This Pumpkin Baked Oatmeal is packed with pumpkin spice flavor and perfect for sharing or meal-prepping! Great for Fall!
Super easy to make, and SO yummy.
Love make ahead breakfast recipes? Try my overnight breakfast casserole, or Overnight Oats, or Vanilla Maple Baked French Toast.
Step-by-step photos and instructions are below!
It’s Pumpkin Season – and this recipe is perfect for Fall! The warm spices and pumpkin flavor make it a cozy and comforting breakfast for colder mornings.
Make ahead breakfasts are my jam. Fall sports, school and all the things happen seemingly in the same week, and honestly I don’t want my family eating cereal every morning. They’re hungry again in an hour, so I need a healthy breakfast to fill our stomachs with something that will stick to our ribs a little and get us through to lunch time. This works because it’s loaded with fiber and protein!
Oatmeal is a great thing to keep in the pantry! I use it for all kinds of things (like these Oatmeal Breakfast Cookies, or in my Oatmeal Waffles)
Prep ahead
That’s where this healthy pumpkin baked oatmeal comes in. Since I prep it the night before, I can throw the prepared baking dish in the oven and have a quick and easy breakfast ready to eat.
Make baked oatmeal cups
I actually make these in a muffin tin in bulk and freeze them so I have individual pumpkin oatmeal cups whenever I need one. Make them fresh and they are a great on-the-go breakfast.
Try my Pumpkin Waffles, or my regular Pumpkin Oatmeal recipe too!
What you’ll find in this post:
Why you’ll love this recipe:
- Make-ahead friendly. You can meal prep prep this baked oatmeal the night before and bake it fresh in the morning.
- Adaptable. Add nuts, fruits, or chocolate chips to make this oatmeal your own.
- Filling. Made with oats, pumpkin, and eggs, this dish is packed with fiber and protein to keep you full longer.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. Old fashioned rolled oats provide a chewier texture.
Can I add other ingredients to the baked oatmeal?
Absolutely! You can add ingredients like nuts, dried fruits, or chocolate chips to the oatmeal mixture before baking.
Can I make this recipe ahead of time?
Yes, you can prepare the oatmeal mixture and store it in the refrigerator overnight. In the morning, bake as directed.
What to serve with Baked Pumpkin Oatmeal
Add a little Greek yogurt, some honey or maple syrup and some chopped pecans! If you’re feeling decadent, a little fresh whipped cream would be amazing!
Fresh fruit like sliced bananas, apples, or berries can also be added on top for added flavor and nutrition.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Oats. Old fashioned oats work best for baked oatmeal. Use gluten-free oats if needed.
- Brown sugar. Adds sweetness and a slight molasses flavor. Can be substituted with coconut sugar or maple syrup.
- Salt. Enhances the overall flavor of the dish.
- Baking powder. Helps the oatmeal rise and become fluffy.
- Pumpkin spice. A blend of spices (cinnamon, nutmeg, ground ginger, and cloves) that gives the oatmeal a warm, Fall flavor. Grab it at the store or make your own Pumpkin Pie Spice.
- Eggs. I use large eggs to bind the ingredients together and add protein.
- Pumpkin puree. Make sure to use pure canned pumpkin puree in this recipe, not pumpkin pie filling. You can use homemade pumpkin puree, but be sure to drain as much moisture as you can out of it.
- Vanilla extract. Enhances the sweetness and flavor of the dish. Substitute for almond extract if you prefer.
- Milk. Use any milk of your choice, including dairy-free options like almond milk, oat milk or soy milk.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Mixing bowls
- Measuring cups and spoons
- Whisk or spoon for mixing
- 9×13 baking dish
How to make Pumpkin Baked Oatmeal
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
Mix dry ingredients
In a large bowl, combine the oats, salt, baking powder, brown sugar, and pumpkin pie spice.
Mix wet ingredients
In a separate bowl, blend the eggs, pumpkin puree, vanilla, and milk.
Add this wet mixture to the oatmeal mixture and stir thoroughly.
Combine and bake
Pour the combined mixture into the prepared dish. Bake for 40-45 minutes, until set.
Cool and serve
Remove from the oven and cool for 10 minutes before serving.
Serve with maple syrup, and a little Greek yogurt.
To make ahead
Make it the night before. Mix all the ingredients, pour them into the baking dish, and put it in the fridge overnight. In the morning, just bake it.
Bake ahead and reheat. Bake the oatmeal, let it cool, and store it in the fridge. When you’re ready to eat, just warm it up. It’ll stay good for 4-5 days.
Portion it out. After baking, cut it into pieces. Wrap each piece and keep in the fridge. In the morning, grab one, heat it, and eat.
Freeze for later. Bake the oatmeal, cut it into pieces, and wrap them up. Store in the freezer for up to 2 months. When you want some, let it thaw overnight in the fridge and warm it up.
How to Store Leftovers
Refrigerator: Allow the baked oatmeal to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 5 days.
Freezer: For longer storage, you can freeze individual portions in airtight containers or freezer bags for up to 3 months. To reheat, microwave individual portions until warmed through, or bake in the oven at 350°F until heated.
More delicious pumpkin recipes:
If you like pumpkin, you’ll love these recipes too! Since we don’t use the whole can of pumpkin puree, you’ll want some good recipes to use up the extra pumpkin! Here are some of my favorite recipes made with pumpkin to use it up.
- Pumpkin Muffins. Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate.
- Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!
- Pumpkin Cream Cheese Spread (Schmear). A SUPER yummy pumpkin cream cheese spread packed with warm flavors and a touch of sweetness,
- Pumpkin Cinnamon Rolls. Packed with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
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Pumpkin Baked Oatmeal
Recommended Equipment
- Airtight container (for storing leftovers)
Ingredients
Oatmeal Mixture
- 3 cups old fashioned rolled oats
- 2/3 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla
- 1 cup milk
Directions
Get prepped
- Preheat the oven to 350°F. Grease a 9×13″ pan and set aside.
Mix dry ingredients
- In a large bowl, combine the oats, salt, baking powder, brown sugar, and pumpkin pie spice.
Mix wet ingredients
- In a separate bowl, blend the eggs, pumpkin puree, vanilla, and milk. Add this mixture to the oatmeal mixture and stir thoroughly.
Combine and bake
- Pour the combined mixture into the greased pan. Bake for 40-45 minutes, until set.
Cool and serve
- Remove from the oven and cool for 10 minutes before serving.
- Serve with maple syrup, and a little Greek yogurt.
Notes
Serve the baked oatmeal warm, topped with a drizzle of maple syrup or a dollop of Greek yogurt. For extra crunch, sprinkle with chopped nuts such as pecans or walnuts. Fresh fruit like sliced bananas, apples, or berries can also be added on top for added flavor and nutrition. How to Store Leftovers
Refrigerator: Allow the baked oatmeal to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 5 days.
Freezer: For longer storage, you can freeze individual portions in airtight containers or freezer bags for up to 3 months. To reheat, microwave individual portions until warmed through, or bake in the oven at 350°F until heated.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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