Name: Pumpkin Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-ounce can pumpkin; 1 1/2 cups milk; 1/3 cup brown sugar; 1/4 cup maple syrup (regular, lite, or sugar free); 2 eggs; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla; 1 teaspoon baking soda; 2 1/2 cups old fashioned oats; Additional maple syrup; Chopped pecans; Whipped cream or whipped topping

There’s something so comforting about warm oats infused with pumpkin and spices on a crisp morning, and this Pumpkin Baked Oatmeal Recipe nails that cozy feeling every single time. It’s easy, wholesome, and has that perfect balance of hearty texture and fall-inspired flavor that’ll brighten up your breakfast routine.

A close-up image of a single slice of a baked oatmeal pie on a white plate, showing a thick texture with visible oats and pecans inside the golden brown crust. The slice is topped with a dollop of white whipped cream sprinkled with pecan pieces. A gold fork lies next to the slice on the plate. In the background, there is a clear glass dish with more oatmeal pie and another slice on a white plate stacked on dark wooden rounds, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe
Top Tip
How to Serve Pumpkin Baked Oatmeal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Baked Oatmeal Recipe

Why You'll Love This Recipe

I honestly didn’t expect baked oatmeal to become one of my new favorites until I tried this pumpkin version. It’s not just easy—it’s a total crowd-pleaser and perfect for both busy weekdays and relaxed weekend mornings.

Comfort in a dish: The warm pumpkin spice blend makes it feel like a cozy hug on chilly days.
Minimal effort, big payoff: Just stir everything together in one bowl, bake, and you’re done—no fancy techniques needed.
Versatile and forgiving: You can easily tweak it to suit your taste or dietary needs without losing that great flavor.
Nutrition boost: Oats and pumpkin keep you full and energized for hours, making it a solid start to your day.

The image shows a clear glass rectangular baking dish filled with a brown caramel-like dessert topped with chopped nuts scattered evenly across the surface. The dessert has been sliced into squares but remains mostly intact, with visible texture on the top from the nuts and syrup. The dish sits on a white marbled surface, and in the blurred background, there is a white cup and stacked white plates with a gold fork resting on one. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredient combo here is super straightforward but genius—each one does its part beautifully. Plus, these staples are easy to find year-round, so you can enjoy this Pumpkin Baked Oatmeal Recipe whenever the craving hits.

Flat lay of a small white ceramic bowl filled with bright orange pumpkin puree, a small white bowl of creamy milk, a small white bowl with soft golden brown sugar, a small white bowl of rich amber maple syrup, two brown eggs with clean shells, a small white bowl of warm brown pumpkin pie spice powder, a small white bowl containing vanilla extract, a small white bowl with fine white baking soda, and a small white bowl of light beige old fashioned oats, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin: Canned pumpkin brings natural sweetness, creaminess, and that unmistakable fall flavor—plus it adds moisture, so the oatmeal stays tender.
Milk: I usually use whole or 2% milk for richness, but plant-based milk works just as well for a vegan twist.
Brown sugar: Adds a deep molasses note that complements the pumpkin pie spice beautifully.
Maple syrup: My personal favorite sweetener here—it enhances the fall vibe and adds complexity without overpowering.
Eggs: They bind everything together so your baked oatmeal slices hold up nicely when cut or spooned.
Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is key to unlocking that warm, nostalgic flavor.
Vanilla: Sneaks in extra sweetness and warmth, balancing the spices perfectly.
Baking soda: Helps the baked oatmeal rise slightly and keeps the texture light.
Old fashioned oats: I love these because they give the oatmeal a satisfying chew and absorb the pumpkin mixture just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I really appreciate about this Pumpkin Baked Oatmeal Recipe is how easy it is to play with. Over time, I've tweaked it depending on what I have on hand or my mood, and each version feels fresh and delicious.

Variation: I love adding chopped toasted pecans for crunch or swirling in some applesauce for an extra fruity note—both add new layers of texture and flavor.
Diet-friendly swaps: Use almond milk and sugar-free maple syrup to keep it dairy-free and lower in sugar without losing any of the taste.
Make it gluten-free: Just swap in certified gluten-free oats, and you’ve got a safe and tasty option for gluten-sensitive friends.
Extra protein: Stir in a scoop of your favorite protein powder to keep you full till lunch.

Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe

Step 1: Gather and Prep Your Ingredients

I like having everything measured out before I start mixing—makes the whole process smooth and stress-free. Grab a big bowl for mixing; this recipe all comes together in one, so cleanup is a breeze.

Step 2: Mix the Wet Ingredients

Whisk together the canned pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda until it’s nice and smooth. This step helps to activate the baking soda and blend the spices evenly throughout the oatmeal.

Step 3: Stir in the Oats

Fold in the old fashioned oats until everything looks evenly combined. The oats soak in flavors and moisture as it bakes, giving that satisfying chewy texture I love.

Step 4: Transfer and Bake

Grease a 9x9-inch pan really well using cooking spray so nothing sticks. Pour your oatmeal mixture in and smooth the top. Bake at 350°F for about 35 minutes. Here’s my tip: the center will jiggle a little when it’s done. Don’t worry—it firms up while cooling, so be patient!

Step 5: Cool and Serve

Let it cool for at least 10 minutes—makes slicing or scooping easier and lets the flavors settle. Serve warm or cold, with your favorite toppings if you like.

Top Tip

Over the years, I’ve learned a few little tricks that really make this Pumpkin Baked Oatmeal Recipe shine—saving you from any “oops” moments and ensuring the best texture.

Don’t skip greasing the pan: I once forgot and struggled to get the oatmeal out in neat squares—it’s worth that quick spray or butter or oil.
Watch the baking time: If you bake too long, it gets dry; too short, and it’s gooey. Using the jiggle test is way more reliable than a timer alone.
Let it rest: Cooling helps the oatmeal set and flavors to meld—you’ll notice a much better texture if you wait instead of diving in hot from the oven.
Customize sweetness after baking: I add maple syrup or a touch of honey on top just before serving so I control how sweet each bite is.

How to Serve Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal - Serving Suggestion

Garnishes

My go-to toppings are chopped pecans for a toasty crunch, a drizzle of pure maple syrup for that signature sweetness, and a dollop of whipped cream when I’m feeling indulgent. If you prefer, Greek yogurt or a splash of milk also perks it up nicely.

Side Dishes

I often pair this baked oatmeal with fresh fruit like sliced bananas, berries, or even a warm cinnamon apple compote. A hot cup of coffee or chai tea makes the breakfast feel even cozier.

Creative Ways to Present

For special brunches, I portion the baked oatmeal into little ramekins and top each with a sprinkle of brown sugar and roughly chopped pecans, then broil briefly to create a caramelized crust. It’s like a cozy dessert disguised as breakfast—everyone loves it!

Make Ahead and Storage

Storing Leftovers

I store leftover baked oatmeal in an airtight container in the fridge for up to 4 days. It actually tastes great cold or warmed, so it’s fantastic for quick grab-and-go breakfasts during the week.

Freezing

Freezing works really well too! I cut the oatmeal into squares and wrap them individually in plastic wrap before placing them in a zip-top freezer bag. They defrost overnight in the fridge or zap them gently in the microwave for a cozy, fast breakfast.

Reheating

To reheat, I usually pop a square in the microwave for about 30-60 seconds, depending on your appliance. For extra moisture, sprinkle a splash of milk or a little maple syrup on top before heating—this keeps it from drying out and boosts flavor.

Frequently Asked Questions:

Can I use quick oats instead of old fashioned oats?

You can use quick oats in a pinch, but old fashioned oats give a better texture because they hold up during baking without getting too mushy. Quick oats make the baked oatmeal softer and less chewy.

How do I make this recipe vegan?

To make a vegan Pumpkin Baked Oatmeal Recipe, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use plant-based milk and maple syrup. This works well, though the texture may be slightly different but still delicious.

What’s the best way to add mix-ins like nuts or fruit?

You can fold in chopped nuts, dried fruit, or fresh berries right after adding the oats for an even distribution. If using fresh fruit like apples or berries, gently fold them in so they don’t get crushed during mixing.

Can I make this pumpkin baked oatmeal in a larger pan?

Absolutely! If you use a larger pan, the oatmeal will be thinner and may bake faster. Keep an eye on it and reduce baking time slightly, checking for the center to set but still have a little jiggle.

Final Thoughts

This Pumpkin Baked Oatmeal Recipe is one of those gems you’ll come back to again and again because it’s just so comforting, simple, and delicious. I hope you enjoy making it as much as I do—once it’s part of your breakfast arsenal, you’ll never want to start the day without it!