Pumpkin Baked Oatmeal – The Perfect Cozy Fall Breakfast

When the leaves start to change and the mornings turn crisp, nothing hits the spot quite like a warm, spiced breakfast. That’s where pumpkin baked oatmeal comes in. This recipe is everything you want on a chilly fall morning: hearty, cozy, full of pumpkin flavor, and incredibly easy to make. Best of all, you can prep it ahead of time for a grab-and-go breakfast that will keep you fueled for hours.

Pumpkin baked oatmeal is not just another oatmeal recipe—it’s a complete upgrade. Instead of stirring oats on the stovetop, you mix everything in a bowl, pour it into a dish, and bake until it turns golden, fragrant, and slightly firm. The result? A sliceable, cake-like oatmeal that’s lightly sweet, spiced with cinnamon and nutmeg, and packed with pumpkin puree. It’s comforting, satisfying, and versatile—you can enjoy it warm out of the oven or cold from the fridge the next day.

This recipe is also perfect for meal prep. Make it on Sunday, and you’ll have breakfast ready all week long. Pair it with yogurt, drizzle with maple syrup, or even add a dollop of nut butter for an extra treat. With simple ingredients and straightforward steps, this pumpkin baked oatmeal is a recipe anyone can master. If you love pumpkin pie, cozy breakfasts, or just want something healthy that still feels indulgent, this recipe will become a fall favorite.

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What Makes This Pumpkin Baked Oatmeal Special?

• Cozy Fall Flavors: Packed with pumpkin puree, warm spices, and just the right touch of sweetness, it tastes like pumpkin pie in breakfast form.

• Meal Prep Friendly: Bake once, and you’ve got breakfast ready for the week. It reheats beautifully and even tastes good cold.

• Healthy & Filling: Made with whole-grain oats, pumpkin, and minimal sugar, it’s a nutritious choice that keeps you full until lunch.

• Customizable: Add chocolate chips, cranberries, nuts, or seeds to make it your own. This recipe is a great base for endless variations.

• Easy Technique: No fancy steps—just mix, pour, and bake. While it bakes, your kitchen will smell like fall.

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Ingredient Notes

• Rolled Oats: The base of baked oatmeal. Use old-fashioned oats for the best texture. Quick oats will work but create a softer bake. Avoid steel-cut oats.

• Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices).

• Eggs: Bind the oatmeal together, giving it a cake-like texture. For vegan, substitute flax eggs.

• Milk: Dairy or non-dairy milk both work. Almond milk, oat milk, or regular milk are all good choices.

• Maple Syrup: Natural sweetness that pairs perfectly with pumpkin. You can swap with honey or brown sugar if you prefer.

• Spices: Cinnamon, nutmeg, ginger, and cloves give this oatmeal its pumpkin spice flavor. Pre-made pumpkin pie spice also works.

• Vanilla Extract: Adds warmth and depth of flavor.

• Baking Powder: Helps the oatmeal bake up light instead of dense.

• Optional Mix-ins: Pecans, walnuts, chocolate chips, or dried cranberries for extra texture and flavor.

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How To Make Pumpkin Baked Oatmeal

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray. (Tip: Glass or ceramic dishes work best for even baking.)

2. Mix the wet ingredients. In a large bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1 1/2 cups milk, and 1 teaspoon vanilla extract until smooth.

3. Add the dry ingredients. Stir in 2 cups rolled oats, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of salt. Mix until fully combined.

4. Add mix-ins (optional). Fold in 1/2 cup chopped pecans or chocolate chips if desired. (This step adds texture and fun flavor twists.)

5. Pour into dish. Spread the mixture evenly in the prepared baking dish.

6. Bake. Place in the oven and bake for 35–40 minutes, or until the center is set and the edges are lightly golden. (Check with a toothpick—if it comes out clean, it’s done.)

7. Cool and serve. Let it cool for at least 10 minutes before slicing. Serve warm with a drizzle of maple syrup, a spoonful of yogurt, or a dollop of peanut butter.

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Storage Options

• Room Temperature: Store covered for up to 1 day.

• Refrigeration: Keep leftovers in an airtight container in the fridge for up to 5 days.

• Freezing: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm slices in the microwave for 30–45 seconds or reheat in the oven at 325°F for 10 minutes.

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Variations and Substitutions

• Apple Pumpkin Oatmeal: Add 1 cup of diced apples before baking.

• Chocolate Pumpkin Oatmeal: Stir in 1/2 cup chocolate chips for a dessert-like version.

• Vegan Pumpkin Oatmeal: Use flax eggs (1 tbsp ground flax + 3 tbsp water each) and non-dairy milk.

• High-Protein Version: Add a scoop of vanilla protein powder to the mix.

• Holiday Twist: Add cranberries and orange zest for a festive touch.

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Frequently Asked Questions

Can I make this pumpkin baked oatmeal ahead of time?
Yes! It’s perfect for meal prep. Bake it, cool it, and store in the fridge for up to 5 days.

Can I use steel-cut oats?
Not in this recipe—they need much longer cooking. Stick with rolled oats or quick oats.

How do I make it sweeter?
Add more maple syrup, honey, or even brown sugar to taste. You can also top with extra sweeteners when serving.

Can I double this recipe?
Yes, bake it in a 9×13-inch dish and extend the bake time by 10–15 minutes.

What if I don’t have pumpkin pie spice?
Use cinnamon, nutmeg, and ginger separately. Or add a pinch of cloves for extra warmth.

Can I serve this cold?
Absolutely—it’s delicious chilled, especially with a spoonful of Greek yogurt.

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Conclusion

Pumpkin baked oatmeal is the ultimate fall breakfast: simple, cozy, and full of flavor. Whether you enjoy it fresh from the oven or prep it for the week ahead, this recipe brings the warmth of pumpkin pie to your mornings in a healthy, satisfying way. Give it a try, and let me know how you top yours—I love hearing about your twists and variations!

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