This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.
Oatmeal is my absolute go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This pumpkin baked oatmeal is like a cinnamon and ginger-spiced hug. It’s full of cozy flavor and a healthy way to start the day!
I eat oatmeal every day, and this fall baked oatmeal is my favorite when temperatures turn cooler. The whole grain oats provide protein and fiber and you get all that pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for a cozy fall brunch with friends!
5 Star Reader Review
“I love this oatmeal. I’ve made it at least 10 times over the past two years. So great to have a quick, warming breakfast to eat with almond butter all week. Thanks for a great recipe!” -Asher
Ingredients You’ll Need
This pumpkin baked oatmeal is pretty simple to whip up. It requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:
- Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
- Pecans: Optional, but they add great texture to this oatmeal
- Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
- Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
- Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
- Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
- Vanilla: Vanilla adds depth of flavor.
Why Bake Your Oatmeal Instead of Stirring It
This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. It’s worth it for the texture: it comes out sliceable, more like Pumpkin Bars than a bowl of oatmeal.
I like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.
Tips for the Best Pumpkin Baked Oatmeal
- Cool the melted coconut oil. When hot oil this the cold milk it can seize up into little pieces. Make sure to cool it for a few minutes first.
- Let it rest for 10 minutes minimum. If you’d like it to be able to cut into squares, let it rest. But you can eat it right away if you don’t mind scoops.
Best Toppings for Pumpkin Baked Oatmeal
Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:
- Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
- Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
- Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
- Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
- Nut butter. Almond butter, cashew butter, walnut butter or pecan butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.
Variations To Try
Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:
- Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to reader feedback I’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling.
- Stovetop pumpkin oatmeal: For similar flavors in just 10 minutes, make our Pumpkin Oatmeal on the stovetop. It’s got the same vibe but is more like a creamy bowl of oatmeal.
- Pumpkin overnight
Meal Prep, Storage, and Reheating
Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:
- Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
- Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Dietary Notes
This pumpkin baked oatmeal recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
You can, but this recipe uses pumpkin instead of egg for binding so it’s not needed!
Not in an 8×8 pan. You can double the recipe in a 9×13 pan, or save extras for a Pumpkin Smoothie.
Amish baked oatmeal is rolled oats baked with eggs, butter, milk, and brown sugar that can be cut into squares. This recipe is a variation on it.
Make sure to cool the pan for at least 10 minutes: if it’s still falling apart cool it a bit more.
Cozy Pumpkin Baked Oatmeal
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5 from 1 review
This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.
- Author: Sonja Overhiser
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
- ½ cup pecan pieces (or chopped pecans)
- 1 teaspoon baking powder
- 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
- ½ teaspoon kosher salt
- 1 cup pumpkin puree
- 1 ¾ cups milk of choice (dairy, almond or oat)
- 6 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted and cooled to room temp
- 1 tablespoon pure vanilla extract
- For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Butter an 8 x 8″ or 9 x 9″ pan (or a 7 x 11 baking dish as in the photo). In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
- Dump the dries into the prepared pan.
- In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
- Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
- Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.
Notes
For the maple Greek yogurt topping: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.
More Pumpkin Recipes To Try
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