal.
Place the baking dish on the middle rack of the oven and bake for 35-40 minutes or until the middle is set and a toothpick inserted in the center comes out clean or with a few crumbs attached to it. Remove from the oven and let it cool for 10-15 minutes before cutting it.
Serve warm topped with maple syrup and a dollop of Greek yogurt if desired.
- Cinnamon sugar topping not included in nutritional info.
- The baked oatmeal will keep for up to 5 days in an airtight container in the fridge or you can freeze it for up to 3 months.
Calories: 197kcalCarbohydrates: 34gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 211mgPotassium: 310mgFiber: 4gSugar: 13gVitamin A: 6457IUVitamin C: 2mgCalcium: 159mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
