Pumpkin Baked Oatmeal mixes pumpkin, spices, sweet maple syrup, and a touch of chocolate. It’s an easy, fall-inspired breakfast for your mornings!
Next up, try this classic berry Baked Oatmeal or this more indulgent Chocolate-Chip Baked Oatmeal.
Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a sweet, hearty breakfast casserole with a creamy custard-like center and chewy texture. With a coarse sugar on top for a crunchy finish.
This recipe is chewier than others because it uses a bit less milk, making the oatmeal bars firmer. For a creamier option, serve with milk or coffee creamer in a bowl.
It’s an easy fall treat that’s perfect for busy mornings or special occasions. Plus, it only takes one bowl and a spoon to make!
Pumpkin Baked Oatmeal Ingredients
- Unsweetened vanilla almond milk: Adds a nutty flavor but your favorite milk will work.
- Egg and egg yolk: Extra yolk makes the oatmeal moist and soft without being too wet or eggy.
- Pure maple syrup: Use 100% pure maple syrup for better flavor and natural sweetness.
- Canned pumpkin: Use pure pumpkin puree, not pie filling. Freeze leftover puree in ice cube trays for later.
- Old-fashioned oats: Best for the right texture. Avoid quick or steel-cut oats.
- Baking powder: Check if it’s still good by dropping some in hot water—it should fizz.
- Pumpkin pie spice: A mix of cinnamon, nutmeg, ginger, and cloves. Buy it or make your own.
- Mini chocolate chips or chopped nuts: Use good-quality chocolate. Toasted pecans are a great choice.
How To Make Pumpkin Baked Oatmeal
- Preheat oven to 350°F and grease an 8×8-inch dish.
- In a bowl, mix milk, egg, egg yolk, maple syrup, vanilla, and pumpkin.
- Stir in oats, baking powder, cinnamon, pumpkin pie spice, salt, and chocolate chips or nuts.
- Pour into the dish, spread out, and add sugar on top if you want.
- Bake for 25–30 minutes until golden and set.
- Let cool a bit, then slice and add milk or syrup if you like.
Tips For Success
- Use quality ingredients: Fresh, high-quality ingredients, especially seasonings, make a big difference.
- Go for consistency: For moister oatmeal, serve in a bowl with milk or yogurt.
- Prep ahead: Mix dry ingredients the night before. Add wet ingredients just before baking to keep the texture right.
- Customize spices: Adjust pumpkin pie spice or cinnamon to your taste.
- Don’t over-bake: Watch closely and take out when set but not dry to avoid a dense texture.
Storage
Leftovers?
Store pumpkin baked oatmeal in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual portions in freezer-safe bags for up to 3 months. Thaw in the fridge before reheating.
More Fall Breakfast Favorites:
- Pumpkin Muffins with a sugar topping
- Applesauce Pancakes thick and fluffy!
- Frittata with roasted sweet potatoes
- Apple Coffee Cake with a streusel topping
- Pumpkin Waffles with a caramel syrup
Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a cozy blend of pumpkin, warm spices, maple sweetness, and a touch of chocolate—an easy breakfast to kickstart your fall mornings!
Equipment
- Baking pan 8 x 8-inch
Ingredients
- Cooking spray
- 1 cup milk I use unsweetened vanilla almond milk
- 1 large egg
- 1 large egg yolk discard or save the white, see note 1
- 1/3 cup maple syrup see note 2
- 1-1/2 teaspoons vanilla extract
- 1/3 cup canned pumpkin see note 3
- 2 cups old-fashioned oats see note 4
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2/3 cup mini chocolate chips or chopped nuts
- 1-1/2 tablespoons sparkling sugar or brown sugar, optional
Instructions
- Preheat oven to 350°F. Generously grease an 8×8-inch baking dish with cooking spray.
- In a large bowl, combine milk, egg, egg yolk, maple syrup, vanilla extract, and canned pumpkin. Whisk until smooth. Gently fold in oats, baking powder, cinnamon, pumpkin pie spice, salt, and chocolate chips or nuts. Mix until well combined.
- Pour mixture into the prepared baking dish, spreading it evenly with a spatula. If desired, sprinkle sugar on top. Place in oven and bake for 25–30 minutes or until the top turns a light golden brown and the center is firm. Do not overbake.
- Allow to cool slightly before slicing. If desired, drizzle with additional milk or maple syrup.
Video
Recipe Notes
Note 1: The extra egg white can be discarded or saved for another dish like this Egg Wrap.
Note 2: Make sure you’re using pure maple syrup, not corn or pancake syrup.
Note 3: Remember, it’s pure pumpkin puree we’re after, not pumpkin pie filling. And keep it to 1/3 cup, not the entire can. After opening, the leftover puree can be frozen in ice cube trays for future use.
Note 4: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats.
Storage: Don’t make the batter ahead of time—as soon as it’s made up, it needs to bake or it will dry out (oats will absorb too much liquid). Leftover baked bars store nicely though! Let cool completely and transfer to an airtight container. Enjoy leftovers for up to four days after being made. Cut out individual portions, add to a bowl, and microwave briefly until warm. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 233mg | Potassium: 187mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1738IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
