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Home » Recipes » Best Breakfast & Brunch Recipes

Pumpkin Baked Oatmeal

Published: Aug 28, 2023 · Updated: Sep 21, 2023 by Marye

Pumpkin baked oatmeal is a hearty, delicious spin on your morning oats! It's lightly sweetened with brown sugar and full of pumpkin spice. Make a batch on the weekend and warm it up in the microwave for a quick weekday breakfast!
Total time for the recipe to be finished.Total Time 45 minutes minutes
Jump to Recipe Pin Recipe
Overhead view of pumpkin baked oatmeal in a casserole dish.
Overhead view of pumpkin baked oatmeal on a plate with a text overlay for Pinterest.
A serving of oatmeal being lifted from the baking dish with a text title overlay for Pinterest.

This hearty recipe is one of my favorite fall breakfasts because it's full of pumpkin spice!

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.

Overhead view of the finished baked oatmeal.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 🔪 Instructions
  • ⏲️ To prep ahead
  • 🥄 Equipment
  • 🎥 Video
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

  • This simple breakfast is hearty and delicous with lots of while grains and 9 grams of protein.
  • Since you can make this ahead it's perfect for quick breakfasts all week long.
  • Freeze in individual portions for a quick microwave breakfast.

This pumpkin-baked oatmeal recipe is such an easy breakfast and it's just bursting with all the flavor of fall.

Try it with a splash of milk or a drizzle of pure maple syrup.

Next time try these gingerbread waffles!

🧾 Ingredients

Labeled ingredients for pumpkin baked oatmeal.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  • Step one of making pumpkin baked oatmeal.
    Add the pumpkin, brown sugar, eggs, vanilla, pumpkin spice, salt, and baking powder to a large bowl.
  • Mixing the milk and pumpkin for pumpkin baked oatmeal.
    Add the milk and whisk until smooth.
  • Mixed oatmeal batter ready to go into prepared pan.
    Stir the oats into the wet ingredients. Pour the pumpkin mixture into the prepared baking dish.
  • Overhead view of oatmeal batter in baking pan.
    Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.

⏲️ To prep ahead

You can also prep this ahead of time and serve it freshly baked for breakfast. Here's how -

  1. Mix the dry ingredients together in a large bowl.
  2. Cover with plastic wrap and set aside.
  3. Mix the wet ingredients in another bowl, cover with plastic wrap, and put in the refrigerator.
  4. Leave the bowls until morning, or whenever you're ready to bake.
  5. When you're ready to bake just mix the wet and dry ingredients together and proceed with the recipe as instructed below. Easy peasy!

🥄 Equipment

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  • whisk
  • casserole dish

🎥 Video

🥫 Storage

Cover tightly with plastic wrap and store in the refrigerator for up to 5 days.

You can also freeze pumpkin-baked oatmeal in an airtight container for up to 3 months.

To reheat the baked oatmeal put a serving in your bowl and add a drizzle of milk. Microwave for 30 to 60 seconds. 

💭 Tips

Expert Tip: Be sure that you get the pure pumpkin purée, not the pie filling for these pumpkin-baked oats! You want just canned pumpkin - there shouldn't be other ingredients in it.

  • Use old-fashioned oats not quick oats or instant oats.
  • Use any kind of milk you like - whole milk, low-fat, almond milk, oat milk, etc.
  • You can even freeze this baked oatmeal with pumpkin in individual portions! Cool completely, cut into servings, and freeze for up to 2 months in an airtight container.
A serving of baked pumpkin oatmeal being removed from the serving dish.

👩‍🍳 FAQs

Is baked oatmeal healthy?

Sure, as long as you don't drown it in sugar! Oatmeal is a great source of fiber, vitamins, and minerals plus it's a "slow" carb and doesn't cause blood sugar spikes.

Can I use steel-cut oats?

No, always use the old-fashioned rolled oats.

Can I prep this the night before?

Yes you can! This is perfect for meal prep! Mix it all up and put it in your baking dish, cover with plastic wrap and refrigerate. The next morning remove it from the refrigerator, remove the plastic wrap, and bake as directed in the recipe.

📚 Related recipes

Here are more great pumpkin breakfast recipes -

  • I love this easy pumpkin bread.
  • These easy scones are one of my favorite pumpkin breakfast recipes.
  • If you love an easy breakfast casserole give this slow cooker Christmas breakfast a try.
  • Be sure to try one of our favorites, leftover pizza breakfast casserole!
  • A stack of pancakes with blueberries on top.
    40 4th of July Breakfast Ideas
  • Closeup of Southern tomato gravy over a fluffy, buttermilk biscuit.
    Southern Tomato Gravy
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    Crescent Roll Apple Dumplings
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    Easy Easter Sweet Rolls (Made with Crescent Dough!)
See more Best Breakfast & Brunch Recipes →

🍽️ Serve with...

