Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg); 1 cup canned pumpkin puree; 1 cup almond milk (or milk of choice); 1/4 cup maple syrup (or honey)

Jump to Recipe

If you’re craving a cozy, autumn-inspired morning treat that feels like a warm hug in food form, this Pumpkin Baked Oatmeal is exactly what you need. Featuring the delightful flavors of pumpkin and pumpkin pie spice, this dish is a balanced blend of comforting spices and hearty oats that will leave you smiling from the very first bite. One of the key steps is to transfer the mixture into the greased baking dish, spreading it evenly with a spatula, which guarantees an even bake and just the right texture every time. Whether it’s a lazy weekend brunch or a weekday breakfast prep, this pumpkin baked oatmeal recipe is simple, wholesome, and irresistibly tasty.

Ingredients You’ll Need

Creating this dish calls for a handful of simple, pantry-friendly ingredients that come together beautifully. Each ingredient plays an important role, contributing to the rich texture, natural sweetness, and vibrant color that pumpkin baked oatmeal is loved for.

Rolled oats: The hearty base that provides fiber and a satisfying chewiness to every spoonful.
Canned pumpkin puree: Adds moisture, a beautiful orange hue, and that unmistakable fall flavor.
Almond milk (or milk of choice): Keeps it creamy without overpowering; feel free to use dairy or nondairy options depending on preference.
Maple syrup (or honey): Natural sweetness that rounds out the spices and pumpkin perfectly without being too sugary.
Pumpkin pie spice: The magical mix of cinnamon, nutmeg, and cloves that awakens those classic pumpkin vibes.

How to Make Transfer the mixture into the greased baking dish, spreading it evenly with a spatula

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish so your pumpkin baked oatmeal won’t stick and will have a nice golden crust around the edges. This little prep step sets the stage for an easy, mess-free bake.

Step 2: Mix the Dry Ingredients

In a large bowl, combine 2 cups of rolled oats with 1 tablespoon of pumpkin pie spice. Stir these together until the oats are evenly coated in the fragrant spice mixture, which ensures every bite bursts with cozy flavor.

Step 3: Whisk the Wet Ingredients

In a separate bowl, blend together 1 cup of canned pumpkin puree, 1 cup of almond milk, and 1/4 cup of maple syrup. Whisk until the mixture is smooth and uniformly combined. This wet mixture adds moisture and sweetness that marries beautifully with the oats.

Step 4: Combine Dry and Wet

Carefully pour the wet ingredients into the bowl of oats and spices. Gently stir until all oats are fully coated—you want a consistency that looks moist but not soupy. This mixture promises a soft, tender bake.

Step 5: Transfer the Mixture into the Greased Baking Dish, Spreading It Evenly with a Spatula

Here’s a crucial step: transfer the mixture into the greased baking dish, spreading it evenly with a spatula. This simple action ensures an even bake so your oatmeal cooks through uniformly with a golden top and soft center. Taking time here really pays off in texture perfection.

Step 6: Bake to Perfection

Pop the dish into your preheated oven and bake for about 30 minutes. Look for the edges to turn golden and the top to set. This is your cue that it’s done and ready to delight your senses.

Step 7: Cool and Serve

Once baked, remove it from the oven and allow it to cool for five minutes. This brief rest helps the oatmeal set further so it’s easier to cut and serve. Then cut into squares and enjoy warm with your favorite toppings.

How to Serve Transfer the mixture into the greased baking dish, spreading it evenly with a spatula

Garnishes

To elevate your pumpkin baked oatmeal, consider adding chopped nuts like pecans or walnuts for crunch, a dollop of creamy yogurt for tang, or even a sprinkle of cinnamon sugar on top. Fresh berries or sliced bananas add a burst of freshness, making your breakfast both tasty and colorful.

Side Dishes

This baked oatmeal pairs wonderfully with simple sides like crisp apple slices or a glass of freshly brewed coffee. If you want a heartier meal, sausage links or scrambled eggs complement the sweet-spiced oats perfectly, balancing the flavors and textures on your plate.

