This Pumpkin Baked Oatmeal recipe makes a fantastic Thanksgiving Brunch. This delicious fall breakfast is a great way to start your day, with pumpkin spice and all the cozy, comforting flavors you love about autumn. This pumpkin oatmeal is also a great way to get kids to eat some veggies in the morning... they won't even know!
Did I mention, the baked pumpkin pie oatmeal is easy enough to make any day? It is one of my very favorite baked oatmeal recipes and comes with easy vegan version as well. I hope you enjoy it!
Pumpkin Baked oatmeal is a lightly sweet hearty breakfast with plenty of soluble fiber from oats and Vitamins from the pumpkin. While obviously healthier, it tastes like pumpkin pie in every bite!
The recipe is great for meal prep too, as it is easy to warm up and portion out. Nice during the fall rush of back to school and holidays.
Enjoy a serving of this delicious baked oatmeal with a cup of Pumpkin Pie White Hot Chocolate or a Copycat Starbucks Caramel Frappuccino.
How to Make Pumpkin Baked Oatmeal
Here is a simple guide to making the oatmeal bake with pictures. Printable recipe card is below.
prep time 10 min | cook time 30 min | total time 40 min
What you need
- 2 cups old fashioned rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin spice
- ½ cup chopped pecans (plus extra for garnish)
- 1 ½ cups milk (dairy-free if vegan) I personally use unsweetened almond milk in the recipe.
- 1 cup pumpkin puree*, canned pumpkin or freshly made pureed pumpkin are both fine
- ¼ cup pure maple syrup
- 1 egg (Substitute 1 tablespoon chia seeds + 3 tablespoons water for vegan version)
- ½ teaspoon vanilla extract
- cooking/baking spray
*seasoned pumpkin pie filling can be used instead, but reduce spice in recipe by half
Making the Baked Oatmeal
To start: Preheat the oven to 350 degrees. Prepare a baking dish (2 Qt.) by coating inside with non-stick cooking spray*. Set aside.
*I suggest avocado, olive or coconut oil spray which are all commonly available these days.
Combine oats, baking powder, salt, pumpkin pie spice and nuts in a large mixing bowl. Stir to mix.
Whisk the wet ingredients (milk, pumpkin puree, maple syrup, egg and vanilla) together in a medium bowl. Then pour into the larger bowl with dry ingredients.
Mix well.
Pour the oat mixture into the prepared baking dish.
Bake for 28-30 minutes until golden brown on top. Check to ensure the center is set.
Remove from the oven and let cool before serving.
How to Serve Pumpkin Pie Oatmeal
The maple syrup pumpkin oatmeal bake is nice warm, but is typically served at room temperature.
Top each individual serving with a splash of milk, drizzle of extra maple syrup, a sprinkle of brown sugar, some banana jam, whipped cream or a big dollop of Greek yogurt. If you like it hot or just can't wait, try melting a pat of butter on a slice and sprinkle with a little cinnamon.
Baked Pumpkin Oatmeal: Tasty Additions
Want to supe up your Pumpkin Baked Oatmeal? Try adding some chocolate chips (either semi-sweet or white), raisins or dried cranberries. Mix them right in prior to baking.
Rolled oats (aka old fashioned oats) are what the recipe is designed around. I do not suggest you use quick oats as they are likely to break down too much in preparation. Steel cut oats may be a viable alternative to the rolled oats, but liquid measures and bake time would both need to be adjusted up.
Oatmeal baked like this will be good in the refrigerator for up to 4-6 days. It should be sealed in an airtight container within a 2-4 hours of cooling to room temperature to ensure it doesn't prematurely spoil.
Yes you can freeze baked oatmeal. In the freezer, it will easily last 3 months if well wrapped or sealed in freezer safe container.
Thaw and reheat to serve.
Don't feel like cooking? Make my Pumpkin Overnight Oats.
Pumpkin Baked Oatmeal Recipe
Equipment
- medium and large mixing bowl
- 2 quart casserole dish
Ingredients
- 2 cups old fashioned rolled oats (certified gluten free if necessary)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup chopped pecans (plus extra for garnish)
- 1 ½ cups milk* (non-dairy if vegan)
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 1 egg (Substitute 1 tablespoon chia seeds + 3 tablespoons water for vegan version)
- ½ teaspoon vanilla extract
- nonstick cooking/baking spray
Instructions
- Preheat oven to 350 degrees. Coat the inside of a 2 quart baking dish with cooking spray and set aside.
- In a large bowl mix together oats, baking powder, salt, pumpkin pie spice and nuts.
- In a medium bowl, add milk, pureed pumpkin, maple syrup, egg (or chia) and vanilla. Whisk together to combine.
- Pour wet ingredients into dry ingredients and stir to combine. If adding dried cranberries or other mix-ins, fold them in now.
- Pour mixture into prepared baking dish and place in preheated oven. Bake for 28-30 minutes or liquid is absorbed and center is set.
- Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
- Oatmeal may be stored in the refrigerator for up to 4-5 days.
Kira says
This was SO delicious! I used brown sugar instead of the syrup and it still came out great. I picked cranberries to add but used a cup of fresh and we enjoyed that.