Pumpkin baked oatmeal makes chilly fall mornings feel warm, cozy, and inviting. This simple one-bowl recipe combines rolled oats, creamy pumpkin puree, and pumpkin spice to create a nourishing breakfast that feels like a treat. It bakes in about 30 minutes and stores well in the fridge, so you enjoy an easy, flavorful meal prep option all week long.
Pumpkin Baked Oatmeal Comfort
Why Pumpkin Baked Oatmeal Feels So Cozy
Pumpkin baked oatmeal delivers that classic fall flavor in every bite, thanks to pumpkin spice, vanilla, and real pumpkin puree. The texture lands somewhere between oatmeal and a soft breakfast bar, so you slice it, warm it up, and enjoy a comforting dish without extra effort.
Simple Ingredients You’ll Use on Repeat
You only need rolled oats, pumpkin puree (not pumpkin pie filling), baking powder, salt, milk of choice, eggs or flax eggs, vanilla, and maple syrup or honey. A handful of chocolate chips, nuts, or raisins on top turns this pumpkin baked oatmeal into a customizable, family-friendly breakfast you can tweak for everyone’s taste.
Easy Pumpkin Baked Oatmeal Preparation
One-Bowl Mixing Method
Combine rolled oats, pumpkin spice, baking powder, and salt in a medium bowl first. Then stir in pumpkin puree, milk, eggs, vanilla, and maple syrup until everything blends smoothly. This simple approach keeps cleanup minimal and ensures even flavor distribution.
Baking Tips for Perfect Results
Preheat your oven to 375°F and grease an 8×8 baking dish with avocado oil. Spread the mixture evenly, then bake for 30-35 minutes until edges puff up, the center sets, and the top turns golden. Let it cool for 10 minutes to firm up before slicing.
Pumpkin Baked Oatmeal
Ingredients
- avocado oil or neutral oil for greasing
- ▢2 cups rolled oats use certified gluten free if needed
- ▢2 teaspoons pumpkin spice
- ▢1 teaspoon baking powder
- ▢¼ teaspoon salt
- ▢1 cup canned pumpkin puree not pumpkin pie filling. I find thicker brands, like Libby’s, works best. Some brands are very thin and add too much water to this recipe
- ▢1 cup milk of choice this works great with almond milk if dairy-free needed
- ▢2 large eggs can sub flax eggs to make egg-free
- ▢2 teaspoons vanilla
- ▢⅓ cup maple syrup or honey
- ▢chocolate chips nuts, raisins or topping of choice., optional
Instructions
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
Notes
Serving: 1piece, Calories: 146kcal, Carbohydrates: 25g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 44mg, Sodium: 147mg, Potassium: 214mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4331IU, Vitamin C: 1mg, Calcium: 104mg, Iron: 1mg
Nutritional Benefits of Pumpkin Baked Oatmeal
Packed with Fall Superfoods
Pumpkin baked oatmeal delivers vitamin A from pumpkin puree, supporting immune health and vision, while rolled oats provide fiber for sustained energy. This combination creates a breakfast that nourishes your body with essential nutrients throughout busy mornings.
Balanced Macros for All-Day Fuel
Each serving offers balanced carbohydrates, moderate protein from eggs or flax eggs, and healthy fats, keeping blood sugar stable. With only 146 calories per piece, pumpkin baked oatmeal serves as a satisfying, low-guilt option that powers you through the day.
Storage and Serving Ideas for Pumpkin Baked Oatmeal
Make-Ahead Storage Tips
Store pumpkin baked oatmeal in an airtight container in the fridge for up to 4 days, reheating slices as needed for quick breakfasts. The texture holds up beautifully, making it perfect for weekly meal prep without losing flavor or moisture.
Delicious Topping Combinations
Top warm slices with yogurt, fresh fruit, a drizzle of maple syrup, or whipped cream for extra indulgence. Add nuts or chocolate chips during baking for built-in texture, turning simple pumpkin baked oatmeal into a customizable treat everyone loves.
Frequently Asked Questions About Pumpkin Baked Oatmeal
Can Pumpkin Baked Oatmeal Be Made Dairy-Free?
Yes, pumpkin baked oatmeal works perfectly with almond milk or any dairy-free milk alternative. This keeps the recipe versatile for various dietary needs while maintaining its creamy texture and flavor.
How Do I Know When Pumpkin Baked Oatmeal Is Done Baking?
Look for puffed edges, a set center, and a golden top after 30-35 minutes at 375°F. The oatmeal will firm up as it cools, so avoid overbaking to preserve moisture.
What Can I Substitute for Pumpkin Pie Filling?
Always use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Thicker brands like Libby’s provide the best consistency for this recipe.
Are There Vegan Options for This Recipe?
Substitute eggs with flax eggs and use maple syrup instead of honey to make pumpkin baked oatmeal fully vegan-friendly and just as delicious.
Conclusion
Pumpkin baked oatmeal delivers cozy fall flavors through a simple one-bowl recipe that nourishes and satisfies. With easy preparation, excellent storage, and endless topping options, it transforms busy mornings into something special. This wholesome breakfast keeps you fueled while capturing everything people love about the season.
