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Pumpkin Baked Oatmeal

A square of pumpkin baked oatmeal topped with chocolate chips being lifted from a baking dish.
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Pumpkin Baked Oatmeal is a warm, cozy, and nutritious fall breakfast made with rolled oats, pumpkin puree, spices, and natural sweeteners. It’s easy to prepare, perfect for meal prep, and adaptable to various dietary needs.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups milk of choice (almond milk works well)
  • 2 large eggs (or 2 flax eggs)
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup or honey
  • Olive oil or avocado oil, for greasing
  • Optional: chocolate chips, chopped nuts, raisins, or other toppings

Instructions

  1. Preheat oven to 375°F (190°C) and grease an 8×8 baking dish.
  2. In a bowl, mix oats, pumpkin pie spice, baking powder, and salt.
  3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Stir until combined.
  4. Pour mixture into the prepared baking dish and smooth the top.
  5. Bake for 30–35 minutes, until set and golden on top.
  6. Let cool for 5–10 minutes before slicing. It will firm up as it cools.
  7. Serve warm with your favorite toppings or store in the fridge for later.

Notes

  • Use flax eggs for a vegan version.
  • Swap pumpkin puree with mashed sweet potato or butternut squash.
  • Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
  • Customize with chocolate chips, dried fruit, or chopped nuts.
  • Let the oatmeal rest after baking to firm up before slicing.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-baked-oatmeal-recipe/