  • I love these copycat Starbucks egg bites to add a kick of quick protein!
  • A yogurt parfait is definitely delicious!
  • Save money and make your own caramel latte.
  • I love this with a slice of cinnamon raisin bread toast on the side.
  • a dollop of Greek yogurt
  • a splash of milk
  • dried cranberries
  • dried raisins
  • dates
  • flax seed
  • fresh fruit
  • a little butter
  • a bit more brown sugar
  • maple syrup
  • honey
Overhead view of a breakfast table with a plate of baked oatmeal.

📞 The last word

When the Fall season rolls around and I finally get some cool mornings I'm all about starting the day with a hearty breakfast like this!

Lets face it, lots of people don't like the texture of oatmeal - which is one of the reasons this baked pumpkin oatmeal is such a perfect breakfast!

The texture is more like a very moist cake - not slimy or gooey at all. You can add a spoonful of vanilla yogurt, a quick drizzle of milk, or a little maple syrup, and enjoy!

It's one of my favorite baked oatmeal recipes - I hope you love it as much as I do.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of pumpkin baked oatmeal in a casserole dish.

Pumpkin Baked Oatmeal

4.52 from 25 votes
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Pumpkin baked oatmeal is a hearty, delicious spin on your morning oats! It's lightly sweetened with brown sugar and full of pumpkin spice. Make a batch on the weekend and warm it up in the microwave for a quick weekday breakfast!
Course Breakfast
Cuisine American
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings:6
Calories:326
Author:Marye Audet-White

Ingredients

  • 15 ounces pumpkin puree, be sure it's pure pumpkin puree and not pumpkin pie filling.
  • ½ cup brown sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 ½ cups milk
  • 2 ½ cups old-fashioned oats
  • ½ cup pecans, coarsely chopped

Instructions

  • Preheat the oven to 375°.
  • Grease a 9x9-inch pan ( 2 quart casserole pan) or spray with non stick spray.
  • Add the pumpkin, brown sugar, eggs, vanilla, spice, salt, and baking powder to a large mixing bowl.
  • Whisk until smooth and well mixed.
  • Add the milk and whisk until smooth.
  • Stir in the oats.
  • Pour the pumpkin mixture into the prepared pan.
  • Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.
  • Remove from the oven and serve.

Notes

Storage:
Cover tightly with plastic wrap and store in the refrigerator for up to 5 days.
You can also freeze pumpkin baked oatmeal in an airtight container for up to 3 months.
Expert Tip: Be sure that you get the pure pumpkin purée, not the pie filling! You want just canned pumpkin - there shouldn't be other ingredients in it.
  • Use old fashioned oats not quick oats or instant oats.
  • Use any kind of milk you like - whole milk, low fat, almond milk, oat milk, etc.
  • You can even freeze this in individual portions! Cool completely, cut into servings, and freeze for up to 2 months in an airtight container.

Nutrition Facts

Calories: 326kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 248mg | Potassium: 498mg | Fiber: 6g | Sugar: 24g | Vitamin A: 11136IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 3mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published August 17, 2021. Last updated August 28, 2023 for more information and better readability.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.52 from 25 votes (23 ratings without comment)

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    Love it? Give it 5 stars!




  1. Pam says

    September 21, 2022 at 12:02 pm

    5 stars
    I love this version of baked oatmeal! I make others with apples and pears, but love the pumpkin for a change!! Will put this in the rotation for sure! Thanks 😃

    Reply
  2. Ashlyn Simon says

    August 11, 2022 at 3:09 pm

    5 stars
    Followed the recipe with one exchange - used maple syrup instead of brown sugar.
    I watch our 2-year-old grandson a few days each week and he adores oatmeal, so this was a fun new way to serve oatmeal! He and I both loved it! I highly recommend this dish!

    Reply
  3. Patricia Blackbourn says

    September 05, 2021 at 1:48 pm

    I prefer steel cut oats. Can this recipe be adjusted to them?

    Reply
    • Marye says

      September 05, 2021 at 6:16 pm

      No. They don't cook right.

      Reply
  4. Laura says

    September 03, 2021 at 12:52 pm

    Hello, Why couldn't you use canned pumpkin pie mix and leave out the additional spice, vanilla, salt and sugar in the recipe?

    Reply
    • Marye says

      September 03, 2021 at 1:07 pm

      Because you can't control the amount of those things AND it also includes more liquid.

      Reply
  5. Terri Carroll says

    August 30, 2021 at 11:09 am

    Very interested in making this but wondering why quick oats can't be used. What would be the difference?

    Reply
    • Marye says

      August 31, 2021 at 2:49 pm

      The texture is mushy. I mean, you can use them if you want. It might just be my preference.

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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