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…
Pumpkin Baked Oatmeal
Ingredients
- 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.
Have made this twice in the past week, it’s so good! Second time I did as mini muffins—350 degrees for 18 mins that way. Turned out perfect! Easy to pass to hungry little hands in the morning:)
Oh I bet these were so fun as mini baked oatmeal cups! I feel inspired to try that next time! Thanks for sharing, Kelly. So glad you enjoyed it so much.
This was a very good baked oatmeal recipe. But your page/website is so overtaken with pop-ups…things are jumping all over the place. Not fun!
Glad you enjoyed the recipe. I work really hard to balance my ads for a good user experience while also still being able to make an income to keep my recipes free. I totally get that ads are not fun and appreciate honest feedback. I will keep an eye on how “jumpy” things are and continue to work with my ad network.
Thank you so much!
SO TASTY! The recipe was easy to follow and I mixed everything in one bowl and then poured into the baking dish. I omitted the chocolate chips but added chopped walnuts. For some reason whenever I make baked oatmeal it always seems too soupy so I sprinkle in more oats until the consistency seems good. You really can’t mess this up!
So happy you loved this so much, Karen! Thanks for taking the time to leave a review!
I made this bakd oatmeal this morning. I added a bit more clove to the recipe, as it is a flavor we both love. I used almond milk and Truvia Sweet Complete brown sugar (instead of SF maple syrup) to make this recipe more diabetic friendly. I added some unsweetened dried cranberries. Baked as directed. Turned out brilliant. Served it warm with low fat milk and sugar free maple syrup. Absolutely delicious. I will make this again and again. Thank you for such a wonderful recipe.
Your swaps sounds amazing and I am so glad you were able to make this work for your needs without compromising taste!
This was so delicious! I put cashew yogurt on top and a drizzle of honey. 😋
o happy you enjoyed it, Kristina!
Oh my gosh! I have made every baked oatmeal from TNN and now I can’t pick a favorite. I love pumpkin pie and my husband loves oats. Now we found our perfect breakfast. So so good. So good, i’m making it again…but today I’m subbing the pumpkin for mashed banana. Swapping the spices for maca and mesquite powders and adding peanuts and cacao nibs for the nuts. Sooooo good! More baked oatmeal recipes! I have a feeling we will be eating this allll winter long. Thank you for delicious recipes with low natural sugars and VEGGIES! Top notch!
So glad you love my oat recipes but are also not afraid to make them your own!
Can this be made ahead and just the whole thing re-heated? Or mix all the ingredients the night before and pop in oven in the morn???
I like to make it ahead and reheat.
I made this for breakfast this morning. Zero leftovers. 10/10 will make again! Probably will double next time. Perfect fall breakfast!
So happy you loved this one so much, Taylor! Thanks for taking the time to share!
This recipe is DELICIOUS! I’m always looking for ways to incorporate more vegetables. And I want to feel “autumn-y” without spending 5k calories on an overpriced drink.
THANK YOU!!
Yesssss! Love that this breakfast has all the fall feels while still having lots of nourishing ingredients! Thanks for taking the time to leave a review and so glad you loved it so much.
I love this stuff. It’s a nice change from regular-old oatmeal. I added a few raisins, pecans and chocolate chips to make it really pop.
Love your additions, Amy!
This recipe was a fail for me. It was in the oven for an hour and still gooey like a bowl of oatmeal. I see several others had this problem.
Sorry to hear this recipe didn’t work for you, Steve. Did you make any changes to the recipe? While I do have a couple of other comments saying that their baked oatmeal didn’t firm up like mine did, a vast majority of the reviews share that this recipe worked for them…so I don’t think that it is an issue with the recipe itself. Perhaps your oven doesn’t cook true to temperature (many ovens do no). Or perhaps an ingredient was skipped accidentally or mismeasured. I am always game to revisit a recipe that isn’t working out for people like it does for me, but again, this recipe seems to work beautifully for MOST of the people who make it.
My kids and I loved this recipe! I only had one egg in so I subbed 1/4 cup of applesauce in place. Making it again for tomorrow! Thanks for the recipe!
Delighted to hear you love it as much as we do, Betsy!
My first time to make baked oatmeal. It’s so good I don’t want to stop from eating too much. I especially liked it with a little heavy cream and maple syrup poured over it,
I used 5 minute oatmeal instead of the 1 minute, so it needed to bake a little longer, perhaps 5 – 10 minutes, which I expected. Being diabetic, I should leave off the Maple Syrup, and it’s great with just butter or just heavy cream, which is healthy as they are not carbohydrate
So glad you enjoy it, Marlene! I bet it is amazing with that cream over the top!
Can this be frozen?
It sure can!
Do you have measurements if using a 9×13 dish?
I don’t but my guess would be to make 1.5 of the recipe.
A little bland, but overall pretty good. I added extra spices, plus pecans, and still the oat flavor was all I could taste. Almost no pumpkin flavor, which was odd. I’ll double the spices next time, add chocolate chips, and maybe a bit more pumpkin. Either way, I’ll definitely make again. It’s a great base recipe and easy to add in a few things for those of us who are spice/seasoning fanatics.
