Pumpkin baked oatmeal is like cozy pumpkin bread and hearty oatmeal combined into one satisfying breakfast! Made with wholesome ingredients and plenty of pumpkin pie spice, this easy recipe comes together in one bowl and bakes up soft, warm, and perfectly spiced.
If you’ve made my classic baked oatmeal or banana baked oatmeal before, you know how wonderful—dare I say magical?—this breakfast is. It’s oatmeal, but with more texture and a little more staying power. Instead of standing over a pot stirring oatmeal on the stove, you simply whisk everything together, pour it into a baking dish, and let the oven do the work.
And because everything comes together in 1 bowl, makes multiple servings, and reheats beautifully, it’s an easy make-ahead breakfast you can enjoy all week long.
What Is Baked Oatmeal?
This pumpkin baked oatmeal is basically a cozy bowl of oatmeal transformed into a warm breakfast casserole. Unlike regular stovetop oatmeal, it’s sturdy enough to slice.
It’s soft and creamy in the center, chewy around the edges, and packed with pumpkin and fall spices.
Why You’ll Love This Pumpkin Baked Oatmeal
- 1-bowl recipe. No mixer or special equipment required.
- Soft, chewy, and creamy. Whole rolled oats provide the best texture.
- Perfectly pumpkin spiced. Plenty of cinnamon and pumpkin pie spice without overwhelming the pumpkin.
- Not overly sweet. Maple syrup adds just enough sweetness to the oatmeal, and if you’d like it a little sweeter, try it with the optional maple glaze topping.
- Make-ahead friendly. Bake it once and enjoy breakfast for several days.
- Easy to customize. Include add-ins or leave it plain.
- Naturally gluten free when made with certified gluten-free oats.
Ingredients You Need & Why:
- Oats: Old-fashioned whole rolled oats are the best oats for baked oatmeal because they maintain their chewy texture as they bake. Quick oats absorb more liquid and can make the oatmeal softer and less chewy. If you want to make this gluten free, choose certified GF oats.
- Milk: Any milk works here. I’ve tested this style of baked oatmeal with dairy and nondairy milks, so use your favorite.
- Eggs: Two eggs help bind everything together and give the oatmeal some structure. They also make the finished oatmeal a little chewier.
- Pumpkin: Grab a can of pure pumpkin puree (not pumpkin pie filling).
- Maple Syrup: Maple syrup adds sweetness and keeps the oatmeal wonderfully moist. I love maple and pumpkin together, but you can use honey or brown sugar if that’s what you have.
- Baking Powder: For a little lift.
- Melted Butter: Just a little melted butter adds richness and keeps the oatmeal from tasting dry or rubbery. For a dairy-free version, use melted coconut oil.
- Pumpkin Pie Spice & Cinnamon: For warm spice flavor.
- Vanilla & Salt: Flavor enhancers.
- Chopped Pecans: I recommend toasting them first for the best flavor. Have a nut allergy? Just leave them out, or use chocolate chips or dried cranberries instead.
How to Make Pumpkin Baked Oatmeal
This couldn’t be easier.
Whisk the ingredients together:
That’s it.
Pour the mixture into a greased baking dish. If you’re adding pecans, chocolate chips, walnuts, or dried cranberries, you can stir them right into the oatmeal or sprinkle them over the top.
The Best Texture: Don’t Over-Bake It
For the softest, creamiest baked oatmeal, err on the side of slightly under-baked rather than over-baked. This is probably the most important tip for baked oatmeal.
When you pull it from the oven, the center should look almost set. It will continue to firm up as it cools. If you wait until the center is completely firm before taking it out, the oatmeal can end up drier and more solid than you want.
Let it cool a bit, then slice and serve.
Optional Maple Glaze Topping
Pumpkin baked oatmeal is delicious straight from the pan, but toppings make it even better! I love eating this with a dollop of Greek yogurt and a drizzle of maple syrup, but if I’m serving this for a special breakfast, I’ll top it with an easy maple glaze.
Make-Ahead & Freezing Instructions
This is one of my favorite breakfasts to make ahead. Baked oatmeal keeps well in the refrigerator for up to 1 week, or you can freeze individual portions for up to 3 months for an easy grab-and-reheat breakfast.
It’s especially good for those mornings when you want something warm and comforting without spending a lot of time in the kitchen. Make a pan on Sunday, and breakfast is handled for the week!
Would you prefer a muffin-sized version? Try these pumpkin baked oatmeal cups.
Pumpkin Baked Oatmeal Tools
Description
This pumpkin baked oatmeal is soft, chewy, creamy, and packed with pumpkin and fall spices. It’s made in 1 bowl and reheats beautifully, making it an easy make-ahead breakfast.
Optional Maple Glaze Topping
- Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan, 11×7-inch baking pan, or similar-size baking dish (that holds about 2.5 quarts) with nonstick spray. Set aside.
- In a large bowl, whisk together the milk, eggs, maple syrup, melted butter, pumpkin, and vanilla until combined. Stir in the oats, baking powder, pumpkin pie spice, cinnamon, salt, and pecans. Pour into the prepared baking pan.
- Bake for 38–45 minutes or until the center appears almost set. Cool for 5 minutes before slicing and serving.
- Make the optional maple glaze topping if desired: In a medium bowl, whisk together the sifted confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over the top of the warm baked oatmeal (either the entire casserole or plated portions) and serve.
- Tightly cover leftover pumpkin baked oatmeal and store in the refrigerator for up to 1 week.
Notes
- Make-Ahead & Freezing Instructions: Bake the oatmeal and cool completely. Cover tightly and refrigerate for up to 1 week. Reheat individual portions in the microwave, or cover the baking dish and warm in a 350°F (177°C) oven for about 10 minutes. To freeze, cool the baked oatmeal completely, then cover tightly and freeze for up to 3 months. You can also cut it into individual portions, wrap each tightly, and freeze in a freezer-safe container or bag. Thaw overnight in the refrigerator and reheat to your liking.
- Special Tools (affiliate links): Food Scale | 9-Inch Square Pan, 11×7-Inch Baking Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
- Can I Make This in a Muffin Pan? Try this recipe for pumpkin baked oatmeal cups.
- Maple Syrup: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
- Butter: The baked oatmeal can taste rubbery without it. Don’t replace with a nonfat alternative. Melted coconut oil is a wonderful dairy-free substitution.
- Oats: Whole rolled oats give you the best texture. Quick oats absorb liquid more quickly and can result in a softer, less chewy baked oatmeal. Do not use steel-cut oats.
- Pecans: For the best taste, toast the pecans before using. Spread the pecans on a baking sheet and toast them in a 300°F (149°C) oven for 6–8 minutes, or until slightly darkened and fragrant. Let cool, then roughly chop.
- Other Add-ins: Instead of pecans, try the same amount of walnuts, chocolate chips, dried cranberries, or raisins.
- 9×13-Inch Pan: Double the recipe for a 9×13-inch pan. The baked oatmeal will be thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
