Pumpkin Baked Oatmeal - Easy, Wholesome, DELICIOUS!
Pumpkin Baked Oatmeal is a warm, filling, wholesome breakfast featuring maple syrup, toasted pecans, cinnamon, and warm spices. It can be made gluten-free and dairy-free, it's perfect for making ahead of time, and it's quick to reheat on busy mornings!
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Fall has arrived and pumpkin season is in full swing, so today I bring you a healthy, delicious breakfast that perfectly celebrates the season: Pumpkin Baked Oatmeal!
Why Make Baked Oatmeal?
If you've never tried baked oatmeal before, you're in for quite a treat! Oatmeal is a regular school day breakfast at our house, but sometimes I like to change things up a bit and bake it in a dish instead of cooking it in a pot.
Not only is baked oatmeal downright delicious -- with a texture that's simultaneously creamy, chewy, and almost custard-like -- but it can also be baked ahead of time and quickly reheated in individual portions on busy mornings.
Our standby baked oatmeal recipe around here is Coconut Almond Baked Oatmeal. But as I was preparing to whip up a batch of said oatmeal last weekend, I took one look at the Homemade Pumpkin Puree in my refrigerator and decided to go another direction with it, thereby landing on this Pumpkin Baked Oatmeal recipe.
Ingredients
To make Pumpkin Baked Oatmeal, I adapted my tried and true baked oatmeal recipe by incorporating pumpkin (obviously), warm fall spices, and a different type of nut.
- Pumpkin puree. Homemade puree is fabulous if you've already got some on hand, but canned works great as well. Just make sure you're using pumpkin puree (sometimes referred to as "100% pure pumpkin") and not pumpkin pie filling.
- Milk. You can use whole milk, reduced fat or skim milk, or your favorite non-dairy alternative, such as unsweetened almond milk.
- Eggs. At room temperature.
- Coconut oil. Melted and slightly cooled. If you prefer to use another type of neutral-flavored oil or even melted butter, those will work as well.
- Pure maple syrup. For natural sweetening and a lovely complement to the pumpkin flavor. 🙂
- Pure vanilla extract.
- Rolled oats. Also referred to as old-fashioned oats, rolled oats give this baked pumpkin oatmeal its delightful, chewy texture. Quick oats could be substituted, but I really don't recommend doing so. Since quick oats are cut finer, they will absorb more liquid and may result in a slightly drier baked oatmeal. And don't attempt this recipe with steel cut oats, as both the oats-to-liquid ratio and the baking time would need to be altered. Finally, this recipe is naturally gluten-free as long as you use GF oats.
- Pecans. Chopped and toasted. Although you could choose to skip the toasting, I wouldn't, as the extra crunch and toasty flavor can't be beat.
- Cinnamon + pumpkin pie spice + salt. Again, either store-bought or Homemade Pumpkin Pie Spice will work fine.
How to Make Pumpkin Baked Oatmeal
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
- Spread the chopped pecans on a rimmed sheet pan. Bake for about five minutes until fragrant and just toasted, but watch carefully as they can burn quickly.
- While the pecans toast, add pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla to a large bowl and beat until smooth.
- Stir in the rolled oats, toasted and cooled pecans, and spices until well-combined.
- Spread the mixture into a prepared baking dish and bake until set and light golden brown on top.
- Allow the Pumpkin Baked Oatmeal to cool in the baking dish for a few minutes before slicing.
- Serve warm and enjoy!
Serving Suggestions
When made as directed, this Pumpkin Baked Oatmeal is lightly sweet. But if you prefer it even sweeter, you can always serve it with an additional drizzle of maple syrup, cinnamon syrup, or a sprinkling of cinnamon sugar.
I also frequently serve my baked oatmeal with a splash of warm milk (or, if I'm feeling really decadent, cream!) on top.
And, of course, don't forget an extra sprinkle of toasty pecans.
Mmm, mmmm, MMMMM!
Doubling the Recipe
This pumpkin oatmeal bake can be easily doubled to fit in a 9x13-inch baking dish...just increase the baking time a bit and keep an eye on it.
Gluten-Free and/or Dairy-Free Options
As mentioned in the 'Ingredients' section above, you can make your baked pumpkin oatmeal gluten-free by ensuring that the oats you use are GF.
And this recipe can be made dairy-free by opting for a dairy-free type of milk.
