Get ready to cozy up to the ultimate fall breakfast treat: Pumpkin Baked Oatmeal. This heartwarming bake blends creamy pumpkin purée, warm spices, old-fashioned oats, and just the right touch of sweetness for a dish that feels like a pumpkin pie you can dive into with a spoon (and absolutely zero guilt). Whether you’re meal prepping for a busy week or looking for a weekend brunch star, this Pumpkin Baked Oatmeal is a guaranteed hit—nourishing, comforting, and bursting with autumnal goodness in every bite.
Ingredients You’ll Need
Every ingredient in this Pumpkin Baked Oatmeal brings something special to the table, so don’t skip the details—the combination is what gives it its signature cozy flavor and perfectly soft-baked texture. Here’s what you need and exactly why!
- Old-fashioned rolled oats: These give the oatmeal its irresistibly chewy-yet-tender bite that holds up beautifully when baked.
- Baking powder: Just a smidge for a fluffy lift and lightness instead of dense oatmeal squares.
- Ground cinnamon: The classic spice for warmth and depth—don’t be shy here!
- Ground nutmeg: A pinch brightens up the pumpkin flavor and infuses a touch of that holiday essence.
- Ground cloves: Powerful and aromatic, just a hint goes a long way to round out the spice profile.
- Salt: A balancing act to bring all the vivid flavors together.
- Milk (any kind): Use dairy, almond, oat, or whichever milk you love—the key is that extra creamy texture.
- Canned pumpkin purée: The crown jewel! Purée brings richness, moisture, and that signature pumpkin color.
- Maple syrup or honey: For natural, mellow sweetness that pairs beautifully with the earthy pumpkin and spices.
- Egg: Helps hold everything together and ensures that velvety baked oatmeal texture.
- Vanilla extract: A splash here is your ticket to a rounded, bakery-style finish.
- Pecans or walnuts (optional): Add crunch, toasty flavor, and a little extra nutrition with these mix-ins.
- Raisins or dried cranberries (optional): A chewy pop of sweetness for bursts of contrast throughout each bite.
How to Make Pumpkin Baked Oatmeal
Step 1: Preheat and Prepare Your Baking Dish
Let’s start by firing up your oven to a cozy 350°F. While it warms, grab your trusty 8×8-inch baking dish and give it a gentle greasing. This simple step ensures that every golden slice of Pumpkin Baked Oatmeal slides out with zero fuss and maximum reward.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, toss in the rolled oats, baking powder, cinnamon, nutmeg, cloves, and salt. Give everything a thorough stir until those aromatic spices are distributed evenly throughout your oats. This step guarantees that every serving is infused with that toasty, spiced spirit.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk of your choice, canned pumpkin purée, maple syrup or honey, the egg, and a splash of vanilla extract. Whisk until completely smooth and velvety—the pumpkin should be nicely blended in, creating a rich golden base for your Pumpkin Baked Oatmeal.
Step 4: Combine and Add Mix-Ins
Pour your pumpkin-spiced wet ingredients right into the bowl of dry oats. Stir until everything is well combined and you have a thick, creamy mixture. Now’s the chance to fold in those creamy nuts or pops of dried fruit if you’re using them—the more, the merrier for flavor and texture!
Step 5: Bake to Perfection
Spread the mixture evenly into your prepared dish and smooth out the top. Bake for 35 to 40 minutes, until the center is just set and the top is a tempting shade of golden brown. Let your Pumpkin Baked Oatmeal cool for 5 to 10 minutes (the hardest part!), then slice and serve while it’s warm and dreamy.
How to Serve Pumpkin Baked Oatmeal
Garnishes
This dish loves a little flourish—try a spoonful of Greek yogurt, a generous drizzle of maple syrup, or a sprinkle of extra toasted pecans on top. For total fall bliss, a dusting of cinnamon or a few fresh apple slices does wonders to elevate every bowlful of Pumpkin Baked Oatmeal.
Side Dishes
Balance your breakfast table by serving Pumpkin Baked Oatmeal alongside fresh fruit salad, crispy turkey bacon, or a steaming mug of chai tea. Its comforting richness really shines when paired with something juicy or a cup of your favorite warm beverage—hello, breakfast goals!
Creative Ways to Present
Layer cubes of Pumpkin Baked Oatmeal in a jar with yogurt and granola for a breakfast parfait, or cut into fun shapes (like hearts or leaves) to impress brunch guests. For an extra treat, warm up squares and add a scoop of vanilla ice cream for a dessert-like spin that’s unforgettable.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, cover leftovers tightly or transfer to an airtight container. Pumpkin Baked Oatmeal keeps happily in the fridge for up to five days—ready for grab-and-go breakfasts all week long.
Freezing
You can freeze individual portions or the whole batch by wrapping tightly and storing in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Frozen Pumpkin Baked Oatmeal keeps its flavor and texture perfectly for up to three months.
Reheating
To reheat, simply microwave individual pieces for about a minute or pop the dish in a 350°F oven for 10–15 minutes until warmed through. Add a splash of milk just before serving to make it extra creamy and reinvigorate those delicious spices.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much firmer texture and require different cooking times and liquid ratios, so stick with rolled oats for the classic soft-baked result in Pumpkin Baked Oatmeal.
What’s the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is pure pumpkin with no added sugars or spices, while pumpkin pie filling contains both. For this recipe, reach for pure pumpkin purée and let the spices truly shine.
Is Pumpkin Baked Oatmeal gluten-free?
If you use certified gluten-free rolled oats, this recipe is naturally gluten-free. Always double-check your oat packaging if gluten sensitivity is a concern.
How can I make this recipe vegan?
Simply swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and choose your favorite plant-based milk. Maple syrup is vegan-friendly, so you’re all set for a vegan Pumpkin Baked Oatmeal!
Can I make it sweeter or less sweet?
Absolutely—adjust the maple syrup or honey to suit your tastes. You can also stir in extra raisins or dried cranberries for a more pronounced sweetness that’s still naturally delicious.
Final Thoughts
This Pumpkin Baked Oatmeal truly delivers the essence of autumn comfort in every bite, whether you savor it fresh from the oven or grab a square for a busy morning. I can’t wait for you to try this cozy, healthy breakfast—it might just become your new favorite way to welcome fall into your kitchen!
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
Indulge in the cozy flavors of fall with this delicious Pumpkin Baked Oatmeal. Perfect for a warm and hearty breakfast, this dish is easy to make and can be prepared ahead of time for busy mornings.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 1 ¾ cups milk (any kind)
- ¾ cup canned pumpkin purée
- ⅓ cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins:
- ¼ cup chopped pecans or walnuts
- ¼ cup raisins or dried cranberries
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients: In a separate bowl, whisk together milk, pumpkin purée, maple syrup or honey, egg, and vanilla extract.
- Combine: Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in nuts and dried fruit if desired.
- Bake: Pour the mixture into the prepared dish and bake for 35 to 40 minutes until set and golden on top.
- Cool and serve: Let cool for 5 to 10 minutes before slicing and serving warm.
Notes
- This baked oatmeal can be made ahead and stored in the refrigerator for up to 5 days.
- Reheat in the microwave or oven before serving.
- Enjoy with a splash of milk or a dollop of yogurt!
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