Get ready to fall in love with the comforting embrace of Pumpkin Baked Oatmeal! This irresistible breakfast brings together creamy pumpkin puree, warm spices, and hearty oats for a cozy, nourishing meal that tastes like autumn in every bite. It’s a one-bowl wonder that’s easy enough for busy mornings, yet delicious enough to make guests swoon. Whether you drizzle it with maple syrup, add a handful of crunchy nuts, or go classic with a splash of milk, this wholesome bake will quickly become your go-to for cool mornings and crisp days.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, making your Pumpkin Baked Oatmeal not just delicious but visually stunning and delightfully textured. You probably have most of these staples on hand, and together they create a meal that’s both familiar and wonderfully autumnal.
- Old-fashioned rolled oats: These classic oats provide sturdy texture and a nutty flavor—perfect for a satisfyingly chewy baked oatmeal.
- Brown sugar: Adds cozy, caramel-like sweetness that pairs seamlessly with pumpkin and spice.
- Baking powder: A bit of lift ensures your oatmeal stays soft and almost cake-like, not dense.
- Pumpkin pie spice: The star of the flavor show—think cinnamon, nutmeg, ginger, and cloves all working together to taste like fall.
- Ground cinnamon: Extra warmth and aroma; it layers beautifully with the pumpkin pie spice.
- Salt: Just a touch to enhance every other flavor without making the dish taste salty.
- Milk: Adds creaminess and keeps the oats moist; dairy or non-dairy options work wonderfully.
- Eggs: Help bind the oatmeal into thick, satisfying squares that slice cleanly.
- Canned pumpkin puree: The key to moistness, rich color, and that unmistakable pumpkin flavor—be sure it’s pure pumpkin, not pie filling!
- Melted unsalted butter or coconut oil: Adds richness, tenderness, and a little extra flavor depth.
- Vanilla extract: Floral, sweet undertones that make each bite feel special.
- Chopped pecans or walnuts (optional): For crunch and a toasty, earthy note that complements the creamy oats and pumpkin.
How to Make Pumpkin Baked Oatmeal
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C)—this temperature is just right for getting a golden, set top without overbaking. Lightly grease an 8-inch square baking dish with butter or nonstick spray, so nothing sticks and every slice comes out beautifully.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt. Give everything a good toss so each oat gets a little touch of sweet and spice.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, pumpkin puree, melted butter (or coconut oil), and vanilla extract. Keep whisking until the mixture is completely smooth and the eggs are well incorporated. The pumpkin will turn everything a lovely sunset orange!
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir well until all the oats are coated and everything is thoroughly mixed. This is the moment when the aromas of fall truly come alive in your kitchen.
Step 5: Add the Nuts (Optional)
If you’re adding nuts, gently fold in the chopped pecans or walnuts now. They bring a welcome crunch and make each square of Pumpkin Baked Oatmeal a little more indulgent.
Step 6: Bake to Golden Perfection
Pour the mixture into your prepared baking dish and smooth the top for even baking. Pop it into the oven and let it bake for 35-40 minutes. You’ll know it’s ready when the center is set and the top is just starting to turn golden brown, with wonderful pumpkin-y aromas wafting through your kitchen.
Step 7: Cool and Slice
Give your oatmeal bake a few minutes to cool before slicing. This helps set everything up so you get perfect squares that hold together—ideal for serving and storing alike.
How to Serve Pumpkin Baked Oatmeal
Garnishes
For a real treat, top your Pumpkin Baked Oatmeal with a drizzle of maple syrup, a dollop of whipped cream, or a scattering of extra chopped nuts. Even a sprinkle of cinnamon or a spoonful of vanilla yogurt can make breakfast feel like a celebration!
Side Dishes
Pair a generous slice with crispy bacon or plant-based breakfast sausage for a brunch-worthy combination. A fresh fruit salad, coffee, or spiced chai latte makes the meal complete and beautifully balanced.
Creative Ways to Present
Turn this breakfast staple into a brunch showstopper by serving the oatmeal squares in ramekins or small jars for a pretty, portable option. Want to really impress? Layer Pumpkin Baked Oatmeal with vanilla yogurt and pecans to create sweet parfaits that look as wonderful as they taste.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Baked Oatmeal tightly in an airtight container and store it in the refrigerator for up to five days. It keeps its flavor and texture so breakfast is ready when you are—even on the busiest of weekdays.
Freezing
Yes, you can freeze Pumpkin Baked Oatmeal! Let it cool completely, then cut into individual squares and wrap each piece tightly in plastic wrap or foil. For best results, place the wrapped squares in a freezer bag or airtight container and freeze for up to two months.
Reheating
To enjoy, simply warm individual pieces in the microwave for 30-60 seconds, or until heated through. If you’re reheating a larger portion, pop it in a 350°F (175°C) oven for 10-15 minutes. Serve straight from the oven for cozy, just-baked comfort.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Quick oats will work in a pinch, but for the best texture, stick with old-fashioned rolled oats. Quick oats tend to make the bake softer and less chewy, but you’ll still get that classic Pumpkin Baked Oatmeal flavor.
Is it possible to make this recipe dairy-free?
Absolutely! Swap the milk for almond milk, oat milk, or your favorite non-dairy alternative. Coconut oil is a delicious substitute for melted butter, making this bake fully dairy-free without sacrificing flavor or richness.
Can I add chocolate chips or dried fruit?
Definitely! Both mini chocolate chips and dried cranberries are fantastic add-ins. Sprinkle them in with the nuts or right on top before baking for extra bursts of sweetness or texture in every bite.
How do I know when it’s done baking?
The oatmeal is ready when the center is set and the top is turning golden brown. A toothpick inserted in the middle should come out mostly clean; if it looks too wet, give it a few more minutes.
Can I double the recipe for a larger group?
Yes! Simply double all the ingredients and use a 9×13-inch baking dish. The cooking time may increase slightly, so watch for that golden top and set center. This makes Pumpkin Baked Oatmeal absolutely perfect for holiday brunches or big family gatherings.
Final Thoughts
If you’ve never made Pumpkin Baked Oatmeal before, now is the time—there’s nothing quite as cozy or satisfying for breakfast. Its warm spices, rich pumpkin, and hearty oats make it irresistible any day of the week. Give it a try, and don’t be surprised if it becomes your new autumn (or anytime) ritual!
Print
Pumpkin Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Warm up your mornings with this delicious Pumpkin Baked Oatmeal. Perfectly spiced with pumpkin pie flavors and topped with nuts for crunch, this easy-to-make breakfast is a cozy and nutritious way to start your day.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 3/4 cups milk
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Mix Dry Ingredients: In a large bowl, mix oats, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, eggs, pumpkin puree, melted butter, and vanilla.
- Combine and Bake: Pour wet ingredients into dry, add nuts if desired, mix, pour into dish, and bake for 35-40 minutes.
- Cool and Serve: Let cool, slice, and serve warm with maple syrup or milk.
Notes
- Store leftovers in the fridge for up to 5 days.
- Reheat in the microwave.
- Almond milk can be used for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg
