Pumpkin Baked Oatmeal

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Warm, comforting, and full of fall flavor – this pumpkin baked oatmeal is the perfect make-ahead breakfast for crisp mornings. Lightly sweetened and spiced to perfection, it’s like pumpkin pie you can eat for breakfast.

Pumpkin purée is one of my favorite ingredients to bake with. If you’re after a soft, moist, plush crumb with a ton of cozy flavor, pumpkin is your baking bestie.

Aside from the usual pumpkin bread, I love it in muffins, cake, soup, you name it. These pumpkin oatmeal muffins are a lightly sweetened breakfast treat with a perfect texture, this pumpkin chocolate chip cake disappears faster than I’d like to admit, and a big batch of pumpkin pear soup simmering on the stove are a few fall staples.

And then there are the oats – my year-round breakfast standby. Whenever I am gravitating towards a healthy breakfast option, I end up making some sort of oats. Some days, it’s these chocolate baked oats when I want something rich, other days it’s banana nut oatmeal or these apple cinnamon overnight oats that are a saving grace on busy mornings. They’re easy, full of fiber, and endlessly comforting – especially when cozy spices are involved.

So pumpkin baked oatmeal felt inevitable – the best of both favorites rolled into one. It’s simple, smells incredible coming out of the oven, and honestly might be my favorite way to start the day right now.

Why You’ll Love This Recipe

• It’s easy and make-ahead friendly. This pumpkin baked oatmeal comes together in one bowl with simple ingredients you probably already have. Bake it once and breakfast is sorted for the next few days.
• Wholesome and satisfying. Rolled oats, real pumpkin purée, and just a touch of maple syrup make this breakfast hearty without feeling heavy. It’s the kind of meal that actually keeps you full until lunch.
• Great hot or cold. Warm it up with a splash of milk or eat it straight from the fridge or with a dollop of yogurt. It’s delicious either way.
• Totally customizable. Add chocolate chips (always a yes here), chopped nuts for crunch, or a drizzle of nut butter on top of your pumpkin baked oatmeal. It’s one of those recipes that never gets old because you can change it up every time.

Ingredient Notes

Pumpkin purée

Use 100% pure pumpkin purée – not pumpkin pie filling, which already has sugar and spices added. I usually go with canned for convenience, but homemade works great too, as long as it’s smooth and not watery.

Milk

Whole or low-fat milk both work beautifully here. You can also use almond, oat, or soy milk if you want to make it dairy-free.

Eggs

They help bind everything together and give the oatmeal that soft, custardy texture. Room temperature is best if you remember, but don’t stress if you don’t.

Maple syrup

Adds natural sweetness and that cozy fall flavor to your pumpkin baked oatmeal!

Use pure maple syrup if you can -the flavor really makes a difference. And if you don’t have any maple syrup on hand, honey works too.

Granulated sugar

A little bit goes a long way here. It balances the pumpkin and adds a hint of sweetness that maple syrup alone doesn’t quite cover. If you prefer a deeper, caramel-like flavor, you can swap the granulated sugar for brown sugar instead.

Vanilla extract

A splash of vanilla brings warmth and depth to the oats — it’s subtle, but you’ll miss it if it’s not there.

Baking powder

Gives the oatmeal a little lift and keeps it from feeling too dense.

Cinnamon, ginger & nutmeg

This trio is the heart of that pumpkin spice flavor in this pumpkin baked oatmeal. You can also swap them out for 2¼ teaspoons of pumpkin pie spice.

Kosher salt

Just a pinch makes all the other flavors pop – don’t skip it!

Old-fashioned rolled oats

Old-fashioned oats are the best kind for baked oatmeal! They hold their shape while still turning soft and creamy in the oven. Quick oats can get mushy, and steel-cut oats won’t bake through properly here.

Chocolate chips

Not strictly necessary… but highly recommended.

Step-by-Step Instructions

1. Preheat the oven to 350°F and place an oven rack in the center shelf. Lightly grease an 8×8-inch baking pan with cooking spray.

1. In a large bowl, whisk together the pumpkin purée, milk, eggs, maple syrup, sugar, and vanilla until well combined.

1. Whisk the baking powder, cinnamon, ginger, nutmeg, and salt into the wet ingredients, then stir in the rolled oats until everything is evenly combined.

1. Pour the mixture into the prepared pan and spread it out evenly. Top with chocolate chips if using.

1. Bake for 30–35 minutes, until the edges are golden and slightly crisp. Let it cool for about 10 minutes before serving.

Recipe Variations & Add-Ons

Add some crunch. Stir in a handful of chopped pecans, walnuts, or almonds before baking for extra texture and flavor.

Make it chocolatey. If you’re a chocolate-for-breakfast kind of person (no judgment here), fold additional chocolate chips into the batter instead of sprinkling them just on top – or drizzle melted dark chocolate over your pumpkin baked oatmeal once it’s cooled a bit.

Add fruit. Stir in diced apples or pears for a little sweetness and extra moisture, or top the oatmeal with banana slices before baking for a caramelized finish.

Make it vegan. Use almond, oat, or coconut milk instead of dairy, and swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Flax eggs work great in baked oats.

Add protein. Mix in a scoop of vanilla or unflavored protein powder, or serve each slice with a dollop of Greek yogurt or nut butter on top for an extra boost.

Individual portions. Divide the batter into a lined muffin tin and bake for about 20–25 minutes for easy grab-and-go pumpkin baked oatmeal cups!

Storage Instructions

This pumpkin baked oatmeal keeps really well, which is one of my favorite things about it. Once it’s completely cooled, cover the pan tightly or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 5 days.

To reheat, just warm a portion in the microwave for about 30–45 seconds, or in the oven at 325°F for 10–15 minutes. I like to add a splash of milk or cream before reheating to bring back that soft, creamy texture.

You can also freeze this pumpkin baked oatmeal! Wrap individual squares in plastic wrap and place them in a freezer bag or airtight container. They’ll keep for about 3 months.