Pumpkin Baked Oatmeal: Is there a better way to greet a crisp autumn morning? Imagine waking up to the warm, comforting aroma of pumpkin spice filling your kitchen. This isn’t just breakfast; it’s a hug in a bowl, a delightful symphony of flavors and textures that will set the perfect tone for your day.

Oatmeal, in its simplest form, has been a breakfast staple for centuries, providing sustained energy and wholesome goodness. But this recipe elevates the humble oat to new heights! The addition of pumpkin puree, a beloved ingredient deeply rooted in American fall traditions, transforms it into a seasonal masterpiece. Think Thanksgiving in a bowl, but ready in under an hour!

People adore Pumpkin Baked Oatmeal for its incredible versatility and ease. It’s a make-ahead dream, perfect for busy weekdays or weekend brunches. The creamy texture of the oatmeal, combined with the subtle sweetness of pumpkin and the warmth of spices like cinnamon and nutmeg, creates an irresistible flavor profile. Plus, it’s packed with fiber and nutrients, making it a guilt-free indulgence. Whether you’re a seasoned baker or a kitchen novice, this Pumpkin Baked Oatmeal recipe is guaranteed to become a new family favorite. So, grab your baking dish, and let’s get started!

Ingredients:

2 cups rolled oats (not instant)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups milk (dairy or non-dairy)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup maple syrup
1/4 cup melted coconut oil (or other oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)
1/4 cup pumpkin seeds (optional, for topping)
1/4 cup brown sugar (optional, for topping)

Preparing the Oatmeal Base

Okay, let’s get started! First, we’re going to combine all the dry ingredients in a large bowl. This ensures that everything is evenly distributed and you won’t end up with pockets of baking powder or spices.

In a large bowl, add the 2 cups of rolled oats. Make sure you’re using rolled oats, not instant oats. Instant oats will get too mushy during baking.
Add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. These are our leavening agents, helping the oatmeal to rise and become fluffy.
Now, for the warm spices! Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. These spices are what give this baked oatmeal that classic pumpkin spice flavor we all love.
Don’t forget the salt! Add 1/4 teaspoon of salt. Salt enhances all the other flavors and prevents the oatmeal from tasting bland.
Whisk all the dry ingredients together until they are well combined. This ensures that the spices and leavening agents are evenly distributed throughout the oats.

Mixing the Wet Ingredients

Now, let’s move on to the wet ingredients. In a separate bowl, we’ll combine the milk, pumpkin puree, maple syrup, oil, eggs, and vanilla extract. It’s important to mix these well so that they emulsify properly and create a smooth batter.

In a separate, medium-sized bowl, pour in 1 1/2 cups of milk. You can use any kind of milk you prefer dairy or non-dairy. Almond milk, oat milk, or soy milk all work great.
Add 1 cup of pumpkin puree. Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which we don’t want.
Pour in 1/2 cup of maple syrup. Maple syrup adds sweetness and a lovely depth of flavor. You can adjust the amount to your liking, depending on how sweet you want the oatmeal to be.
Add 1/4 cup of melted coconut oil (or other oil). The oil adds moisture and richness to the baked oatmeal. You can use melted coconut oil, vegetable oil, or even melted butter.
Crack in 2 large eggs. The eggs help to bind the ingredients together and add structure to the baked oatmeal.
Add 1 teaspoon of vanilla extract. Vanilla extract enhances the other flavors and adds a touch of sweetness.
Whisk all the wet ingredients together until they are well combined and smooth. Make sure there are no lumps of pumpkin puree remaining.

Combining Wet and Dry Ingredients

This is where the magic happens! We’re going to combine the wet and dry ingredients to create our oatmeal batter. It’s important to mix gently so that you don’t overmix the batter, which can result in a tough baked oatmeal.

Pour the wet ingredients into the bowl with the dry ingredients.
Gently stir the wet and dry ingredients together until they are just combined. Be careful not to overmix. A few streaks of dry ingredients are okay.
If you’re using chopped pecans or walnuts, add 1/2 cup to the batter now. Gently fold them in until they are evenly distributed.

