Name: Pumpkin Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon cloves; 1/2 cup chopped pecans or walnuts (optional); 1 cup pumpkin puree; 2 large eggs; 1/3 cup pure maple syrup or honey; 1 1/2 cups milk of choice; 1 teaspoon vanilla extract; 2 tablespoons melted coconut oil or butter

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If you’re searching for a cozy, fuss-free breakfast that captures the pumpkin spice magic of autumn mornings, then Pumpkin Baked Oatmeal is about to become your new favorite. This dish is the dreamy blend of comforting oats, warm spices, and naturally sweet pumpkin puree, all held together in a tender, sliceable bake. Whether you’re meal prepping for the week or serving up something special for a brunch gathering, Pumpkin Baked Oatmeal offers a hearty, nourishing start you’ll crave all season long.

Pumpkin Baked Oatmeal Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Pumpkin Baked Oatmeal is refreshingly simple, but each item plays its own important role in building the flavor, texture, and irresistible aroma of this dish. Here’s a closer look at what you’ll need and why you won’t want to skip a thing:

Old-fashioned rolled oats: These provide the perfect sturdy base and soak up just the right amount of pumpkin and spice, so the bake holds together yet stays tender.
Baking powder: Adds a gentle lift, giving the oatmeal a fluffy, light texture that’s delightful in every bite.
Salt: Just a touch brings out all the deep, rich flavors in the spices and pumpkin.
Cinnamon: The star spice that defines any classic pumpkin recipe, infusing warmth throughout the oatmeal.
Nutmeg: Offers subtle warmth and sweet, woody notes that play beautifully with pumpkin.
Ground ginger: Adds a zippy brightness, balancing all the sweetness and spice.
Cloves: Bring a dramatic, almost smoky depth that embodies the essence of fall.
Chopped pecans or walnuts (optional): For a pleasant crunch and nutty richness—optional but so worth it for texture lovers.
Pumpkin puree: The heart of the recipe, supplying natural sweetness, moisture, and that pumpkiny color we love.
Large eggs: These bind everything together and help create a cohesive, sliceable bake.
Pure maple syrup or honey: Either choice brings a gentle sweetness and beautiful depth—nothing artificial needed!
Milk of choice: Adds moisture and creaminess; use whatever milk you prefer, dairy or non-dairy.
Vanilla extract: Rounds out all the flavors with its heady, fragrant aroma.
Melted coconut oil or butter: Boosts richness and gives the oatmeal that soft, comforting crumb.

How to Make Pumpkin Baked Oatmeal

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This ensures your Pumpkin Baked Oatmeal won’t stick, making serving and clean up a breeze. The right baking dish also helps the oatmeal bake evenly, giving you those perfectly golden edges.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the rolled oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and chopped nuts if you’re using them. Mixing these dry ingredients first ensures the spices are evenly distributed, so every bite bursts with fall flavor.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, vanilla extract, and melted coconut oil or butter until smooth and well blended. This creates a luscious pumpkin custard that will infuse the oats with flavor and moisture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients, stirring gently until everything is just combined. Be careful not to overmix—just make sure there are no dry patches and that the oats are evenly coated in pumpkiny goodness.

Step 5: Assemble and Bake

Pour the oatmeal mixture into your prepared baking dish and use a spatula to spread it out evenly. Sprinkle on extra nuts or oats if you like a bit of topping crunch. Slide the dish into your oven and bake for 35 to 40 minutes, until the center is set and the top is just turning golden. The aroma will be absolutely irresistible!

Step 6: Cool and Serve

Once baked, let the Pumpkin Baked Oatmeal cool for about 10 minutes. This short rest makes slicing easier and allows the flavors to settle into each other. Serve warm and bask in the cozy autumn vibes.

How to Serve Pumpkin Baked Oatmeal

Garnishes

A simple drizzle of maple syrup, a dollop of creamy yogurt, or a scattering of toasted pecans can take your Pumpkin Baked Oatmeal from delicious to unforgettable. If you love a little extra sweetness, a dusting of powdered sugar or a spoonful of apple butter brings a new level of indulgence.

Side Dishes

This bake pairs beautifully with fresh fruit—think crisp apple slices or sweet pears—and a big mug of coffee or chai tea. For brunch, you might offer it alongside savory eggs or a fall-inspired smoothie to keep things balanced and colorful on the table.

Creative Ways to Present

To make your Pumpkin Baked Oatmeal extra inviting, try baking it in individual ramekins for cute, single-serve portions. Or, slice the bake into neat squares and layer them in a parfait glass with yogurt and granola for a playful twist that will wow your guests at any brunch party.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be covered and kept right in the baking dish or transferred to an airtight container. Pumpkin Baked Oatmeal will stay fresh in the refrigerator for up to 5 days, making weekday breakfasts quick and easy.

Freezing

Want to make a batch ahead? No problem! Cut the cooled oatmeal into squares and wrap each one tightly, then place them in a freezer-safe bag or container. Pumpkin Baked Oatmeal freezes beautifully for up to 3 months, perfect for last-minute breakfast cravings.

Reheating

To reheat, simply microwave an individual square for 30-45 seconds, or warm larger portions in a 350°F oven for about 10 minutes until heated through. Add a splash of milk if you like it extra moist and creamy upon reheating—just as comforting as when it first came out of the oven.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Rolled oats give the best texture, but if you only have quick oats on hand, they’ll work—the bake will just be slightly softer and less chewy. Avoid instant oats, as they can become mushy.

Is this recipe gluten-free?

Yes, Pumpkin Baked Oatmeal is naturally gluten-free if you use certified gluten-free oats, making it a safe and delicious option for those with gluten sensitivities.

What’s the best way to add more protein?

If you’re looking to boost the protein, stir in a few tablespoons of chia seeds, swap in extra eggs, or crumble in some cooked quinoa. Serving with Greek yogurt on the side also adds a creamy protein punch.

Can I swap out the pumpkin puree for another ingredient?

Absolutely! Sweet potato puree or butternut squash puree are excellent substitutes and will give you a similar texture and autumn flavor profile, with just a hint of their own unique sweetness.

How can I make Pumpkin Baked Oatmeal vegan?

Simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a dairy-free milk and coconut oil. The result is every bit as moist, flavorful, and satisfying!

Final Thoughts

If you’re yearning for a breakfast that feels like a cozy autumn hug, this Pumpkin Baked Oatmeal is sure to win your heart. I can’t wait for you to enjoy this warm, spiced favorite—whether you’re savoring it on a lazy weekend morning or grabbing a quick slice before heading out the door. Give it a try, and prepare to fall in love with every golden bite!

Pumpkin Baked Oatmeal Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delicious and wholesome Pumpkin Baked Oatmeal recipe that’s perfect for a cozy fall breakfast. Packed with warm spices and pumpkin flavor, this dish is easy to make and can be enjoyed fresh out of the oven or reheated for a quick and satisfying meal.

Ingredients

Scale

Dry Ingredients:

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/2 cup chopped pecans or walnuts (optional)

Wet Ingredients:

1 cup pumpkin puree
2 large eggs
1/3 cup pure maple syrup or honey
1 1/2 cups milk of choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or butter

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Mix Dry Ingredients: In a large bowl, combine oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and nuts if using.
Prepare Wet Ingredients: In another bowl, whisk together pumpkin puree, eggs, maple syrup, milk, vanilla, and melted coconut oil until smooth.
Combine and Bake: Mix wet and dry ingredients, then pour into the prepared baking dish. Bake for 35–40 minutes until set and golden on top. Let cool before serving.