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Pumpkin Baked Oatmeal

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Pumpkin Baked Oatmeal is a flavorful blend of rich pumpkin, hearty oats, pure maple syrup, and a dash of vanilla extract. It’s the perfect solution for busy mornings and the perfect fall breakfast indulgence.

Pumpkin baked oatmeal with nuts and syrup.

Pumpkin Baked Oatmeal is more than just a breakfast dish; it’s an easy way to start your day off right. Imagine biting into a warm, soft oatmeal bake filled with a blend of pumpkin and cinnamon, the sweetness of pure maple syrup, and a hint of vanilla.

But what makes this oatmeal bake truly stand out is its practicality. With simple, readily available ingredients, and one-bowl preparation, this recipe is perfect for those hectic mornings.

You get a hearty, filling breakfast that tastes like a fall treat.

How to Make Pumpkin Baked Oatmeal:

See the recipe card below for ingredient amounts and full instructions.

  1. Preheat the oven to 375°F, and grease an 8-inch baking pan. Set aside.
  2. Combine the pumpkin purée, egg, melted butter, nut butter, and vanilla extract. Then stir in the maple syrup until smooth.
  3. Pour in the milk, and stir until combined. Then, fold in the oats, cinnamon, pumpkin pie spice, and baking powder.
Pumpkin batter in a bowl.
Chopped pecans on top of oatmeal batter in a mixing bowl.
  1. Fold in the pecans, and let the oatmeal rest for 10 minutes before transferring the mixture to the prepared baking dish. Spread the mixture into an even layer.
  2. Bake for 30-35 minutes or until the edges start to turn a light golden color and a toothpick comes out clean when inserted into the center.
  3. Let the baked oatmeal rest for 10 minutes before slicing and serving.
Unbaked pumpkin baked oatmeal.
Pan of freshly baked pumpkin oatmeal.

Storing Leftover Baked Oatmeal:

To store leftover baked oats, allow them to cool completely. Then, slice the oatmeal into individual portions and place them in airtight containers.

These can be stored in the refrigerator for up to 5 days, ensuring a ready-to-go breakfast option throughout the week. To reheat, simply microwave a slice for a minute or two, until warm.

Making Pumpkin Baked Oatmeal Ahead of Time:

Pumpkin spice baked oatmeal lends itself well to pre-preparation. You can prepare the oatmeal mixture the night before and store it in the refrigerator.

The next morning, give the mixture a good stir and proceed with baking as instructed. Alternatively, you can also completely bake the oatmeal, let it cool, portion them into pumpkin oatmeal cups, and freeze them.

When ready to eat, thaw a cup in the refrigerator overnight, then reheat it in the microwave or oven.

Syrup being poured over pumpkin baked oatmeal.

What Type of Oats Work Best?

For this baked oatmeal recipe, old-fashioned rolled oats are the best choice. They absorb liquid well and maintain a nice texture after being baked.

Quick oats, on the other hand, tend to become mushy and lose their structure when baked. Therefore, for your pumpkin baked oatmeal, stick to old-fashioned rolled oats for the best results.

Can You Use Pumpkin Pie Filling?

No, pumpkin pie filling should not be used in pumpkin baked oatmeal. Pumpkin pie filling is already sweetened and spiced, which will alter the flavor balance in our recipe.

Instead, we recommend using canned pumpkin puree, which provides the natural pumpkin flavor that pairs perfectly with our blend of spices. This way, you can control the sweetness and spice levels to fit your personal preference.

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Maple syrup being drizzled on pumpkin baked oatmeal.

Pumpkin Baked Oatmeal

5 from 1 vote
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Author: Kim
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 Servings

Ingredients

  • 1 cup (225 g) pumpkin puree, not pumpkin pie filling
  • 1 large egg
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 tablespoon (15 g) almond butter, or peanut butter
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) maple syrup
  • 1 cup (240 ml) milk, any variety
  • 2 cups (170 g) old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 cup (130 g) chopped pecans

Instructions
 

  • Preheat the oven to 375°F, and spray an 8-inch baking pan with cooking spray.
  • Combine the pumpkin puree, egg, butter, nut butter, and vanilla. Then, stir in the maple syrup until smooth.
    1 cup (225 g) pumpkin puree
    1 large egg
    2 tablespoons (28 g) unsalted butter
    1 tablespoon (15 g) almond butter
    1 teaspoon pure vanilla extract
    ½ cup (120 ml) maple syrup
  • Pour in the milk, and stir until combined. Then, fold in the oats, cinnamon, pumpkin pie spice and baking powder.
    1 cup (240 ml) milk
    2 cups (170 g) old-fashioned rolled oats
    1 teaspoon ground cinnamon
    1 teaspoon pumpkin pie spice
    1 teaspoon baking powder
  • Stir in the pecans, and let it sit for 10 minutes before transferring the mixture to the prepared baking dish. Spread the mixture into an even layer.
    1 cup (130 g) chopped pecans
  • Bake for 30-35 minutes or until the edges start to turn a light golden color and a toothpick comes out clean when inserted into the center.
  • Let pumpkin baked oatmeal rest for 10 minutes before slicing and serving. Serve warm with extra maple syrup, chopped pecans, a dusting of pumpkin pie spice, and whipped cream if desired.
  • See post for storage options and FAQs.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pumpkin baked oatmeal. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1sliceCalories: 261kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 28mgSodium: 69mgPotassium: 271mgFiber: 4gSugar: 14gVitamin A: 4392IUVitamin C: 1mgCalcium: 117mgIron: 2mg
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