• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Fall Dishes

Pumpkin Baked Oatmeal

Published: Aug 30, 2022 Last Updated: Apr 14, 2023 by Marye 1201 words. | About 7 minutes to read this article.

Jump to Recipe Pin Recipe Jump to Video
45 minutes mins
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!
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!

Overhead view of the baked oatmeal in a casserole dish. Title text overlay.
Baked pumpkin oatmeal is a hearty breakfast treat.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🎥 Video
  • 🥫 Storage
  • ⏲️ To prep ahead
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • Pumpkin Baked Oatmeal
  • 💬 Comments

❤️ 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.

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.

Overhead view of the finished baked oatmeal.
  1. Add the pumpkin, brown sugar, eggs, vanilla, pumpkin spice, salt, and baking powder to a large bowl.
  2. Whisk until smooth and well mixed.
  3. Add the milk and whisk until smooth.
  4. Stir the oats into the wet ingredients. Pour the pumpkin mixture into the prepared baking dish.
  5. Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • whisk
  • casserole dish

🎥 Video

Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).

Clickable video cover for pumpkin baked oatmeal video on YouTube.
Click here to watch the full video on YouTube

🥫 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. 

⏲️ 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!
A serving of baked pumpkin oatmeal being removed from the serving dish.

💭 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.

👩‍🍳 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.

Overhead view of a breakfast table with a plate of baked oatmeal.

📚 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!
  • Closeup of popovers in a popover pan.
    Easy Cornmeal Popovers Recipe
  • Closeup of a chocolate glazed donut with sprinkles.
    Chocolate Frosted Cake Donuts
  • Closeup of biscuits piled in a bowl.
    Easy Buttermilk Biscuits
  • Syrup being poured on waffles for featured image.
    Fluffy Gingerbread Waffles

🍽️ 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

📞 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! ⭐️⭐️⭐️⭐️⭐️

Overhead view of pumpkin baked oatmeal in a casserole dish.
4.55 from 24 votes

Pumpkin Baked Oatmeal

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
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
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • mixing bowl

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

I earn a commission from Instacart from qualifying purchases.

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

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    First published August 17, 2021. Last updated August 30, 2022 for more information and better readability.

    More Favorite Fall Dishes

    • Close up of finished carrots.
      Maple Roasted Carrots
    • Closeup of a soup bread bowl filled with creamy chowder.
      Best Soup Bread Bowls
    • Buffalo chicken dip on a tortilla chip.
      Buffalo Chicken Dip
    • Overhead view of crispy chicken breasts on a white platter.
      French Onion Chicken Bake
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Pam

      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

      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

      September 05, 2021 at 1:48 pm

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

      Reply
      • Marye

        September 05, 2021 at 6:16 pm

        No. They don't cook right.

        Reply
    4. Laura

      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

        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

      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

        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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

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

    More about me →

    Father's Day

    • Closeup of a finished hamburger in a bun.
      Retro Lipton Onion Soup Burger (Vintage Recipe)
    • Overhead view of a skillet of baked beans with a spoon in it.
      Dr Pepper Baked Beans
    • A collage of side dishes that go with hamburgers.
      What to Serve with Hamburgers
    • Close up of chicken breast that's been grilled.
      Awesome Grilled BBQ Chicken Breast Wrapped in Bacon
    • Closeup of a bright red cocktail in a clear glass.
      Alabama Slammer Cocktail
    • Closeup of blackberry cobbler with a spoon in it.
      Old Fashioned Southern Blackberry Cobbler Recipe

    👑 Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      How to Make Crispy Fried Potatoes
    • Blue cocktail with a red and white straw.
      Sex in the Driveway: Bright Blue Cocktail

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact

    My new blog for bread bakers:

    Love baking bread? Click here to check out my new blog!

    Logo for breadcrumbs in the butter blog.
    Check out my new blog!

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC