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