Enjoy this cozy and healthy pumpkin baked oatmeal that’s packed with fall flavors. This recipe is perfect for meal prep or a weekend brunch!

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This pumpkin baked oatmeal is the perfect way to start your day, especially during those crisp fall mornings. Not only is it incredibly easy to make, but it’s also packed with flavor and wholesome ingredients. With warm spices and creamy pumpkin purée, it’s like having a slice of pumpkin pie for breakfast – but much healthier!

I’m a huge fan of oatmeal because it actually keeps me full until lunchtime. Baked oatmeal takes it a step further by being prepped in advance, making busy mornings a little easier! I can just pop a square in the microwave and breakfast is ready to go. Sometimes I top it with almond butter, yogurt, or a drizzle of maple syrup for a little extra sweetness.

Ingredients & Substitutions

  • Rolled oats – These form the hearty base of the dish. If you have a gluten allergy, be sure to use certified gluten-free oats. Steel-cut oats won’t work in this recipe, but if you prefer them, I recommend trying this baked steel-cut oats recipe.
  • Baking powder – Helps the oatmeal rise slightly and gives it a lighter texture.
  • Pumpkin pie spice – This blend of cinnamon, nutmeg, and cloves gives the oatmeal that warm, fall flavor. Feel free to adjust the amount based on your preference.
  • Pumpkin purée – The star ingredient! Be sure to use plain pumpkin purée, not pumpkin pie filling.
  • Milk – I’ve been using Fairlife milk to add a little extra protein to this recipe, but almond milk or any dairy milk can work too.
  • Egg – Acts as a binder, helping the oatmeal hold together. You can substitute it with flax or chia seeds for a vegan option.
  • Maple syrup – Adds a natural sweetness without making the dish overly sugary. Honey or agave syrup can be used as alternatives if needed.
  • Salt – Just a pinch to enhance the flavors and balance the sweetness.

How to Make Pumpkin Baked Oatmeal

In the baking dish, whisk together the pumpkin purée, milk, maple syrup, and egg.
Add the rolled oats, baking powder, pumpkin pie spice, and salt and stir to combine.
Bake for 30-35 minutes until the mixture is set and the top is golden.

Frequently Asked Questions

  • Can I make this vegan? Yes! To make this recipe vegan, swap the egg for a flax egg or chia egg (One tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
  • Is pumpkin baked oatmeal healthy? Absolutely! This baked oatmeal is filled with fiber from the oats and pumpkin. It’s a nutrient-dense breakfast that will keep you feeling full and satisfied.
  • How do I store leftovers? Store leftover pumpkin baked oatmeal in an airtight container in the fridge for up to 5 days. To reheat, just pop a slice in the microwave and heat for 30 seconds to one minute. You can also freeze individual portions for longer storage.

More Oatmeal Recipes

If you like this oatmeal, be sure to try my chocolate baked oatmeal and my cinnamon roll baked oatmeal. If you want your oatmeal to taste like dessert, try my blended baked oats recipes like this Biscoff baked oatmeal or these raspberry baked oats. It’s a little extra work, but they’re so delicious.

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Pumpkin Baked Oatmeal (4 of 6)

Pumpkin Baked Oatmeal

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

Enjoy this cozy and healthy pumpkin-baked oatmeal that’s packed with fall flavors. This recipe is perfect for meal prep or a weekend brunch!

Ingredients

Units Scale
  • 1/2 cup pumpkin purée
  • 1 1/2 cups milk of choice
  • 1 egg
  • 1/4 cup maple syrup
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F. Spray an 8×8 baking dish with nonstick spray.
  2. In the baking dish, whisk together the pumpkin purée, milk, maple syrup, and egg.
  3. Add the rolled oats, baking powder, pumpkin pie spice, and salt. Stir to combine.
  4. Bake for 30-35 minutes until the mixture is set and the top is golden.
  5. Remove from the oven and allow it to cool slightly before serving.

Notes

I used Fairlife milk for extra protein, but almond milk or regular dairy milk works great too.