This hearty recipe is one of my favorite fall breakfasts! Next time try these gingerbread waffles!
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❤️ Why you'll love it
- hearty and delicious
- lots of whole grains and 9 grams of protein
- make ahead for quick weekday breakfasts
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.
🧾 Ingredients
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- old fashioned oats
- pumpkin puree
- vanilla
- eggs
- baking powder
- brown sugar
- milk or non-dairy milk
- pumpkin pie spice
- kosher salt
- pecans
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Add the pumpkin, brown sugar, eggs, vanilla, spice, salt, and baking powder to a large bowl.
- Whisk until smooth and well mixed.
- Add the milk and whisk until smooth.
- Stir the oats into the wet ingredients. Pour the pumpkin mixture into the prepared baking dish.
- Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.
🥄 Cook along!
Follow along to make this delicious pumpkin oatmeal recipe, step by step!
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 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 seconds.
💭 Tips
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.
🍽️ Serve with...
- 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
👩🍳 FAQs
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.
No, always use the old fashioned rolled oats.
Yes you can! 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 of my favorite breakfasts!
- I love these copycat Starbucks egg bites to add a kick of quick protein!
- A yogurt parfait is definitely delicious!
📞 The last word
When the falls 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 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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pumpkin Baked Oatmeal
Equipment Needed
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
- 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.
Patricia Blackbourn
I prefer steel cut oats. Can this recipe be adjusted to them?
Marye
No. They don't cook right.
Laura
Hello, Why couldn't you use canned pumpkin pie mix and leave out the additional spice, vanilla, salt and sugar in the recipe?
Marye
Because you can't control the amount of those things AND it also includes more liquid.
Terri Carroll
Very interested in making this but wondering why quick oats can't be used. What would be the difference?
Marye
The texture is mushy. I mean, you can use them if you want. It might just be my preference.