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Pumpkin Baked Oatmeal

This easy Pumpkin Baked Oatmeal combines old-fashioned rolled oats, pumpkin puree, maple syrup, eggs, milk, and warm fall spices for a cozy breakfast that's perfect for meal prep. Bake it until golden and set, then serve warm with your favorite toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

Dry Ingredients

  • 3 cups old-fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup maple syrup or honey
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil

Optional Add-Ins

  • ½ cup chopped pecans or walnuts
  • ¼ cup dried cranberries or raisins
  • ¼ cup chocolate chips

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish.
  • In a large bowl, combine rolled oats, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
  • In another bowl, whisk together pumpkin puree, eggs, maple syrup or honey, milk, vanilla, and melted butter or coconut oil.
  • Pour the wet ingredients into the dry ingredients and stir until evenly combined.
  • Fold in any optional add-ins.
  • Pour the mixture into the prepared baking dish and spread evenly.
  • Bake for 35–40 minutes, or until the top is lightly golden and the center is set.
  • Remove from the oven and let rest for 5–10 minutes.
  • Slice and serve warm with your favorite toppings.

Notes

Use old-fashioned rolled oats for the best texture.
Do not use pumpkin pie filling.
Certified gluten-free oats can be used for a gluten-free version.
For vegan oatmeal, replace the eggs with two flax eggs.
Plant-based milk can replace dairy milk.
Butter can be replaced with coconut oil or vegan butter.
Add pecans, walnuts, cranberries, raisins, apples, bananas, or chocolate chips.
Store leftovers in the refrigerator for up to 5 days.
Freeze individual portions for up to 3 months.
Add a splash of milk before reheating if the oatmeal seems dry.
For the best texture, don't overbake.