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Have pumpkin pie for breakfast too with this simple, make ahead Pumpkin Baked Oatmeal recipe. Prepped in less than 10 minutes, maple syrup sweetened and with a touch of warm spices and a favorite during pumpkin season. Perfect for cozy fall breakfasts the whole family will love!
Love all things pumpkin spice? Same! This Pumpkin baked oatmeal recipe is amazing and a delicious fall recipe to get cozy and warm with!
Try these other favorite pumpkin and fall recipes: No Bake Pumpkin Cheesecake Bars, Pumpkin Chip Banana Bread, Pumpkin Spice Molasses Cookies, or this Pumpkin Whipped Cream–wouldn’t this one be on top of the oatmeal?!
Why We Love This Pumpkin Baked Oatmeal
As soon as the cooler weather starts to hit, I want a warm and cozy breakfast each morning. This super easy pumpkin oatmeal bake has been a fall favorite for years in our house.
This recipe is:
- So simple to make.
- Easy to make ahead.
- Can also be a handheld eat for grab and go breakfast
- Warm and cozy fall flavor.
- Easy to vary!
- Freezer friendly!
Hope you love this one as much as we do! Enjoy!
Ingredient Notes
- rolled oats: you can use regular or gluten-free rolled oats! I don’t suggest using quick oats for this recipe or steel-cut oats.
- milk: use your favorite milk or dairy free milk. Flavor will vary based on the milk you use but you can certainly just use your favorite type of milk. Vanilla almond milk is great along with oat milk, whole milk, soy milk, cashew milk and much more.
- sweetener: maple syrup is my preference for a rich flavor. This baked pumpkin oatmeal is not super sweet so if you would like to add a touch more maple you are welcome to do so. You can also add in a scoop of brown sugar!
- pecans: chopped pecans are technically optional but I love them in this recipe. If you have an allergy you can omit them or use chopped walnuts or another nut or seed you love.
- pumpkin: straight from the can is fine unless you have your own pumpkin purée! Make sure it is plain pumpkin and not pumpkin pie filling. If you use the pie filling, it is already sweetened and may be a bit too much.
- warm spices: a combination of pumpkin pie spice and cinnamon gives these oats a warm, cozy flavor. You can certainly use just cinnamon or another combination of ginger, allspice, cloves, and nutmeg, etc. if you don’t have any pumpkin spice on hand.
Ways To Vary This Recipe
- toss in some fun add-ins: lots of options here, raisins, shredded coconut, white chocolate chips, regular chocolate chips, chopped walnuts, and more.
- give it a protein kick: feel free to add in some of your favorite protein powder (just add an extra splash or two of milk!) or serve it with a big spoonful of plain greek yogurt to up the protein.
- serve it with icing or another sweet topping over top. This Pumpkin Whipped Cream is an amazing option, or a maple icing glaze?
Step-By-Step Instructions
Step 1: Preheat oven to 350° F. Add pumpkin, milk, eggs, maple and vanilla to a medium to large bowl.
Spread evenly in a greased 9x9inch square baking pan and sprinkle with more pecans if desired.
Bake for about 25 minutes or until top of oatmeal is browned.
Allow to cool and serve as desired.
Step 2: Whisk until smooth and combined.
Step 3: Add oats and all other ingredients and stir to combine.
Step 4: You can add any other optional add-ins at this time.
Step 5: Spread evenly in a greased 9x9inch square baking pan. You can also use an 8×8 inch baking dish but this will extend the cook time a bit. Feel free to sprinkle with more pecans if desired.
Step 6: Bake for about 25-30 minutes or until top of oatmeal is set and there is no liquid in the center.
Recipe Tips
- Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
- I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it’s important or something. Ha.)
- You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.
- Serving suggestions: serve this pumpkin oatmeal bake with a big dollop of greek yogurt and a drizzle of maple syrup or add a simple icing drizzle over top by whisking together 1/2 cup powdered sugar with a bit of milk or cream, vanilla and maybe even a spoonful of softened cream cheese!
Storage
Store this pumpkin oatmeal in an airtight container for about 4-5 days in the refrigerator. It can also be frozen in a freezer safe container for up to 3 months. Freezing individual slices is amazing for a quick cozy breakfast when you are in a crunch!
Other Breakfast Recipes
- Pumpkin Chip Banana Bread
- The Easiest Homemade Pop Tarts
- Spiced Pear French Toast Casserole
- Banana Bread Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Pumpkin Pecan Baked French Toast
- Blueberry Baked French Toast Muffins
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Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 cup milk of choice
- 2 large eggs
- 2 Tbsp butter, melted
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup or honey
- ⅓ c chopped pecans or pecan pieces
- 1 ½ tsp vanilla extract
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
Instructions
- Preheat oven to 350° F.
- In a medium bowl, whisk together pumpkin, milk, eggs, maple and vanilla.
- Add oats and all other ingredients and stir to combine.
- Spread evenly in a greased 9x9inch square baking pan and sprinkle with more pecans if desired. (An 8×8 in. pan will work but it will take longer to bake.)
- Bake for about 25-30 minutes or until top of oatmeal has set and no more liquid is present.
- Allow to cool and serve as desired–we love to add a big spoonful of greek yogurt and maple syrup, but whipped cream is a great idea, right?
- Store in the refrigerator for 3-5 days.
Notes
- Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
- I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it’s important or something. Ha.)
- You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Huge hit with my entire family! I doubled the recipe and baked in a 9×13 pan for 45 minutes intending to freeze half for later. Never made it to the freezer. They ate it for several mornings until it was gone! I like that it’s dairy free ( I used almond milk), gluten free, and has some protein. Just made it again to take along for a healthy breakfast option for a tailgate weekend.
Haaaaa–it never makes it to our freezer either! Glad it was a hit!
Delicious! I needed to bake the dish for 30min, but I would not change anything else about the recipe.
So happy to hear it. Thanks Sara!!
This looks delicious! where are these little plates from?
Thanks Sue! The plates are from Crate and Barrel, they are my favorite!
This is the perfect cozy fall breakfast!
Can’t go wrong right??
BRING ON THE PUMPKIN! Mr. CEO says its much appreciated…?
Anytime, Mr. ❤️
This makes a perfect breakfast, snack or dessert everyone will love!! Perfect fall treat.
Yep. Perfect for a little bit of everything.