If you’re ready to embrace all the cozy flavors of autumn in one warm, wholesome dish then this Pumpkin Baked Oatmeal Recipe is an absolute must-try. Packed with the fragrant spices of pumpkin pie spice and cinnamon, the natural sweetness of maple syrup, and a hearty texture from rolled oats, this baked oatmeal not only fills your kitchen with that unforgettable fall aroma but makes for a nutritious and satisfying breakfast or snack. Whether you enjoy it fresh from the oven or reheated later, this recipe strikes the perfect balance between comforting and healthy, making it a staple you’ll want to share again and again.
Ingredients You’ll Need
The simplicity of this Pumpkin Baked Oatmeal Recipe is what makes it a winner—each ingredient is thoughtfully chosen to create a balanced blend of creamy, spiced, and slightly sweet flavors with just the right texture. From the rolled oats that form the base, to the pumpkin puree adding moisture and depth, to the warming spices that bring everything together, every element has a delicious purpose.
- 2 cups old-fashioned rolled oats: The foundation that provides heartiness and a satisfying chew.
- 1 teaspoon baking powder: Helps the oatmeal rise just enough to give a soft, fluffy bite.
- 1½ teaspoons pumpkin pie spice: A delightful blend of cinnamon, nutmeg, and cloves that infuses warm autumn flavor.
- ½ teaspoon cinnamon: Adds an extra layer of spice to enhance the pumpkin pie spice.
- ½ teaspoon salt: Balances sweetness and elevates all flavors.
- 1¾ cups milk (dairy or non-dairy): Creates a creamy texture and binds the oats together perfectly.
- ½ cup canned pumpkin puree: Brings moisture, subtle sweetness, and that irresistible seasonal character.
- ¼ cup maple syrup or honey: Adds natural sweetness and a lovely caramel-like flavor.
- 1 large egg: Provides structure and keeps the oatmeal moist and tender.
- 1 teaspoon vanilla extract: Offers a fragrant depth that complements the spices beautifully.
- 2 tablespoons melted butter or coconut oil: Enriches the dish with a touch of luscious fat and flavor.
- ⅓ cup chopped pecans or walnuts (optional): Adds satisfying crunch and nutty contrast.
- ¼ cup mini chocolate chips or dried cranberries (optional): A little surprise bite of sweetness or tartness for extra excitement.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch or 9×9-inch baking dish. This step ensures your baked oatmeal won’t stick and will come out easily once baked.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. This dry mixture is where the warm spices begin to do their magic, evenly coating the oats and setting the tone for that fall flavor we all crave.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat together the milk, pumpkin puree, maple syrup or honey, the egg, vanilla extract, and melted butter or coconut oil. This blend adds creaminess, moisture, and sweetness, which beautifully softens and flavors the oats.
Step 4: Combine and Add Extras
Pour the wet ingredients into the dry ingredients, then stir everything until fully combined. If you’re opting to add chopped pecans, walnuts, mini chocolate chips, or dried cranberries, gently fold them in now to distribute the texture and bursts of flavor evenly throughout the oatmeal.
Step 5: Bake to Perfection
Spread the mixture evenly into your prepared baking dish. Bake for 35 to 40 minutes until the top turns golden brown and the center is set but still tender. The aroma that fills your kitchen during this time is part of the joy of making this dish.
Step 6: Cool and Serve
Allow the Pumpkin Baked Oatmeal Recipe to cool for 5 to 10 minutes before slicing. This resting time firms it up just enough to hold its shape and makes it easier to enjoy warm, straight from the pan.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
When serving, a sprinkle of toasted nuts or a drizzle of extra maple syrup on top can elevate your bowl visually and flavor-wise. You might even add a dollop of Greek yogurt or a splash of warm milk for creaminess and tang that balances the sweetness.
Side Dishes
This Pumpkin Baked Oatmeal Recipe pairs wonderfully with fresh fruit like crisp apple slices, a handful of berries, or even a side of scrambled eggs if you want a more substantial breakfast. These sides add freshness and protein to round out your meal.
