Name: Pumpkin Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-ounce can pumpkin; 1 1/2 cups milk; 1/3 cup brown sugar; 1/4 cup maple syrup (regular, lite, or sugar free); 2 eggs; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla; 1 teaspoon baking soda; 2 1/2 cups old fashioned oats; Additional maple syrup; Chopped pecans; Whipped cream

There’s something irresistibly cozy about this Pumpkin Baked Oatmeal Recipe — the warm spices, the creamy pumpkin, and that comforting oatmeal texture make it a perfect breakfast to start your day or a snack to warm you up on cooler mornings.

A close-up image of a single slice of a baked oatmeal pie on a white plate, showing a thick texture with visible oats and pecans inside the golden brown crust. The slice is topped with a dollop of white whipped cream sprinkled with pecan pieces. A gold fork lies next to the slice on the plate. In the background, there is a clear glass dish with more oatmeal pie and another slice on a white plate stacked on dark wooden rounds, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe
Top Tip
How to Serve Pumpkin Baked Oatmeal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Baked Oatmeal Recipe

Why You'll Love This Recipe

This pumpkin baked oatmeal recipe has earned a solid spot in my morning routine. What I adore is how it combines simple pantry staples into a flavorful, nutritious dish that feels just like fall in every bite. Plus, it’s forgiving and easy to make even on rushed mornings.

Rich Flavor & Texture: The pumpkin puree and spices create a warm, comforting flavor that elevates ordinary oatmeal into something special.
Hands-Off Baking: You mix everything in one bowl and bake — no stovetop hassle, which is great when mornings are busy.
Customize with Ease: From toppings like pecans to swapping the sweeteners, you can tailor it to your taste or dietary needs easily.
Great for Meal Prep: It stores well and tastes just as good reheated, making breakfasts ahead of time a breeze.

The image shows a clear glass rectangular baking dish filled with a brown caramel-like dessert topped with chopped nuts scattered evenly across the surface. The dessert has been sliced into squares but remains mostly intact, with visible texture on the top from the nuts and syrup. The dish sits on a white marbled surface, and in the blurred background, there is a white cup and stacked white plates with a gold fork resting on one. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Pumpkin Baked Oatmeal Recipe lies in simple ingredients that bring out the best in each other. Each element plays a role, giving you a moist, flavorful, and hearty breakfast that’s both nutritious and delicious.

Flat lay of a small white ceramic bowl filled with bright orange pumpkin puree, a small white bowl of creamy milk, a small white bowl with soft golden brown sugar, a small white bowl of rich amber maple syrup, two brown eggs with clean shells, a small white bowl of warm brown pumpkin pie spice powder, a small white bowl containing vanilla extract, a small white bowl with fine white baking soda, and a small white bowl of light beige old fashioned oats, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin puree: Adds moisture, natural sweetness, and that signature fall flavor; also boosts fiber and vitamins.
Milk: Keeps the oatmeal creamy and helps everything bind together.
Brown sugar: Offers caramel notes that deepen the flavor while balancing the pumpkin’s earthiness.
Maple syrup: A natural sweetener with its own warm undertones, and it pairs beautifully with pumpkin.
Eggs: They help hold the baked oatmeal together without making it heavy.
Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves to deliver that cozy, spiced aroma.
Vanilla extract: Just a touch to enhance the overall flavor.
Baking soda: Gives the oatmeal a slight lift and keeps it from getting too dense.
Old fashioned oats: The hearty base that gives a chewy texture and sustains you all morning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like switching things up based on what’s in my pantry or mood. This recipe is forgiving, so don’t hesitate to play with your favorite add-ins or swap a few ingredients to suit your taste.

Variation: I often add chopped apples or dried cranberries for a fruity twist — the slight tartness perfectly complements the pumpkin and spices.
Dairy-Free: Swap regular milk for almond, oat, or coconut milk without losing creaminess.
Sweetener Swap: Replace brown sugar and maple syrup with honey or coconut sugar based on your preference.
Nut-Free: Simply skip pecans or other nuts if you have allergies or want to keep it nut-free.

Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe

Step 1: Prep Your Pan and Oven

First, preheat your oven to 350°F. Then, grease your 9x9-inch baking pan well with cooking spray or butter. This ensures the oatmeal comes out cleanly without sticking — I’ve learned the hard way that skipping this step makes cleanup trickier!

