Some mornings deserve homemade cinnamon rolls. Most mornings deserve a recipe you can pull out of the fridge, microwave for a minute, and eat while pretending your life is completely under control. This easy pumpkin baked oatmeal is for those mornings.
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🥰 Is this pumpkin baked oatmeal recipe for you?
This pumpkin baked oatmeal recipe is for you if...
- Your breakfast routine could best be described as "everybody fend for yourselves."
- You've got exactly enough energy to microwave breakfast and call it a victory.
- Meal prep for the win. You'd rather spend an hour on Sunday making one pan than Monday making five breakfasts.
- You'd like your house to smell like October without lighting seventeen candles.
- You're trying to make healthier choices without chewing on bland sadness.
Next time try these gingerbread waffles for another breakfast with lots of Fall flavor.
🎥 Video
Reader Review "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 😃" Pam
🧾 Ingredients
Nothing weird. Nothing you'll have to special order from a monastery in the Alps. Just simple pantry staples that quietly turn into a warm, cozy breakfast you'll be looking forward to all week.
- Old-fashioned oats: Don't grab the quick oats or steel cut oats unless disappointment is on the menu. Rolled oats give you that hearty, chewy texture we're after.
- Dark brown sugar: Adds rich, caramel-y flavor that makes this taste suspiciously close to dessert without anybody calling the Breakfast Police.
- Eggs: Hold everything together so your breakfast doesn't fall apart before your life does.
- Pumpkin purée: Buy 100% pure pumpkin, not pumpkin pie filling. They are not interchangeable, no matter what that one guy on Facebook insists.
- Kosher salt: Just enough to wake up all those warm spices and keep the sweetness from getting too full of itself.
- Pumpkin pie spice: All the cozy fall flavor without digging through the cabinet for five different spice jars. Work smarter, not dustier.
- Chopped pecans: Add buttery crunch and make the top look like you actually planned ahead. Walnuts work, too, if that's what's hanging around.
- Vanilla extract: One little splash makes the whole pan smell like autumn wandered into your kitchen and decided to stay awhile.
- Milk: Whole milk gives the richest texture, but use whatever you've got. This recipe isn't a milk snob.
- Baking powder: Gives the oatmeal a little lift so it's tender and cake-like instead of something you could use to patch the driveway.
📖 Recipe
Pumpkin Baked Oatmeal
Print Pin Recipe Rate RecipeIngredients
- 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.
Nutrition Facts
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.
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🔪 How to make pumpkin baked oatmeal
No standing over the stove. No stirring oatmeal like you're guarding a medieval cauldron. Just mix everything together, slide it into the oven, and let breakfast sort itself out while you deal with the rest of life's nonsense.
- Mix it up. Whisk the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder together in a large bowl until smooth.
- Add the milk. Pour it in and whisk again until everything looks creamy and well combined.
- Stir in the oats. Fold in the old-fashioned oats until they're coated with the pumpkin mixture.
- Bake. Spread the mixture into your prepared baking dish and bake until the center is set and the edges are lightly golden. Resist the urge to keep opening the oven door every five minutes. The oatmeal doesn't appreciate being supervised.
⏲️ To prep pumpkin baked oatmeal ahead of time
Because mornings have enough attitude already.
- Whisk together the pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, and milk. Cover and refrigerate overnight.
- Measure the oats into a separate bowl or container and leave them on the counter.
- In the morning, stir the oats into the pumpkin mixture, pour everything into the baking dish, and bake as directed.
You'll get a hot, homemade breakfast with about two minutes of actual effort, which is exactly the kind of math I enjoy.
😱 What can go wrong (and how to fix it)
🎃 Your baked oatmeal turned out dry.
It probably baked a little too long. Pull it from the oven as soon as the center is set and the edges are lightly golden. A splash of warm milk when you reheat leftovers brings it right back to life.
🎃 The texture is mushy.
Quick oats and instant oats cook much faster than old-fashioned rolled oats. Stick with rolled oats for the hearty, almost cake-like texture this recipe is known for.
🎃 It's way too sweet.
Double-check that you used 100% pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices, which will throw the whole recipe off. Otherwise cut back on the sugar by ¼th next time.
🎃 The center still looks wet.
Give it another 5 to 10 minutes in the oven. Every oven has its own personality, and some of them are just determined to keep you humble.
🎃 It seems bland.
Pumpkin is naturally mild. Make sure your pumpkin pie spice is fresh, don't skip the salt, and drizzle a little maple syrup over the top before serving if you want the flavors to really wake up.
🎃 Nobody wants leftovers.
Warm a slice in the microwave with a splash of milk, then top it with Greek yogurt, toasted pecans, or a drizzle of maple syrup. Amazing how leftovers suddenly become "the good breakfast."
📚 More cozy Fall breakfast recipes
If your breakfast mood board says "cozy," you've come to the right place. Here are a few more reader favorites to keep the coffee company.
🏡 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!
Look, I'm not saying this pumpkin baked oatmeal will fix your mornings, your family, or your inexplicable need to put cinnamon on everything from September through December. But it will sit there in the pan looking cozy and smug while you inhale a piece straight out of the dish, standing up, before you've even had coffee. That's the whole pitch. Make it once and it'll rope you into making it every weekend until March, and honestly? You'll deserve it.
Vicki Albiero says
Try with a spoonful of whipped cream - it’s dessert for breakfast!