There's something truly comforting about the smell of warm spices and pumpkin filling the kitchen in the morning. This Pumpkin Baked Oatmeal Recipe is just that—cozy, nourishing, and downright delicious, perfect to start your day on a flavorful note that sticks with you.

A close-up image of a single slice of a baked oatmeal pie on a white plate, showing a thick texture with visible oats and pecans inside the golden brown crust. The slice is topped with a dollop of white whipped cream sprinkled with pecan pieces. A gold fork lies next to the slice on the plate. In the background, there is a clear glass dish with more oatmeal pie and another slice on a white plate stacked on dark wooden rounds, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe
Top Tip
How to Serve Pumpkin Baked Oatmeal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Baked Oatmeal Recipe

Why You'll Love This Recipe

This Pumpkin Baked Oatmeal Recipe is one of my all-time favorites because it merges that cozy fall vibe with wholesome simplicity. It’s easy to throw together on a busy morning, yet tastes like you spent hours creating something special.

Flavor-packed comfort: Pumpkin and warm spices mingle to create a rich, fragrant dish that feels like a warm hug.
Nutrient-rich start: This recipe combines oats and pumpkin to keep you energized and satisfied well into the afternoon.
Simple ingredients: You probably already have most of these pantry staples ready, so no wild shopping trips needed.
Versatile and customizable: You can tweak toppings and mix-ins to suit your mood or dietary needs effortlessly.

The image shows a clear glass rectangular baking dish filled with a brown caramel-like dessert topped with chopped nuts scattered evenly across the surface. The dessert has been sliced into squares but remains mostly intact, with visible texture on the top from the nuts and syrup. The dish sits on a white marbled surface, and in the blurred background, there is a white cup and stacked white plates with a gold fork resting on one. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Pumpkin Baked Oatmeal Recipe is in how these simple ingredients combine for rich texture and flavor, with a balance of sweetness and warmth. Let's break down why each one matters and how to shop smart for them.

Flat lay of a small white ceramic bowl filled with bright orange pumpkin puree, a small white bowl of creamy milk, a small white bowl with soft golden brown sugar, a small white bowl of rich amber maple syrup, two brown eggs with clean shells, a small white bowl of warm brown pumpkin pie spice powder, a small white bowl containing vanilla extract, a small white bowl with fine white baking soda, and a small white bowl of light beige old fashioned oats, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin: The star of the show, canned pumpkin adds moisture, fiber, and that unmistakable autumn flavor. Go for 100% pure pumpkin — not pie filling — for the best texture and no added sugars.
Milk: I use regular milk, but any dairy or plant-based milk works here to add creaminess and tenderize the oats as they bake.
Brown sugar: Adds a subtle molasses richness that deepens the sweetness without being overpowering.
Maple syrup: A natural sweetener that pairs beautifully with pumpkin and spices. You can adjust this to taste or use alternatives like honey.
Eggs: Crucial for binding the oatmeal so it sets up nicely while baking.
Pumpkin pie spice: This warm spice mix instantly grabs you with cinnamon, nutmeg, and cloves—it’s the flavor magic behind every bite.
Vanilla: Adds a lovely aromatic layer that rounds out the spices.
Baking soda: Helps with a bit of rise and keeps the oats light rather than heavy and dense.
Old fashioned oats: These offer the perfect chewy texture and hold moisture well without turning mushy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on my mood or pantry. This Pumpkin Baked Oatmeal Recipe is like a blank canvas—you can easily tailor it to your taste and dietary preferences without losing its cozy soul.

Variation: I often toss in a handful of dried cranberries or chopped apple chunks for some fruity zing — it adds a bright contrast to the spices.
Dairy-free option: Swap the milk for almond or oat milk and use coconut oil in place of butter if you want to keep it vegan.
Nutty upgrade: Stir in some chopped pecans or walnuts right before baking for a crunch that pairs beautifully with the soft oats.
Extra indulgence: Top with a dollop of whipped cream or a drizzle of extra maple syrup when serving. Totally worth it!

Step-by-Step: How I Make Pumpkin Baked Oatmeal Recipe

Step 1: Get your oven and pan ready

Start by preheating your oven to 350°F. Grease a 9x9-inch baking pan lightly with cooking spray or a bit of butter. This ensures the oatmeal won't stick and makes it easy to serve straight from the dish.

