Enjoy pumpkin pie for breakfast with this easy, make-ahead Pumpkin Baked Oatmeal. Ready in under 10 minutes of prep, naturally sweetened with maple syrup and flavored with warm spices, it’s a comforting fall favorite the whole family will love.
If you love pumpkin spice, this baked pumpkin oatmeal is a must-try. It’s cozy, wholesome, and perfect for chilly mornings.
Why We Love This Pumpkin Baked Oatmeal
When the weather turns cool, a warm, comforting breakfast is what we reach for. This pumpkin baked oatmeal is an easy fall staple that’s been on repeat in our kitchen for years.
This recipe is:
- Quick and simple to prepare.
- Great to make ahead for busy mornings.
- Portable enough for grab-and-go breakfasts.
- Full of warm, cozy fall flavor.
- Versatile — easy to customize with add-ins.
- Freezer-friendly for future meals.
We hope you enjoy it as much as we do!
Ingredient Notes
- rolled oats: Use regular or gluten-free rolled oats. Avoid quick oats or steel-cut oats for best texture.
- milk: Any milk or non-dairy alternative works — vanilla almond milk, oat milk, whole milk, soy, or cashew milk are all good options.
- sweetener: Pure maple syrup adds a rich flavor. The bake isn’t overly sweet, so add more maple or a spoonful of brown sugar if you prefer it sweeter.
- pecans: Optional but recommended for crunch. Substitute walnuts or seeds if needed for allergies.
- pumpkin: Use plain pumpkin purée (not pumpkin pie filling). Homemade purée is fine too.
- warm spices: Pumpkin pie spice and cinnamon give a cozy fall flavor. If you don’t have pumpkin spice, mix cinnamon with ginger, nutmeg, cloves or allspice.
Ways To Vary This Recipe
- Add mix-ins: Try raisins, shredded coconut, white or dark chocolate chips, chopped walnuts, or seeds.
- Boost protein: Stir in protein powder (add extra milk as needed) or serve with a spoonful of Greek yogurt.
- Toppings: A pumpkin whipped cream or a simple maple glaze makes a decadent finish.
Step-By-Step Instructions
Step 1: Preheat oven to 350°F. In a medium bowl, combine pumpkin, milk, eggs, maple syrup and vanilla.
Spread the mixture evenly in a greased 9×9-inch baking pan and sprinkle with pecans if desired. Bake about 25 minutes or until the top is lightly browned and set. Let cool before serving.
Step 2: Whisk until the wet ingredients are smooth and fully combined.
Step 3: Add the oats, baking powder, salt, spices, pecans and any other dry ingredients. Stir until combined.
Step 4: Fold in any optional add-ins now, such as chocolate chips or dried fruit.
Step 5: Spread the batter into a greased 9×9-inch pan (an 8×8-inch dish works, but bake time may be longer). Top with extra pecans if you like.
Step 6: Bake 25–30 minutes, until the top is set and no liquid remains in the center. Cool slightly, then serve.
Recipe Tips
- Make it the night before: Assemble in the pan and refrigerate overnight, then bake in the morning. The flavors meld and it saves time.
- Serve warm or cold: We prefer it warmed with a drizzle of maple syrup and something creamy like Greek yogurt, but it’s also good at room temperature.
- Finishing touches: Sprinkle a little brown sugar in the last few minutes of baking for a caramelized top, or drizzle melted butter if you like.
- Serving idea: Top with Greek yogurt and maple syrup, or whisk a simple icing from powdered sugar, a splash of milk, vanilla and a spoonful of softened cream cheese for a richer topping.
Storage
Refrigerate leftovers in an airtight container for 4–5 days. Freeze individual slices or the whole pan in a freezer-safe container for up to 3 months — slices thaw and reheat quickly for busy mornings.
Other Breakfast Recipes
- Pumpkin Chip Banana Bread
- The Easiest Homemade Pop Tarts
- Spiced Pear French Toast Casserole
- Banana Bread Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Pumpkin Pecan Baked French Toast
- Blueberry Baked French Toast Muffins
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Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 cup milk of choice
- 2 large eggs
- 2 Tbsp butter, melted
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup or honey
- ⅓ c chopped pecans
- 1 ½ tsp vanilla extract
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together pumpkin, milk, eggs, maple syrup and vanilla.
- Add oats, spices, baking powder, salt and pecans; stir until combined.
- Spread evenly in a greased 9×9-inch baking pan. (An 8×8-inch pan will work but may require more time.)
- Bake 25–30 minutes, until the top is set and no liquid remains in the center.
- Allow to cool slightly. Serve warm with Greek yogurt and maple syrup or your favorite topping.
- Store in the refrigerator for 3–5 days or freeze for up to 3 months.
Notes
- Prep the bake the night before and refrigerate to save time in the morning and deepen the flavor.
- Enjoy warm, cold, or at room temperature. A drizzle of maple syrup and a dollop of something creamy enhances the dish.
- For a caramelized finish, sprinkle brown sugar on top for the last few minutes of baking or drizzle melted butter before serving.
Nutrition
Calories: 191 kcal, Carbohydrates: 25 g, Protein: 5 g, Fat: 8 g, Fiber: 3 g
Nutrition information is an estimate and should be used as a guideline.
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