My kids love with a capital L this Pumpkin Baked Oatmeal for breakfast. And quite frankly, so do I!
And while it's an easy everyday breakfast or brunch, it's also special enough to serve to company.
It's comforting, it's filling, and it's wholesome. I'm not sure I can think of a better way to start my mornings, from here right on through Thanksgiving.
Because after that, of course, it's time to move onto Gingerbread Pancakes and Overnight Eggnog French Toast! 😉
But let's not get ahead of ourselves quite yet! Now that I've gotten the wheels turning with Pumpkin Baked Oatmeal, for the next few months, I'm going to enjoy every single moment of pumpkin bread and pumpkin treats and pumpkin drinks! And apparently, I'm not the only one who feels this way... 😉
More Easy Pumpkin Breakfast Ideas
- Healthy Pumpkin Muffins
- Pumpkin Cream Cold Brew
- Pumpkin Pie Smoothie
- Homemade Pumpkin Butter
- Healthy Pumpkin Breakfast Bars
Pumpkin Baked Oatmeal - Easy, Wholesome, DELICIOUS!
Ingredients
- ½ cup pecans, chopped (plus additional for garnish, if desired)
- 1 cup Homemade Pumpkin Puree, OR canned pumpkin puree (about half of a 15-ounce can -- but NOT pumpkin pie filling)
- ¾ cup almond milk, OR whole/2% milk, at room temperature
- 2 eggs, at room temperature
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
- Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
- In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, toasted pecans, pumpkin pie spice, cinnamon, and salt; stir until mixture is well-combined.
- Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.
Notes
- The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.
- Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
Nutrition
Post originally published on September 4, 2014, and updated on October 15, 2020, August 27, 2022, and September 26, 2023.
The first pumpkins were sold at the grocery store three days ago - hooray! I had to get one... Found your yummie-sounding recipe but only had half a cup of oats at home. Switched to whole millet seed that I cooked with a dash of sugar for 10 min. Tasteful substitute! We also love cranberries in our breakfast-bake, so I added a handful. Thanks for your inspiring recipes and mouth-watering food-pics - make me wanna cook delicious stuff all the time! ? Cheers from Germany!
Just made this with quick oats and raisins...came out awesome! Great recipe with lots of warm flavor. Thanks!
I've been looking for easy, healthy baked oatmeal recipes and I came across can his one and your Coconut Almond one as well and wow! They're delicious!! I especially love this one-I'll be making it often!
So happy you enjoy them, Sarah! We love baked oatmeal around here. 🙂
I made this for breakfast this week and it was really good! I did use olive oil and regular sugar though since that was what I had on hand. The flavors are so nice and cozy on cold mornings! I will definitely be making this again! Thanks!
How long should I bake it if I doubled the recipe in a 9x13 pan?
I made this baked oatmeal yesterday to have for breakfast at work. It ended up being last night's dinner for me, too. Devine!
Hello! Have you ever tried it without the maple syrup? I'm trying to watch my sugar a little bit but I don't want to ruin the recipe! 🙂
Hi Christie! You can definitely make this recipe without the maple syrup...it just won't be sweet. As long as you're okay with that, go for it! And if you do make it without the syrup but decide after the fact that it needs a little sweetness, you can always drizzle a teensy bit over the top before serving. 🙂
Can you use the liquid coconut oil instead of solid (melted) coconut oil?
Absolutely, Debbie! That ingredient just wasn't an option back when I developed this recipe...coconut oil was only sold in solid form. But either variety should work just fine, as long as the amount is the same. Enjoy! 🙂
Is the measurement for the coconut oil before its melted or after? Thanks!
Great question, Shannon! Yes, the coconut oil should be measured after it's melted. I usually put my solidified coconut oil into a glass measuring cup, getting as close as I can to the amount I need, and then I zap it in the microwave for a few seconds. Then, if necessary, I add an additional spoonful of solidified oil at a time until the level comes up to the correct line on the measuring cup. The heat from the already-melted coconut oil usually melts those scoops without needing to microwave it again. 😉 Hope that makes sense, and hope you enjoy the recipe!
I just loved the toasted pecans in this! Plus, they made my kitchen smell yummy. 🙂 My 5 year old loved this - so thank you very much. I usually add baking powder, so this was a bit more dense than we are used to. The flavor is very good! I served it with maple syrup on top.
