Easy Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is the perfect fall breakfast! This baked oatmeal is hearty, lightly sweetened, and great for meal prep.
You may also love my baked oatmeal filled with blueberries and baked strawberry oatmeal.
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Easy Baked Oatmeal with Pumpkin
Pumpkin Baked Oatmeal is one of my favorite fall breakfasts. It’s warm, perfectly spiced, and is just sweet enough to feel like a treat while still being easy to make and super practical.
Made with pumpkin purée, maple syrup, cinnamon, and pumpkin pie spice, this baked oatmeal bakes with the perfect texture from old-fashioned oats and crunchy pecans. Bake it once, then enjoy it for several days to come.
How to Make Pumpkin Baked Oatmeal
Here’s an overview of how I make it (full amounts in the recipe card below):
Start by mixing the pumpkin purée, egg, melted butter, nut butter, maple syrup, and vanilla together until everything’s smooth and combined.
Next, stir in the milk. The batter will loosen up and start to look more like a traditional oatmeal mixture.
Add in the oats, pumpkin pie spice, cinnamon, and baking powder. Fold them in gently so the oats are coated but not crushed.
Now it’s time for the pecans. Stir them in, then let the mixture sit for about 10 minutes. This gives the oats time to soak up a little liquid before baking.
Spread the mixture into a greased baking pan, making sure it’s in an even layer. Bake until the edges turn golden brown and the center is set.
Once it’s out of the oven, let the oatmeal rest for about 10 minutes before slicing. It holds together better that way.
What oats work best for pumpkin baked oats?
Rolled oats work best. They hold their texture after baking. Quick oats get mushy, and steel cut oats are too firm.
Can I use pumpkin pie filling?
Not for this recipe. Pumpkin pie filling is pre-sweetened and spiced. Stick to pure pumpkin purée so you can control the flavor.
What toppings go well with pumpkin baked oatmeal?
Try a drizzle of maple syrup, chopped nuts, whipped cream, or a dusting of pumpkin pie spice. For extra protein, serve with Greek yogurt.
How to Store Leftovers
- Refrigerate: Cut into squares and refrigerate in airtight containers up to 5 days.
- Freeze: Wrap individual pieces and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in the microwave or warm in a 300°F oven until heated through.
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Ingredients
- 1 cup pumpkin purée, not pumpkin pie filling
- ½ cup maple syrup
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon almond butter, or peanut butter
- 1 teaspoon vanilla extract
- 1 cup milk, any type
- 2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 cup chopped pecans
Instructions
- Preheat oven to 375°F. Grease an 8-inch square baking dish.
- In a large bowl, whisk together the pumpkin purée, maple syrup, egg, melted butter, nut butter, and vanilla until smooth.1 cup pumpkin purée1 large egg2 tablespoons unsalted butter1 tablespoon almond butter1 teaspoon vanilla extract½ cup maple syrup
- Stir in the milk until well combined.1 cup milk
- Fold in the oats, pecans, cinnamon, pumpkin pie spice, and baking powder. Let the mixture rest for 10 minutes.2 cups old-fashioned rolled oats1 teaspoon ground cinnamon1 teaspoon pumpkin pie spice1 teaspoon baking powder1 cup chopped pecans
- Spread evenly into the prepared baking dish. Bake for 30–35 minutes, or until the edges are golden brown and the center is set.
- Let it cool for 10 minutes before slicing. Serve warm with toppings like maple syrup, extra pecans, or whipped cream.
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Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