Pretty good! Used maple syrup, added raisins and served with milk and blueberries. I did find thepumpkin spice overpowering. Next time I’ll use 2 tsp cinnamon and 1/2 tsp. ginger. I thought 1/3 C of syrup or honey would make this too sweet, but was fine. I plan to make this for Thanksgiving breakfast, and offer bananas and vanilla yogurt as additional toppings.
It’s my favorite pumpkin breakfast. I topped it with chocolate chips and pecans.
That is so nice to hear and I am glad you enjoy it so much. And the combo of chocolate chips and pecans is true magic!
Easy and delicious. Hubby and I both loved it.
Im so happy to hear that!
I’m absolutely addicted to this pumpkin baked oatmeal. It’s the perfect breakfast and dessert. I’m on the candida diet right now and I’m allergic to eggs and gluten intolerant. I substituted 2 tablespoons of apple sauce for the eggs, added stevia in place of the maple syrup along with some orange zest, coconut and roasted pecans. For dessert, I saute’ apples in a bit of ghee and a sprinkle of salt to almost caramelize them then add in vanilla coconut milk and let it cook down. I top the pumpkin baked oatmeal with the apples and coconut sauce. It’s the first, muffin like, cake like treat I’ve had in 6 months. Thank you!
What amazing modifications you made, Susan! I’m so glad you were able to make this recipe work for you and your needs and so appreciate you taking the time to share! I’m sure other readers will benefit from your experimentation.
I bet this would be awesome with a swirl of cream cheese.
Oh I agree! I bet that would be delicious!
Delicious! I used 1 cup almond milk instead of 1 1/4. I used a 9 x 13 inch pan which made 12 serving. Swapped sugar free maple syrup for honey or real maple syrup. Topped it with walnuts, dried cherries and dried cranberries. I topped the finished serving with Greek plan fat free yogurt, pumpkin purée and sugar free maple syrup.
Calculated WW points and 1/12th came out to 2 points
Love topping this with Greek yogurt too! So glad you enjoyed it and thank you for sharing your modifications. I’m sure others following WW will appreciate it!
This was a breeze to pull together and made for a delicious, hearty, gluten free breakfast! And it reheats like a dream so it’s a perfect go-to meal prep for busy mornings. I’ll definitely make it again!
SO happy you enjoyed it, Mo!
These are AMAZING!! We make them every week and they go FAST. I add chai seeds for some additional benefits to balance out the dark chocolate chips and cranberries I add in 😘. Thank you for this delicious and healthy recipe.
Question-can I use steel cut oats instead of rolled oats? Have you ever swapped? This morning steel cut is what I have in the house, so I was just curious if they can be interchanged and if the baking time changes.
Thank you again! It’s a big hit in our home.
So happy to hear this has become a staple in your house, Erin! Okay, steel cut oats! Love them but they require a lot more liquid and cook time than rolled oats, so unfortunately I don’t think they’d be a good swap in this recipe.
so freaking yummy and a great snack!! the pumpkin flavor is so perfect
Delighted you loved this so much, Anastasia! I love the balance of the pumpkin flavor too!
These turned out so soggy I even baked them for an extra 10 minutes
Hi Shannon! Sorry to hear this recipe didn’t work for you. Did you make any changes or make any ingredient swaps? Sometimes thing that seem like good sub (like quick oats or steel cut oats instead of rolled oats) can have a big impact on the outcome of a recipe.
are these muffins being made with quick-cook oats?
Easy to make: a requirement for early mornings with littles helping me. Delicious: even my 3 year old who saw it and yelled that he wouldn’t even taste it ended up asking for seconds. All 4, from baby to big kid loved it!
Filling: instead of begging for snacks right after breakfast, we all feel full a little longer and can make it to snack time with less tears!
Thanks for the recipe!
So glad you liked it so much!
I LOVE this recipe..
Just curious — could I use quick oats? I have a whole bunch I’d like to use up!
So glad you enjoy this recipe so much, Jen! And quick oats should work okay!
Does this freeze well? I am making for a postpartum mama friend and I’m sure she’d love this!
I find it does! If you think she will want to enjoy it a portion at a time, divide it into portions for easy freezing and thawing!
First time making baked oatmeal and this never really firmed up (I baked it for an extra 15 min), but I’m not sure if that’s just the texture baked oats are supposed to be? Either way it was nicely flavored. Next time I’ll probably add a bit more oats to get it a little less liquidy :))
Tried this recipe. And we loved it. I did add 1 Tbsp. of melted butter to the recipe to give it additional creaminess. Will be using this recipe again!
Oh I bet the butter added a lovely, subtle richness! So glad it was a success, Theresa!
We’ve made this recipe twice now in 5 days, it’s so good! The oatmeal tastes wonderful warm with a dollop of yogurt and some blueberries. It’s amazing cold with a drizzle maple syrup and toasted walnuts. A definite repeat that we’ll make VERY often. And it’s kid approved (and highly requested).
Kid approved is always magical to hear! So happy to hear your family enjoys it so much, Tanvee!
