Description

This pumpkin baked oatmeal is a cozy, autumn-inspired breakfast dish that combines wholesome rolled oats with pumpkin puree and warming pumpkin spice. Baked to perfection, it offers a soft, cake-like texture with a golden top and puffed edges. Perfect for meal prep and easily customized with your favorite toppings or mix-ins like nuts, chocolate chips, or dried fruit, it’s a nourishing way to start your day with seasonal flavors.

Ingredients

Scale

Base Ingredients

2 cups rolled oats (use certified gluten free if needed)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling; thicker brands like Libby’s work best)
1 cup milk of choice (almond milk works well for dairy-free)
2 large eggs (can substitute flax eggs for egg-free)
2 teaspoons vanilla extract
⅓ cup maple syrup or honey

Additional

Avocado oil or neutral oil, for greasing the baking dish
Optional chocolate chips, nuts, raisins or other toppings of choice

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with avocado oil or another neutral oil to prevent sticking.
Mix Dry Ingredients: In a medium mixing bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
Add Wet Ingredients: To the dry mix, add the canned pumpkin puree, milk of choice, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly until all ingredients are well incorporated into a batter.
Transfer to Baking Dish: Pour and spread the oatmeal mixture evenly into the prepared baking dish. If desired, sprinkle chocolate chips, nuts, raisins, or other toppings on top before baking.
Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. The baked oatmeal is done when the edges are puffed and golden, the middle is set (not jiggly), and the top is nicely browned.
Cool and Serve: Remove from the oven and allow to cool for at least 10 minutes. The oatmeal will be soft initially but will firm up as it cools. Serve warm or at room temperature, optionally topped with yogurt, milk, a drizzle of honey or maple syrup, fresh fruit, or whipped cream.
Storage: Let the baked oatmeal cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for meal prep convenience.

Notes

Use certified gluten-free oats if you require a gluten-free recipe.
You can substitute flax eggs to make this recipe egg-free.
Choose a thicker canned pumpkin puree rather than pumpkin pie filling for best results.
Feel free to add mix-ins like nuts, chocolate chips, dried fruit, or seeds to customize flavors and textures.
Adjust baking time slightly depending on your oven; look for puffed edges and a set center as baked oatmeal indicators.
Leftovers can be warmed with a splash of milk for a comforting breakfast.
For those adding protein powder, increase liquid slightly and monitor baking to avoid drying out.
This recipe is suitable for meal prep and can be frozen in individual portions for convenience.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin baked oatmeal, gluten free baked oats, healthy breakfast, pumpkin spice oatmeal, autumn breakfast, baked oatmeal recipe, vegetarian breakfast