There’s just something about crisp fall mornings and the scent of pumpkin spice wafting through the kitchen. This pumpkin baked oatmeal brings that comforting autumn vibe to your breakfast table with wholesome ingredients and warm flavors. Whether you’re meal prepping for the week or feeding a cozy crowd, this recipe is an absolute winner.

Loaded with hearty oats, real pumpkin puree, warming spices, and just the right touch of sweetness, it’s like pumpkin pie met your favorite breakfast. The best part? You can make it ahead, store it in the fridge or freezer, and enjoy it all week long. Perfect for busy mornings when you want something homemade but don’t have the time to cook.

And trust me—once you try it, it’ll become a fall favorite. Even picky eaters go back for seconds. It’s dairy-free, easy to make gluten-free, and endlessly customizable. This is one of those recipes you’ll find yourself making over and over again.

Let’s dive into why this cozy baked breakfast should be your next kitchen move!

What Makes This Pumpkin Baked Oatmeal Special?

Make-ahead friendly – Preps in one bowl, bakes in under 40 minutes, and stores beautifully.
Naturally sweetened – Uses maple syrup or honey instead of refined sugar.
Fall flavor bomb – Pumpkin, cinnamon, nutmeg, and vanilla make every bite taste like autumn.
Kid-approved – Mildly sweet and cake-like, perfect for little ones.
Meal prep magic – Slice it into bars and reheat in seconds for weekday breakfasts.

This isn’t just your average oatmeal—it’s a cozy, comforting upgrade with minimal effort. Plus, you don’t have to stand over a stove stirring anything. Just mix, bake, and enjoy!

Ingredient Notes

Old-fashioned rolled oats – These give the best texture. Avoid quick oats or steel-cut for this recipe.
Pumpkin puree – Use 100% pure canned pumpkin, not pumpkin pie filling.
Eggs – Help bind everything and create a fluffy texture. Flax eggs work well for vegan version.
Milk – Any milk works—dairy or non-dairy like almond, oat, or soy.
Maple syrup – Adds sweetness and fall flavor. Honey works too.
Pumpkin pie spice – A mix of cinnamon, nutmeg, ginger, and cloves. You can also make your own.
Baking powder – Helps the oatmeal rise and fluff up.
Salt and vanilla extract – Bring out the flavors.
Optional add-ins – Chopped pecans, walnuts, raisins, or chocolate chips.

No fancy tools needed! Just a large mixing bowl, whisk, and an 8×8 baking dish.

How To Make Pumpkin Baked Oatmeal

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment.
Mix wet ingredients – In a large bowl, whisk together 1 cup pumpkin puree, 2 eggs, 1/4 cup maple syrup, 1 1/2 cups milk, and 1 tsp vanilla.
Add dry ingredients – Stir in 2 cups rolled oats, 1 1/2 tsp pumpkin pie spice, 1 tsp baking powder, and 1/4 tsp salt. Mix until well combined.
Fold in extras – Add 1/4 cup chopped nuts or raisins if desired.
Pour and bake – Pour into prepared dish and smooth the top. Bake for 35–40 minutes, or until set and golden.
Cool before slicing – Let it rest 5–10 minutes before cutting into squares.

Look for golden edges and a firm, not jiggly, center. It should smell like a fall candle exploded in your kitchen (in the best way).

Storage Options

Room temperature – Store in airtight container for up to 24 hours.
Refrigerate – Keep up to 5 days in a sealed container.
Freeze – Wrap individual slices in plastic, then foil. Freeze up to 2 months.
Reheat – Microwave for 30–60 seconds or warm in oven at 300°F.

Variations and Substitutions

Swap pumpkin for mashed sweet potato or banana
Add chopped apples or pears for fruity fall vibes
Use almond milk and flax eggs for a vegan option
Top with pecans and a drizzle of maple syrup
Stir in mini chocolate chips or dried cranberries

Play around and make it your own!

Frequently Asked Questions

Can I use quick oats? You can, but the texture will be softer and less chewy.

Can I make it vegan? Yes! Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and non-dairy milk.

How long does it last in the fridge? Up to 5 days. Store in an airtight container.

Is it gluten-free? Use certified gluten-free oats to keep it safe.

Can I make it ahead? Absolutely. You can prep the batter the night before or bake and store.

Why is my oatmeal soggy? It might be underbaked. Make sure the center is firm and set.

Conclusion

This pumpkin baked oatmeal is everything you want in a fall breakfast—warm, satisfying, and simple. Whether you’re enjoying it fresh out of the oven or reheating a slice on a busy morning, it’s a cozy way to start the day. Give it a try and let me know what your favorite variation is!