If you’re searching for the ultimate cozy, fall-inspired breakfast, look no further than Pumpkin Baked Oatmeal. With its creamy texture, warm spices, and vibrant pumpkin flavor, this dish envelops you in autumn comfort from the very first bite. Easy to prepare, endlessly adaptable, and perfect for sharing, it’s a recipe you’ll want to return to all season long—whether you’re feeding a crowd or simply savoring your own morning ritual.
Ingredients You’ll Need
This Pumpkin Baked Oatmeal is built on a foundation of simple pantry staples that come together to create pure breakfast magic. Each ingredient contributes its own special element, creating a symphony of flavors, aromas, and textures that scream fall. Let’s break down why each one matters:
- Rolled oats: The heart of the dish, offering hearty texture and wholesome fiber for a filling breakfast.
- Baking powder: Adds just enough lift for a light, cake-like bite.
- Pumpkin pie spice: The signature blend that brings all those cozy autumn notes to the forefront.
- Cinnamon: Extra warmth and sweetness layered into every serving.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Pumpkin puree: Brings rich color, moistness, and unmistakable seasonal flavor.
- Eggs: Help to bind everything together and lend structure.
- Milk of choice: Adds creaminess—use any dairy or plant-based milk you love.
- Maple syrup or honey: Provides natural sweetness and a hint of golden flavor.
- Vanilla extract: Rounds out and deepens the flavor profile.
- Chopped pecans or walnuts (optional): Bring irresistible crunch and nutty richness—plus, they look gorgeous on top!
How to Make Pumpkin Baked Oatmeal
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter, oil, or nonstick spray. This little step ensures the oatmeal comes out beautifully golden, never sticking to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir everything together so the spices are evenly distributed, which guarantees every bite of your Pumpkin Baked Oatmeal is bursting with flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk pumpkin puree, eggs, milk, maple syrup or honey, and vanilla extract until smooth and creamy. This luscious mixture will carry all that pumpkin goodness right through the oats.
Step 4: Bring It All Together
Pour your wet ingredients into the bowl of dry ingredients. Stir gently until well combined; you want every oat to be coated in that spiced pumpkin magic. If you’re adding nuts, fold them in at this stage for delicious crunch.
Step 5: Bake to Perfection
Spread the oatmeal mixture evenly into your prepared baking dish. For a touch of extra sweetness, sprinkle a bit of brown sugar on top. Pop it in the oven and bake for 35 to 40 minutes, until it’s set and the top is a beautiful golden brown. Let it cool for 5 to 10 minutes—the hardest part is waiting for that first warm bite!
How to Serve Pumpkin Baked Oatmeal
Garnishes
A sprinkle of toasted nuts, a drizzle of pure maple syrup, or a dollop of yogurt takes Pumpkin Baked Oatmeal to new heights. These finishing touches add both beauty and layers of taste, making breakfast feel extra special.
Side Dishes
This oatmeal is already hearty, but it pairs wonderfully with fresh-cut fruit, scrambled eggs, or a steaming mug of chai. For brunch gatherings, serve alongside crisp bacon or breakfast sausage for the perfect balance of sweet and savory.
Creative Ways to Present
Try baking the oatmeal in individual ramekins for a brunch-worthy touch, or serve squares in small bowls with warm milk poured over the top for a cozy, spoonable treat. Leftovers also make a fantastic mid-day snack—simply warm and enjoy!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the oatmeal cool completely before covering. Store in an airtight container in the fridge and enjoy Pumpkin Baked Oatmeal for up to 5 days. It’s the perfect meal-prep breakfast.
Freezing
This dish freezes well, making it a lifesaver for busy mornings. Cut cooled oatmeal into squares, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge or gently reheat straight from the freezer.
Reheating
To reheat, pop a square in the microwave for about a minute, or warm several in a covered baking dish at 325°F (160°C) until heated through. If you like, add a splash of milk before reheating to keep things extra moist and creamy.
FAQs
Can I make Pumpkin Baked Oatmeal vegan?
Absolutely! Simply use a plant-based milk and swap the eggs for flax or chia eggs. Use maple syrup instead of honey, and you’ll have a delicious vegan version with all the same great fall flavors.
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch, but the texture will be much softer and less chewy. For the classic, hearty bite that makes this dish so satisfying, stick with old-fashioned rolled oats when possible.
Can I add chocolate chips or dried fruit?
Definitely! Pumpkin Baked Oatmeal is wonderfully flexible. Stir in a handful of chocolate chips, raisins, or dried cranberries before baking for added sweetness and fun bursts of flavor.
How do I keep the oatmeal from getting soggy?
Be sure to measure your wet ingredients accurately and allow the oatmeal to cool for at least 5 minutes after baking so it fully sets. If you find it too wet, bake for a few extra minutes until the center is firm.
Can I double the recipe for a crowd?
Yes—just use a 9×13-inch baking dish and bake a little longer, checking for doneness around the 45-minute mark. It’s the perfect way to feed a hungry brunch table or meal prep for the whole week.
Final Thoughts
There’s just something magical about sharing a pan of Pumpkin Baked Oatmeal with people you love—or savoring it slowly on a chilly morning. Give it a try and let its autumn flavors brighten your day. One batch and you might just find a new seasonal breakfast tradition!
Print
Pumpkin Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a cozy and nutritious breakfast with this Pumpkin Baked Oatmeal recipe. Made with wholesome ingredients and warm spices, this dish is perfect for chilly mornings or a make-ahead breakfast option.
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups milk of choice
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch or similar baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- Combine wet ingredients: In another bowl, whisk together pumpkin puree, eggs, milk, maple syrup, and vanilla until smooth.
- Combine mixtures: Pour wet ingredients into dry ingredients and stir until well combined. Fold in nuts if using.
- Bake: Spread the mixture in the baking dish and bake for 35–40 minutes until set and golden.
- Cool and serve: Let it cool for 5–10 minutes before serving warm.
Notes
- For extra sweetness, sprinkle brown sugar on top before baking.
- This oatmeal can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 55 mg
