Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a comforting and wholesome breakfast casserole that’s incredibly easy to prepare, making it a go-to for busy mornings or leisurely weekend brunches. This delicious recipe transforms simple pantry staples into a warm, flavorful delight perfect for any pumpkin spice lover.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 50

Servings: 6 servings

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

Rolled Oats 2 cups (not instant oats, as they can become mushy)
1 15-ounce can Pumpkin Puree ensure it's pure pumpkin, not pumpkin pie filling
2 cups Milk dairy or non-dairy like almond, soy, or oat milk
2 large Eggs lightly beaten
1/3 cup Maple Syrup or Brown Sugar adjust to your sweetness preference
1/4 cup Melted Butter or Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice optional, for extra warmth
1/4 teaspoon Salt

Optional Add-ins

1/2 cup chopped pecans or walnuts
1/2 cup chocolate chips

Equipment

8x8-inch baking dish
Large mixing bowl

Method

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with butter, cooking spray, or a touch of coconut oil. This step is crucial to prevent sticking and ensure your Pumpkin Baked Oatmeal slides out effortlessly.
In a large mixing bowl, whisk together the pumpkin puree, milk, lightly beaten eggs, maple syrup (or brown sugar), melted butter (or coconut oil), and vanilla extract until thoroughly combined and smooth. Ensure there are no streaks of egg or pumpkin left.
1 15-ounce can Pumpkin Puree, 2 cups Milk, 2 large Eggs, 1/3 cup Maple Syrup or Brown Sugar, 1/4 cup Melted Butter or Coconut Oil, 1 teaspoon Vanilla Extract
To the wet ingredients, add the rolled oats, baking powder, cinnamon, nutmeg, allspice (if using), and salt. Stir gently until just combined. Be careful not to overmix, as this can develop the gluten in the oats too much, potentially leading to a tougher texture.
Rolled Oats, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, 1/4 teaspoon Allspice, 1/4 teaspoon Salt
If you’re using chopped nuts or chocolate chips, gently fold them into the oatmeal mixture now. Distribute them evenly throughout the batter for pockets of flavor and texture in every bite of your Pumpkin Baked Oatmeal.
1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips
Pour the oatmeal mixture evenly into the prepared baking dish. Smooth the top with the back of a spoon or a spatula to ensure consistent baking.
Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the Pumpkin Baked Oatmeal is set around the edges and slightly firm in the center. A knife inserted near the center should come out relatively clean. You’ll notice a beautiful golden-brown hue.
Let the Pumpkin Baked Oatmeal cool for about 5-10 minutes before serving. This allows it to set up further and makes it easier to portion. Serve warm, topped with your favorite breakfast accompaniments.

Notes

This Pumpkin Baked Oatmeal is fantastic for meal prep. Store leftovers in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes. For longer storage, freeze individual portions for up to 2 months.