Quick Summary
Pumpkin Baked Oatmeal-this easy baked oatmeal is a breakfast favorite during the chilly fall months. Make a pan and reheat all week for an easy and healthy breakfast!
Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal.
If you like pumpkin and oatmeal, you are in for a real treat because this easy baked oatmeal is the BEST fall breakfast. The oatmeal is filled with warm spices, lots of pumpkin flavor and has the perfect amount of sweetness. It is cozy, comforting, and so delicious! A bowl will keep you full for hours.
Baked oatmeal is a great breakfast because you make it in ONE pan and then reheat it throughout the week. I love having a pan in the fridge, it is a breakfast lifesaver!
Table of Contents
Ingredients
- Oats– use old fashioned oats, not quick oats.
- Brown sugar– to sweeten the oatmeal.
- Salt– to bring out all of the flavors.
- Baking powder– to give the oats a lift in the oven.
- Pumpkin pie spice– a MUST for maximum pumpkin flavor.
- Milk– use your favorite milk!
- Pumpkin– use pumpkin puree, not pumpkin pie filling.
- Pure maple syrup– the pumpkin and maple are a match made in heaven.
- Egg– use a large egg.
- Butter– melted and slightly cooled. You can also use melted coconut oil.
- Vanilla extract– always use pure vanilla extract.
- Dried cranberries– optional, but they add a pop of color and sweetness!
How to Make Pumpkin Baked Oatmeal
- Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
- In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.
- In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.
- Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish.
- Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
Tips & Variations
- Make sure you use old fashioned oats. If you need the baked oatmeal to be gluten free, you can use gluten free oats.
- You can use regular milk or almond milk for this recipe. I like to use unsweetened vanilla almond milk.
- Use pure pumpkin puree, not pumpkin pie filling. You can find canned pumpkin at any grocery store in the baking aisle.
- Instead of brown sugar, you can use coconut sugar. Or use all pure maple syrup.
- If you don’t want to use melted butter, you can use melted coconut oil. Both work great!
- Dried cranberries add a nice pop of color and sweetness. You can use raisins too or leave them out.
- You can also stir in chocolate chips if you want an extra special breakfast. Pumpkin and chocolate, always a good idea!
- You can easily double this baked oatmeal recipe if you are feeding a crowd!
How to Store & Reheat
How to Store: After the oatmeal has cooled, you can store it covered or in an airtight container in the refrigerator for up to 1 week.
How to Reheat: Reheat in the microwave or cover and warm up in a 350°F oven for about 10 minutes or until heated through. I like to add a splash of milk to make the oats extra creamy.
How to Freeze: To freeze, make sure the baked oatmeal is cooled completely. Cover tightly and freeze for up to 3 months. I like to cut the oatmeal into individual portions, wrap them in plastic wrap, and store in a freezer bag or container. This makes it easier to thaw and reheat. You can thaw in the refrigerator or at room temperature.
More Oatmeal Recipes
- Baked Oatmeal
- Blueberry Maple Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Banana Blueberry Baked Oatmeal Cups
- Baked Peach Almond Oatmeal
- Baked Peanut Butter Apple Oatmeal
More Pumpkin Breakfast Recipes
- Healthy Pumpkin Muffins
- Pumpkin Overnight Oats
- Pumpkin Breakfast Cookies
- Healthy Pumpkin Pancakes
- Pumpkin French Toast
- Healthy Pumpkin Pancakes
- Pumpkin Chocolate Chip Muffins
Pumpkin Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups milk of your choice
- 1/2 cup pure pumpkin, not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 1 large egg
- 3 tablespoons melted butter, cooled to room temperature (or coconut oil)
- 1 teaspoon pure vanilla extract
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
- In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.
- In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.
- Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish.
- Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
Notes
Nutrition
Have you tried this recipe?
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This is so delicious! And the house smells so good while it’s in the oven. Thanks for the recipe!
Delicious! Next time I will double it, so it lasts longer.
Can this be made in advance? Can I prep The night before and just able in the morning? Also I’m going to try to use pumpkin spice almond beverage from Trader Joe’s and omit the sugar and spices, fingers crossed that works. Also don’t have dried cranberries on hand but have raisins.
Yes, you can make it in advance. Raisins will be good too!
How many servings does this make?
How long will it stay if refrigerated?
5 to 7 days
Delicious!! Plan on making this many more times. Thank you.
I felt like after a year of making this, I should probably leave a review. The BEST baked oatmeal. It’s amazing fresh or left over. I usually make a batch on Sunday night and it lasts me throughout the week. I love adding dark chocolate chips too!
Made numerous times – I add a scoop of protein powder. Any clue what the caloric content might be for this recipe?
Any clue what the caloric content might be for this recipe?
This looks fabulous! What adjustments would you make for using steel cut oats instead of oatmeal?
Thank you, Maria, for this recipe. I made it this morning. I happened to have pumpkin spiced maple syrup on hand! I only used 1 teas. butter and used skim milk. It was wonderful to have for breakfast and will have it for the next 5 days!
I am making the Apple Cinnamon baked Oatmeal next week!
Thanks, again!
Glad you are loving my baked oatmeal recipes!
I love the Blueberry baked oatmeal and I know I’ll love this one too. Anybody have suggestion for what to make with 1 1/2 c pumpkin after I use the 1/2 c for this recipe?
I have LOTS of pumpkin recipes:) Try my pumpkin chocolate chip bread, healthy pumpkin muffins, pumpkin chocolate chip muffins, lots of pumpkin cookies, etc. Just search at the top of the site! Enter pumpkin, lots of recipes will come up!
Already made this twice in one week. We love it!
Perfect for fall!
I added an extra egg and chopped walnuts.
Oh the nuts is a great idea! I bet pecans would be good too with it. Thanks for the tip!
Fantastic! I made this last night and doubled ingredients for 9×13 pan and it was done in 35min. Left out dried cranberries and was low on milk, so did half milk half water. It was amazing!! My kids who are 4, 5, and 8 loved it and we did too. Will absolutely make again. Already sent recipe to family and a friend! Thank you!!!
I made this for my family over the holidays and it was a huge hit! Literally, everyone asked for the recipe.
Love this recipe! It’s so versatile! I add flax seed, brewers yeast, and chia seeds and it’s a great, easy make ahead breakfast for breastfeeding! I also like adding dried sour cherries!
What is the different between can pumpkin pie filling from pure pumpkin?
Pumpkin pie filling adds sugar and spices. You want pure pumpkin, JUST pumpkin.
Oh okay Thank you Maria Lichty I didn’t think about that.
Delicious! Do you have the nutritional information?
I love this recipe. This is a fall breakfast staple in our house. It’s so easy to throw together and the whole family loves it. The sweeteners can easily be adjusted to suit personal tastes (I use 1 Tb. maple syrup and coconut brown sugar). We prefer the tartness of cranberries, as written, but also like to throw in some pecans and/or walnuts. The oatmeal reheats well for a quick and easy weekday morning breakfast!
It is the perfect fall breakfast.