I'm glad this was such a hit, Stacy! I think that toasting pecans makes them taste even better, and we love this baked oatmeal with maple syrup on top, too! 😉 Also, you can always add baking powder if you want to give this recipe a little rise (maybe 3/4 teaspoon or so?). Thanks for stopping back by to let me know that your family enjoyed it. Happy (almost) Halloween!
I made a vegan version of this last night and it was fantastic! For each egg just substitute 1 tbsp ground flax seed mixed with 2.5 tbsp water, let sit for 5 minutes. It was super easy and now I have breakfast all week!
Well how clever are you, Niki?! Glad you were able to convert this to a vegan recipe, and yay for make-ahead breakfasts! 🙂
This recipe looks so good and since I have most of the ingredients I think we might try it tomorrow! Quick question, I have pumpkin pie spice I would like to use in place of the individual spices, any suggestions on how much I should use? Thanks!
Hi Laura! I'm so sorry for my delayed reply...we just moved this past weekend, and I've gotten behind in answering my comments. 🙁 I'd probably just add up the spice amounts in the recipe and use the total to substitute pumpkin pie spice. So 3 1/4 teaspoons would be about a tablespoon, although y ou could start with 2 teaspoons if you wanted to be more conservative. Hope this was a hit if you already had a chance to make it! 🙂
Hi there,
Do you think slices of this would freeze well? I'm going on a trip and don't want the rest of this delicious baked oatmeal to go to waste!
So sorry for my delayed reply, Katie! I haven't tried freezing this yet (primarily because we never have leftovers -- ha), but I don't see why it wouldn't work. You might need to top with a splash of milk before reheating so that it doesn't dry out, but I'm guessing it would still taste fine. Hope it works/worked out, and that your trip is/was great! 🙂
Katie, I've made various baked oatmeal recipes and have frozen in single servings for my lunch many times, with no problem!
The recipe calls for 1/2 a teaspoon of ginger. Is that fresh ginger or ground ginger powder? The recipe looks delicious and I can't wait to try it!
Sorry for any confusion, Jen...I was referring to ground ginger powder. 🙂 Thanks for pointing that out to me...I'll go back and clarify the recipe now. Hope you enjoy this when you try it!
Recipe Review:
This was fantastic! Made it exactly the same way. The prep was very simple, and I baked it for 25 minutes at 350, took it out and let it rest. It was moist and held its shape. The pecans were an extra crunch to an already perfect bite.
Next time I'll try adding some cranberries a flax meal just for a different variation.
Highly recommended!
Thanks so much for your review, Monica...I'm glad to hear that you enjoyed this baked oatmeal! The cranberries and flax seed sound like a yummy twist...I'll have to try that sometime as well. Hope your December is off to a great start!
I've made this twice now (doubled the recipe both times so I could have it for breakfast several days). The second time I added dried cranberries and it was, possibly, even better than the original. My boyfriend also, loves it and actually prefers it reheated with a little almond milk and syrup! Thanks for such and easy, healthy addition to my collection of on-the-go breakfast recipes!
I'm so glad y'all are enjoying this, Heather! I always love hearing how people change up the recipe a bit...adding dried cranberries sounds delicious! Thanks for taking the time to comment and I hope that you have a happy Friday! 🙂
This sounds delicious! I have all the ingredients except the coconut oil. I've made other variations of baked oatmeal before without it. Do you think the recipe will be ok if I do not use the coconut oil? Thank you!
Hi Lauren! I've only ever made baked oatmeal recipes that include coconut oil, but I have no doubt that it can be made without. This recipe might be just fine omitting it, or you may want to add a splash of extra milk to compensate for this missing coconut oil so that it doesn't end up too dry. I would just mix everything together and see what the consistency is like. 🙂 Good luck, and I hope you enjoy!
Curious if anybody has tried quick cooking steel cut oats in baked oatmeal instead? Excited to try this one, it's all I have on hand so thought I'd ask before trying and wasting it! Thanks in advance.
Hi Sandy! That's a great question! Unfortunately, I haven't tried making baked oatmeal before using quick cooking steel-cut oats, so I'm not sure how it would turn out. In fact, I didn't even realize that steel-cut oats were available in a quick cooking variety...that's good to know! Sorry I can't be of more help, but I hope this recipe works with your oats if you end up trying it. 🙂
I have never tried baked oatmeal before so I will definitely try this recipe out. Thanks and happy Friday!! Pinned 🙂