Pumpkin Baked Oatmeal

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.

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 Baked Pumpkin Oatmeal lasts!

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

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.

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 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.

This Baked Pumpkin Oatmeal is delicious warm right out of the oven, or you can let it cool, then slice it into pumpkin baked oatmeal bars. Like my favorite peanut butter banana Oatmeal Breakfast Bars, the pumpkin oatmeal bars are pleasingly portable and ideal for on-the-go breakfasts and snacks.

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

Truth time: I ate most of this Baked 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.

My ideal way to eat this Pumpkin Baked Oatmeal, however, is warmed up with a smear of peanut butter, side of yogurt, and a few sliced bananas. It’s filling, cozy, and can’t help but put me in a good mood.

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.

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.
4.56 from 9 votes
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Pumpkin Baked Oatmeal

Yield: 1 (9x9) pan
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!


  • 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 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • 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!).
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast, Oatmeal Recipe, Pumpkin Baked Oatmeal

Nutrition Information

Amount per serving (1 (of 9)) — Calories: 205, Fat: 7g, Saturated Fat: 1g, Cholesterol: 42mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 13g, Protein: 6g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I totally have to make this for weekday lunches! what an easy grab and go breakfast :-)

  2. I am so impressed that this contains an entire can of pumpkin!! :) LOVE baked oatmeal; can’t wait to try this version with chocolate chips.

  3. Oooooh, I’ve been looking for warm, pre-made breakfast options. I’ll let you know how this goes! :D

    • I hope you love it Jessi!

      • Okay, so, I did make this today! I made some adjustments, most of them out of necessity. I live in a high altitude area, so I cut the baking powder in half. I didn’t have a 9×9, so I used a 9×13 and reduced baking time to 35 minutes. And I sprinkled more cranberries and pecans on the top so it’d look pretty.

        It tasted really good!!! I’m very excited to be eating this for breakfasts this coming week! :D

  4. Love, love, love this delicious nutrient packed, make-a-head breakfast!  And the heavenly aroma beconds me back to cozy Autumn mornings in my Nanny’s kitchen!

  5. YUM! My 2yr old and 4 yr old loved this as much as I did!

    • Hooray! I’m glad to hear this was a hit for everyone, Jess! Thanks so much for taking the time to leave this review too. :)

  6. Definetely trying this! Do you think we could use a mixture of rolled oats and steel cut oats?

    • Hi Lauren, I have not tried this myself, but the texture would be different if using a mix with steel-cut oats. They don’t cook as fast as regular rolled oats, so I’d worry they’d be a little crunchy. (That said, there are some baked steel cut oats recipes online, and it looks like they cook in about the same amount of time.) I can only vouch for the recipe as written, but if you decide to give it a try, I’d love to hear how it goes!

  7. Hi Erin,
    I loved this recipe. I accidentally used two cups of milk instead of a cup and half, so I just added more oatmeal. I used chocolate chips and eat it for dessert. Would you be able to use egg whites instead of the two eggs?

  8. Love, love, LOVE this recipe! Let me give a quick breakdown why:

    1) Super simple to make
    2) Actually uses almond milk in an effective way (who knew this was possible?)
    3) NOT TOO SWEET :)
    4) The pumpkin and spices give it enough of that “fall feeling” without tasting like a pumpkin spice latte (which I hate)
    5) Healthy! Outside of it being a good option for breakfast, I’ve had it as dessert when I want something sweet but don’t want a sugar coma

    Will be making more of this in the future for sure!

    • Anna, I’m so glad this recipe is a winner for you! Thanks so much for taking the time to leave this wonderful review!

  9. Fairly simple recipe but with loads of flavor. You can make it as sweet as you want with the syrup amounts, I stuck to 1/3 but did a drizzle on top for a little extra. Literally my new favorite thing for breakfasts. I only went 3 days between running out and making it again because it’s quick and filling in the morning. 👌🏻

  10. I had such high hopes for this recipe based on the comments, but it’s just OK to me. I put raisins and nuts in but it was simply bland. I kept testing it for doneness, but after 45 minutes it was just sort of gooey. Not really something I would make again. I love oatmeal raisin cookies so I was hoping this would be a healthier alternative to that, but sadly…I am disappointed. Oh well…

    • Hi Natalie, I’m sorry the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved it!

  11. It’s outstanding! I just made it tonight and it tastes so rich – like dessert! I love all the pumpkin flavor. I made it in 9×12 and it came out great. Thanks for the recipe :)

  12. Do you think it is okay to double the recipe and baked it in a 9×13? I am feeding a crowd.

    • Yes Sara, I think that would be fine! Your bars will be thicker, so they may need longer to bake. Check and tent the pan with foil if they start to get too brown on the top and edges before the center is set. Hope you love them!

  13. I made this yesterday with dried cherries instead of cranberries.  It was fantastic.  I have tried a number of baked oatmeal recipes and this was by far the best! Thank you

  14. I have everything in my cabinet to make this except pure maple syrup. Any suggestions on substations?

  15. This is an absolutely amazing recipe: thanks so much for sharing. Incredibly versatile:  can have it for breakfast, dessert or snack! Topped it with some coconut whip cream to make it as decadent as possible and now I’m addicted.

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