If you are looking for a comforting, wholesome breakfast that captures the essence of fall in every bite, this Pumpkin Baked Oatmeal Recipe is exactly what you need. Imagine tender oats infused with warm spices like cinnamon and nutmeg, combined with creamy pumpkin puree bringing a vibrant color and silky texture. It’s sweetened just right with maple syrup and dotted with crunchy nuts and chewy dried fruit, making each spoonful a cozy celebration of autumn. Whether you’re feeding a crowd or prepping ahead for quick morning meals, this baked oatmeal feels like a gentle hug on a chilly day.
Ingredients You’ll Need
The beauty of this Pumpkin Baked Oatmeal Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role — from the oats providing hearty texture, to the pumpkin lending moisture and that gorgeous autumnal hue, and spices that awaken your senses with every aroma-filled bite.
- 2 cups old-fashioned rolled oats: Gives the recipe its chewy, satisfying base and holds all the flavors beautifully.
- 1 can (15 oz) pumpkin puree: Adds natural sweetness, moisture, and vibrant orange color packed with nutrients.
- 1 ½ cups milk (dairy or non-dairy): Keeps the oats moist and tender; you can adapt to your preference or diet.
- 2 large eggs: Bind everything together and add richness to the texture.
- ¼ cup maple syrup or honey: Provides warmth and natural sweetness without overpowering.
- 1 tsp vanilla extract: Elevates all the flavors with its comforting scent.
- 1 tsp ground cinnamon: Essential for that signature pumpkin-spice flavor.
- ½ tsp ground nutmeg: Adds a subtle warmth and depth.
- ¼ tsp ground ginger: Gives a gentle spice kick that rounds out the flavor triangle.
- ½ tsp salt: Balances the sweetness and enhances the spices.
- 1 tsp baking powder: Ensures the oatmeal bakes up light and fluffy rather than dense.
- ½ cup chopped walnuts or pecans (optional): For a delightful crunch and a nutty contrast.
- ½ cup raisins or cranberries (optional): Adds bursts of tartness and chewy texture.
- 1 tbsp melted coconut oil or butter: Perfect for greasing the pan and adding subtle richness.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Prepare and Grease Your Baking Dish
Start by heating your oven to 350°F (175°C). Greasing a 9×9-inch baking dish with melted coconut oil or butter is key to preventing sticking and adding a delicate layer of flavor at the base. It’s the little things like this that make the removal and serving process smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, nutmeg, ginger, and salt. This step is where your future little bites of comfort start to form, and the aromatic spices are going to infuse the whole dish from within.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, then add pumpkin puree, milk, maple syrup, and vanilla extract. Whisk everything until smooth and uniform; this rich, velvety mixture is the heart of your Pumpkin Baked Oatmeal Recipe and ensures every bite is bursting with flavor and moisture.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with your dry oats and spices. Stir gently but thoroughly until fully combined. At this point, you’re creating a harmonious blend where oats soak up all those luscious pumpkin and spices flavors, promising a cozy texture in every spoonful.
Step 5: Add Nuts and Dried Fruit (Optional)
If you love a bit of crunch or a sweet-tart pop, fold in the chopped walnuts or pecans along with raisins or cranberries. These optional mix-ins bring exciting textural variety and bursts of flavor that make every bite more interesting and crave-worthy.
Step 6: Pour, Spread, and Bake
Transfer the mixture to your prepared baking dish and spread it evenly for consistent baking. Pop it in the oven and let it bake for 35 to 40 minutes. You’ll know it’s ready when the top is beautifully golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is absolutely dreamy.
Step 7: Cool and Serve
Allow your pumpkin baked oatmeal to cool slightly before serving. This resting time helps it set perfectly, making it easy to slice or scoop. Serving warm will give you that comforting, freshly baked experience that truly brings out the best in this dish.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
One of the joys of this Pumpkin Baked Oatmeal Recipe is how well it takes on simple yet flavorful garnishes. A dollop of Greek yogurt or a drizzle of extra maple syrup can heighten the creaminess and sweetness. A sprinkle of extra chopped nuts or cinnamon can add a lovely finishing touch to each serving.
