Baked Pumpkin Pie Oats are a wholesome, make-ahead friendly breakfast perfect for feeding a crowd or reheating on busy weekday mornings. Gluten free, dairy free, and beloved by both kids and adults.
Why You'll Love these Baked Pumpkin Oats
Now that the sun is rising later and the mornings are growing chilly, I find myself craving warm, cozy breakfasts. This pumpkin baked oatmeal perfectly suits that mood.
These Baked Pumpkin Oats are the perfect option to prep on Sunday and rewarm throughout the week for a speedy, satisfying breakfast.
They come together in one bowl with very little legwork, and are easy to customize based on your likings. (Garnish with pecans, pumpkin seeds, or chocolate chips!)
I love topping each serving with a dollop of vanilla Greek yogurt and drizzle of maple syrup or almond butter.
Even my picky toddler agrees that they are breakfast perfection.
- Pumpkin Puree: The flavor of canned pumpkin on its own is very mild, however it SHINES when mixed with spices! Just be sure to look for pure pumpkin puree and NOT pumpkin pie filling.
- Maple Syrup: If you have not tried pairing pumpkin with maple syrup, it's the ultimate fall duo.
- Brown Sugar: I love to mix maple syrup with brown sugar for more complexity. It also gives the experience of classic maple brown sugar oatmeal packets, which were a personal favorite.
- Egg: To help bind the oatmeal.
- Flax: I love mixing in flax or chia seeds for extra fiber and heart-healthy fats.
- Vanilla: Optional, though I highly recommend!
- Oats: Old-fashioned rolled oats are a great source of whole-grains and fiber. I do not suggest using quick oats for this recipe, as they don't hold their structure as well.
- Pumpkin Pie Spice: A must for quintessential fall flavor! This spice blend generally includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
- Baking Powder: For a little lift!
- Milk: You can use any milk you have on hand, however I do think the oats benefit from the fat in whole milk.
- Topping: You can either top these baked pumpkin oats with pecans (my personal preference), chocolate chips, or pumpkin seeds.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Use Coconut Sugar: If you prefer a more unrefined sweetener, you can use coconut sugar in place of brown sugar.
- Add Chocolate Chips: Mix them into the oatmeal and/or sprinkle them overtop.
- Add Dried Fruit: Dried cranberries or currants pair very well with the pumpkin and pecans.
- Make Dairy Free: Use unsweetened cashew milk, almond milk, or soy milk in place of whole milk.
Step 1: Combine Wet Ingredients. In a large bowl, mix pumpkin, milk, maple syrup, brown sugar, egg, and vanilla until smooth.
Step 2: Add Dry Ingredients. Add oats, flax, pumpkin spice, cinnamon, baking powder, and salt; mix to combine.
Step 3: Pour into an 8x8 baking dish and bake for 35 to 40 minutes.
Step 4: Let cool for about 30 minutes before digging into and enjoying!
Old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and turn out too mushy. Steel-cut oats require more moisture, longer cook times, and sometimes pre-soaking.
Enjoy warm right out of the oven, or microwave individual portions after oats have been refrigerated. I love to top my oats with a dollop of yogurt and drizzle of maple syrup or almond butter. You can also scatter some chopped nuts or granola overtop for a little crunch.
Let it cool completely before covering the pan with foil or plastic wrap and transferring to the refrigerator. You can also store individual slices in airtight containers. Baked oatmeal will last for 4 to 5 days in the refrigerator.
To Freeze: Once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap. Place the wrapped squares in a gallon-size zip-top storage bag and freeze for up to 3 months.
To Reheat: Let thaw in the refrigerator overnight. Unwrap each square and place on a microwave-safe plate. Microwave at 30 second intervals for 1 to 2 minutes, until thawed and warm. To rewarm the entire baked oatmeal, cover with foil and place in a 350ºF for 20 to 25 minutes.
More Oatmeal Recipes to Try:
Baked Pumpkin Pie Oats
- 8x8-inch baking pan
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup whole milk (or milk of choice)
- 1 large egg
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 tsp. vanilla extract
- 2 cups old-fashioned rolled oats
- 2 Tbsp. ground flaxseed (or chia seeds)
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- ½ cup chopped pecans
- Optional for serving: vanilla (or plain) Greek yogurt, a drizzle of maple syrup, almond butter, and/or extra ground cinnamon.
- Preheat oven to 350ºF and spray an 8x8-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine pumpkin puree, milk, egg, maple syrup, brown sugar, and vanilla; whisk until smooth. Add oats, flaxseed, baking powder, pumpkin pie spice, cinnamon, and salt; stir well to combine.
- Empty oat mixture into prepared baking dish and scatter pecans overtop. Bake for 35 to 40 minutes, until the edges are golden brown and the middle is set.
- Let cool for at least 30 minutes before slicing into and serving warm.
- STORE: Let cool completely before covering the pan with foil or plastic wrap and transferring to the refrigerator. You can also store individual slices in airtight containers. Baked oatmeal will last for 4 to 5 days in the refrigerator. Rewarm individual squares in the microwave for about 20 seconds before adding toppings and enjoying.
- FREEZE: Once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap. Place the wrapped squares in a gallon-size zip-top storage bag and freeze for up to 3 months.
- REHEAT: If frozen, let thaw in the refrigerator overnight. Unwrap each square and place on a microwave-safe plate. Microwave at 30 second intervals for 1 to 2 minutes, until thawed and warm. To rewarm the entire baked oatmeal, cover with foil and place in a 350ºF for 20 to 25 minutes.