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.
Table of Contents
🗝️ 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!
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
⏲️ To prep ahead
You can also prep this ahead of time and serve it freshly baked for breakfast. Here's how -
- Mix the dry ingredients together in a large bowl.
- Cover with plastic wrap and set aside.
- Mix the wet ingredients in another bowl, cover with plastic wrap, and put in the refrigerator.
- Leave the bowls until morning, or whenever you're ready to bake.
- When you're ready to bake just mix the wet and dry ingredients together and proceed with the recipe as instructed below. Easy peasy!
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.
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.
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.
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! 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!
🍽️ 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
- flax seed
- fresh fruit
- a little butter
- a bit more brown sugar
- maple syrup
📞 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! ⭐️⭐️⭐️⭐️⭐️
Pumpkin Baked OatmealPrint Pin Recipe Save Saved!
- 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.
- 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.
- 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 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.
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 28, 2023 for more information and better readability.