Name: Pumpkin Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-ounce can pumpkin; 1 1/2 cups milk; 1/3 cup brown sugar; 1/4 cup maple syrup (regular, lite, or sugar free); 2 eggs; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla; 1 teaspoon baking soda; 2 1/2 cups old fashioned oats; Additional maple syrup; Chopped pecans; Whipped cream or whipped topping

There’s something so cozy and comforting about the warm spices and tender oats in this Pumpkin Baked Oatmeal Recipe. It’s the perfect blend of hearty and sweet, offering a fall-flavored twist on a classic breakfast dish that’s satisfying any time of day.

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

This pumpkin baked oatmeal combines ease, nutrition, and taste in a way that makes breakfast feel like a treat, not a chore. I always end up looking forward to this meal, and I’m betting you will too once you see how versatile and forgiving it is.

Simple Yet Flavorful: The pumpkin and warm spices instantly add depth without requiring complex steps.
Make-Ahead Friendly: Bake it once and enjoy leftovers all week—perfect for busy mornings.
Customizable: Whether you want it dairy-free, vegan, or packed with nuts, you can tweak this recipe easily.
Hearty & Nourishing: Loaded with fiber and protein, it keeps you full longer and nourished.

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

Every ingredient in this pumpkin baked oatmeal recipe plays its part—offering either flavor, texture, or nutrition. Knowing a little about why you’re using them can help you get creative or make smart swaps when needed.

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: Gives moisture, creaminess, and that comforting fall flavor. Canned pumpkin works perfectly for consistency.
Milk: Adds creaminess and binds the oats; you can use dairy or your favorite plant-based milk.
Brown sugar: Adds just the right caramel-like sweetness that complements pumpkin spice.
Maple syrup: Offers natural sweetness with a rich, woodsy flavor that pairs beautifully here.
Eggs: Help bind everything together for a firm but tender texture.
Pumpkin pie spice: The star seasoning that brings warmth and depth with cinnamon, nutmeg, and cloves.
Vanilla: Enhances the sweetness and overall flavor profile.
Baking soda: Gives a slight lift and lightness to an otherwise dense dish.
Old fashioned oats: Provide that hearty chew and hold up well in baking compared to quick oats.

📝

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

I love swapping out ingredients and tailoring this pumpkin baked oatmeal recipe to fit whatever mood I’m in—and trust me, it always works out deliciously. You can easily make it vegan, add mix-ins like dried fruit or nuts, or switch up spices. Go ahead—own it!

Gluten-Free Variation: I substitute certified gluten-free oats, and it tastes just as great without a hint of difference.
Nutty Boost: Sometimes I stir in chopped pecans or walnuts before baking for an extra crunch.
More Fruit: Adding dried cranberries or raisins adds a nice chewy surprise and a pop of sweetness.
Less Sweet: I often reduce the maple syrup if I’m topping with extra syrup or whipped cream, balancing sugar levels.
Vegan Friendly: Swap eggs for flax eggs and use plant milk to keep it dairy-free and vegan.

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Lightly grease a 9x9-inch pan with cooking spray—that way, your oatmeal will come out cleanly without sticking. I like to use a silicone spatula later to loosen the edges to make serving easier.

Step 2: Whisk Together Wet Ingredients and Spices

In a large bowl, whisk the pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda. Whisking these ingredients well right from the start ensures a smooth, even mixture that translates into perfect texture after baking.

Step 3: Add the Oats and Mix

Dump in your old fashioned oats and stir until everything’s combined. It looks thick, but that’s perfect. If you want to sneak in any nuts, dried fruit, or chocolate chips, now’s the time!

Step 4: Bake and Cool

Pour the mixture into your prepared pan and bake for about 35 minutes. The center might jiggle slightly when you take it out—that’s normal. It sets up nicely as it cools, so don’t rush cutting into it. Patience pays off here!

Top Tip

Through many attempts, I found that the texture is spot-on when you let the baked oatmeal cool at least 10 minutes before cutting. It can be tempting to dig in hot, but the structure firms up so much better, making clean slices and the right bite.

Don’t Skip Baking Soda: It might seem minor, but baking soda lightens the texture beautifully.
Use Old Fashioned Oats: Quick oats make the texture mushy—trust me, the bigger flakes hold their shape better.
Maple Syrup Variation: Adjust maple syrup amount based on your sweetness preference—the top drizzle doesn’t count!
Watch Your Pan Size: Using a 9x9-inch pan ensures the oatmeal bakes evenly without being too thick or too thin.

How to Serve Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal - Serving Suggestion

Garnishes

I’m a sucker for a drizzle of warm maple syrup and a sprinkle of chopped pecans right before serving. Sometimes I’ll add a dollop of whipped cream or Greek yogurt for creaminess. The texture contrast between the crispy edges, soft center, and crunchy nuts is just so good.

Side Dishes

Pair your pumpkin baked oatmeal with fresh fruit like sliced apples or a handful of berries. A hot cup of coffee or chai tea is my go-to morning combo to complement the warm spices.

Creative Ways to Present

For a brunch party, I served this oatmeal layered in clear glasses with Greek yogurt and a sprinkle of cinnamon on top–everyone loved the pretty layers and easy to grab portions. You can also bake it in muffin tins for portable mini versions.

Make Ahead and Storage

Storing Leftovers

After cooling, I cover the pan tightly with foil or plastic wrap and store it in the fridge. Leftovers keep well for up to 5 days and make grabbing breakfast a breeze.

Freezing

This pumpkin baked oatmeal freezes beautifully. I slice it into individual portions, wrap them in plastic, and pop them in a freezer-safe bag. Just pull out a piece the night before to thaw or microwave from frozen in the morning.

Reheating

I reheat mine in the microwave for about 45 seconds to a minute. Sometimes adding a splash of milk before warming keeps it moist and soft, especially when reheated leftovers can dry out.

Frequently Asked Questions:

Can I use quick oats instead of old fashioned oats?

Using quick oats will make the texture softer and somewhat mushy. Old fashioned oats retain a better bite and hold up well to baking, giving you a more satisfying texture.

How long does Pumpkin Baked Oatmeal last in the fridge?

It will stay fresh and tasty in the fridge for up to 5 days when stored in an airtight container or covered tightly with plastic wrap or foil.

Can I make this recipe vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, rested 5 minutes) and use a plant-based milk to keep the bake vegan-friendly. The texture will be just as delicious.

What’s the best way to reheat leftover baked oatmeal?

Microwaving is quick and effective—heat a slice for about 45 seconds to 1 minute. Adding a splash of milk before reheating keeps it moist. Alternatively, reheat in a warm oven covered loosely with foil.

Final Thoughts

This pumpkin baked oatmeal recipe has become a morning staple for me — it’s forgiving, wholesome, and downright delicious. I genuinely believe it can bring a little more joy and warmth to your breakfast routine, just like it has for mine. I hope you enjoy making and savoring it as much as I do!