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Pumpkin Baked Oatmeal

This easy Pumpkin Baked Oatmeal is warm, soft, and packed with pumpkin, hearty oats, maple syrup, and cozy fall spices. It's a simple make-ahead breakfast that can be served warm with yogurt and fruit or cooled and sliced into convenient pumpkin oatmeal bars. Perfect for busy mornings, meal prep, or a comforting fall breakfast.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 9
Ingredients Method Notes

Ingredients
  

  • For the Baked Oatmeal
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1½ cups milk
  • ⅓ cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts
  • ¼ cup raisins optional
  • Optional Toppings
  • Greek yogurt
  • Pumpkin seeds
  • Chopped pecans
  • Banana slices
  • Fresh berries
  • Maple syrup
  • Ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease an 8×8-inch baking dish.
  3. In a large bowl, combine rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a separate bowl, whisk together pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients.
  6. Stir gently until the oats are evenly coated.
  7. Fold in chopped pecans or walnuts and raisins if using.
  8. Pour the mixture into the prepared baking dish.
  9. Smooth the surface with a spatula.
  10. Sprinkle additional nuts or pumpkin seeds over the top if desired.
  11. Bake for 35–45 minutes, until the center is set and the edges are lightly golden.
  12. Remove from the oven and allow to cool for about 10 minutes.
  13. Serve warm with your favorite toppings.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Old-fashioned rolled oats provide the best texture.
  • Quick oats can be substituted but will produce a softer texture.
  • Adjust the maple syrup according to your preferred sweetness.
  • Don't overbake; the center should be set but still slightly soft.
  • Add chocolate chips, dried cranberries, diced apples, or shredded coconut for variations.
  • For a higher-protein breakfast, serve with Greek yogurt or add cottage cheese to the wet mixture.
  • For firmer pumpkin oatmeal bars, allow the oatmeal to cool completely before slicing.
  • Use almond, oat, soy, or coconut milk for a dairy-free version.
  • Store refrigerated for up to 5 days.
  • Freeze individual portions for up to 3 months.