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Easy Pumpkin Baked Oatmeal

This Easy Pumpkin Baked Oatmeal is moist, creamy, lightly sweet, flavored with pumpkin pie spice, and will keep you full for hours. It’s the perfect fall breakfast!

Made with simple ingredients – all pantry and kitchen staples – it’s one of the best warm, cozy, comforting, and healthy ways to start the day!

I’m a BIG fan of pumpkin anything at any time. When it comes to pumpkin, though, I think most of us usually associate it with some kind of dessert (pumpkin pie, pumpkin bread, etc.).

But guess what? Pumpkin is also fantastic for breakfast, and turning it into a yummy baked oatmeal is a total winner. It’s almost like having dessert!

If you’ve never had baked oatmeal, you’re in for a real treat. You can slice it and serve it similar to a cake, but it still has a wonderful soft and creamy texture.

In this recipe, the pumpkin keeps everything super moist. And that, along with the light sweetness from the brown sugar and the hint of warm fall spices, is just so darn good.

And the best part (besides all the deliciousness) is that it’s super easy to make. Just mix everything together in one big bowl, transfer the mixture to a baking dish, and let the oven do the rest…no standing at the stove and stirring required.

Plus, this baked pumpkin oatmeal reheats very well. If you’re into meal prepping, you can even make it ahead and enjoy it for several days!

all of the ingredients needed to make easy pumpkin baked oatmeal in individual bowls

Ingredients You Need

  • Cooking spray
  • Old-fashioned rolled oats
  • Milk (I use whole milk)
  • Canned pumpkin (it should be 100% pure pumpkin, not pumpkin pie filling)
  • Dark brown sugar (light brown sugar can also be used)
  • Eggs
  • Butter (melted)
  • Pumpkin pie spice (I use my Homemade Pumpkin Pie Spice)
  • Baking powder
  • Vanilla extract
  • Salt
  • Maple syrup (optional, for topping)
  • Chopped pecans or walnuts (optional, for topping)

Note: Ingredient amounts are in the recipe card at the bottom of the post.

How to Make Easy Pumpkin Baked Oatmeal

1: Place the oats, milk, pumpkin, brown sugar, eggs, melted butter, pumpkin pie spice, baking powder, vanilla extract, and salt in a large bowl; mix until well-combined.

2: Transfer the oatmeal mixture to a sprayed 8x8x2-inch baking dish.

2 numbered images, number 1 shows all of the ingredients in a bowl before and after being mixed together, and number 2 shows the oatmeal mixture in a baking dish

3: Bake in a preheated 350°F oven for 30 to 35 minutes or until the edges are golden brown and the center is set.

4: Let the baked oatmeal rest for 15 to 20 minutes before serving (this will help it hold its shape better when being sliced and taken out of the baking dish).

2 numbered images, number 3 is a graphic of an oven with text that says 350 degrees Fahrenheit, and number 4 is of the finished baked oatmeal in the baking dish on a hot pad

5: Slice into 6 pieces and serve warm.

6: Enjoy as is or with your favorite toppings!

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

Recipe Tips & Tidbits

  • If you want to serve your baked oatmeal in squares/rectangles similar to a slice of cake, make sure you allow it to rest for 15 to 20 minutes after it comes out of the oven. This will make it easier to slice, and it will hold its shape better when you take it out of the baking dish.
  • You can also serve immediately without letting it rest, but the oatmeal will be much looser and won’t hold its shape very well. Just scoop it out of the baking dish into a bowl with a large spoon instead.
  • I like to keep this baked oatmeal lightly sweet, and I serve it with maple syrup for anyone who wants some added sweetness. You can increase the amount of brown sugar if you’d like a sweeter oatmeal.
  • You can also adjust the pumpkin pie spice to suit your own personal tastes.
  • Feeding a bigger crowd? Double the recipe and use a 9x13x2-inch baking dish; you may need to add a few extra minutes to the baking time. I would suggest using just one 15-ounce can of pumpkin – it will be about 1¾ cups – so you don’t have to open up another can for just ¼ cup (but you can if you want!).
  • Since this recipe doesn’t use the whole can of pumpkin – you’ll have about ¾ cup left – you can use the rest in another recipe like my Pumpkin Oatmeal Smoothies so it doesn’t go to waste.
close up of a piece of pumpkin baked oatmeal being lifted out of the baking dish

