Introduction

Pumpkin Baked Oatmeal is a cozy, nutritious breakfast that’s perfect for chilly mornings. Packed with warm spices and creamy pumpkin, it’s easy to make and keeps you satisfied for hours.

The image shows a close-up of a baked dessert in a white square dish with a slightly golden-brown crust. The top layer is covered with crunchy oat clusters, scattered across the surface, with some toasted pecans placed on a small dollop of white whipped cream at the center. The dessert underneath appears moist and soft, with a light amber color, and the texture looks smooth with small visible pieces likely of fruit mixed in. The dish is placed on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats
1 cup canned pumpkin puree
1 cup almond milk (or milk of choice)
1/4 cup maple syrup (or honey)
1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish.
Step 2: In a large mixing bowl, combine the rolled oats and pumpkin pie spice. Stir until evenly mixed.
Step 3: In a separate bowl, whisk together the pumpkin puree, almond milk, and maple syrup until well combined.
Step 4: Gradually pour the wet ingredients into the oat mixture. Stir well to coat all the oats evenly.
Step 5: Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Step 6: Bake in the preheated oven for 30 minutes, or until the top is set and the edges turn golden.
Step 7: Remove from the oven and let it cool for about five minutes before serving.
Step 8: Cut into squares and enjoy warm. Add toppings like extra almond milk, nuts, or fresh fruit if desired.

Tips & Variations

For added texture, stir in chopped nuts or dried fruit before baking.
Use pumpkin pie spice or substitute with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
Swap maple syrup for honey or brown sugar depending on your preference.
Try adding a scoop of vanilla protein powder to boost the protein content.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30–45 seconds or until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a square white baking dish filled with a layered dessert. The bottom layer is soft and golden brown with a moist texture, topped with a slightly crunchy layer of toasted oats and small chunks of pecans scattered on top. In the center, there is a dollop of thick white cream that is smooth and fluffy, with a few whole pecan pieces placed on the cream. The dish sits on a white marbled surface, and the lighting highlights the warm colors and textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture will be softer and less chewy. Rolled oats provide a heartier bite in baked oatmeal.

Is this recipe vegan?

As written, this recipe is vegan if you use plant-based milk and maple syrup. To keep it vegan, avoid honey and choose a plant-based milk.

Pumpkin Baked Oatmeal Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

This Pumpkin Baked Oatmeal is a warm and comforting breakfast dish perfect for fall mornings. Made with rolled oats, pumpkin puree, almond milk, and a blend of cozy spices, it’s a nutritious, naturally sweetened, and easy-to-make baked oatmeal that serves as a hearty start to the day.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Wet Ingredients

1 cup canned pumpkin puree
1 cup almond milk (or milk of choice)
1/4 cup maple syrup (or honey)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats with the pumpkin pie spice and stir until well mixed, ensuring the spices are evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth and fully incorporated.
Combine Mixtures: Gradually add the wet mixture into the dry oats, stirring thoroughly to coat all the oats evenly with the wet ingredients.
Pour Into Baking Dish: Transfer the combined mixture into the prepared baking dish and spread it out evenly using a spatula for uniform baking.
Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and golden edges begin to appear.
Cool: Remove the baked oatmeal from the oven and allow it to cool for about five minutes; this helps it set further and makes it easier to cut.
Serve: Cut the baked oatmeal into squares and serve warm. Optionally, top with extra almond milk, chopped nuts, or fresh fruit to enhance flavor and texture.

Notes

You can substitute almond milk with any dairy or non-dairy milk of your choice.
Maple syrup can be replaced with honey or another natural sweetener if preferred.
For extra texture and nutrition, consider stirring in nuts, seeds, or dried fruits before baking.
Store leftovers in an airtight container in the fridge for up to 4 days, and reheat before serving.
This recipe can be made gluten-free by using certified gluten-free oats.

Keywords: pumpkin baked oatmeal, healthy breakfast, fall recipes, baked oat recipe, pumpkin puree, vegetarian breakfast