There’s something incredibly cozy about the smell of warm spices and pumpkin filling your kitchen in the morning. This Pumpkin Baked Oatmeal Recipe is a favorite of mine for that very reason—it’s comforting, nutritious, and surprisingly simple to pull together, making it one breakfast you’ll want to revisit all fall and even beyond.

The image shows a single slice of a nut bread pudding on a white plate with a golden fork resting on the right side. The bottom layer is thick and brown with visible chunks of nuts and a moist, slightly shiny texture. Above this, a layer of glossy syrup drips down the sides, adding a rich look. On top of the slice, there is a dollop of white whipped cream sprinkled with pecan pieces. In the background, a glass baking dish with more nut bread pudding and a second slice on a white plate placed on dark wooden risers are visible 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 genuinely love sharing this recipe because it’s one that delivers both on health and delightful taste with minimal fuss. It’s a breakfast that feels like a hug, yet still gives you energy to start the day right.

Simple to Make: Less than 10 minutes prep and you pop it in the oven—easy for busy mornings.
Nutritious and Filling: Packed with oats and pumpkin for fiber and protein to keep you satisfied.
Flavorful Comfort: Pumpkin pie spice and maple syrup add cozy warmth without being overly sweet.
Flexible to Customize: Add your favorite nuts, toppings, or even swap milk types to suit your diet.

A glass baking dish filled with a single layer of sticky, brown dessert bars topped with small pieces of chopped nuts, showing a rich, shiny texture with some uneven cracks on the surface, placed on a white marbled table next to a stack of white plates and a white coffee cup in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Baked Oatmeal Recipe plays a key role, whether it’s creating creamy texture, natural sweetness, or that classic pumpkin-spice aroma. Shopping for these is straightforward but choosing quality can really elevate the final dish.

Flat lay of a small mound of fresh pumpkin puree on a white ceramic plate, a small white bowl of creamy milk, a small white bowl of light brown granulated brown sugar, a small white bowl filled with golden maple syrup, two whole uncracked brown eggs, a small white bowl of warm pumpkin pie spice blend, a small white bowl of clear vanilla extract, a small white bowl of fine baking soda powder, a small white bowl heaped with old fashioned rolled oats, 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: Use canned pumpkin (not pumpkin pie filling) for a smooth texture and rich flavor; fresh pumpkin puree works too if you have the time.
Milk: I usually grab whole or 2%, but plant-based milks like almond or oat give a nice twist and keep it dairy-free.
Brown Sugar: Adds warmth and depth alongside pumpkin's natural earthiness.
Maple Syrup: I prefer real maple syrup for its unique sweetness, but you can adjust the type based on your preference.
Eggs: They bind everything while keeping the baked oatmeal light and fluffy.
Pumpkin Pie Spice: The star spice mix that brings those cozy fall vibes to every bite.
Vanilla Extract: Just a teaspoon enhances all the flavors without overpowering.
Baking Soda: Helps the oatmeal rise and achieve the perfect fluffy texture.
Old Fashioned Oats: They soak and bake perfectly to create a hearty base—you want these, not instant oats.

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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 love about this Pumpkin Baked Oatmeal Recipe is how easy it is to personalize. You can take this base recipe and make it your own breakfast superstar just by tweaking the add-ins and toppings.

Variation: Adding fresh chopped apples and a handful of raisins is a go-to for me when I want a bit of extra texture and sweetness—like autumn in every bite.
Dietary tweaks: I’ve swapped the eggs for flax eggs for a vegan version and swapped regular milk for coconut milk with delicious results.
Seasonal twists: Toss in some toasted pumpkin seeds or swap pumpkin pie spice for chai spice for a unique flavor.

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

Step 1: Prep and Mix Your Flavorful Base

Start by preheating your oven to 350°F and greasing a 9x9-inch pan with cooking spray. In a large bowl, really whisk together the pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda until smooth and well combined. This step ensures all the flavors meld nicely. I find whisking the wet ingredients thoroughly avoids clumping and gives a uniform texture.

