Pumpkin baked oatmeal is a comforting fall breakfast, made with your favorite cozy spices and pecans. All it takes is about 5 minutes of prep and one batch can last all week long.
Recipe summary
Flavor/texture: Soft and chewy, packed with crunchy pecans and plenty of fall flavor.
Key ingredients: Pumpkin puree, pecans, oats, and fall spices like cinnamon, nutmeg, ginger, and cloves.
Pan size: 9x9 square
Serves: 9 people
Mixed in a single bowl: Easy to prepare and makes enough breakfast to last all week!
More baked oatmeal: Strawberry Baked Oatmeal and Blueberry Baked Oatmeal
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Ingredients and substitutions
- Pumpkin puree - Adds structure and moisture to the baked oatmeal. Make sure you're grabbing a can of pumpkin puree (the only ingredient is pumpkin) instead of pumpkin pie mix, which has added sugar, salt, and spices.
- Oats - Old fashioned oats work best for this recipe. Quick-cook oats are a bit too powdery and thin to add to baked oatmeal.
- Egg - Adds structure to the baked oatmeal.
- Milk - I used whole milk, but any milk will work in this recipe. Make it dairy-free by using almond milk or oat milk.
- Brown sugar - Adds a light amount of sweetness to the recipe. For sweeter oatmeal, add an extra ¼ cup of brown sugar.
- Leavening - Baking powder helps your oatmeal rise in the oven as it bakes.
- Salt - Enhances the flavor of your oatmeal.
- Spices - Cinnamon, nutmeg, ginger, and cloves add comforting fall flavor to your baked oats. Spices can be substituted with your favorite blend like apple pie spice or pumpkin pie spice.
- Vanilla - Adds flavor to the baked oats.
- Pecans - Optional. Adds crunch and texture to the baked oats. Pecans can be substituted with walnuts or other nuts/seeds if desired.
How to make pumpkin baked oatmeal
- Add all ingredients to a large bowl.
- Stir until fully combined.
- Pour into a lightly greased 9x9 square pan. Optionally, top with more chopped pecans.
- Bake until the center is set.
Tips and tricks
Cool slightly before serving - Allow your baked oatmeal to cool for 10 minutes before serving. Piping hot baked oatmeal can be difficult to slice and serve, and a few minutes of rest helps it firm up.
Use pumpkin puree - Make sure you're grabbing a can of pumpkin puree, which only has one ingredient (pumpkin). "Pumpkin pie mix" is a different product that's made with pumpkin, sugar, salt, and spices. Adding pumpkin pie mix to this recipe would result in an overly sweetened, heavily spiced oatmeal.
Variations - Pecans can be substituted with chopped walnuts. Add ¼ cup of chia seeds or flaxseed meal for added fiber and texture. Substitute the spices with your favorite pumpkin pie spice blend.
Serve with extras - Add a dollop of Greek yogurt for some extra protein, or serve your baked oatmeal in a bowl topped with milk. A drizzle of maple syrup or honey adds a hint of sweetness. Sausage, bacon, or scrambled eggs make great pairings with baked oatmeal.
Frequently asked questions
Yes, this baked oatmeal tastes much like your favorite fall pumpkin pie and is made with many of the same ingredients. If you don't like pumpkin pie, I'd recommend trying my Blueberry Baked Oatmeal instead!
Yes, baked oatmeal can be made the night before and stored in the refrigerator until ready to serve.
Yes, the milk can be substituted with any dairy-free milks like almond milk or oat milk.
Recommended
📖 Recipe
Pumpkin Baked Oatmeal
Ingredients
- 15 ounces (425 g) canned pumpkin puree
- 1 large egg
- 1 cup (227 g) whole milk
- ½ cup (106 g) brown sugar
- 2 teaspoons vanilla extract
- 3 cups (267 g) old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (114 g) chopped pecans
Instructions
- Preheat oven to 350℉. Lightly grease a 9x9 or 11x7 baking pan and set aside.
- Add all ingredients to a large bowl and stir until combined. Pour into prepared pan.
- For a softer texture, bake for about 35 minutes, or until the center looks almost set. For a firmer texture, bake for about 40 minutes, or until the center looks completely set.
- Remove from oven and cool for 5 minutes before slicing and serving.
Equipment Recommendations
Notes
- Storage: Baked oatmeal will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
- Reheating: Leftovers reheat well in the microwave, covered with a damp paper towel (from the refrigerator or frozen). An entire pan can be reheated in the oven at 350F for 15-20 minutes.
- Mix-ins: Try stirring in a few tablespoons of chia seeds, flaxseed, or dried fruit before baking.
- Serve with: Fresh fruit, a drizzle of maple syrup, or milk.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!