If you’re looking for a breakfast that tastes like autumn coziness in every bite, this Pumpkin Baked Oatmeal Recipe needs to be at the top of your list! Imagine all the best flavors of pumpkin pie baked into a warm, satisfying dish that’s as wholesome as it is delicious. With rich pumpkin purée, a gentle blend of spices, and a touch of sweetness, this breakfast is perfect for chilly mornings, meal prep, or sharing with loved ones. Whether you’re a pumpkin fanatic or just want a new twist on oats, this recipe brings nutrition, comfort, and a little seasonal magic to your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Pumpkin Baked Oatmeal Recipe lies in its simplicity—each ingredient has a role to play, from creamy pumpkin to cozy spices and hearty oats. Gather these pantry staples for a breakfast that’s both nourishing and packed with flavor.
- Old-fashioned rolled oats: These create the perfect chewy texture and sturdy base, absorbing all the pumpkin goodness.
- Canned pumpkin purée: Not pumpkin pie filling—just pure pumpkin, for natural sweetness and a gorgeous orange hue.
- Large eggs: They bind everything together and add a bit of protein to keep you full.
- Maple syrup or honey: A touch of natural sweetness that pairs beautifully with pumpkin and spice.
- Milk (dairy or non-dairy): Keeps things moist and creamy—choose your favorite variety for flexibility.
- Vanilla extract: Just a splash deepens the flavor and brings out the sweetness.
- Pumpkin pie spice: The classic blend that makes this dish unmistakably autumnal—don’t skip it!
- Cinnamon: An extra boost of warmth and spice for that irresistible aroma.
- Baking powder: Helps the oatmeal bake up light and sliceable, with a gentle lift.
- Salt: Balances all the flavors and keeps the sweetness in check.
- Chopped pecans or walnuts (optional): For crunch and nuttiness, if you like a little extra texture.
- Mini chocolate chips or raisins (optional): Add a hint of indulgence or extra sweetness, depending on your mood.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Give your 8×8-inch baking dish a light greasing with butter or nonstick spray—this ensures easy serving later. Prepping your dish ahead makes everything come together smoothly.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, combine the pumpkin purée, eggs, maple syrup (or honey), milk, and vanilla extract. Whisk until the mixture is smooth and creamy. This step guarantees every bite of your Pumpkin Baked Oatmeal Recipe is evenly flavored and perfectly moist.
Step 3: Add Dry Ingredients and Mix-Ins
Now, sprinkle in the oats, pumpkin pie spice, cinnamon, baking powder, salt, and any extras like nuts or chocolate chips. Use a spatula or spoon to mix everything together until well combined. The oats should soak up the pumpkin mixture, promising a hearty, flavorful bake.
Step 4: Assemble and Bake
Pour the oatmeal mixture into your prepared baking dish, spreading it out evenly. Pop it into the oven and bake for 35 to 40 minutes, until the edges are golden and the center is set. Your kitchen will smell like a pumpkin spice wonderland as it bakes!
Step 5: Cool and Serve
When your baked oatmeal is ready, let it cool for 5 to 10 minutes. This helps it set up for easy slicing. Now, you’re ready to dig in—serve it warm, and prepare to fall in love with this cozy breakfast treat.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
Dress up your Pumpkin Baked Oatmeal Recipe with a drizzle of pure maple syrup, a splash of milk, or a dollop of creamy yogurt. A sprinkle of chopped nuts or a handful of fresh berries also makes each serving feel extra special.
Side Dishes
Pair your baked oatmeal with a side of crisp apple slices, a warm mug of chai tea, or a fruit salad for a well-rounded breakfast. For a brunch spread, it also goes beautifully with scrambled eggs or a savory veggie hash.
Creative Ways to Present
Cut the oatmeal into neat squares for a breakfast tray, or use a biscuit cutter to create rounds for a playful twist. Serve in individual ramekins for a personalized touch, or layer pieces with yogurt and fruit for an eye-catching parfait.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Pumpkin Baked Oatmeal Recipe squares in an airtight container in the refrigerator for up to five days. They keep their texture and flavor beautifully, making breakfast a breeze all week long.
Freezing
Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. The Pumpkin Baked Oatmeal Recipe freezes perfectly for up to three months—just thaw overnight in the fridge for a grab-and-go breakfast.
Reheating
Warm chilled or thawed squares in the microwave for about 30 seconds, or in a 350°F oven for 10 minutes. Add a splash of milk before reheating to keep the oatmeal moist and tender, just like fresh-baked.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats require a longer cooking time and more liquid, so they won’t work as a straight swap in this Pumpkin Baked Oatmeal Recipe. Stick to old-fashioned rolled oats for the best texture.
Is this recipe gluten-free?
Absolutely! Just be sure to use certified gluten-free oats, and you’ll have a naturally gluten-free Pumpkin Baked Oatmeal Recipe that everyone can enjoy.
Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works perfectly. Just make sure it’s well-drained and not too watery, so your Pumpkin Baked Oatmeal Recipe isn’t soggy.
How can I make this vegan?
You can use flaxseed “eggs” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and a non-dairy milk to create a vegan version of the Pumpkin Baked Oatmeal Recipe.
Can I double the recipe for a crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch dish. You may need to add a few extra minutes to the baking time, but you’ll have plenty to share.
Final Thoughts
If you’re ready to embrace all the flavors of autumn, give this Pumpkin Baked Oatmeal Recipe a try—it’s a cozy, satisfying breakfast you’ll want to make again and again. Gather your ingredients, bake up a batch, and savor the warmth and comfort in every bite!
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Pumpkin Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal is a warm, comforting breakfast perfect for fall. It combines rolled oats with pumpkin purée, cozy spices, and a touch of sweetness, baked to a golden perfection. Ideal for make-ahead meals, it’s hearty, nutritious, and customizable with nuts or chocolate chips for extra texture and flavor.
Ingredients
Wet Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 1/2 cups milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chopped pecans or walnuts
- 1/4 cup mini chocolate chips or raisins
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, milk, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats, pumpkin pie spice, cinnamon, baking powder, salt, and any optional add-ins such as chopped nuts or chocolate chips. Mix until all ingredients are evenly incorporated.
- Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 35 to 40 minutes or until the center is set and the edges turn a golden brown.
- Cool and Serve: Allow the baked oatmeal to cool for 5 to 10 minutes before slicing. Serve warm, optionally with extra maple syrup, milk, or a dollop of yogurt.
Notes
- Serve warm with a drizzle of maple syrup, a splash of milk, or a dollop of yogurt for extra creaminess.
- Store leftovers in the refrigerator for up to 5 days; reheat individual portions as needed.
- This baked oatmeal freezes well – just thaw and warm when ready to eat.
- Use certified gluten-free oats to make this recipe gluten-free.
- For vegan adaptation, substitute eggs with flax eggs and use a plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of the dish)
- Calories: 210
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