Side Dishes
Consider pairing this baked oatmeal with fresh fruit on the side, like sliced apples or pears, to add a crisp, refreshing contrast. A warm cup of chai tea or spiced coffee complements the autumn-inspired spices perfectly, rounding out your breakfast or brunch beautifully.
Creative Ways to Present
To impress guests or keep things fun, serve pumpkin baked oatmeal in individual ramekins or mason jars. Layer it with yogurt and fresh fruit for a parfait-style treat. You can even top it with a spoonful of nut butter or drizzle it with chocolate sauce for a decadent twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Baked Oatmeal Recipe in an airtight container in the refrigerator for up to 4 days. This makes for excellent next-day breakfasts that heat up quickly without losing their moisture or flavor.
Freezing
To enjoy this dish later, cut it into portions and wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 3 months. This way, you can have a wholesome pumpkin breakfast anytime, just waiting to be reheated.
Reheating
Reheat leftovers by microwaving for about 1 to 2 minutes or warming in a 350°F oven until heated through. Adding a splash of milk before warming helps keep the texture moist and soft, making it taste just like freshly baked.
FAQs
Can I use quick oats instead of rolled oats?
While quick oats could work in a pinch, rolled oats are preferred for this Pumpkin Baked Oatmeal Recipe because they hold their texture better during baking and give you that perfect chewy bite.
Is there a dairy-free way to make this recipe?
Absolutely! Use any plant-based milk such as almond, oat, or coconut milk and replace butter with coconut oil for greasing. This recipe is very adaptable without sacrificing flavor.
Can I make this recipe vegan?
To make it vegan, swap the eggs for flax or chia egg substitutes and use a plant milk along with a vegan butter or coconut oil. Maple syrup is already vegan-friendly!
How sweet is the Pumpkin Baked Oatmeal Recipe?
The recipe has a gentle sweetness from the maple syrup and pumpkin, which is perfectly balanced by the spices. Feel free to adjust the sweetness by adding a little more syrup or topping with honey or extra maple syrup when serving.
Can I add other mix-ins besides nuts and dried fruit?
Definitely! Chopped dark chocolate, shredded coconut, or fresh berries are great additions to personalize this recipe and keep breakfast exciting.
Final Thoughts
There is something truly magical about this Pumpkin Baked Oatmeal Recipe that makes every morning feel special and cozy. It’s a nourishing, flavorful dish that’s as lovely to share with family as it is to enjoy solo. Once you try it, it just might become your go-to fall breakfast — comforting, easy, and just bursting with seasonal charm.
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal is a cozy and wholesome breakfast dish perfect for fall or any time you crave a comforting meal. Made with rolled oats, pumpkin puree, warm spices, and optionally enriched with nuts and dried fruit, it offers a delightful blend of flavors and textures. Baked to golden perfection, it’s easy to prepare and can be enjoyed warm, topped with yogurt or maple syrup for an extra touch of sweetness.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree
- 1 ½ cups milk (dairy or non-dairy)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins or cranberries
For Greasing
- 1 tbsp melted coconut oil or butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly with melted coconut oil or butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oats, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Add pumpkin puree, milk, maple syrup (or honey), and vanilla extract. Whisk together until the mixture is smooth and evenly incorporated.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with dry ingredients. Stir well until everything is fully combined and the oats are evenly coated.
- Add Nuts and Dried Fruit (Optional): Fold in chopped walnuts or pecans and raisins or cranberries if using, distributing them evenly throughout the mixture.
- Transfer to Baking Dish: Pour the oat mixture into the greased baking dish. Spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the baked oatmeal to cool for a few minutes before serving. Enjoy it warm by itself or topped with yogurt or an extra drizzle of maple syrup for added flavor.
Notes
- Use any type of milk you prefer, including almond, soy, or cow’s milk, to suit dietary preferences.
- For added texture and flavor, mix in nuts and dried fruit, but these can be omitted to keep the recipe nut-free.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- To make it vegan, substitute eggs with flax eggs and use maple syrup instead of honey.
- Feel free to sprinkle some additional cinnamon or pumpkin spice on top before baking for extra warmth.