Baking the Oatmeal

Now it’s time to bake our pumpkin baked oatmeal! We’ll pour the batter into a baking dish and bake it in a preheated oven until it’s set and golden brown.

Preheat your oven to 375°F (190°C).
Grease a 8×8 inch baking dish with cooking spray or butter. This will prevent the oatmeal from sticking to the dish.
Pour the oatmeal batter into the prepared baking dish. Spread it out evenly.
If you’re using pumpkin seeds and brown sugar for topping, sprinkle 1/4 cup of pumpkin seeds and 1/4 cup of brown sugar evenly over the top of the oatmeal. This will add a nice crunch and sweetness to the finished dish.
Bake in the preheated oven for 35-40 minutes, or until the oatmeal is set and golden brown. A toothpick inserted into the center should come out clean.
Let the baked oatmeal cool for a few minutes before serving. This will allow it to set up a bit more.

Serving and Storing

Finally, it’s time to enjoy your delicious pumpkin baked oatmeal! You can serve it warm or cold, plain or with toppings. It’s also great for meal prepping and can be stored in the refrigerator for several days.

Serve the pumpkin baked oatmeal warm or cold.
You can enjoy it plain, or top it with your favorite toppings, such as:
- A drizzle of maple syrup
- A dollop of Greek yogurt or whipped cream
- Fresh fruit, such as berries or sliced bananas
- Chopped nuts
- A sprinkle of cinnamon
To store leftover baked oatmeal, let it cool completely. Then, cut it into squares and store it in an airtight container in the refrigerator for up to 5 days.
To reheat the baked oatmeal, you can microwave it for a minute or two, or bake it in the oven at 350°F (175°C) for about 10 minutes.

Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

Adjust the sweetness: If you prefer a less sweet oatmeal, you can reduce the amount of maple syrup. You can also use other sweeteners, such as honey or agave nectar.
Add chocolate chips: For a chocolatey twist, add 1/2 cup of chocolate chips to the batter.
Use different nuts: You can use any kind of nuts you like, such as almonds, walnuts, or pecans.
Add dried fruit: Dried cranberries, raisins, or chopped dates would be a delicious addition.
Make it vegan: To make this recipe vegan, use non-dairy milk, flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and maple syrup instead of honey.
Make it gluten-free: Ensure that the rolled oats you are using are certified gluten-free.
Overnight option: Prepare the oatmeal batter the night before and store it in the refrigerator. In the morning, simply bake as directed. This is a great option for busy mornings.
Spice it up: If you like a spicier oatmeal, add a pinch of cayenne pepper to the batter.
Add protein: Stir in a scoop of protein powder to the batter for an extra boost of protein.

Troubleshooting

Here are a few common problems and solutions:

Oatmeal is too dry: If the oatmeal is too dry, add a little more milk to the batter.
Oatmeal is too wet: If the oatmeal is too wet, add a little more rolled oats to the batter.
Oatmeal is not cooking evenly: Make sure your oven is properly preheated and that the baking dish is placed in the center of the oven.
Oatmeal is sticking to the dish: Make sure you grease the baking dish well with cooking spray or butter.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

Calories: 300-350 per serving
Protein: 8-10 grams per serving
Fat: 12-15 grams per serving
Carbohydrates: 40

Conclusion:

This Pumpkin Baked Oatmeal isn’t just another breakfast recipe; it’s a warm, comforting hug in a bowl, perfect for chilly mornings or a cozy weekend brunch. The delightful blend of pumpkin spice, the hearty texture of oats, and the subtle sweetness make it an absolute must-try. I truly believe this will become a staple in your kitchen, just as it has in mine!

But why is it so special? Beyond the incredible flavor, it’s incredibly versatile and forgiving. You can easily adapt it to your dietary needs and preferences. Need a gluten-free option? Simply use certified gluten-free oats. Want to reduce the sugar? Substitute the maple syrup with a sugar-free alternative like stevia or monk fruit sweetener. The possibilities are endless!

