Skip to Content

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is the ultimate cozy comfort breakfast! It’s chock-full of warm flavors like pumpkin, vanilla, cinnamon, and maple syrup. Hearty and filling, this baked oatmeal is perfect to serve to the whole family on a chilly morning or to make ahead as a meal prep to keep you energized all week long!

Pair this pumpkin baked oatmeal with our gluten free Apple Cinnamon Muffins or flaky Sourdough Biscuits. Or for another quick and easy breakfast on the go try our 10 Minute Raspberry Smoothie!

Syrup being poured over pumpkin baked oatmeal.

Pumpkin Baked Oatmeal

Baked oatmeal is an easy breakfast that can be made with one bowl and one pan. Really, all you need to do is toss all of the ingredients together and pop it in the oven to bake while you finish your morning routine. This recipe is also a great option to use as a meal prep! You can make the whole tray, slice it into individual servings, and have a filling and flavorful breakfast ready made for the week ahead. 

This pumpkin version might be our favorite flavor of baked oatmeal yet. The pumpkin puree keeps the oatmeal moist and the pumpkin pie spices mixed with vanilla, cinnamon, and of course maple sugar, is like wrapping yourself in your favorite cozy blanket.

This recipe is totally customizable with add-ins and flavor extras, and it’s also easily adaptable to any dietary needs. You can easily swap out ingredients to make this Pumpkin Baked Oatmeal gluten free, dairy free, and even vegan! Drizzle a fresh slice of baked oatmeal with extra maple syrup or honey and indulge in a breakfast that will keep you warm all day.

How to Make Pumpkin Baked Oatmeal

  1. Begin by preheating your oven to 375°F. Spray an 8-inch baking pan with the cooking spray of your choice and set aside.
  2. In a large mixing bowl, combine the pumpkin puree, egg, melted butter, almond or peanut butter, and vanilla extract. Then stir in the maple syrup until smooth.
  3. Pour in the milk and stir until combined. Now fold in the rolled oats, ground cinnamon, pumpkin pie spice, and baking powder.
  4. Finally, fold in the pecans and let the oatmeal sit for 10 minutes before transferring the mixture to the prepared baking dish. Spread the mixture into an even layer.
  5. 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.
  6. Let the pumpkin baked oatmeal rest for 10 minutes before slicing and serving with additional maple syrup drizzled on top. Enjoy while still warm.
Collage showing how to make pumpkin baked oatmeal.

Tips and Variations

  • Chocolate chips, raisins, or dried cranberries make for a delicious add-ins. 
  • Pumpkin baked oatmeal can easily be adapted to fit gluten free, dairy free, or vegan needs. Simply swap out the milk and butter for your favorite dairy free alternatives and make sure to use gluten free oats.
  • Be sure to use pumpkin puree not pumpkin pie filling as the filling will be presweetened and spiced and will alter the taste.
  • Melted coconut oil can be substituted for the melted butter. 
  • Try serving a slice of this with peanut butter on top or with a side of yogurt for a filling breakfast!
Pumpkin baked oatmeal with nuts and syrup.

Can you make pumpkin baked oatmeal ahead of time?

We do not recommend making this baked oatmeal ahead of time. The oats will soak up too much liquid causing the oatmeal to be dry and not bake properly.

Storage and Reheating 

Storage: You can store any leftover Pumpkin Baked Oatmeal in an airtight container in the fridge for up to 5 days.

Freezer: Prepare the baked oatmeal as written in the instructions and allow it to cool completely. Wrap in a couple of layers of plastic wrap followed by a layer of aluminum foil. The pumpkin baked oatmeal will stay fresh in the freezer for about 3 months.

To Thaw: Place the frozen oatmeal in the refrigerator overnight then reheat in the microwave for a few seconds.

Reheating: For reheating, simply warm in the microwave until heated through and enjoy.

Like this recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Maple syrup being drizzled on pumpkin baked oatmeal.

Pumpkin Baked Oatmeal

5 from 1 vote
Print Pin Save
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 1 (8-inch) Baked Oatmeal
Calories: 209kcal

I earn a commission from Amazon and Instacart from qualifying purchases.

Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 egg
  • 2 tablespoons butter melted
  • 1 tablespoon almond or peanut butter
  • 1 teaspoon pure vanilla extract
  • ½ cup maple syrup
  • 1 cup milk
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 cup pecan halves

Instructions

  • Preheat the oven to 375°F, and spray an 8-inch baking pan with cooking spray.
  • In a large bowl, combine the pumpkin, egg, butter, almond or peanut butter and vanilla. Then, stir in the maple syrup until smooth.
  • Pour in the milk, and stir until combined. Then, fold in the oats, cinnamon, pumpkin pie spice and baking powder.
  • Finally, fold 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.
  • 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 with maple syrup if desired.
  • See post for storage options.

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: 1slice | Calories: 209kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 91mg | Fiber: 3g | Sugar: 11g
Recipe Rating