Pumpkin Baked Oatmeal | Easy Fall Breakfast

I’ve always loved the cozy comfort of warm oats on a crisp morning, but Pumpkin Baked Oatmeal became my go-to when I wanted something that felt like a hug in a dish. One chilly October when my kitchen smelled like cinnamon and cloves, I baked a pan of this for friends and watched them devour it between sips of coffee — everyone kept asking for the recipe. Pumpkin has a special place in autumnal food traditions across North America, tied to harvest festivals and Thanksgiving, and pumpkin spice blends became popularized in recent decades as a nostalgic flavor that pairs perfectly with oats. This recipe blends that seasonal warmth with the hearty, nourishing simplicity of baked oatmeal.

Who is this recipe for?

• This recipe is perfect for busy parents, meal-prepping folks, breakfast lovers, and anyone who wants a comforting, make-ahead breakfast that’s easy to customize.

Core ingredient overview:

• This dish combines pantry staples like rolled oats and pumpkin puree with warming pumpkin spice and a touch of sweetener to create a creamy, sliceable baked oatmeal. Key ingredients include avocado oil or neutral oil (for greasing), 2 cups rolled oats (use certified gluten free if needed), 2 teaspoons pumpkin spice, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup canned pumpkin puree, 1 cup milk of choice (this works great with almond milk if dairy-free needed), 2 large eggs (can sub flax eggs to make egg-free), 2 teaspoons vanilla, ⅓ cup maple syrup or honey, and optional add-ins like chocolate chips, nuts, or raisins for texture and flavor.

Tools & Ingredients

Tools

• 8×8-inch baking dish
• Mixing bowls (1 medium)
• Measuring cups and spoons
• Whisk or fork
• Spatula
• Oven mitts
• Cooling rack
• Nonstick spray or pastry brush (for greasing)

Ingredients (with benefits)

• Avocado oil or neutral oil (for greasing) – helps prevent sticking without adding strong flavors.
• 2 cups rolled oats (use certified gluten free if needed) – high in fiber and keeps you full longer.
• 2 teaspoons pumpkin spice – adds warm, seasonal flavor (cinnamon, nutmeg, ginger, and cloves).
• 1 teaspoon baking powder – gives a light rise and fluffiness.
• ¼ teaspoon salt – enhances overall flavor balance.
• 1 cup canned pumpkin puree – adds moisture, fiber, and vitamin A.
• 1 cup milk of choice (this works great with almond milk if dairy-free needed) – provides creaminess; easy to adapt for dairy-free diets.
• 2 large eggs (can sub flax eggs to make egg-free) – bind and add protein (or use flax eggs for an egg-free option).
• 2 teaspoons vanilla – boosts sweetness and rounds flavors.
• ⅓ cup maple syrup or honey – natural sweetener that complements pumpkin spice.
• Chocolate chips, nuts, raisins or topping of choice. (optional) – add texture, flavor, and optional extra indulgence.

Instructions

1. Preheat the oven to 375℉.
2. Grease an 8×8 baking dish with avocado oil or a neutral oil.
3. In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Mix to combine.
4. Add the pumpkin puree, milk of choice, eggs (or flax eggs), vanilla, and maple syrup or honey to the bowl. Stir until everything is evenly combined.
5. If using add-ins (chocolate chips, nuts, raisins), fold them in gently or sprinkle on top after spreading.
6. Spread the mixture into the prepared baking dish, smoothing the top with a spatula.
7. Bake for 30–35 minutes. The oatmeal is done when the edges are puffed up, the center is set, and the top is golden.
8. Let cool for 10 minutes before slicing—the baked oatmeal will be soft at first but will firm up as it cools.
9. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream, or simply on its own.
10. Let cool completely and store in an airtight container in the fridge for up to 4 days.

FAQ

• Can I freeze this recipe?
  Yes — cut into portions, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven.

• What can I use instead of eggs?
  Substitute 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, chilled for 5–10 minutes) for an egg-free version.

• Can I make this gluten-free?
  Yes — use certified gluten-free rolled oats to ensure the dish is gluten-free.

• How can I make it less sweet?
  Reduce the maple syrup or honey to 2–3 tablespoons or omit entirely and add fruit for natural sweetness.

Tips & Tricks

• Use old-fashioned rolled oats (not quick oats) for the best texture; they hold up better in baking.
• Let it rest for at least 10 minutes before slicing so the baked oatmeal firms up and slices cleanly.
• Customize add-ins: stir nuts into the batter for crunch, or sprinkle chocolate chips on top so they melt slightly while baking.
• For extra moistness, swap half the milk for plain Greek yogurt (if not dairy-free) or add a tablespoon of melted butter or coconut oil.

Conclusion

Want more inspiration and variations on pumpkin baked oatmeal? Check these resources for additional ideas and tips: Pumpkin Baked Oatmeal – The Natural Nurturer, Pumpkin Baked Oatmeal – The Real Food Dietitians, and Pumpkin Baked Oatmeal Recipe – Love and Lemons.

Enjoy this cozy, make-ahead breakfast — feel free to share it with friends and family. Always add

tag after Directions.