Pumpkin Baked Oatmeal

Jump into fall with this Pumpkin Baked Oatmeal. Warm spices, simple ingredients, and a cozy flavor that makes getting out of bed on those crisp fall mornings totally worth it. This easy, one-bowl breakfast bakes up in 30ish minutes and keeps like a dream in the fridge for the week. Easy to love + even easier to make.

Pumpkin Baked Oatmeal that is perfect for meal prep or stocking the freezer.

My house smells like this Pumpkin Baked Oatmeal all fall long… and that’s exactly how I like it. It’s cozy, lightly sweet, and full of those warm spices that make fall baking feel like your favorite sweater… but edible. You know the vibe.

Now, I love a good meal prep recipe… but not if it’s fussy. And this one is anything but. One bowl, 10-ish minutes to mix up, and into the oven she goes for around 30 minutes. Grab a warm slice right away, then stash the rest for the kind of breakfast that actually makes getting out of bed easier all week long.I reheat it by the slice and top with a hearty scoop of Greek yogurt. Or pair it with a couple hard-boiled eggs. Quick. Easy. Satisfying. Feel-good. You can easily make it gluten-free with certified oats, and she’s super adaptable—dairy-free, egg-free, even pumpkin-swappable with leftover mashed sweet potato or butternut squash puree.

And hey, if you’ve got a little pumpkin puree leftover, put it to work in my Pumpkin Oatmeal Muffins or Oat Flour Pumpkin Banana Muffins (both are my kid’s fave!) or some Pumpkin Pie Overnight Oats (my fave!) for super easy fall breakfast situation.

Okay, friend. Let’s make this together. Just me and you…

4.83 from 210 votes

Pumpkin Baked Oatmeal

Yield: 9 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Cuisine: American

Course: Breakfast

Author: Taesha Butler

Jump into fall with this Pumpkin Baked Oatmeal. Warm spices, simple ingredients, and a cozy flavor that makes getting out of bed on those crisp fall mornings totally worth it. This easy, one-bowl breakfast bakes up in 30ish minutes and keeps like a dream in the fridge for the week. Easy to love + even easier to make.

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Ingredients

 

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• ▢ avocado oil or neutral oil, for greasing
• ▢ 2 cups (208 g) rolled oats, use certified gluten free if needed
• ▢ 2 teaspoons pumpkin spice
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup (240 g) canned pumpkin puree, not pumpkin pie filling. I find thicker brands, like Libby's, works best. Some brands are very thin and add too much water to this recipe
• ▢ 1 cup (244 g) milk of choice, this works great with almond milk if dairy-free needed
• ▢ 2 large eggs, can sub flax eggs to make egg-free
• ▢ 2 teaspoons vanilla
• ▢ ⅓ cup (107.33 g) maple syrup or honey
• ▢ chocolate chips, nuts, raisins or topping of choice., optional

Instructions

 

• Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
• In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
• Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
• Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
• Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.

Serving: 1piece, Calories: 146kcal, Carbohydrates: 25g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 44mg, Sodium: 147mg, Potassium: 214mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4331IU, Vitamin C: 1mg, Calcium: 104mg, Iron: 1mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.