Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: PT-489424H9M31S
Total time: PT-489424H9M31S
Cuisine: American
Ingredients: 2 cups rolled oats; 1 cup pumpkin purée (not pumpkin pie filling); 2 large eggs; 1½ cups milk (dairy or plant‑based); ¼ cup maple syrup or honey; 1 tsp vanilla extract; 1 tsp baking powder; 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp cloves); ¼ tsp salt; Optional mix‑ins: ½ cup chopped nuts, raisins, or chocolate chips

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This Pumpkin Baked Oatmeal is a cozy, wholesome breakfast that brings the warm flavors of fall into every bite. With pumpkin purée, oats, warm spices, and a touch of maple, it bakes up into a soft, cake-like dish that I can slice and enjoy all week long. It’s hearty, nutritious, and just sweet enough to feel like a treat.

Why I Love This Recipe

I love this recipe because it’s easy to make, full of nourishing ingredients, and perfect for meal prep. It feels like eating pumpkin pie for breakfast—but healthier. I can reheat it in seconds, dress it up with toppings, or just grab a square on a busy morning. It’s comforting, filling, and totally adaptable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Pumpkin purée (not pumpkin pie filling)
Eggs
Milk (dairy or plant-based)
Maple syrup or honey
Vanilla extract
Baking powder
Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
Salt
Optional: chopped nuts, raisins, chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a large bowl, I whisk together the pumpkin purée, eggs, milk, maple syrup, and vanilla until smooth.
I stir in the oats, baking powder, spices, and salt until well combined.
I fold in any extras—like nuts or chocolate chips—then pour the mixture into the baking dish.
I bake for 35–40 minutes, or until the center is set and the top is lightly golden.
I let it cool slightly before slicing into squares.

Servings and timing

This recipe serves 6 to 8 people and takes about 10 minutes to prep and 35–40 minutes to bake. It’s ideal for prepping breakfast for the week or serving on a cozy weekend morning.

Variations

I’ve added a swirl of cream cheese or nut butter on top before baking.
Sometimes I replace the oats with a mix of oats and cooked quinoa for more texture.
If I want extra protein, I stir in a scoop of vanilla protein powder.

Storage/Reheating

I store leftovers covered in the fridge for up to 5 days. To reheat, I microwave individual squares for 30–60 seconds, or warm the whole pan in the oven at 300°F. It also freezes well—I just wrap squares and thaw as needed.

FAQs

Can I make this dairy-free?

Yes, I use almond milk or oat milk, and it turns out just as moist and flavorful.

Can I use quick oats?

Yes, but the texture will be softer. Rolled oats give a firmer bite and more structure.

Can I make it ahead of time?

Definitely. I often bake it the night before and just warm up slices throughout the week.

Can I turn this into muffins?

Yes, I divide the mixture into muffin tins and bake at 350°F for 20–25 minutes. Perfect for grab-and-go.

Is it sweet?

It’s lightly sweet from the maple syrup and pumpkin, but not overly sugary. If I want it sweeter, I drizzle maple syrup or top it with a little cinnamon sugar.

Conclusion

Pumpkin Baked Oatmeal is a nourishing, cozy breakfast that makes mornings feel a little more special. It’s easy to throw together, endlessly customizable, and perfect for fall—or anytime I want a warm, satisfying start to the day.