Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 cups old fashioned rolled oats; 1 teaspoon salt; 2 teaspoons baking powder; 2/3 cup brown sugar; 2 teaspoons pumpkin pie spice; 2 large eggs; 1/2 cup pumpkin puree; 2 teaspoons vanilla; 1 cup milk

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

This Pumpkin Baked Oatmeal is packed with pumpkin spice flavor and perfect for sharing or meal-prepping! Great for Fall!

Super easy to make, and SO yummy.

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

Baked pumpkin oatmeal topped with cream and nuts on a white plate, with small pumpkins in the background.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Love make ahead breakfast recipes? Try my overnight breakfast casserole, or Overnight Oats, or Vanilla Maple Baked French Toast.

It’s Pumpkin Season – and this recipe is perfect for Fall! The warm spices and pumpkin flavor make it a cozy and comforting breakfast for colder mornings.

Make ahead breakfasts are my jam. Fall sports, school and all the things happen seemingly in the same week, and honestly I don’t want my family eating cereal every morning. They’re hungry again in an hour, so I need a healthy breakfast to fill our stomachs with something that will stick to our ribs a little and get us through to lunch time. This works because it’s loaded with fiber and protein!

Oatmeal is a great thing to keep in the pantry! I use it for all kinds of things (like these Oatmeal Breakfast Cookies, or in my Oatmeal Waffles)

Prep ahead

That’s where this healthy pumpkin baked oatmeal comes in. Since I prep it the night before, I can throw the prepared baking dish in the oven and have a quick and easy breakfast ready to eat.

Make baked oatmeal cups

I actually make these in a muffin tin in bulk and freeze them so I have individual pumpkin oatmeal cups whenever I need one. Make them fresh and they are a great on-the-go breakfast.

Try my Pumpkin Waffles, or my regular Pumpkin Oatmeal recipe too!

Pin This Recipe For Later

Why you’ll love this recipe

Make-ahead friendly. You can meal prep prep this baked oatmeal the night before and bake it fresh in the morning.
Adaptable. Add nuts, fruits, or chocolate chips to make this oatmeal your own.
Filling. Made with oats, pumpkin, and eggs, this dish is packed with fiber and protein to keep you full longer.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can use quick oats, but the texture will be slightly different. Old fashioned rolled oats provide a chewier texture.

Can I add other ingredients to the baked oatmeal?

Absolutely! You can add ingredients like nuts, dried fruits, or chocolate chips to the oatmeal mixture before baking.

Can I make this recipe ahead of time?

Yes, you can prepare the oatmeal mixture and store it in the refrigerator overnight. In the morning, bake as directed.

What to serve with Baked Pumpkin Oatmeal

Add a little Greek yogurt, some honey or maple syrup and some chopped pecans! If you’re feeling decadent, a little fresh whipped cream would be amazing!

Fresh fruit like sliced bananas, apples, or berries can also be added on top for added flavor and nutrition.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

A piece of pumpkin oatmeal topped with pecans and whipped cream on a plate next to a small decorative pumpkin.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

Oats. Old fashioned oats work best for baked oatmeal. Use gluten-free oats if needed.
Brown sugar. Adds sweetness and a slight molasses flavor. Can be substituted with coconut sugar or maple syrup.
Salt. Enhances the overall flavor of the dish.
Baking powder. Helps the oatmeal rise and become fluffy.
Pumpkin spice. A blend of spices (cinnamon, nutmeg, ground ginger, and cloves) that gives the oatmeal a warm, Fall flavor. Grab it at the store or make your own Pumpkin Pie Spice.
Eggs. I use large eggs to bind the ingredients together and add protein.
Pumpkin puree. Make sure to use pure canned pumpkin puree in this recipe, not pumpkin pie filling. You can use homemade pumpkin puree, but be sure to drain as much moisture as you can out of it.
Vanilla extract. Enhances the sweetness and flavor of the dish. Substitute for almond extract if you prefer.
Milk. Use any milk of your choice, including dairy-free options like almond milk, oat milk or soy milk.

Ingredients for making a recipe, including oats, brown sugar, baking powder, salt, eggs, pumpkin pie spice, pumpkin puree, milk, and vanilla.

How to make this recipe

Scroll for Recipe

This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped. Preheat the oven to 350°F. Grease a 9×13 pan and set aside.

Mix dry ingredients. In a large bowl, combine the oats, salt, baking powder, brown sugar, and pumpkin pie spice.

A glass bowl with oats, salt, baking powder, brown sugar, and pumpkin pie spice on a marble counter with autumn-themed items.

A mixing bowl filled with oats and a wooden spoon. Surrounding are two eggs, pumpkin puree, and small pumpkins. "Mix well" text.

Mix wet ingredients. In a separate bowl, blend the eggs, pumpkin puree, vanilla, and milk.

Glass bowl with eggs, pumpkin puree, vanilla, and milk. Mini pumpkins, bowl of oats, and kitchen towel visible around.

A glass bowl of mixed batter next to oats, mini pumpkins, a whisk, and a striped cloth. Text above reads "Mix well.

Add this wet mixture to the oatmeal mixture and stir thoroughly.

Pouring wet ingredients into a bowl of oats, with small pumpkins and cinnamon sticks in the background.

A bowl of oats and pumpkin mix with two small pumpkins nearby and "Mix thoroughly" text above.

Combine and bake. Pour the combined mixture into the prepared dish. Bake for 40-45 minutes, until set.

A baking pan filled with an oat mixture, ready to be baked, with text reading "Pour the combined mixture into the greased pan.

Baked oatmeal in a white dish with the text "Bake for 40-45 minutes, until set" above it. Autumn-themed items around.

Cool and serve. Remove from the oven and cool for 10 minutes before serving. Serve with maple syrup, and a little Greek yogurt.

To make ahead

Make it the night before. Mix all the ingredients, pour them into the baking dish, and put it in the fridge overnight. In the morning, just bake it.

Bake ahead and reheat. Bake the oatmeal, let it cool, and store it in the fridge. When you’re ready to eat, just warm it up. It’ll stay good for 4-5 days.

Portion it out. After baking, cut it into pieces. Wrap each piece and keep in the fridge. In the morning, grab one, heat it, and eat.

Freeze for later. Bake the oatmeal, cut it into pieces, and wrap them up. Store in the freezer for up to 2 months. When you want some, let it thaw overnight in the fridge and warm it up.

A spatula lifts a piece of pumpkin baked oatmeal from a white baking dish, perfect for a cozy breakfast recipe.

How to Store Leftovers

Refrigerator: Allow the baked oatmeal to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 5 days.

Freezer: For longer storage, you can freeze individual portions in airtight containers or freezer bags for up to 3 months. To reheat, microwave individual portions until warmed through, or bake in the oven at 350°F until heated.

More delicious pumpkin recipes:

If you like pumpkin, you’ll love these recipes too! Since we don’t use the whole can of pumpkin puree, you’ll want some good recipes to use up the extra pumpkin! Here are some of my favorite recipes made with pumpkin to use it up.

Pumpkin Muffins. Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate.
Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!
Pumpkin Cream Cheese Spread (Schmear). A SUPER yummy pumpkin cream cheese spread packed with warm flavors and a touch of sweetness,
Pumpkin Cinnamon Rolls. Packed with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!

Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee