Pumpkin Baked Oatmeal Recipe

If you love cozy, comforting breakfasts that feel a little indulgent but are actually wholesome, then you’re going to flip for this Pumpkin Baked Oatmeal Recipe. I absolutely love how this oatmeal captures all the warm spices and autumn vibes we crave and then bakes up into this soft, scrumptious dish that your whole family will fight over. Trust me, once you try this, it’ll become your go-to breakfast or even a snack that feels totally special.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together, from the rolled oats giving body to the creamy pumpkin puree and warming pumpkin pie spice. When shopping, look for quality maple syrup and fresh pumpkin puree (not pumpkin pie filling!) for best flavor.

• Old fashioned rolled oats: I like certified gluten-free oats if you’re sensitive — they give a chewy texture that holds up well baked.
• Pumpkin pie spice: This spice blend is a shortcut to fall flavor—don’t skimp on it!
• Baking powder: Adds a little lift so your baked oatmeal isn’t dense.
• Fine salt: Just a pinch enhances all the flavors.
• Pumpkin puree: Pure pumpkin, not pie filling—adds moisture and that rich color.
• Milk of choice: Dairy or any plant-based milk works great, depending on your preference.
• Eggs: They bind the mixture together; I’ll share an egg-free tip too!
• Pure maple syrup or honey: Natural sweetness that complements the pumpkin beautifully.
• Unsalted butter or coconut oil: Melted, adds richness and a lovely mouthfeel.
• Pure vanilla extract: Just a splash to deepen the flavor.
• Chopped toasted pecans: My secret for that irresistible nutty crunch—you can omit if you’re nut-free.

Variations

I love making this Pumpkin Baked Oatmeal Recipe my own by switching up a few things. It’s a forgiving base that you can tweak depending on what’s in your pantry or your family’s tastes. Don’t be afraid to experiment!

• Nut-free version: I skip the pecans and sometimes sprinkle sunflower seeds on top instead — it still adds great texture and is allergy-friendly.
• Vegan/egg-free option: Mixing ground flax meal with water to replace eggs works beautifully without changing the texture much.
• Add-ins: Sometimes I toss in chocolate chips, dried cranberries, or even diced apples for an extra flavor twist.
• Spice adjustment: If you like more warmth, I bump up the cinnamon or add a bit of ground ginger — very cozy!

How to Make Pumpkin Baked Oatmeal Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375℉. I like using a 9×9-inch baking dish for even cooking and just grease it lightly with butter or a neutral oil spray so nothing sticks. Getting this step done early saves you time and makes sure your baked oatmeal comes out neatly every time.

Step 2: Mix Dry and Wet Ingredients Separately

In a large bowl, whisk together your oats, pumpkin pie spice, baking powder, and salt. Then, in a separate bowl, combine pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. This two-step mixing helps make sure your oatmeal bakes evenly, instead of clumping up.

Step 3: Combine and Pour into Pan

Slowly stir the wet ingredients into the dry until everything is nicely combined — don’t overmix, just enough to fully incorporate. Pour the batter into your prepared pan, smoothing the surface gently. Sprinkle extra toasted pecans on top for that satisfying crunch you’ll be hooked on.

Step 4: Bake and Test for Doneness

Bake for about 30 to 34 minutes. I like to start checking at 30 minutes by inserting a toothpick in the middle; if it comes out clean, you’re good! The edges should be golden and the center set, but still tender. Let it cool for about 5 minutes before cutting — this resting time helps it hold its shape perfectly.

How to Serve Pumpkin Baked Oatmeal Recipe

Garnishes

I love topping my servings with a dollop of plain Greek yogurt or whipped cream to cut through the sweetness and add creaminess. A quick drizzle of maple syrup and a little sprinkle of pumpkin pie spice on top finishes it off perfectly, giving a little something extra with each bite.

Side Dishes

Pair this with fresh fruit like sliced apples, pears, or a handful of berries for contrast. Sometimes I serve it alongside scrambled eggs or a smoked sausage for a more filling brunch that still feels light.

Creative Ways to Present

For holiday breakfasts, I’ve cut this baked oatmeal into cute mini squares and served them on a platter with tiny bowls of various toppings like nuts, seeds, and cream cheese spreads. It’s a crowd pleaser that looks and tastes special, but is so simple to put together.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers wrapped tightly in plastic wrap in the fridge for up to 4 days. I find that refrigerated baked oatmeal actually tastes even better the next day because the flavors have mingled overnight.

Freezing

Leftover slices freeze really well! I wrap them individually in parchment and foil before popping in a freezer bag, then they can be reheated anytime within 2 months. It’s a huge timesaver for busy mornings.

Reheating

I usually reheat a slice in the microwave for about 30-45 seconds or warm it up in a toaster oven. Adding a little splash of milk before microwaving helps keep it moist and soft. If you like it warm with a crisp top, toasting is the way to go.

FAQs

Final Thoughts

This Pumpkin Baked Oatmeal Recipe has become something I turn to whenever I want a breakfast that feels special but comes together with little fuss. It’s warm, inviting, and just the right amount of sweet and spicy. I genuinely hope you make it, share it, and enjoy it as much as I do — it’s one of those recipes that turns a regular morning into a cozy moment you look forward to. You’re going to love it!

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