Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 cups rolled oats; 1 1/2 cups brown sugar; 4 teaspoons baking powder; 4 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 2 teaspoons salt; 4 eggs; 3 cups milk; 2/3 cup butter (melted); 4 teaspoons vanilla; 3 cups pumpkin puree

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This pumpkin baked oatmeal is the perfect way to add cozy fall flavors to your breakfast. With creamy pumpkin puree, warm cinnamon and nutmeg, and hearty rolled oats, it’s a wholesome, filling breakfast.

A slice of pumpkin baked oatmeal on a white plate next to a baking dish.

I love growing pumpkins and coming up with new recipes to use pumpkin puree in. Since our mornings are often busy, easy breakfast recipes that can be made ahead, like baked oatmeal, are always a perfect fit.

This baked oatmeal recipe is simple to make, feeds a crowd, and reheats beautifully, making it perfect for busy mornings, meal prep, or holiday brunches.

Why You’ll Love This Pumpkin Baked Oatmeal

Easy to Make:
Simple ingredients and one mixing bowl, it comes together for a stress-free breakfast.
Perfect for Meal Prep:
Bake once and enjoy ready-to-go breakfasts all week.
Family Friendly:
A wholesome breakfast that’s hearty, comforting, and kid-approved.
Cozy Fall Flavor :
Pumpkin puree, cinnamon, and nutmeg make every bite taste like autumn.

Ingredient Notes

Rolled oats (6 cups) – Also called large flake or old-fashioned oats. They hold their shape during baking and give the oatmeal a hearty texture. You can substitute quick oats in a pinch, but they can turn mushy when baked.
Brown sugar (1 1/2 cups) – Adds sweetness and a rich, slightly caramel flavor that pairs perfectly with the pumpkin and spices.
Baking powder (4 teaspoons) – Helps the oatmeal rise slightly and gives it a lighter texture.
Ground cinnamon (4 teaspoons) – A warm, cozy spice that brings classic fall flavor to the dish.
Ground nutmeg (1 teaspoon) – Adds depth and a subtle spice that goes perfectly with the cinnamon and pumpkin.
Salt (2 teaspoons) – Balances the sweetness and enhances all the other flavors.
Eggs (4 large) – Binds the other ingredients together and helps the oatmeal set as it bakes.
Milk (3 cups) – Adds moisture and creaminess. You can use whole milk, 2%, or skim. Non-dairy milk, like almond milk, works well too.
Butter, melted (2/3 cup) – Brings richness and flavor to the oatmeal. If needed, you can substitute vegetable oil or coconut oil.
Vanilla extract (4 teaspoons) – Enhances the flavors of the pumpkin and spices.
Pumpkin puree (3 cups) – You can use homemade pumpkin puree or canned pumpkin. Just make sure to use plain pumpkin puree, not pumpkin pie filling.

How To Make Pumpkin Baked Oatmeal

A large mixing bowl with rolled oats, brown sugar, cinnamon, nutmeg, salt, and baking powder.

Oats, brown sugar, spices, and baking powder are mixed together.

Preheat your oven to 350°F. Grease a 9×13-inch baking dish and set it aside.

In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, nutmeg, and salt, and stir until well-mixed.

Wet ingredients are added to the dry ingredients.

The wet and dry ingredients are mixed together in a large bowl.

Then add the milk, eggs, melted butter, and vanilla, and mix well.

Pumpkin puree was added to the bowl of batter.

Pumpkin puree is mixed into the batter in a large mixing bowl.

Add the pumpkin puree and mix until it’s combined.

Pumpkin baked oatmeal batter poured into a 9x13-inch glass baking dish.

Then pour the mixture into a 9×13 baking dish.

A baking dish of pumpkin baked oatmeal is cooling on the counter.

Bake at 350°F for 40 to 50 minutes until the middle is set and the top has browned.

A slice of homemade pumpkin baked oatmeal.

Storage And Reheating Tips

Refrigerator:

Let the oatmeal cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container and place it in the fridge. It will keep for up to 5 days.

Freezing:

Baked oatmeal freezes great. Wrap individual squares or the whole pan tightly with plastic wrap and then foil. Store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight when needed.

Reheating:

To reheat a whole pan, cover with foil and bake at 350°F for 20 to 25 minutes or until heated through. Individual slices can be warmed in the oven for 10 to 15 minutes or microwaved for 45 to 60 seconds or until warm.

A baking dish or pumpkin oatmeal with a slice removed.

Topping Ideas

Baked pumpkin oatmeal is great on its own, but adding a simple topping makes it the best breakfast treat.
A drizzle of maple syrup or honey for extra sweetness.
A dollop of Greek yogurt for added creaminess and protein.
Sprinkle chopped walnuts or pecans on top before serving for a crunch.
Add a handful of toasted pumpkin seeds for a fun seasonal twist.
Top with a scoop of vanilla or cinnamon ice cream for a fun fall treat.

More Fall Breakfast Recipes:

FAQ

Yes, this recipe is gluten-free. Just make sure to use your favorite gluten-free oats.

I wouldn’t recommend using steel cut oats in this recipe. The texture would be completely different.

Yes, you can substitute quick oats in this recipe. But they do get softer when baking and almost dissolve into the batter. You might want to increase the amount of oats.

Yes, if you would like these baked oats to taste more like pumpkin pie, then you can switch out the cinnamon and nutmeg for pumpkin pie spice.

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal recipe is a cozy fall breakfast made with pumpkin puree, warm spices, and oats. Perfect for meal prep or a holiday brunch.

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

Ingredients

6 cups rolled oats
1 1/2 cups brown sugar
4 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons salt
4 eggs
3 cups milk
2/3 cup butter melted
4 teaspoons vanilla
3 cups pumpkin puree

Instructions

Preheat your oven to 350°F.
Grease a 9×13 baking dish and set it aside.
In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, nutmeg, and salt, and stir until well-mixed.
Then add the milk, eggs, melted butter, and vanilla, and mix well.
Add the pumpkin puree and mix until it’s combined.
Then pour the mixture into a 9×13 baking dish.
Bake for 40-50 minutes until the middle is set and the top has browned.

Notes

Storage Tips:

Let the oatmeal cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container and place it in the fridge. It will keep for up to 5 days.

Freezing:

Reheating:

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.