This scrumptious Pumpkin Baked Oatmeal is a healthy breakfast that you'll actually look forward to waking up for! It's loaded with cozy fall flavors and so easy to make!
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I'm on a major Baked Oatmeal kick lately. There's nothing better than a hot meal on a chilly morning, and it doesn't get any easier (or more delicious) than this tasty baked breakfast!
My basic Baked Oats recipe is so flexible. You can easily customize it with different flavorings and ingredients like nuts and fruit. I love experimenting with the recipe, but come fall, this Pumpkin Baked Oatmeal is my favorite!
If you're a pumpkin fan too, you're going to LOVE this pumpkin spice-flavored breakfast! It's loaded with pumpkin and the mouthwatering scent will draw your whole family into the kitchen as it cooks.
Best of all though, it couldn't be easier to make ... just mix everything together and bake!
Ready to start cooking? Then just keep scrolling for all the details!
Ingredients
This recipe uses basic ingredients you can find in most grocery stores. Here's what you'll need:
- Pumpkin - You'll need one can of pumpkin puree for this recipe. Avoid pumpkin pie filling, which is already sweetened and seasoned.
- Oats - This recipe uses old fashioned rolled oats. Avoid instant oats and steel cut oats, which absorb liquids differently and don't have the same cooking times.
- Nuts - Chopped pecans add a great flavor and texture to the oats. Other nuts, such as walnuts, can also be used (or skip you them, if you prefer).
- Spices - Fragrant pumpkin pie spice blend gives this recipe its classic, warm flavor. If you can't find it, use cinnamon instead, or a combination of spices (such as cinnamon, ginger, nutmeg, and cloves).
- Brown Sugar - This breakfast bake is lightly sweetened with brown sugar, but maple syrup would also taste great.
- Vanilla - A little vanilla extract adds another layer of cozy flavor.
- Milk - For best results, use 2% or whole milk. Plant based milks also work fine (I used soy milk).
- Eggs - The recipe calls for two large eggs, which help bind the ingredients together.
- Leavener - Baking powder helps the oats rise a bit, lightening the overall texture.
- Salt - A little kosher salt brightens and enhances all the flavors.
This recipe is naturally vegetarian, as well as gluten free. If you have an allergy, make sure to use oats marked gluten free to avoid cross-contamination. For a vegan option, use plant based milk and skip the eggs, or use a vegan egg replacement.
You'll Also Need
You'll need a small bowl to beat the egg, a large bowl to mix the oatmeal ingredients together, and an 8 x 8-inch square pan for baking everything. I used my beautiful Emile Henry Square Baker, which is easy to clean and looks so lovely on the table!
How to Make Pumpkin Baked Oatmeal
Okay, let's talk about how to make this easy Pumpkin Baked Oats recipe! You'll find a detailed recipe card below, but here's an overview of the steps:
- Mix the ingredients. Start by combining the dry ingredients (oats, pecans, brown sugar, pumpkin spice blend, baking powder, and salt) in a large bowl. Then add the wet ingredients (canned pumpkin, eggs, milk, and vanilla extract) to the oats. Mix everything together really well.
- Transfer oats to baking dish. Spray your baking dish with nonstick spray, then add the oatmeal mixture. Feel free to decorate the top with a few pecans halves, if you'd like.
- Bake. Next, bake the oats just until they're set. It should take about 40 to 45 minutes.
- Serve. Enjoy the oatmeal as is, or top it with a little yogurt and a sprinkle of pumpkin spice like I did.
Time to eat! Doesn't this Pumpkin Baked Oatmeal looked amazing? And trust me, it tastes even better than it looks!
Variations
Once you've mastered the basic recipe, feel free to experiment! Here are a few ideas to try:
- Spices - I kept things simple and used a pumpkin pie spice blend to flavor the oatmeal. However, you can use just cinnamon, or a combination of warm spices, like cinnamon, ginger, nutmeg, or cloves.