Serving Suggestions and Variations:

* Toppings Galore: Get creative with your toppings! A dollop of Greek yogurt or whipped cream adds a creamy richness. Chopped pecans, walnuts, or pumpkin seeds provide a satisfying crunch. A drizzle of maple syrup or honey enhances the sweetness. Fresh berries, like blueberries or raspberries, offer a burst of freshness. And for a truly decadent treat, a sprinkle of chocolate chips is always a good idea!
* Make it Vegan: Easily make this recipe vegan by using plant-based milk (almond, soy, or oat milk work perfectly) and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) in place of the regular egg.
* Spice it Up: Experiment with different spices! A pinch of nutmeg, ginger, or cloves can add depth and complexity to the flavor profile. You can even add a dash of cinnamon extract for an extra boost of cinnamon flavor.
* Fruit Infusion: Incorporate other fruits into the mix! Diced apples, pears, or cranberries would be delicious additions, adding both flavor and texture.
* Overnight Oats Variation: While this recipe is for baked oatmeal, you can adapt the core ingredients for a no-bake overnight oats version. Simply combine the oats, pumpkin puree, spices, milk, and sweetener in a jar, refrigerate overnight, and enjoy a cold and creamy breakfast in the morning.

I’m confident that you’ll fall in love with this Pumpkin Baked Oatmeal as much as I have. It’s a simple, satisfying, and incredibly delicious way to start your day. Its also a fantastic make-ahead breakfast option, perfect for busy weekdays. Prepare it on Sunday evening, and you’ll have a healthy and delicious breakfast ready to go for the entire week. Just portion it out into individual containers and reheat as needed.

Don’t just take my word for it, though! I wholeheartedly encourage you to give this recipe a try. I’m eager to hear about your experience and any variations you might come up with. Did you add a unique topping? Did you substitute an ingredient? Did you make it vegan? Share your thoughts, photos, and feedback in the comments below! Let’s create a community of pumpkin baked oatmeal enthusiasts and inspire each other with our culinary creations. Happy baking, and I hope you enjoy every single bite! I can’t wait to hear what you think!
Pumpkin Baked Oatmeal: The Ultimate Fall Breakfast Recipe

Warm, comforting pumpkin baked oatmeal for a cozy breakfast or brunch. Packed with pumpkin spice and customizable toppings.

Prep Time15 minutes

Cook Time35 minutes

Total Time55 minutes

Category: Breakfast

Yield: 6-8 servings

Save This Recipe

Ingredients
- 2 cups rolled oats (not instant)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy or non-dairy)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil (or other oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup pumpkin seeds (optional, for topping)
- 1/4 cup brown sugar (optional, for topping)
Instructions
1. Prepare the Oatmeal Base: Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish. In a large bowl, whisk together rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
2. Mix the Wet Ingredients: In a separate medium bowl, whisk together milk, pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix. Fold in chopped pecans or walnuts (if using).
4. Bake the Oatmeal: Pour the oatmeal batter into the prepared baking dish. Spread evenly. Sprinkle pumpkin seeds and brown sugar (if using) over the top.
5. Bake for 35-40 minutes, or until the oatmeal is set and golden brown. A toothpick inserted into the center should come out clean.
6. Serve and Store: Let the baked oatmeal cool for a few minutes before serving. Serve warm or cold, plain or with toppings like maple syrup, Greek yogurt, fresh fruit, or chopped nuts. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
Notes
- Adjust Sweetness: Reduce maple syrup for a less sweet oatmeal.
- Add Chocolate Chips: Stir in 1/2 cup chocolate chips.
- Use Different Nuts: Substitute almonds, walnuts, or pecans.
- Add Dried Fruit: Add dried cranberries, raisins, or chopped dates.
- Make it Vegan: Use non-dairy milk, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and maple syrup.
- Make it Gluten-Free: Use certified gluten-free rolled oats.
- Overnight Option: Prepare batter the night before and bake in the morning.
- Spice it Up: Add a pinch of cayenne pepper.
- Add Protein: Stir in a scoop of protein powder.
- Troubleshooting:
  - Too dry: Add more milk.
  - Too wet: Add more rolled oats.
  - Not cooking evenly: Ensure oven is preheated and dish is centered.
  - Sticking: Grease dish well.

Pumpkin Baked Oatmeal: The Ultimate Fall Breakfast Recipe