Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups old-fashioned rolled oats; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 3/4 cups unsweetened almond milk (or milk of choice); 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup pure maple syrup; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 cup chopped pecans or walnuts; 1/4 cup mini chocolate chips or raisins

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Embrace the flavors of fall with Pumpkin Baked Oatmeal, a Cozy Fall Breakfast that blends wholesome oats, pumpkin puree, and warm spices for a nourishing, pie-like treat. Perfect for meal prep or leisurely weekend mornings, this easy bake is a family-friendly way to start the day. With Pumpkin Baked Oatmeal, you’ll enjoy a healthy, customizable breakfast that captures the essence of autumn in every bite!

Why You’ll Love Pumpkin Baked Oatmeal

I’m obsessed with Pumpkin Baked Oatmeal because it’s a Cozy Fall Breakfast that’s both comforting and easy to make. With just a few pantry staples, it delivers pumpkin spice flavor, naturally sweetened with maple syrup. It’s ideal for meal prep, kid-friendly, and adaptable for dietary needs, making it a go-to for busy mornings or a Cozy Fall Breakfast to savor with loved ones!

Ingredients for Pumpkin Baked Oatmeal

Here’s what you’ll need for Pumpkin Baked Oatmeal (serves 6–8):

2 cups old-fashioned rolled oats (use gluten-free oats for gluten-free diets)
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1¾ cups unsweetened almond milk (or milk of choice)
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup pure maple syrup
2 large eggs
1½ tsp vanilla extract
¼ cup chopped pecans or walnuts (optional)
¼ cup mini chocolate chips or raisins (optional)

Equipment

8×8 or 9×9-inch baking dish
Large mixing bowl
Medium mixing bowl
Whisk and spatula
Measuring cups and spoons
Airtight containers for storage

Ingredient Tips

Oats: Old-fashioned rolled oats provide the best texture; avoid quick or steel-cut oats.
Pumpkin Puree: Use pure pumpkin, not pie filling, to control sweetness and spices.
Maple Syrup: Substitute honey or agave for a different sweetener; adjust to taste.
Milk: Almond, oat, or dairy milk all work; use plant-based for vegan diets.
Mix-Ins: Pecans, chocolate chips, or raisins add texture; skip for a simpler bake.

Directions for Pumpkin Baked Oatmeal

Let’s whip up this Pumpkin Baked Oatmeal!

Preheat and Prep

I preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with cooking spray or coconut oil to prevent sticking.

Mix Dry Ingredients

In a large bowl, I combine 2 cups rolled oats, ½ tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt, stirring until evenly mixed.

Mix Wet Ingredients

In a medium bowl, I whisk together 1¾ cups almond milk, 1 cup pumpkin puree, ¼ cup maple syrup, 2 large eggs, and 1½ tsp vanilla extract until smooth.

Combine and Add Mix-Ins

I pour the wet mixture into the dry ingredients, stirring until fully combined. If using, I fold in ¼ cup chopped pecans or ¼ cup mini chocolate chips for extra flavor.

Bake

I pour the mixture into the prepared baking dish and smooth the top. I bake the Pumpkin Baked Oatmeal for 35–40 minutes, until the center is set and the edges are lightly golden.

Cool and Slice

I let the oatmeal cool for 10–15 minutes, then slice into 6–8 squares for serving warm or storing for later.

Nutrition

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes (plus cooling)
Servings: 6–8
Calories: ~180 kcal per serving (based on 8 servings, without mix-ins)
Macros per Serving: 28g carbs, 5g protein, 4g fat, 4g fiber

Variations for Pumpkin Baked Oatmeal

Try these twists on Pumpkin Baked Oatmeal:

Apple-Pumpkin: Add ½ cup diced apples and a pinch of clove for a Cozy Fall Breakfast.
Cranberry Walnut: Mix in ¼ cup dried cranberries and walnuts for a festive Cozy Fall Breakfast.
Banana Boost: Replace one egg with a mashed ripe banana for sweetness.
Protein-Packed: Add 2 tbsp vanilla protein powder or collagen peptides.
Vegan-Friendly: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk.

Serving Ideas:

Pair with Layla Cooks’ Irresistible Homemade Granola Bars for a grab-and-go breakfast spread.
Serve with a dollop of yogurt or a hot chai latte to complement the Cozy Fall Breakfast.
Offer at a brunch gathering with fresh fruit or a warm cider for fall vibes.

Storage

I store Pumpkin Baked Oatmeal in airtight containers in the refrigerator for up to 5 days. For longer storage, I wrap individual slices in parchment paper and freeze in a freezer-safe bag for up to 2 months. To reheat, I microwave for 30–60 seconds or bake at 300°F for 10 minutes, adding a splash of milk to keep it moist.

Serving Tips

Presentation: Serve Pumpkin Baked Oatmeal in squares or scoop into bowls for a cozy look.
Toppings: Add almond butter, Greek yogurt, pumpkin seeds, or a drizzle of maple syrup.
Pairing: Enjoy with coffee, tea, or a pumpkin spice latte to enhance Pumpkin Baked Oatmeal.
Portion Size: One square per person for a balanced breakfast or snack.
Occasions: Perfect for fall brunches, meal prep, or cozy weekend mornings.

FAQs About Pumpkin Baked Oatmeal

Here are some of the most commonly asked questions about this Pumpkin Baked Oatmeal recipe:

Can I use steel-cut oats?
Not for this version—they require more liquid and time. Stick to rolled oats.

Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats.

Can I make this vegan?
Absolutely! Replace eggs with flax eggs and use plant-based milk.

How do I serve it to kids?
Cut into bars or muffin-size portions and serve with milk or yogurt.

Can I eat it cold?
Yes! It’s delicious chilled, especially with a dollop of yogurt or nut butter.

Can I bake this in muffin tins?
Yes, divide the mixture into a greased 12-cup muffin tin and bake for 20–25 minutes for portable portions.

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Conclusion

If you’re searching for a cozy, delicious, and nourishing breakfast option to carry you through the season, this Pumpkin Baked Oatmeal is it. It’s simple to make, packed with fall flavor, and perfect for fall breakfast meal prep or slow weekend mornings. Whether you enjoy it warm out of the oven, reheated for a quick weekday meal, or paired with your favorite toppings, it’s a recipe you’ll come back to again and again. Try this recipe, share it with friends, pin it for later, and subscribe for more comforting, seasonal recipes!