Creative Ways to Present
Try serving the oatmeal warm in pretty ramekins or small bowls for a charming presentation. Layering chunks of the baked oatmeal with whipped cream and cinnamon-spiced apples can transform it into a cozy dessert or brunch parfait that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Baked Oatmeal Recipe covered in an airtight container in the refrigerator for up to five days. It stays moist and flavorful, making for easy grab-and-go breakfasts or afternoon snacks.
Freezing
This baked oatmeal freezes beautifully. Cut into individual portions and wrap tightly in plastic wrap or foil before placing in a freezer-safe bag or container. Freeze for up to one month, perfect for busy mornings when you want something quick yet comforting.
Reheating
To enjoy reheated servings, simply microwave a slice for about 30 to 60 seconds until warm. If preferred, you can reheat in a low oven at 300°F (150°C) for 10–15 minutes to preserve a slightly crispier top.
FAQs
Can I make this Pumpkin Baked Oatmeal Recipe vegan?
Absolutely! Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use your favorite non-dairy milk. Swap butter for coconut oil or a vegan margarine to keep it fully plant-based.
Do I have to use old-fashioned rolled oats, or can I use quick oats?
Old-fashioned oats are preferred because they provide the best texture and hold up well during baking. Quick oats might make the oatmeal too mushy as they absorb liquid faster and bake more quickly.
Can I add other mix-ins besides nuts or chocolate chips?
Definitely! Feel free to experiment with dried fruit like raisins or chopped dates, seeds like pumpkin or sunflower seeds, or even apples for extra sweetness and texture.
Is this recipe suitable for meal prep?
Yes, this Pumpkin Baked Oatmeal Recipe is perfect for meal prepping. Bake it ahead, store portions in the fridge or freezer, and reheat whenever you want a nutritious and delicious breakfast without the fuss.
What if I don’t have canned pumpkin puree?
You can use pureed fresh pumpkin or butternut squash instead, just roast and mash it first. Make sure there’s no added sugar or seasoning in whatever pumpkin product you use to keep the flavors authentic.
Final Thoughts
Trying out this Pumpkin Baked Oatmeal Recipe is like giving yourself a warm, comforting hug from the inside. It’s simple to make, endlessly customizable, and perfect for those cooler mornings when you want something nourishing and delicious. Trust me, once you bake it, it will quickly become a beloved seasonal favorite that you’ll make for family, friends, or simply to indulge yourself!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal recipe is a cozy, nutritious breakfast perfect for fall. Combining old-fashioned oats with warm spices, pumpkin puree, and a hint of sweetness, it’s an easy, wholesome dish that bakes to a golden, hearty consistency. Ideal for meal prep, it can be enjoyed warm or reheated for a comforting start to your day.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1¾ cups milk (dairy or non-dairy)
- ½ cup canned pumpkin puree
- ¼ cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Optional Mix-ins
- ⅓ cup chopped pecans or walnuts
- ¼ cup mini chocolate chips or dried cranberries
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt, mixing well to evenly distribute the spices and leavening agent throughout the oats.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted butter or coconut oil until smooth and fully combined.
- Combine Mixtures and Add Mix-ins: Pour the wet ingredients into the dry ingredients and stir thoroughly to blend everything evenly. If desired, fold in chopped pecans or walnuts and mini chocolate chips or dried cranberries for added texture and flavor.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly to ensure uniform baking.
- Bake the Oatmeal: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the center is set, indicating the oatmeal is fully cooked.
- Cool and Serve: Allow the baked oatmeal to cool for 5–10 minutes after removing from the oven. Slice into squares and serve warm, optionally with a splash of milk or a dollop of yogurt.
Notes
- Store leftovers in the fridge for up to 5 days and reheat in the microwave.
- This recipe is freezer-friendly; freeze individual portions for quick future breakfasts.
- For a vegan version, substitute the egg with a flax egg and use non-dairy milk.
