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.

Pumpkin Baked Oatmeal | Cozy & Delicious Breakfast

Name: Pumpkin Baked Oatmeal That’s Cozy, Easy, and Flavorful
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

Description

Cozy, fall-flavored baked oatmeal that is hearty, healthy, and great for breakfast or meal prep.

Ingredients

Scale

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)

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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