This cozy and satisfying Pumpkin Baked Oatmeal is lightly sweetened with maple syrup and jazzed up with cranberries and crunchy pecans. It’s a reader favorite that’s super filling, perfect for meal prep, and absolutely delicious!
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Pumpkin baked oatmeal makes breakfast a breeze!
Warmly spiced with cinnamon, nutmeg, and ginger, this pumpkin baked oatmeal is the kind of recipe that you’ll fall asleep feeling excited about eating the next day.
And I don’t know about you, but that’s the kind of recipe I need to get out of bed when it’s cold outside. My bed is cozy, but baked pumpkin-spiced oatmeal is even cozier!
- For sweetness, I added 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. (You can always add more maple syrup on top before digging in!)
- You can eat it warm or cold, and while warm seems like a no-brainer when it’s chilly out, I eat it cold out of the refrigerator just as often. Pumpkin baked oatmeal is surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix!
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.
5 Star Review
“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.”
— Julia —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pecan Halves. Prefer walnuts? Use those instead! Or use a mix. And for those of you who don’t like crunch in your baked oats, just omit the nuts.
- Pumpkin Puree. Not the pie filling, just plain puree.
- Maple Syrup. Honey is another good option for natural sweetness.
- Eggs. These bind the pumpkin baked oatmeal together, making it cake-y.
- Flavorings. Pure vanilla extract, pumpkin pie spice, and allspice.
- Milk. You can use nonfat milk, unsweetened almond milk, or your milk of choice.
- Old-Fashioned Oats. Also known as rolled oats. They have just the right texture for making baked oatmeal.
- Mix-Ins. Like dried cranberries, golden raisins, or chocolate chips.
How to Make Pumpkin Baked Oatmeal
- Toast the Pecans. Bake them in a 375 degree F oven until fragrant and toasted, keeping a close eye on them to make sure they don’t burn. Transfer to a cutting board to cool, then chop.
- Mix the Oatmeal. Whisk the pumpkin, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder. Whisk in the milk, then fold in the oats and mix-ins.
- Bake. Pour the pumpkin mixture into a baking dish and bake for 40 to 50 minutes, or until set. Cool 5 minutes, then serve your pumpkin baked oatmeal with your favorite toppings. ENJOY!
Serving Suggestions
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.
- Add Some Sides. Like Turkey Sausage, Baked Bacon, or Home Fries!
Pumpkin Baked Oatmeal
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Ingredients
- ½ cup pecan halves walnuts are delicious too!
- 1 (15-ounce) can pumpkin puree
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon allspice
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 ½ cups nonfat milk unsweetened almond milk, or milk of choice
- 2 ½ cups old fashioned rolled oats
- ¼ cup dried cranberries or golden raisins or ¼ 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
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9×9-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.
Notes
- TO STORE: Store leftovers in the refrigerator for up to 1 week.
- TO REHEAT: Rewarm gently in the microwave with a splash of milk to keep it from drying out, then add any extra toppings.
- TO FREEZE: You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months.
Nutrition
I totally have to make this for weekday lunches! what an easy grab and go breakfast :-)
I hope you enjoy, Danielle!
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.
I hope you love it!!
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
Thanks for reporting back, Jessi! I’m so glad it was a hit!
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!
I’m so glad you enjoyed it! Thanks so much for taking the time to leave this wonderful review!
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. :)
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!
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?
Annita, I think you could use 1 egg and 2 egg whites. The yolk does add texture and richness. I’m so glad you enjoyed the recipe!
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!
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. ??
I’m so glad it’s a new favorite, Gina! Thanks so much for taking the time to report back!
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!
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 :)
Yay! I’m glad you enjoyed it, Caroline. Thank you for taking the time to leave this review!
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!
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
I’m glad you enjoyed it, Sam! Thanks for taking the time to report back!
I have everything in my cabinet to make this except pure maple syrup. Any suggestions on substations?
Danielle, you can swap honey! The flavor will be different but still yummy.
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.
Beverly, I’m glad it’s a hit! Thanks for taking the time to share this review!
This is so good! I followed the recipe exactly (I usually make changes to add more spices or vanilla), and I wouldn’t make any changes to this at all! I am planning to make it again for breakfasts next week :)
Thank you for sharing this kind review, Jen! I’m so happy you enjoyed this recipe!
I added chocolate chips and my family loved it. We did drizzle on a little extra maple syrup, but we would have eaten it without. My kids inhaled it.
Thank you for taking the time to share this kind review, Hannah! I’m so happy that you all enjoyed this recipe!
How long can it stay out of the refrigerator?
Hi Lois! From what I can find online, harmful bacteria will start to grow after 2 hours at room temperature, but I’d recommend placing it in the refrigerator as soon as you’re able. I hope this helps!
This had great texture and I like the pumpkin a lot. But it was very bland.
For me, It needed A LOT more sugar/sweet of some kind. I put extra syrup and some brown sugar on top and it was lovely.
Of course, that might not be what everyone wants for breakfast. :)
Still a great recipe!
Hi Ryan! If you like your oatmeal on the sweet side, you can certainly add in sugar to taste. I’m happy you enjoyed the recipe once you added some more sweetness!
Excellent! Like you, I like it best right out of the fridge! Thank you for the recipe!! I did use almonds and left out the nutmeg. Great recipe!
Thank you for taking the time to share this kind review, Robyn! I’m so happy to hear that you enjoyed the recipe!
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!!!
I’m so happy that you enjoyed the recipe, Christine! Thank you for sharing this kind review!
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!
I’m so happy that you’ve enjoyed it, Julia! Thank you for sharing this kind review!
Will buttermilk work in this recipe?
Yes, that would be fine Brandy, I hope you enjoy it!
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 :)
I’m so happy that you enjoyed it, Sadie! Thank you for sharing this kind review!
Delicious—not overly sweet. I may try this in individual portions by scooping the mixture into lined muffin tins. Thanks for another great recipe!
I’m so happy that you enjoyed it, Kristen! Thank you for sharing this kind review!
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.
Thanks for trying the recipe, JoAnne! I hope you enjoy it even more next time!
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.??
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!
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.
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!
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.
Thanks for trying the recipe and sharing your notes, Mary! I hope you enjoy it even more next time!
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.
Hi Ash! Thank you for your feedback and this review!
Added sliced banana on top!
Hi Brigid! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious- and no refined sugar! Thank you for this recipe.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Would this work with quinoa flakes as I can’t have oats
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!
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.
Hi Lynne! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!
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!
Sounds tasty, Alyssa! So glad you enjoy the recipe! Thank you for this kind review!
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!
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.
This is a quick and delicious recipe! Not too sweet, just the right amount of sweetness, spice and consistency! I’m addicted.
Thank you Rela!
Why no sodium content?
Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Instead of a 9×9, would an 8×8 pan work? I’m very new to cooking, so I’m not entirely sure if there’s a difference.
Hi Moss, it would but it would take more time to cook. Smaller than pan thicker it is, longer it cooks. Hope this helps!
Important: Pour into the prepared dish, per your instructions-what is that? Is that the 9″x9″ baking pan? It was used to toast the pecans, so should it be washed and coated with oil/shortening again?
Hi Felix, in Step 1 you’ll see: “Lightly coat a 9×9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet.” The baking pan is for the oatmeal, the baking sheet is for the pecans. Hope this helps!
Baked a batch of this baked oatmeal last weekend and it lasted all week! I ate the first portion warm with yogurt and sliced bananas. Mornings got crazy during the week and I ate several portions cold straight out of the fridge. Truly, it was great both ways! I used pecans, dried cranberries, and chocolate chips.
Will be making another batch today for next week. I have made many baked oatmeal recipes but this is my favorite!
So glad to hear, Cathy! Thank you!
This baked oatmeal is DELICIOUS. I used quick-cooking rolled oats because that’s all I had, and simply adjusted the baking time to 30 minutes. I also added a teaspoon of cinnamon. Perfect!
Glad to hear, Lauren! Thank you!