Step 2: Stir in the Oats

Once your liquid ingredients are smooth, add in the old fashioned oats and stir until just combined. No need to overmix here—the oats will soak up the flavors as it bakes. Don’t worry if the mixture looks a bit loose; it firms up perfectly in the oven.

Step 3: Bake to Golden Perfection

Pour the mixture into your prepared pan and pop it in the oven for about 35 minutes. You’re aiming for the edges to look set and golden, while the center might be a little wiggly—that’s totally normal and it sets as it cools down. I usually take mine out right around the 35-minute mark to keep it moist and soft, but if you prefer a firmer texture, a few extra minutes won’t hurt.

Step 4: Serve Warm or Cold with Your Favorites

Let it cool for a bit, then scoop yourself a generous serving. I love drizzling extra maple syrup and sprinkling chopped pecans on top. Whipped cream adds a lovely indulgence if you’re feeling fancy. It’s great hot right out of the oven or chilled as leftovers—you really can’t go wrong!

Top Tip

Over the years, I’ve learned a few nuggets from making this Pumpkin Baked Oatmeal Recipe that really help it come out perfect every time. Little tricks make a big difference!

Don’t Skip Greasing Your Pan: This helps the oatmeal release cleanly—no scrubbing leftover oatmeal crust!
Whisk Well: I’ve found mixing the wet ingredients thoroughly avoids clumps of brown sugar or pumpkin and guarantees a silky texture.
Watch the Bake Time: Remove just as the center jiggles slightly; it continues to set as it cools, keeping the texture moist and tender.
Use Old Fashioned Oats: They hold up best to baking and provide that hearty chew you want—don’t substitute instant oats!

How to Serve Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal - Serving Suggestion

Garnishes

I usually stick to chopped toasted pecans or walnuts for crunch and a drizzle of real maple syrup for that sweet finish. Sometimes, a dollop of whipped cream or Greek yogurt on top adds creaminess—a perfect balance with the spices.

Side Dishes

Serve it alongside fresh fruit like sliced pears or berries to brighten the dish. A simple cup of black coffee or spiced chai pairs beautifully and rounds out the meal.

Creative Ways to Present

For weekend brunches, I like to bake this in individual ramekins instead of a big pan and top each serving with a festive swirl of cream cheese frosting and a sprinkle of cinnamon sugar—it's always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. I find letting it come to room temperature or heating gently in the microwave before serving makes it taste nearly as good as fresh.

Freezing

This recipe freezes wonderfully! I cut it into squares and wrap individual portions tightly in plastic wrap before freezing. Just thaw overnight in the fridge, then warm in the oven or microwave for a quick morning treat.

Reheating

When reheating, I cover the oatmeal with a damp paper towel in the microwave to keep it moist, heating in 30-second bursts until warmed through. Oven reheating at low temperature also helps maintain that freshly baked texture.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned in this Pumpkin Baked Oatmeal Recipe?

Absolutely! Fresh pumpkin puree works great—just roast or steam fresh pumpkin chunks until tender, then puree until smooth. Substitute the same amount called for in the recipe.

Can I make this recipe vegan or dairy-free?

Yes! To make it vegan, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg) and use plant-based milk like almond or oat milk. For dairy-free, just choose your favorite non-dairy milk as well. The texture might be slightly different but still delicious.

How long does Pumpkin Baked Oatmeal last in the fridge?

When properly stored in an airtight container, this baked oatmeal will keep well for up to 4 days in the refrigerator. Make sure to cool it completely before storing to preserve freshness and texture.

Can I add other mix-ins like nuts or dried fruit to the recipe?

Definitely! Adding chopped nuts like pecans or walnuts gives a lovely crunch, while dried fruits like raisins or cranberries add extra sweetness and texture. Just fold them in with the oats before baking.

Final Thoughts

This Pumpkin Baked Oatmeal Recipe holds a special place in my kitchen and heart. It’s that easy, no-fuss comfort food that also happens to be wholesome—perfect for mornings when you want something warm, filling, and a little bit special. Trust me, once you try it, it’ll likely become part of your seasonal favorites too. Grab your ingredients and enjoy the cozy vibes!