Substitutions & Variations

  • If you don’t have brown sugar, just use regular white granulated sugar. The flavor will be slightly different.
  • I enjoy the creaminess of whole milk, but you could use 2% or skim milk if you prefer.
  • If you make your own pumpkin purée, you can certainly use that instead of canned.
  • Make it dairy-free by using a plant-based butter alternative and your favorite plant-based milk. The flavor may change slightly.
  • To make this recipe vegan:
    • Use a vegan butter instead of dairy butter.
    • Use “flax eggs” to replace the eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Let the mixture sit for 10 to 15 minutes until it has thickened, then add it to the recipe.
  • Try add-ins such as chocolate chips, dried cranberries, raisins, currants, shelled pumpkin seeds (pepitas), or chopped nuts like pecans or walnuts.
    • If you don’t want to mix them in, you can offer them as toppings!
a piece of pumpkin baked oatmeal on a white plate with a fork with the baking dish of oatmeal and a small pitcher of maple syrup in the background

Storing Leftovers, Reheating & Freezing

Storing Leftovers

Store any leftover pumpkin baked oatmeal, once cooled, in the refrigerator – covered or in an airtight container – for up to 3 to 4 days. Freeze for longer storage (see below).

Since this reheats very well, it’s great for making ahead and meal prepping!

Reheating

Reheat leftover baked oatmeal in a covered baking dish in a 350°F oven until heated through (the time will depend on the number of pieces you are reheating). Individual servings can also be reheated in the microwave.

The oatmeal will have firmed up quite a bit while in the refrigerator, but it should soften up after reheating. If needed, you can always add a splash or two of milk to each serving after reheating.

Freezing

Once cooled, wrap each slice of baked oatmeal individually in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before reheating as directed above.

a piece of pumpkin baked oatmeal topped with maple syrup and pecans on a white plate with a fork  and the baking dish of oatmeal and a pitcher of maple syrup in the background

What to Serve With Easy Pumpkin Baked Oatmeal

You can enjoy this pumpkin baked oatmeal as-is, or you can add your favorite toppings.

Since the oatmeal itself is just lightly sweetened, I recommend drizzling each serving with some maple syrup. And for some crunchy texture to offset the soft and creamy oatmeal, sprinkle on some chopped nuts, such as pecans (my favorite) or walnuts.

You could even top it with a small dollop of whipped cream to really take it over the top!

And, although you don’t really need any sides, bacon, sausage, ham, fresh fruit, or yogurt would be great options.

I hope you try this Easy Pumpkin Baked Oatmeal recipe and love it as much as I do. Thanks for visiting today!

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More Oatmeal Recipes to Try

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

easy pumpkin pie baked oatmeal in a baking dish with a kitchen towel and spatula on the side

Easy Pumpkin Baked Oatmeal

This Easy Pumpkin Baked Oatmeal is moist, creamy, lightly sweet, flavored with pumpkin pie spice, and will keep you full for hours. It's the perfect fall breakfast!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time (optional): 15 minutes
Total Time: 50 minutes
Servings: 6
Estimated Calories: 257

Ingredients

  • cooking spray
  • 2 cups old-fashioned rolled oats
  • cups milk, I use whole milk
  • 1 cup canned 100% pure pumpkin, not pumpkin pie filling
  • ½ cup dark brown sugar, or light brown sugar
  • 2 large eggs
  • 2 tablespoons melted butter
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • maple syrup, optional (for topping)
  • chopped pecans or walnuts, optional (for topping)

Instructions

  • Preheat the oven to 350°F.
  • Spray an 8x8x2-inch baking dish with cooking spray.
  • Place the oats, milk, pumpkin, brown sugar, eggs, melted butter, pumpkin pie spice, baking powder, vanilla extract, and salt in a large bowl; mix until well-combined.
  • Transfer the oatmeal mixture to the prepared baking dish.
  • Bake for 30 to 35 minutes or until the edges are golden brown and the center is set.
    You may see some cracking in the top of the oatmeal. This is normal and perfectly fine.
  • Remove the baked oatmeal from the oven and let it rest for 15 to 20 minutes before serving.
    This step is optional. Allowing the oatmeal to rest will make it easier to slice and it will hold its shape better when removed from the pan. If you want to serve it immediately, it will be much looser, but you can just scoop it out of the baking dish with a large spoon instead.
  • Slice into 6 equal pieces and serve warm. Enjoy!
    If desired, drizzle each serving with maple syrup and sprinkle with chopped pecans or walnuts (both highly recommended).

Notes

  • Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing, reheating and freezing.
  • Estimated calories shown are for the pumpkin baked oatmeal only and do not include any toppings such as maple syrup and chopped nuts.
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