Creative Ways to Present

Try serving individual portions in small ramekins with a drizzle of maple syrup and a dusting of powdered sugar for an elegant touch. Or layer warmed oatmeal with granola and fruit in a clear glass for a visually stunning breakfast parfait that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your freshly baked oatmeal, wrap leftovers tightly with plastic wrap or store in an airtight container in the fridge. It will keep well for about 4 to 5 days, making it a perfect make-ahead breakfast option for busy mornings.

Freezing

You can absolutely freeze individual portions to enjoy later. Slice the cooled baked oatmeal into squares and wrap each piece in plastic wrap before placing in a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to eat, just thaw overnight in the refrigerator.

Reheating

Reheat leftovers in the microwave for about 1 to 2 minutes or until warmed through. Add a splash of almond milk to keep it moist. Alternatively, you can reheat baked oatmeal squares in a toaster oven to bring back a touch of crispness around the edges.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats won’t work as well since they require much longer cooking times and have a firmer texture. Rolled oats absorb the liquids perfectly and bake to the soft, tender texture that this recipe aims for.

What if I don’t have pumpkin pie spice?

No worries! You can easily substitute with a mix of ground cinnamon and nutmeg—about 1 teaspoon cinnamon plus 1/2 teaspoon nutmeg will give you a similar warm, spiced flavor.

Can I make this recipe vegan?

The recipe already lends itself well to a vegan diet if you use plant-based milk and maple syrup. Just double-check any toppings or additional ingredients to keep it fully vegan-friendly.

How can I make it less sweet?

Reduce the maple syrup to 2 tablespoons or adjust it to your taste. The natural sweetness of pumpkin combined with spice is delightful on its own, so you won’t lose any of the cozy flavor.

Is this dish suitable for meal prep?

Absolutely! This pumpkin baked oatmeal reheats beautifully and is a fantastic option for preparing your breakfasts ahead of time. Just make sure to store it properly to maintain freshness.

Final Thoughts

If you’re ready to embrace the flavors of fall any time of year, give this pumpkin baked oatmeal a try. It’s comforting, nourishing, and straightforward to prepare, with that key step to transfer the mixture into the greased baking dish, spreading it evenly with a spatula making all the difference for the perfect bake. Trust me, this dish will quickly become a favorite way to start your day on a cozy, delicious note.

Pumpkin Baked Oatmeal

★★★★★

4.8 from 5 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Baked Oatmeal is a warm, comforting, and nutritious breakfast perfect for fall or any time you crave cozy flavors. Made with rolled oats, pumpkin puree, and aromatic pumpkin pie spice, it’s sweetened naturally with maple syrup and combined with almond milk for a creamy texture. Baked to golden perfection, it’s an easy, wholesome meal that can be enjoyed warm and topped with your favorite nuts or fruits.

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Wet Ingredients

1 cup canned pumpkin puree
1 cup almond milk (or milk of choice)
1/4 cup maple syrup (or honey)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and pumpkin pie spice. Stir thoroughly until the spices are evenly distributed throughout the oats.
Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth and well combined.
Combine Mixtures: Gradually pour the wet ingredient mixture into the dry oat mixture. Stir gently but thoroughly, ensuring every oat is coated and the mixture is evenly blended.
Pour Into Baking Dish: Transfer the oat mixture into the prepared baking dish, spreading it evenly with a spatula for uniform baking.
Bake: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is set, edges start to turn golden brown, and a toothpick inserted comes out clean.
Cool: Remove the baked oatmeal from the oven and let it cool for about five minutes. This short cooling helps it to set further and makes it easier to slice.
Serve: Cut the baked oatmeal into squares and serve warm. Optionally, top with extra almond milk, chopped nuts, or fresh fruit for added flavor and texture.

Notes

You can substitute maple syrup with honey or agave nectar depending on your preference.
For a dairy version, use milk instead of almond milk.
Add-ins like chopped nuts, raisins, or chocolate chips can be folded in before baking.
Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
Reheat in the microwave or oven before serving for a warm treat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American