Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; ½ cup packed brown sugar; 2 large eggs; 1½ teaspoons pumpkin pie spice; ½ teaspoon salt; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; 1 teaspoon vanilla extract; 1½ cups milk (dairy or non-dairy); 2½ cups old-fashioned rolled oats; Honey (optional, for topping)

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It was one of those golden October mornings when the house was chilly enough for slippers, and the sunlight spilled through the kitchen window like warm honey. I was craving something cozy, something that felt like a hug in a bowl. That’s when I reached for the can of pumpkin I’d been saving. Within the hour, the scent of cinnamon, nutmeg, and baked oats filled the air. Just like that, this pumpkin baked oatmeal became our new autumn tradition.

Why You’ll Love This Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is everything you want in a fall breakfast. It’s warm, gently spiced, and filled with nourishing oats. You only need one bowl and a handful of pantry staples. Also, it bakes up beautifully in under an hour. You can enjoy it hot out of the oven or chilled straight from the fridge. It makes weekday mornings easier and doubles as a cozy treat for slow weekends.

Best of all, it’s meal prep–friendly, naturally sweetened with brown sugar, and packed with fall flavor.

Ingredients You’ll Need

Here’s everything that goes into this pumpkin baked oatmeal:

1 can (15 oz) pumpkin puree
½ cup packed brown sugar
2 large eggs
1½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1½ cups milk (any kind, dairy or non-dairy)
2½ cups old-fashioned rolled oats
Honey, for topping (optional)

Feel free to use almond milk, oat milk, or whole milk based on what you have on hand. A drizzle of maple syrup or honey on top is lovely but totally optional.

How to Make Pumpkin Baked Oatmeal

Honey being drizzled over a slice of pumpkin baked oatmeal on a white plate with fall background

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with non-stick spray.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, baking powder, cinnamon, and nutmeg until smooth.
Slowly whisk in the milk until everything is well combined.
Stir in the rolled oats until evenly coated and mixed.
Pour the mixture into the greased baking dish.

Unbaked pumpkin oatmeal mixture in a white baking dish on marble countertop

Bake for about 45 minutes, or until the center is set and the edges are slightly golden.

Freshly baked pumpkin oatmeal in a white baking dish with oats and fall spices around

Serve warm with a drizzle of honey or let it cool and store for later.

Slice of pumpkin baked oatmeal with honey drizzle on a white plate, ready to serve warm or chilled

Pro Tips for Success

Make sure to mix the sugar and spices thoroughly so there are no clumps. If you want more spice, add an extra dash of cinnamon or nutmeg. This oatmeal tastes just as good cold, making it a great option for on-the-go mornings. For a sweeter touch, try topping it with a little warm maple syrup.

Storage & Reheating Instructions

How to Store

Once it cools, transfer leftovers to an airtight container. Refrigerate for up to 5 days. You can also freeze individual portions for up to 2 months. Simply wrap or store in freezer-safe containers.

How to Reheat

Microwave portions for 30 to 60 seconds until warm. Or, place in a 350°F oven for 10 to 15 minutes until heated through. You can even eat it cold if you’re short on time.

Easy Add-Ins & Variations

This recipe is very flexible. Here are some favorite mix-ins:

Chopped walnuts or pecans
A handful of chocolate chips
Swirls of cream cheese
Maple glaze on top for brunch flair

You can also adjust the spice level. Add more cinnamon for warmth or reduce the sugar if you prefer it less sweet.

What to Serve With Pumpkin Baked Oatmeal

This pairs beautifully with savory breakfast sides. Try it with scrambled eggs, crispy bacon, or even a slice of quiche. For brunch, add it to a spread with fruit, breakfast burritos, or a pumpkin coffee cake.

It’s hearty enough to stand alone too, especially with a hot cup of coffee.

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Yes, it stores well. You can bake it the night before and reheat slices all week. It also freezes beautifully.

Is this recipe gluten-free or dairy-free?

Yes, just use certified gluten-free oats and your favorite dairy-free milk like almond or oat.

How can I make it sweeter or less sweet?

To make it sweeter, drizzle honey or maple syrup after baking. For less sweetness, reduce the brown sugar to ¼ cup or use unsweetened milk.

Printable Pumpkin Baked Oatmeal Recipe

More Cozy Pumpkin Recipes

If you’re loving all things pumpkin this season, you’ll definitely want to try my Soft Pumpkin Oatmeal Cookies for a snackable treat. Or go classic with this Easy Pumpkin Bread that’s always a hit. Want something extra indulgent? My Chocolate Chip Pumpkin Bread is a reader favorite. For a cozy morning bake, you might also enjoy this tender Pumpkin Coffee Cake.

And if you’re feeling inspired, you can always find more seasonal ideas on my Pinterest boards.

Table of Contents

Why You’ll Love This Pumpkin Baked Oatmeal

Ingredients You’ll Need