Step 2: Whisk the wet ingredients

In a large bowl, whisk together the canned pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda. Take your time here to get a smooth, uniform mixture—that lovely spice aroma already starts to fill the air and get you excited.

Step 3: Stir in the oats

Add the old fashioned oats to your pumpkin mixture and stir until they're fully combined. The oats soak up all those flavors as they bake, giving you a perfect balance of chewy and tender textures.

Step 4: Bake and wait patiently!

Pour the oatmeal batter into your prepared pan and bake for about 35 minutes. The center might jiggle a bit when you gently shake the pan, but that's normal. It will firm up nicely as it cools, so resist the urge to overbake and dry it out.

Step 5: Serve warm or chilled

Enjoy this Pumpkin Baked Oatmeal warm with a drizzle of maple syrup and some chopped pecans, or pop it in the fridge and savor it chilled for a grab-and-go breakfast later in the week.

Top Tip

After making this Pumpkin Baked Oatmeal Recipe several times, I've learned a few little things that make all the difference in texture and flavor. These tips really help keep it from drying out or getting too dense.

Don’t skip the baking soda: It helps lighten the oats and keeps the bake from feeling heavy or gummy.
Mix the wet ingredients thoroughly: Whisk everything well so your spices and sugar distribute evenly, enhancing every bite.
Resist overbaking: The center will look a little wobbly when it’s done—this prevents it from becoming dry once cooled.
Let it cool before slicing: It firms up as it cools, making it much easier to serve neat squares instead of a crumbly mess.

How to Serve Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal - Serving Suggestion

Garnishes

I’m a sucker for a little crunch and sweetness on top—some chopped pecans and a generous drizzle of maple syrup does wonders. When I want to treat myself, a dollop of whipped cream or a swirl of Greek yogurt adds creaminess and tang that complements the pumpkin perfectly.

Side Dishes

This pairs wonderfully with a simple side of fresh fruit or a smoothie for extra vitamins. A cup of your favorite coffee or chai latte will also balance the warm spices perfectly on a crisp morning.

Creative Ways to Present

At holiday breakfasts, I like to serve this Pumpkin Baked Oatmeal in a nice ceramic baking dish with individual ramekins of toppings so everyone can customize their bowl. Sometimes I even add a sprinkle of edible flowers for a pretty pop of color that surprises guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The texture stays great, and it’s even tastier after the flavors mingle overnight.

Freezing

This baked oatmeal freezes beautifully in portions. I wrap squares individually in plastic wrap and store them in a freezer-safe bag. When I need a quick breakfast, I just pop one in the microwave or let it thaw overnight in the fridge.

Reheating

To reheat, I cover the oatmeal with a damp paper towel and microwave for 60-90 seconds depending on portion size. Adding a splash of milk before warming helps restore the moist, tender texture without drying it out.

Frequently Asked Questions:

Can I use steel-cut oats instead of old fashioned oats in this Pumpkin Baked Oatmeal Recipe?

Steel-cut oats have a coarser texture and take longer to cook, so they aren’t ideal for this baked oatmeal. Old fashioned oats provide the best chew and absorb the liquid just right for the perfect bake.

Is this Pumpkin Baked Oatmeal Recipe good for meal prep?

Absolutely! This recipe is perfect for meal prep. You can bake it ahead of time, store leftovers in the fridge for up to four days, and reheat portions for quick, healthy breakfasts during the week.

Can I make this recipe vegan?

Yes, to make a vegan version substitute the eggs with flax or chia eggs and use a plant-based milk like almond or oat milk. Also make sure your maple syrup is 100% pure to avoid any animal-derived additives.

What toppings do you recommend for this pumpkin baked oatmeal?

I recommend chopped pecans for crunch, a drizzle of pure maple syrup for extra sweetness, and optionally a dollop of whipped cream or Greek yogurt for creaminess. Fresh fruit like sliced apples or berries also pairs nicely.

Final Thoughts

This Pumpkin Baked Oatmeal Recipe feels like a warm, nourishing invitation every time I make it. It’s simple but impressive, reliable but cozy — exactly what a comforting breakfast should be. I truly hope you give it a try and find yourself coming back to it on chilly mornings, as I do. Trust me, this one will become a staple in your kitchen, making your morning routine a little sweeter and a lot more delicious.