Step 2: Whisk Your Wet Ingredients

In a large bowl, whisk together the pumpkin puree, milk, brown sugar, maple syrup, beaten eggs, pumpkin pie spice, vanilla, and baking soda. Make sure everything is well combined; this base is what gives your baked oatmeal that lush richness.

Step 3: Stir in the Oats

Add the old fashioned oats and gently stir until the oats are evenly coated. The mixture should look thick but well blended. Remember, the oats will absorb the moisture as it bakes, so don’t worry if it feels slightly loose now.

Step 4: Bake to Perfection

Pour the oatmeal mixture into your prepared pan, smoothing the top out. Bake for about 35 minutes. The center will jiggle slightly when it’s done but will firm up as it cools. Avoid overbaking or it can dry out — keep an eye near the end!

Step 5: Serve and Enjoy

Enjoy it warm straight from the oven or let it cool and slice it for a grab-and-go snack. I love topping mine with extra maple syrup, chopped pecans for crunch, and a dollop of whipped cream when I’m feeling indulgent.

Top Tip

From my experience, a few key tips will help you nail this pumpkin baked oatmeal every time and make it truly special.

Use Old Fashioned Oats: Steel-cut or quick oats don’t bake up the same — old fashioned oats hold moisture well and give that perfect chewy texture.
Don’t Skip the Pumpkin Pie Spice: It’s the secret ingredient that turns pumpkin into a cozy, warm flavor experience.
Watch the Baking Time: Keep an eye after 30 minutes—overbaking leads to dryness. The center should be just set and slightly wobbly.
Custom Toppings Elevate the Dish: Toast your pecans lightly before adding for extra crunch and nuttiness; it makes a noticeable difference.

How to Serve Pumpkin Baked Oatmeal Recipe

pumpkin baked oatmeal - Serving Suggestion

Garnishes

I frequently top my pumpkin baked oatmeal with a drizzle of real maple syrup, a handful of toasted chopped pecans for crunch, and a swirl of whipped cream or Greek yogurt to balance the sweetness. Sometimes a sprinkle of cinnamon on top finishes it beautifully.

Side Dishes

This dish pairs wonderfully with simple sides like fresh fruit, a crisp apple or pear slices, or a hot cup of coffee or chai tea to round out a cozy breakfast.

Creative Ways to Present

For a brunch with friends, I like serving the baked oatmeal in individual ramekins topped with a swirl of whipped cream and pecans, then garnished with a fresh sage leaf—this adds a touch of elegance and seasonal charm.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover remaining baked oatmeal with foil or plastic wrap and store it in the refrigerator. It keeps well for 4–5 days, making it perfect for quick breakfasts during the week.

Freezing

I’ve frozen this baked oatmeal in single-serving portions wrapped tightly in plastic wrap and foil. When I’m ready for a quick breakfast, I pop a piece in the fridge overnight or reheat from frozen — it thaws beautifully without losing texture.

Reheating

To reheat, microwave a slice for 45–60 seconds or warm it in a 350°F oven wrapped in foil for about 10 minutes. Adding a splash of milk or a little extra maple syrup before reheating helps keep it moist and delicious.

Frequently Asked Questions:

Can I use quick oats instead of old fashioned oats?

I recommend sticking with old fashioned oats for this recipe because they retain moisture and texture during baking. Quick oats tend to become mushy and won’t give you the same pleasant chew.

How do I make this recipe vegan?

To make this recipe vegan, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk such as almond or oat milk. Also, swap out brown sugar and maple syrup with your preferred vegan-friendly sweeteners.

Can I add nuts or fruit to this baked oatmeal?

Absolutely! Adding chopped nuts like pecans or walnuts gives a wonderful crunch, while dried or fresh fruit like cranberries, apples, or raisins add bursts of flavor and texture. Just fold them into the batter before baking.

How long does leftover pumpkin baked oatmeal keep?

Stored in an airtight container in the refrigerator, leftovers will stay fresh for up to 5 days. It reheats well but you can also enjoy it cold if you prefer.

Final Thoughts

This Pumpkin Baked Oatmeal Recipe has become a cherished fallback when I want a filling, flavorful, yet easy breakfast that feels like a warm hug on a plate. It’s one of those dishes I keep coming back to — hearty, wholesome, and just right every time. I hope you’ll enjoy it as much as I do and find it as comforting and versatile as I have!