I am 7 months pregnant looking for some healthy swaps for my cravings! Y’all, let me tell you, this hit the spot!!!! I was craving pumpkin bread without all the sugar and junk and this did the trick. New staple for sure!!
Yay! So glad this ticked the pregnancy craving boxes, Kate! Thanks so much for taking the time to leave a review!
Made this today. I added a very handful of dark chocolate chips. It’s delicious. I will be making this again but I’m going use a bigger dish for thinner bars
So glad this was such a success for you,Adrianna!
Can you use quick gluten free oats in these?
Quick oats don’t absorb as much liquid as rolled oats, so if you would like to try these with quick oats (I have not), I’d say maybe do 3/4 cup of milk instead of 1 1/4
So delicious!! Took the pan to the office and it was gone! No one could believe it had no flour or sugar (granular sugar) or butter! Everyone asked for the recipe. Will be making again soon since the whole pan was eaten!
Yay! So love hearing that a TNN recipe is a hit with a crowd! So glad you and your coworkers loved it, Melany! Thanks for sharing + for taking the time to leave a review. So appreciated!
This is disgusting. Wet & it tastes like nothing???
Sorry to hear you didn’t enjoy this as much as many other people did, Emma
Thank you for this healthy recipe!
I really enjoyed these oatmeal bars! I did have to bake mine about 5 minutes longer. I drizzled honey on top and addded dark chocolate chips.
For those saying it is flavorless, everyone’s taste buds are unique. Instead of being unkind and bashing the recipe, tweak it to your liking by adding more spices or sugar if you’re used to sweet baked goods. We should remember to thank someone for taking the time to post a recipe versus using such tactless comments. 🙂
Tam, I love this for so many reasons! 1) SO glad you enjoyed this oatmeal. Thank you for taking the time to leave a review 2) I 100% agree. Everyone’s tastebuds and taste preferences are different. If someone is looking for/used to very sweet baked goods with a cup of added sugar, this recipe (and all of my baked goods) won’t be for them. And that is okay! Lots of other amazing recipe developers are making more traditional sweets that will be perfect for those people. My recipes are for people who want lighted up recipes + added veggies! I welcome all reviews (positive or negative), but I agree that being rude is so unnecessary when offering feedback…especially when you got a service for free. I always wonder how those people would feel if spoken to in such a way at their place of work 🤔
Hi! I tried your recipe today. Delish!!!! I followed all your instructions until the very end. I opted to bake this in 6 large (single serving) ramekins. I baked them for 30 min at 375. They came out perfectly! I topped my serving with finely chopped pecans and a dollop of whipped cream. I got all the fall feels with every bite.
Oh little baked oatmeals sound so perfect! So glad you enjoyed this recipe, Heather!
Turned out exactly as expected. A great breakfast for a rainy day!
So glad you enjoyed it, Sam! I hope it made your rainy day a bit cozier!
Hi! I am excited to try this recipe this morning; would GF instant oats work instead of rolled? If not let me know! 🙂
Hi Sarah! Instant oats cook a lot faster and with less liquid than rolled, so unfortunately I don’t think that would work well in this recipe
could you use banana in place of egg? !
so excited to try this!
I haven’t tried replacing the egg with a banana! It might work. I usually opt for a flax “egg” or chia “egg”
I have made a zillion variations of baked oatmeal over the years; this one is hands down THE BEST! So good and, dare I say … moist🙈. My 4-year-old just said she can’t wait for brekkie in the morning so she can have more 🙌🏻
Aw, I love that! So glad they were a hit, CJ!
I made this this week for my 7 year old son to have for breakfasts. He LOVES it! He eats three slices each morning. My normally cereal and toast kid is getting something more nourishing to start his day and we’re both happy!
this recipe was amazing! i made mini muffins as well bc i didn’t have an 8×8 pan and they were absolutely delicious!!!
Yay! So glad you enjoyed, Sarah!
Can this be frozen for a make-ahead breakfast for company?
I find it freezes beautifully after baking!
Yum! Love to find an oatmeal bar without adding sugar to it. It is a bit soft for my liking. Would you recommend adding more oats, decreasing milk, or something else to give it more shape? Can’t wait to try it with some yogurt for lunch today!
Reducing the milk or even the pumpkin a bit will help it firm up a bit more if you prefer that!
Hi! This is our favorite oat recipe. I’m wanting to make it ahead of time and bring it with us this week. I saw you say in the comments that you think it would freeze well, just wondering if you have any advice on that? Freezing, thawing, etc thank you!
So glad you love this recipe so much! So freezing, I typically freeze my baked oatmeal in individual portions and thaw overnight before warming it up in the oven or microwave in the morning.
I’ve made this about 4 times over 2 weeks. I am positively obsessed with it. I love it for breakfast and for an after dinner snack. It’s healthy and delicious… and great for gut health! Is it possible to freeze this? I g ping out of town for a 2 week work trip and I’d like to take a few batches with me.
Yes! I find that it freezes great. I personally freeze it in portions vs the whole thing.
My kids are picky eaters, but they absolutely LOVE these bars! That is a win in my book.😊
Thats a win in mine too! So they love this one!