- Fruit - The pumpkin is tasty on its own here, but if you could mix in a diced apple or sliced banana, too. Dried cranberries, raisins, or even a little diced crystallized ginger would also be delicious.
- Nuts - I used pecans when developing this recipe, however other nuts (such as walnuts, pistachios, or almonds) would work great, too. You could also skip the nuts, if you prefer.
- Chocolate - Turn this healthy breakfast into a treat, by stirring in chocolate chips or chunks before baking.
- Vegan - To make this recipe vegan, use plant based milk and skip the eggs (or use a vegan egg replacement).
- Cups - Want to portion the recipe into single servings before baking? Bake the oats in a muffin tin. Make sure to spray the cups with nonstick spray, and keep in mind that the baking time will be about 10 to 15 minutes shorter.
Serving Suggestions
This Pumpkin Pie Baked Oatmeal has a different texture than you might be expecting, which you can probably tell from these photos! Unlike the creamy porridge you'll get when preparing oats on the stovetop, this breakfast bake has a firmer, bread pudding-like consistency.
You can eat the oats as-is, or you can serve them topped with yogurt and a sprinkle of pumpkin spice like I did, or add some fresh fruit. Some people even like them with milk. For a sweeter breakfast, sprinkle a little brown sugar over the top or drizzle with maple syrup before eating. Yum!
Storage
This Baked Pumpkin Oatmeal is a great make ahead breakfast that's perfect for meal prep ... prepare the recipe on Sunday, then enjoy a yummy breakfast all week long! Refrigerate any leftovers in an airtight container, and they'll stay fresh for up to four days. Then reheat gently in your microwave before eating.
You can also freeze leftovers for one to two months. I recommend wrapping individual portions separately before storing them in a larger airtight container. That way, you can easily pull out a single serving.
Related Recipes
Looking for more pumpkin breakfast ideas? Try this Pumpkin Overnight Oats or this Pumpkin Cream Cheese slathered on a bagel or muffin next! And you'll love these tasty recipes, too:
- Baked Oatmeal - The simplest version of this recipe! Customize it with your favorite fruit and nuts, or enjoy it plain.
- Apple Baked Oatmeal - Another fall inspired breakfast you'll love ... this one featuring apples!
- Blueberry Banana Baked Oatmeal - This delicious twist on the basic recipe is loaded with fruit.
- Peach Baked Oatmeal - Loaded with fresh peaches, this recipe is a summer favorite!
- Berry Oatmeal Bake - The perfect breakfast treat for berry lovers.
- Overnight Oats - This no cook breakfast couldn't be easier to prepare. Learn how to make the basic recipe, then customize with your favorite mix-ins and toppings.
- Homemade Granola - You won't believe how easy it is to make granola at home.
- Yogurt Parfait - This breakfast parfait is a morning treat you'll look forward to eating!
Looking for more ways to use pumpkin? I've got lots of other sweet and savory pumpkin recipes for you to try, too!
Pumpkin Baked Oatmeal
Ingredients
- nonstick cooking spray
- 2 cups old fashioned rolled oats
- ½ cup chopped pecans
- ⅓ cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (15-ounce) can pumpkin puree (425 grams)
- 2 large eggs, lightly beaten
- 1 ½ cups milk
- 1 teaspoon vanilla extract
Equipment
- 8 x 8-inch Baking Dish
Instructions
- Preheat oven to 350°F (177°C). Lightly spray an 8 x 8-inch baking dish with nonstick spray. Set aside.
- Combine oats, pecans, brown sugar, pumpkin pie spice, baking powder, and salt in a large bowl. Mix well.
- Add pumpkin, eggs, milk, and vanilla extract to oats mixture. Stir until well combined.
- Transfer oatmeal mixture to prepared baking dish, then top with a few pecan halves, if you'd like. Bake until set, about 40 to 45 minutes.
- Serve oats hot or warm. Enjoy!
Notes
Nutrition
