pumpkin baked oatmeal is one of my favorite ways to ease into a chilly morning. It’s warm, lightly spiced, and full of fall flavor, with just the right amount of sweetness. Whether you’re meal prepping for the week or looking for quick breakfast ideas to serve your family on a busy school day, this baked oatmeal checks all the boxes.
I love making a big batch of this and warming up slices throughout the week. It’s soft and hearty like a cross between pumpkin pie and an oatmeal bar. And best of all? It takes just a few minutes to stir everything together and pop it in the oven. If you’re looking for fall breakfast ideas that are both comforting and practical, this one’s a keeper!
Let’s get baking!
Jump to Recipe
Ingredients for Pumpkin Baked Oatmeal
You only need a few pantry staples to whip this up. Feel free to add any extra mix-ins you like (chocolate chips or chopped nuts are always a hit!).
- 2 cups rolled oats
- 1 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1¾ cups milk (or non-dairy milk)
- ½ cup pumpkin puree
- ¼ cup maple syrup (or honey)
- 1 egg
- 1½ tsp vanilla extract
- ½ cup chocolate chips (or other mix-ins like chopped pecans, dried cranberries, etc.)
How to Make Pumpkin Baked Oatmeal
This recipe couldn’t be easier! It’s perfect for beginner bakers or anyone needing quick breakfast ideas without a lot of cleanup.
1. Preheat oven to 350°F (175°C). Grease an 8×8″ or similar baking dish.
2. In a large bowl, combine oats, baking powder, spices, and salt.
3. In another bowl, whisk together milk, pumpkin, maple syrup, egg, and vanilla.
4. Pour wet ingredients into dry and stir until combined.
5. Pour mixture into the prepared dish. You can add mix-ins at this point, but they tend to sink to the bottom.
6. Bake about 15-20 minutes and sprinkle some chocolate chip, nuts, etc. in
7. Bake for another 20-25 minutes, until set and golden at the edges.
8. Let cool slightly before serving. Enjoy warm or chilled.
9. Store any leftovers in an airtight container in the fridge.
Pro Tips for the Best Pumpkin Baked Oatmeal
- Use old-fashioned oats: Quick oats will make the texture mushier, while steel-cut oats won’t cook through in time. Rolled oats are just right!
- Pumpkin puree, not pumpkin pie filling: Make sure you’re using 100% pure pumpkin. The pie filling has added sugar and spices that will throw off the flavor balance. If you only have pumpkin pie filling, I would use less maple syrup (maybe only 1-2 tablespoons) and not add any extra pumpkin pie spice (the cinnamon might be okay depending on the flavor profile of your pumpkin pie filling, but each one is different, so you’d have to taste it and see).
- Make it ahead: This is one of my favorite fall brunch ideas to prep the night before. Just bake, cool, and store in the fridge—then reheat slices as needed.
- Customize it: Try stirring in dried cranberries, swapping maple syrup for brown sugar, or topping it with a maple glaze for a more indulgent take. This recipe is really flexible and can be whatever you want it to be!
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk and oil or vegan butter.
FAQs
How should I store leftover baked oatmeal?
Once cooled, slice the oatmeal into squares and store them in an airtight container in the fridge for up to 5 days. You can also freeze individual slices and reheat them as needed.
Can I reheat this for busy mornings?
Absolutely! Pop a slice in the microwave for 30–60 seconds or warm it in a toaster oven. It’s one of my go-to quick breakfast ideas for hectic mornings.
Is this recipe sweet enough for kids?
Yes! It has just enough maple syrup to make it taste like a treat without going overboard. If your kids like things sweeter, you can sprinkle a little brown sugar on top before baking—or add chocolate chips halfway through baking (if you add the chocolate chips right away, they’ll probably sink to the bottom).
Can I double this recipe?
You sure can! Just bake it in a 9×13-inch pan and increase the baking time by about 10 minutes, checking for doneness in the center.
If you’re looking for something easy, comforting, and full of fall flavor, this pumpkin baked oatmeal is the answer. It’s one of those fall breakfast ideas that works just as well for a weekend brunch as it does for a grab-and-go weekday meal. And because it’s so customizable, you can keep things interesting every time you make it.
Make a batch, cozy up with a warm slice, and start your day with a little taste of autumn. 🍂
Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled oats also known as old fashioned oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1 3/4 cups milk or non-dairy milk
- 1/4 cup maple syrup or honey
- 1 1/2 tsp vanilla
- 1 egg
- 1/2 cup chocolate chips or other mix-ins like chopped nuts, dried cranberries, etc.
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8" or similar baking dish.
- In a large bowl, combine oats, baking powder, spices, and salt.
- In another bowl, whisk together milk, pumpkin, maple syrup, egg, and vanilla.
- Pour wet ingredients into dry and stir until combined.
- Pour mixture into the prepared dish. You can add mix-ins at this point, but they tend to sink to the bottom.
- Bake about 15-20 minutes and sprinkle in your chocolate chip, nuts, etc.
- Bake for another 20-25 minutes, until set and golden at the edges.
- Let cool slightly before serving. Enjoy warm or chilled. Store leftovers in an airtight container in the fridge.
