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A few weeks ago on Instagram, I put out a call for fall recipe requests, and the resounding answer was Pumpkin Baked Oatmeal.

Healthy Pumpkin Baked Oatmeal with dried cranberries, maple syrup, and pecans. No sugar! Super filling and absolutely delicious! Perfect for fall mornings and on-the-go healthy snacks.

Actually, it was pumpkin EVERYTHING. Pumpkin granola, vegan pumpkin muffins, pumpkin energy balls. You are ready for it all!

When I shared this recent recipe for Pumpkin Banana Bread, it felt like a tease. We’d had a few cool mornings but nothing so committal that I was tempted to pull out the puffy vest.

WELL. Guess who’s ready now?! ?

Vest and coordinating assortment of flannel shirts are at the front of my closet, boots are by our backdoor, and I’m set to join you in all things “P.” Forget the pre-season sneak peeks. It’s time for pumpkin to step up to the starting line.

If you’re looking to scratch your pumpkin itch, this healthy Baked Pumpkin Oatmeal is where you should begin.

Easy Pumpkin Baked Oatmeal for easy and delicious breakfasts!

Warmly spiced with cinnamon, nutmeg, and ginger, this Baked Pumpkin Oatmeal is the kind of recipe that you’ll fall asleep feeling excited about eating the next day.

About This Healthy Pumpkin Baked Oatmeal Recipe

In addition to being a mood booster, this Baked Pumpkin Oatmeal is also a body booster. Thanks to the plethora of whole-grain oats, protein-rich eggs (which act as a binder), the serving of fruit from the pumpkin itself, plus healthy fats from the pecans, this pumpkin oatmeal is ultra filling. A serving topped with yogurt kept even me, a serious snacker, full and satisfied all morning long.

For sweetness, I opted to make this a maple Pumpkin Baked Oatmeal recipe, adding just a touch of maple syrup to the batter. As the recipe is written, this baked oatmeal recipe isn’t super sweet, which is just how I like it. If you’d like your Baked Pumpkin Oatmeal sweeter, you can add a bit more maple syrup to the recipe or simply drizzle some on at the end.

Pumpkin Baked Oatmeal made with cranberries, maple syrup, and pecans.

For a vegan pumpkin baked oatmeal: I haven’t played around with flax eggs in place of the regular eggs yet, but you can certainly experiment. I’d love to hear how it goes!

If you share my sentiment that pumpkin and oatmeal are an ingredient match made in the autumnal heavens, be sure to check out my Pumpkin Oatmeal, Pumpkin Overnight Oats and Oatmeal Pumpkin Chocolate Chip Bread.

And speaking of chocolate chips: for the mix-ins, I used the cozy combo of pecans and dried cranberries. You can feel free to omit them, swap walnuts or raisins instead, and/or add a generous handful of (you guessed it!) chocolate chips.

How to Serve this Baked Oatmeal

This baked oatmeal is delicious warm right out of the oven, but here are a few ideas of how to serve it:

  • Serve as Bars. You can let it cool, then slice it into pumpkin baked oatmeal bars. (Like my favorite peanut butter banana Oatmeal Breakfast Bars).
  • Serve with Toppings. Try this oatmeal warmed up with a smear of peanut butter or almond butter.
  • Serve with Yogurt. Serve with a side of yogurt and a few sliced bananas. It’s filling, cozy, and can’t help but put you in a good mood.

Healthy Pumpkin Baked Oatmeal is easy, delicious, and perfect for fall breakfasts.

Truth time: I ate most of this pumpkin oatmeal cold right out of the refrigerator. It’s been one of those weeks all month. You know what though? This Baked Pumpkin Oatmeal is surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.

However you choose to enjoy it, just make sure you try this healthy Pumpkin Baked Oatmeal recipe soon. Your mornings will be better and brighter for it.

How to Store This Baked Oatmeal

  • To Store. The leftovers can last 5 to 7 days in the refrigerator, which means that you can bake this pumpkin oatmeal once, then wake up feeling happy to pull back the covers (a feat for me in the cooler months) all week long…or as long as the oatmeal lasts!

Pumpkin Baked Oatmeal

4.65 from 31 votes
Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!

Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes

Servings: 1 (9x9) pan


  • 1/2 cup pecan halves walnuts are delicious too!
  • 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons  pumpkin pie spice
  • 1/8 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon  baking powder
  • 1 1/2  cups nonfat milk unsweetened almond milk, or milk of choice
  • 2 1/2  cups  old fashioned rolled oats
  • 1/4 cup dried cranberries or golden raisins or 1/4 cup dark chocolate chips—or go wild and add both!
  • Optional for serving: nonfat Greek yogurt, peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above


  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
  • In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
  • Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.


  • Store leftovers in the refrigerator for up to 1 week. Rewarm gently in the microwave with a splash of milk to keep it from drying out, then add any extra toppings. You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months. I also have a habit of eating squares of this pumpkin baked oatmeal cold out of the refrigerator (but warm is probably optimal!).


Serving: 1(of 9)Calories: 205kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 42mgFiber: 4gSugar: 13g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve made this recipe several times and love it!!! I have a mini scone pan from King Arthur Flour and use it to bake the bars. They turn out very nicely. Love eating these as a dessert!!!5 stars

  2. This is debatably my favourite recipe on this website. I make this AT LEAST every other week, it’s just that good. Really easy to make, and tastes great both as leftovers in the fridge and also from the freezer. I love loading it with walnuts, chocolate chips and dried cranberries!5 stars

  3. Absolutely love this recipe! I made a double batch, so that my roomate and I could have it throughout the entire week. So easy to make and only used 1 bowl to mix all ingredients for an easy cleanup! Didn’t have any walnuts so I skipped that step, but added raisins and dark chocolate chunks for extra sweetness. Had a piece with some whipped cream as a dessert and will be eating this with Greek yogurt for breakfast all week!! The perfect fall treat to eat at any point in the day :)5 stars

  4. Delicious—not overly sweet. I may try this in individual portions by scooping the mixture into lined muffin tins. Thanks for another great recipe!5 stars

  5. It seemed bland but I will make it again because I figured out what’s missing. It needs cinnamon! For me, the pumpkin pie spice isn’t enough. A good teaspoon of cinnamon and maybe a bit more salt will do it for me. Otherwise the hearty texture and healthiness of this recipe are ideal.3 stars

  6. Did you forget to add flour to the recipe? Followed the ingredients to the tee, never got done, a mushy mess. I thought the batter seemed too runny before putting it into the pan. Thanks for wasting my time.??

    1. I’m sorry to hear that you had trouble with this recipe, Lori. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have really enjoyed this recipe, so I truly wish you would’ve too!

  7. Bland and one note. I’ll admit that I forgot the raisins but as a few others have said, it needs more cinnamon and salt. If I make it again, I’d probably also add fresh ginger and leave out the allspice. I know people say it tastes like a combination of cinnamon, nutmeg, and cloves, but to me allspice tastes like too much nutmeg in baked goods.3 stars

    1. I’m sorry to hear that this dish wasn’t to your tastes, Jen. I know it’s frustrating to try a new recipe and not enjoy it, so I truly wish it would’ve been a hit for you!

  8. I loved it but agree that next time I would tweak the spices. I sprinkled just a little brown sugar on top after baking too. It baked perfectly but mine was done by 37 minutes. I would check it earlier than 40 minutes.

  9. I agree about the spice not quite doing it for me! Next time I’ll try this suggestion on the cinnamon. I’m eating my way through the first batch and have been sprinkling some nutmeg and/or cinnamon on top.
    Next time I may also sub molasses for a portion of the maple syrup for a deeper and spicier flavor as well.4 stars

    1. Hi Karen! I’ve only tested the recipe as written, so it would be hard to advise. If you decide to experiment, let me know how it goes!

  10. Yummy! I reduced the maple syrup to 1/4 cup. Instead of using dried, I tossed some halved fresh cranberries on top. I don’t like things very sweet, obviously. I only had about 12 ounces of pumpkin, having used a bit of the can for something else. No worries, it worked out well. I’ll toss some toasted nuts on top of each serving before eating.5 stars

  11. This recipe is sooo delicious! I have been having your overnight oats for months now, but wanted to try this as the weather is starting to cool off. I made a pan for the week and love how easy it is for my husband and I to grab a delicious and filling breakfast on the go! I made it with dark chocolate chips and left out the pecans (used them as a topping instead). I also topped with banana, peanut butter, and a little extra maple syrup. The perfect fall breakfast!5 stars

  12. Followed recipe as directed. A waste of my ingredients and time. I can see why it would last a week in the fridge. Very “gummy like”. Baked forever to see if it would firm up. Nope!5 stars

    1. I’m sorry to hear you had trouble with the recipe, DE. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.

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