This post may contain affiliate links.
Have pumpkin pie for breakfast too with this simple, make ahead Pumpkin Baked Oatmeal recipe. 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 is amazing and a delicious fall recipe to get cozy and warm with!
Try these other favorite pumpkin 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 You Will Love This Pumpkin Baked Oatmeal:
- So simple to make.
- Easy to make ahead.
- Warm and cozy fall flavor.
- Easy to vary!
Recipe Ingredients and Substitutions:
- 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 and much more.
- eggs: large eggs for this pumpkin baked oatmeal recipe
- pure maple syrup: breakfast should always be sweetened with maple in my personal opinion. Feel free to use honey or another liquid sweetener but for optimal flavor, use real maple versus pancake syrup
- butter: unsalted
- 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.
- 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.
- vanilla: a touch of vanilla extract for great flavor.
- baking powder: this gives the oats a bit of lift, not a ton, but just the right amount!
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.
Check out these other cozy fall 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
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Pumpkin Pie Baked Oatmeal
Have pumpkin pie for breakfast too with this simple, make ahead Pumpkin Baked Oatmeal recipe. 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!
Ingredients
- 2 c rolled oats
- 1 c milk of choice
- 2 large eggs
- 2 T butter, melted
- 1 c pumpkin puree
- ⅓ c pure maple syrup or honey
- ⅓ c chopped pecans or pecan pieces
- 1 tsp vanilla extract
- 1½ tsp pumpkin spice
- ½ tsp cinnamon
- 1 tsp baking powder
- 1/4 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.
- Bake for about 25 minutes or until top of oatmeal is browned.
- Allow to cool and serve as desired.
- 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
Calories: 191kcal, Carbohydrates: 25g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 117mg, Potassium: 271mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4395IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop This Post:
Buy Now → 
Buy Now →
Buy Now → 
Buy Now → 
We prefer to do brunch instead of dinner for Thanksgiving – I’ve never been a huge fan of the traditional dinner items. This would be so good for serving a crowd!
Absolutely!
This looks so good! Pumpkin is such a great flavor to put in anything, especially baked oatmeal. It’s the perfect fall breakfast.
Really can’t go wrong with pumpkin in the fall!
Hmm, we actually have some pumpkin spice milk beverage that needs to be used up – this might be the recipe for it!
That sounds amazing!
Such a delicious breakfast for Thanksgiving morning! Perfect start to the day!
Agree!
Great breakfast option! The whole family will devour it!
No doubt!
Looks so comforting and perfect for breakfast instead of the usual slice of pie I would have after Thanksgiving. Yes I usually fill up on all the veggies, cranberry, and wine and have pie the next day if I end up having it. 😉
Ha. I’ll take it all!
Now that you mention it, there is no reason we can’t have brunch foods at our Thanksgiving this year! We are eating extra early, like noon, because my sister has to work at the hospital, and now I am thinking this is the perfect addition to enjoy our brunch, thanks for the idea Lorie!
Great idea! Happy Thanksgiving!
Dessert and breakfast in one, I love it!
Can’t go wrong!
You are right – I’ve never heard of Thanksgiving brunch, but I love the idea of it! It seems less stressful, more casual, more cozy. What time are you serving 🙂
It just makes sense! We are planning for 11!
I like this even better than pumpkin pie! SO pretty and delicious!
And still great with whipped cream!!