Pumpkin Baked Oatmeal

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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!

Pumpkin Baked Oatmeal Recipe

Best Baked Oatmeal for Fall

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. You are going to set your alarm extra early so you can enjoy a bowl. Ok, maybe not, go ahead and hit snooze but make sure you save time for breakfast. You don’t want to miss this baked oatmeal!

Pumpkin Baked Oatmeal Recipe

Baked Oatmeal Makes an Easy Breakfast

Baked oatmeal is a great breakfast because you make it in ONE pan and then reheat it throughout the week. It is so easy to make and the entire family loves it, especially my Pumpkin Baked Oatmeal. The pumpkin spice flavor with a hint of maple and brown sugar is delicious! The dried cranberries add a nice pop of color and sweetness too! The flavors scream fall!

To reheat the baked oatmeal, just pop it in the microwave for 20 seconds or so and enjoy. You can also add a splash of milk to your bowl, that is my favorite way to eat it. And if you want to go all out you can even add a little extra brown sugar or maple syrup to your bowl. Then you will think you are eating pumpkin pie for breakfast and that is a very good thing:)

Easy Pumpkin Baked Oatmeal Recipe

Tips for Making Pumpkin Baked Oatmeal

  • 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.
  • Use pure maple syrup, the good stuff!
  • 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!

Start your fall morning with Pumpkin Baked Oatmeal! You will be glad you did!

If you like this Pumpkin Baked Oatmeal recipe, you might also like:

Baked Oatmeal with Pumpkin Recipe

Pumpkin Baked Oatmeal

Baked oatmeal made with pumpkin, brown sugar, maple syrup, pumpkin pie spice, and dried cranberries. This is a great breakfast for fall!
5 from 5 votes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
45 minutes


  • 2 cups Quaker 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 regular or almond
  • 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 vanilla extract
  • 1/3 cup dried cranberries


  1. Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.
  3. In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.
  4. Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish.
  5. 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.
  6. Note-this baked oatmeal is great reheated in the microwave. I always add a splash of milk after reheating to liven it up. This recipe can easily be doubled for a 9x13 pan.

Disclosure-this post is in partnership with The Quaker Oats Company, but our opinions are our own. This giveaway is solely administered by Two Peas and Their Pod. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I had caramel apple craisin steel cut oats this morning, but now I’m wishing I had made this instead! I would love to win a bunch of goodies from Quaker, thanks for the chance!

  2. I’m trying this recipe tonight. I am thinking it will make some great lunches for me at work this week. Instead of the cranberries, I’m going to try some dark chocolate chips and see how that works out. Have you tried that? Also, how many days are these typically good for? Thanks!

  3. Thanks for the recipe! Sounds interesting and delicious , but maybe i’ll try it with sweet potato instead of the pumpkin, since the is not my favorite.

  4. I had no idea about oatmeal day. We love oatmeal too, our favorite is peanut butter oatmeal. I am so making this pumpkin baked oatmeal for our Monday morning, thanks!

  5. My family loves oatmeal. We make it for breakfast every morning. I just love that I can add lots of fruit, maple syrup, nuts and seeds; there is just so much variety!

  6. I made this over the weekend and I LOVE IT! I didn’t have pumpkin pie spice so I used all cinnamon. It has just the right amount of sweetness. I pinned it on my Pinterest board and will be making this over and over. Thanks for sharing!

  7. Made this for post-thanksgiving breakfast and it was so yummy. I’m always on the lookout for new baked oatmeal recipes – so glad I made this! Thanks!

  8. Wanted to bring this to a morning meeting. I wonder how it would be to put it together the night before and just bake it in the morning. I would double the recipe. What do you think? Thanks!

    1. The oats might soak up the milk if you put it in the pan the night before and wait to bake it. I have made it the night before and reheated in the morning and it tastes great!

  9. Just found this recipe–since my granddaughter is a brand new associate in a top law firm, her hours are long and she frequently skips breakfast.  She loves pumpkin so I will make this today and freeze it in individual portions for her.  Looks delicious!

  10. This is baked and in my fridge tonight. I have to be at work at 6am and wanted an easy breakfast. It smelled really good hen it came out of the oven. I can’t wait for morning now. Goodnight. 

  11. 5 stars
    I found this recipe and my wonderful hubby made it for us but we chose to make muffin cups for portion control. These are absolutely amazing and because we made them in a muffin tin they turned out crunchy and chewy on top and bottom. He also added the pecans to the top, so you get that crunchy element  and then you find that little gem of a dried cranberry! SO good!  P.S. I have celiac disease so we used Bob’s Red Mill Gluten Free Oats. 

  12. A lover of all things pumpkin, I made this and loved it! Perfect amount of spice and sweetness, and it smelled like pumpkin pie as it was baking! The sweet tooth person in my house enjoyed it with a drizzle of maple syrup! Will be making again!

  13. 5 stars
    Really good. I did use egg replacer instead of the egg and almond milk/soy creamer instead of regular milk. It was a hit even though I forgot the butter. Definitely will make again.

  14. 5 stars
    Love this recipe! On workout mornings , I cut as a pumpkin bar with some tea. I also freeze it in individual bars/servings then heat it and add milk like traditional oatmeal . 

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