Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal is the ultimate cozy breakfast-in-a-pan—warm, spiced, and perfect for sharing with your favorite people! This dreamy oatmeal recipe layers velvety pumpkin purée with aromatic pumpkin spice, sweetened just right, and bakes into hearty, golden squares that fill the kitchen with irresistible autumn aromas. Whether you’re prepping ahead for easy weekday mornings or gathering around the breakfast table on a slow weekend, Pumpkin Baked Oatmeal brings comfort and delight to every bite.

Ingredients You’ll Need

The beauty of Pumpkin Baked Oatmeal is in its simple, wholesome ingredients—each one brings something unique to the table, from texture to sweetness to that signature pumpkin warmth. Don’t overlook the little details: every single ingredient leads to a breakfast you’ll crave again and again.

• Avocado oil or neutral oil: Lightly greasing your baking dish keeps the oatmeal from sticking and makes serving a dream.
• Rolled oats: The heart of this dish—they create perfect chew and soak up the flavors beautifully. Use certified gluten-free if needed.
• Pumpkin spice: The soul of autumn in a jar—a blend that adds deep, comforting flavor.
• Baking powder: Gives your oatmeal just enough lift so it bakes up soft and fluffy around the edges.
• Salt: Just a pinch makes all the flavors pop and keeps the sweetness balanced.
• Pumpkin puree: This is what gives the oatmeal moisture, rich flavor, and that beautiful orange hue.
• Milk of choice: Adds creaminess—almond milk works great for a dairy-free option.
• Large eggs: Bind everything together; use flax eggs if you want the recipe to be egg-free.
• Vanilla: Layers in a gentle sweet aroma that takes the flavor up a notch.
• Maple syrup or honey: Natural sweetness that perfectly complements the pumpkin and spices.
• Chocolate chips, nuts, raisins (optional): Jazz it up with your favorite add-ins or toppings for extra texture and fun.

How to Make Pumpkin Baked Oatmeal

Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 375℉. Give your 8×8 baking dish a generous coating of avocado oil or any neutral oil you love. This little step guarantees that every delicious piece of Pumpkin Baked Oatmeal comes out clean and ready to enjoy.

Step 2: Mix the Dry Ingredients

Grab a medium-size bowl and combine your rolled oats, pumpkin spice, baking powder, and salt. Stir them together—these dry ingredients will create the sturdy-yet-tender base that holds your baked oatmeal together and infuses it with all that wonderful fall flavor.

Step 3: Stir in the Wet Ingredients

Next, add the pumpkin puree, milk, eggs (or flax eggs), vanilla, and maple syrup (or honey) right into the same bowl. Mix everything well so the oats are thoroughly coated. You’ll notice your mixture turns a beautiful rich orange with those cozy pumpkin spice notes wafting up. This step is where all the flavor magic happens.

Step 4: Bake to Pumpkin Perfection

Spread your Pumpkin Baked Oatmeal mixture evenly into the greased baking dish. If you’re feeling fancy, sprinkle chocolate chips, nuts, or raisins across the top. Slide the dish into your preheated oven and bake for 30–35 minutes. You’ll know it’s ready when the oatmeal is puffed up along the edges, set in the center, and gloriously golden on top.

Step 5: Cool, Slice, and Serve

Once out of the oven, give your Pumpkin Baked Oatmeal about 10 minutes to cool in the pan—this helps it set up, so every piece is just right. Slice into squares and serve them warm, with your favorite toppings. As it cools, it’ll firm up even more, making it perfect for leftovers!

How to Serve Pumpkin Baked Oatmeal

Garnishes

Dress up each serving of Pumpkin Baked Oatmeal with a dollop of thick Greek yogurt, a creamy swirl of whipped cream, or a drizzle of maple syrup for extra sweetness. Add sliced bananas, fresh berries, or a sprinkle of toasted pecans to bring freshness and crunch.

Side Dishes

For a balanced breakfast spread, pair your Pumpkin Baked Oatmeal with crispy bacon, turkey sausage, or even a side of scrambled eggs. A cup of hot coffee or a spiced chai latte rounds out the meal beautifully—you’ll feel like you’re at a cozy autumn brunch café.

Creative Ways to Present

Try cutting your Pumpkin Baked Oatmeal into fun shapes with cookie cutters (kids love hearts or stars!). Or, layer warm slices in a parfait glass with Greek yogurt and fruit for a breakfast sundae vibe. You can also crumble pieces over vanilla ice cream for the most decadent dessert twist.

Make Ahead and Storage

Storing Leftovers

Let your Pumpkin Baked Oatmeal cool completely, then store any leftovers in an airtight container in the fridge. It stays moist and delicious for up to 4 days, making it the ideal make-ahead breakfast for a busy week.

Freezing

To freeze, cut the baked oatmeal into individual squares, arrange them on a baking sheet to freeze solid, then transfer to a zip-top freezer bag or container. They’ll keep well for up to 2 months, so you can always have a quick, homemade breakfast ready to go.

Reheating

Warm leftover Pumpkin Baked Oatmeal in the microwave for about 30–60 seconds, or pop individual squares in a 350℉ oven for 10 minutes. Add a splash of milk before reheating to keep everything tender and moist, and don’t forget your favorite toppings!

FAQs

Can I make Pumpkin Baked Oatmeal vegan?

Absolutely! To make this recipe vegan, simply use flax eggs instead of chicken eggs and choose a dairy-free milk like almond or oat. Swap honey for maple syrup, and you’ll have a delicious plant-based breakfast.

Is this recipe gluten-free?

Yes, it can be! Just make sure to select certified gluten-free rolled oats when shopping. All of the other ingredients in Pumpkin Baked Oatmeal are naturally gluten-free, making it perfect for those with sensitivities.

Can I use fresh pumpkin instead of canned?

Of course! Just roast, mash, and strain your fresh pumpkin to remove excess moisture before measuring out a cup. This can add an extra layer of flavor and make your Pumpkin Baked Oatmeal truly homemade from start to finish.

What if I want to make this recipe nut-free?

No problem—just be sure to use a neutral oil that isn’t made from nuts, opt for regular dairy or nut-free plant milk, and skip nuts as a topping. Sunflower seeds or pumpkin seeds make a nut-free crunchy alternative.

Can I double the recipe?

Definitely! If you’re hosting a brunch or feeding a crowd, just double all the ingredients and bake the Pumpkin Baked Oatmeal in a 9×13 pan. You may need to add a few extra minutes of baking time, so check for doneness.

Final Thoughts

If you’re searching for a cozy, nourishing breakfast you’ll look forward to all week, this Pumpkin Baked Oatmeal checks every box. Give it a try, share it with family and friends, and watch it become a beloved staple on your table!

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