It started with a leaf-crunching Saturday, the kind where slippers stay on till noon. I pulled out the last can of pumpkin from the pantry and remembered how much I love the way cinnamon and oats make the kitchen smell like fall. This pumpkin baked oatmeal became the soft, spiced comfort we didn’t know we needed.
Table of Contents
Why You’ll Love This Pumpkin Baked Oatmeal
Pumpkin baked oatmeal tastes like a warm hug. It’s sweet but not too sweet, packed with cozy fall spices and just the right amount of chew from the oats. The pumpkin puree keeps it moist and earthy, while cinnamon and nutmeg bring out that nostalgic autumn flavor.
It’s hearty enough to fill you up, but light enough to enjoy with a second cup of coffee. You can serve it hot straight from the oven, or cold from the fridge all week long. It reheats like a dream. And with so many topping options, it never gets boring.
Ingredients You’ll Need
Here’s everything you need for this easy fall bake:
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Old-fashioned oats: Rolled oats work best for baked oatmeal.
- Brown sugar: Adds a deeper molasses note.
- Eggs: Help the bake hold its shape.
- Spices: Pumpkin pie spice, cinnamon, and a touch of nutmeg.
- Milk: Whole milk adds creaminess, but any milk will do.
- Vanilla: Adds warmth and depth.
- Salt & baking powder: Balance and lift.
Want to dress it up? Stir in some chopped pecans, a handful of chocolate chips, or drizzle the top with maple syrup before serving.
Step-by-Step Instructions
Prep the Oven and Dish
Preheat your oven to 350°F (175°C) to get it ready for baking the pumpkin baked oatmeal. While the oven warms up, take an 8×8 inch baking dish and coat it generously with non-stick spray. This step ensures the pumpkin baked oatmeal won’t stick to the sides or bottom of the dish, making it easy to serve and clean up later. Proper greasing also helps the edges get that nice golden finish we all love in baked oatmeal.
Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt until the mixture is smooth and creamy. This step helps build the warm, cozy flavor that makes pumpkin baked oatmeal so comforting. Make sure everything is well combined, with no streaks of egg or clumps of sugar left behind. The better you mix, the more evenly the flavor spreads throughout your pumpkin baked oatmeal, giving it that perfect spiced bite in every square.
Add Dry Ingredients
Pour in the milk and whisk the mixture again until it’s fully blended and smooth. This helps the flavors meld together before adding the oats. Then, gently stir in the oats, making sure they’re evenly coated and no dry spots remain. You want every bit to soak up the pumpkin goodness. This step is key to getting the perfect texture in your pumpkin baked oatmeal, ensuring it’s moist, tender, and holds together beautifully once baked.
Pour and Bake
Pour the pumpkin baked oatmeal mixture into the greased 8×8 baking dish and spread it out evenly with a spatula. Make sure it reaches all the corners so it bakes uniformly. Then place the dish in the preheated oven and bake for 45 minutes. You’ll know it’s done when the edges are golden brown and the center is fully set. The aroma of warm spices will fill your kitchen as the pumpkin baked oatmeal gently puffs and bakes to perfection.
Serve and Enjoy
Serve this cozy pumpkin baked oatmeal warm with a drizzle of honey or maple syrup for a naturally sweet, comforting breakfast. The flavors shine when it’s fresh out of the oven, but it’s also delicious chilled straight from the fridge or gently reheated the next day. This pumpkin baked oatmeal holds its texture beautifully, making it perfect for meal prep. Whether you’re enjoying it right away or saving it for later, it delivers satisfying flavor in every bite.
Storage and Reheating Tips
You can store this pumpkin baked oatmeal in the fridge for up to 5 days, making it a great make-ahead breakfast option. To keep it fresh and moist, make sure it’s tightly wrapped with foil or plastic wrap, or placed in an airtight container. This helps preserve the cozy flavor and soft texture. When you’re ready to eat, simply reheat a slice in the microwave or enjoy it cold — this pumpkin baked oatmeal holds up beautifully either way.
Pumpkin baked oatmeal also freezes beautifully, making it a smart choice for meal prep. After baking, let it cool completely, then cut it into individual servings. Wrap each slice tightly or store in airtight containers before freezing for up to 2 months. When you’re ready to enjoy, reheat a piece in the microwave or warm it in a 350°F oven until it’s heated through. This way, your cozy pumpkin baked oatmeal stays delicious, warm, and ready whenever you need it.
Serving Ideas
This dish makes a cozy breakfast, but it also works as a snack or even a not-too-sweet dessert.
Pair it with scrambled eggs or baked bacon for a full breakfast plate. It’s also great with a dollop of Greek yogurt or alongside your morning coffee. If you’re hosting brunch, try serving it next to a breakfast casserole or a plate of mini quiches.
Pro Tips for the Best Results
Make sure your sugar and honey are well mixed into the pumpkin mixture — you don’t want little clumps.
Customize the spice level to your liking. If you love ginger or cloves, sprinkle a bit more in.
Want a dairy-free version? Use almond, oat, or soy milk — all work great here. This dish is also easy to make gluten-free if you use certified gluten-free oats.
Pumpkin Baked Oatmeal Recipe Card
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Pumpkin Baked Oatmeal That’s Cozy, Easy, and Flavorful
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Cozy, fall-flavored baked oatmeal that is hearty, healthy, and great for breakfast or meal prep.
Ingredients
15 ounces pumpkin puree (1 can)
½ cup brown sugar (packed)
2 large eggs (room temperature)
1½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1½ cups milk (whole milk recommended, but alternatives are fine)
2½ cups dry old-fashioned oats (rolled oats)
Honey (for topping)
Instructions
1. Preheat oven to 350°F and coat an 8×8 baking dish with non-stick spray.
2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth.
3. Whisk in milk.
4. Stir in the oats.
5. Pour mixture into the prepared baking dish.
6. Bake for 45 minutes or until the center is set and edges are golden brown.
7. Serve hot topped with honey, or refrigerate and reheat/eat cold.
Notes
Customize with chopped nuts, chocolate chips, or maple syrup.
Can be eaten hot, cold, or at room temp.
Refrigerate leftovers up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 16g
- Sodium: 169mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Explore Similar Recipes
If you’re loving pumpkin season as much as I am, don’t miss the pumpkin chocolate chip muffins for cozy fall mornings.
Craving something savory? You’ll love this creamy pumpkin pasta for a savory twist.
Or start your day with these easy pumpkin muffins as a grab-and-go breakfast, or enjoy a slice of moist pumpkin bread with perfect texture and flavor.
FAQs
Can I make pumpkin baked oatmeal ahead of time?
Yes! You can prep and bake it up to 5 days ahead. Store it in the fridge and warm up a slice whenever you’re ready.
What’s the best type of oats to use for pumpkin baked oatmeal?
Old-fashioned rolled oats are the best choice. They hold their shape and give you that soft, chewy texture. Avoid quick oats — they’ll turn mushy.
Can I freeze pumpkin baked oatmeal for later?
Absolutely. Let it cool, cut into squares, and freeze in a sealed container. You can reheat in the microwave or oven, or even enjoy it cold.
How can I make pumpkin baked oatmeal dairy-free?
Just swap in your favorite non-dairy milk like oat, almond, or soy. Everything else in the recipe stays the same.
Final Thoughts
Pumpkin baked oatmeal is one of those comforting, no-fuss recipes that fits into any kind of day. Whether it’s your cozy weekday breakfast or something you prep ahead for busy mornings, it brings warmth and flavor without any stress.
If you make it, I’d love to see! Leave a comment, rate the recipe, or tag your photos on Instagram or Pinterest. Happy baking, and happy fall.