If you’re craving a cozy breakfast that feels like a warm hug on a chilly morning, Pumpkin Baked Oatmeal is about to become your new favorite comfort food. This recipe turns everyday oats and pumpkin puree into a golden, spiced bake that fills your kitchen with irresistible autumn aromas. The best part? It only takes a few pantry staples and can be made ahead for busy mornings. Whether you serve it for a leisurely weekend brunch or quick weekday fuel, Pumpkin Baked Oatmeal delivers rich flavor, hearty texture, and big smiles all around.

Ingredients You’ll Need

The magic of Pumpkin Baked Oatmeal lies in its simplicity: each ingredient adds something unique, from creamy pumpkin to toasty oats and warm spices. With a short and sweet grocery list, you’ll have everything you need to whip up this breakfast treat in no time.

Olive oil or avocado oil (for greasing): Prevents sticking and adds a hint of richness to each slice.
Rolled oats (2 cups, use certified gluten free if needed): The hearty foundation, giving the bake its satisfying chew and classic oatmeal texture.
Pumpkin spice (2 teaspoons): A fragrant blend of spices that reminds you of autumn coziness in every bite.
Baking powder (1 teaspoon): Gives the oatmeal bake lift, resulting in a light, cake-like finish.
Salt (¼ teaspoon): Enhances flavors and balances the natural sweetness of the pumpkin and maple syrup.
Pumpkin puree (1 cup, not pumpkin pie filling): The hero ingredient for moist texture and beautiful color — be sure to use plain puree!
Milk of choice (1 ¼ cup, works great with almond milk for dairy-free): Adds creaminess; use your favorite plant-based or regular milk here.
Eggs (2 large, can sub flax eggs for egg-free): Help bind everything together, making for tidy, scoopable servings.
Vanilla (2 teaspoons): Layers in tempting aroma and rounds out all the other flavors.
Maple syrup or honey (⅓ cup): Natural sweetness that pairs beautifully with pumpkin and spices.
Chocolate chips, nuts, raisins, or topping of choice (optional): A finishing touch for bursts of flavor, crunch, or indulgence — totally up to you!

How to Make Pumpkin Baked Oatmeal

Step 1: Prep Your Pan and Preheat the Oven

Start by getting your oven nice and warm at 375℉, so your Pumpkin Baked Oatmeal bakes up fluffy and golden. Give your favorite 8×8 inch baking dish a good coating of oil to prevent any stubborn sticking — you’ll thank yourself when it’s time to serve!

Step 2: Mix the Dry Ingredients

In a medium bowl, add your rolled oats, pumpkin pie spice, baking powder, and salt. Give everything a thorough stir to disperse the baking powder and showcase that warm, nutty aroma from the spices and oats. This step ensures every single bite tastes just right.

Step 3: Add the Wet Ingredients

Now, pour in the pumpkin puree, milk, eggs (or flax eggs), vanilla, and maple syrup or honey right into the same bowl. Stir gently but confidently! You’ll want to mix until everything is evenly combined — it’s okay if it looks a little runny, it thickens as it bakes.

Step 4: Assemble and Bake

Spread that lovely pumpkin oat mixture evenly into your greased baking dish. Sprinkle on your favorite toppings if you’re feeling fancy — think chocolate chips, toasted nuts, or juicy raisins for extra oomph. Pop the dish in the oven and bake for 30–35 minutes, until the edges are puffed, the center is set, and the top is gorgeously golden.

Step 5: Cool, Slice, and Enjoy

Let your baked oatmeal cool for at least 5 minutes. It will be a bit soft straight from the oven but will firm up as it sits. Slice into squares, then dig in! Try it plain, or get creative with yogurt, a drizzle of syrup, extra milk, fresh fruit, or even a playful dollop of whipped cream.

How to Serve Pumpkin Baked Oatmeal

Garnishes

Don’t underestimate the power of a great topping! For Pumpkin Baked Oatmeal, dollops of Greek yogurt, toasted pecans, a sprinkle of cinnamon, or a chunky drizzle of maple syrup bring layers of texture and flavor. If dessert-for-breakfast is your vibe, try mini chocolate chips or a swipe of nut butter for extra indulgence.

Side Dishes

This oatmeal bake pairs perfectly with a simple side of fresh fruit — think tart apples, juicy pears, or berries to balance its earthy sweetness. For brunch, serve alongside scrambled eggs or turkey sausage for a full and balanced spread that keeps everyone satisfied.

Creative Ways to Present

Switch up your routine by cutting Pumpkin Baked Oatmeal into bite-sized squares and serving family-style on a platter for a casual breakfast party. Or stack warm slices with a little yogurt and fruit between each layer to create an eye-popping oatmeal “cake” — guaranteed to wow your brunch crowd!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Pumpkin Baked Oatmeal keeps beautifully in an airtight container in the fridge for up to four days. Let it cool completely before storing to help lock in moisture and flavor.

Freezing

To save breakfast for a future you, cut cooled oatmeal into squares and wrap them tightly in plastic wrap or foil, then store them in a freezer-safe bag. They’ll stay fresh for up to three months — just thaw overnight in the fridge when you need them.

Reheating

Rewarm single servings in the microwave for 20–40 seconds, or heat a whole pan in the oven at 350℉, covered with foil, until hot. For extra tenderness, add a splash of milk before reheating to keep every bite moist.

FAQs

Can I make Pumpkin Baked Oatmeal vegan?

Absolutely! Simply swap the eggs for flax eggs and use plant-based milk. It will still set beautifully and taste deliciously rich and cozy.

What kind of oats should I use?

Rolled oats are the perfect choice for this recipe, as they provide a wonderful chewy texture. Steel-cut oats or instant oats will change the texture, so stick to classic old-fashioned rolled for the best results.

Can I prepare Pumpkin Baked Oatmeal the night before?

Yes — you can mix everything together and spread it in the pan the night before, then cover and refrigerate. In the morning, just pop it in the oven. It may need a few extra minutes to bake if starting from cold.

Is this recipe gluten free?

Pumpkin Baked Oatmeal can easily be gluten free! Just make sure you’re using certified gluten free rolled oats, and you’re all set for a wheat-free breakfast treat.

Can I double the recipe?

For sure! Simply bake it in a 9×13 inch pan and add a few minutes to the baking time. It’s a perfect way to meal prep or feed a hungry group for brunch.

Final Thoughts

If you’re looking for a breakfast that’s simple to make and easy to love, give Pumpkin Baked Oatmeal a try. With just a handful of ingredients and plenty of room to make it your own, it’s one of those recipes you’ll want to come back to again and again. Trust me — your kitchen (and your taste buds) will thank you!