This Pumpkin Baked Oatmeal is an easy make ahead breakfast for chilly fall mornings! Serve with maple syrup and Greek yogurt for a healthy and balanced breakfast.
Using pumpkin in breakfasts is a great way to add nutrients and fiber – and it’s a fun seasonal twist, too!
Watch the Pumpkin Oatmeal Video Tutorial:
I love make ahead breakfasts, especially if they’re so fun and seasonal like this Pumpkin Baked Oatmeal.
It’s SO easy to whip up – and the best news? You don’t HAVE to prep it the night before!
This baked oatmeal can be baked right away if you’re short on time. It’s a little less cake-like that way, but still perfectly delicious!
This Pumpkin Baked Oatmeal
- is a quick-to-prep fall breakfast you can make ahead for easy mornings
- can be baked right away if you’re short on time
- is full of healthy fiber to keep the kids going all morning
Baked oatmeal is one of the best breakfasts to whip up if you want to get something hot into the kids before they’re off to school.
It almost tastes like cake but is SO healthy – perfect for picky eaters.
How to Make Pumpkin Baked Oatmeal:
Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
► 1 Mix the dry ingredients: Add oats, chopped pecans, dried cranberries, pumpkin spice, ground cinnamon, baking powder and salt to a large bowl and stir well.
► 2 Mix the wet ingredients: Add milk, canned pumpkin, eggs, maple syrup and vanilla to a measuring jug and whisk well.
I love my Pyrex Measuring Jugs! Click here to see which I have. (This is an affiliate link and I earn a commission for purchases made after clicking through.)
You can also throw all the ingredients into a bowl and stir until it’s all mixed up, if you want to save dishes!
You just have to stir a little more to make sure the eggs are beaten well and the baking powder is evenly distributed.
By the way, I often make my own pumpkin purée (I’m crazy and even grow my own pumpkins for it!). But if I don’t get around to it I always buy Libby’s because it comes closest to homemade.
Order some Libby’s Pumpkin here! (This is an affiliate link and I make a commission for purchases made after clicking through.)
► 3 Combine: Add the wet to the dry ingredients and mix well (don’t worry, you cannot overmix this!).
► 4: Add to a dish and chill (or don’t…): Place the oat mixture in a 7×11 inch baking dish. Either cover and chill, or let stand on the counter until your oven is preheated and bake right away.
If you bake the oats right away, they’ll be less cake-like. But still 100% delicious!
► 5 Bake: When you’re ready to bake the oats, preheat the oven to 350°F. Bake the oatmeal for around 35 minutes, or until done in the middle. Cool in the pan for 5-10 minutes, then slice to serve.
Tips for the Perfect Pumpkin Baked Oatmeal:
- sweeten to taste: add more or less maple syrup to the oatmeal, depending on how sweet you like your breakfast! You can also add a few tablespoons of brown sugar for an extra treat.
- make it dairy free: you can easily use unsweetened almond milk to make this recipe dairy free
- make it gluten free: make sure to use certified gf oats (and other ingredients!) to keep this gluten free
Can you freeze baked oatmeal?
Yes, you can!
Let the baked oatmeal cool completely before packing it up.
Label with the name and use-by date (freeze for up to 3 months).
Thaw in the fridge overnight, then reheat to your liking (oven or microwave both work).
When freezing a recipe, always remember:
- make sure to use containers or bags suitable for freezing
- label with the name and use-by date (freeze for up to 3 months)
- reheat until piping hot all the way through before serving
What do You Serve with Pumpkin Baked Oatmeal?
Here are our favorite breakfast things to have with this oatmeal:
- Greek yogurt and maple syrup (like a healthy frosting – so good!!!)
- Brown Sugar Cinnamon Apples
- extra milk and pecans
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
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- 2 cups oats (use gluten free if necessary)
- 1/4 cup chopped pecans (optional)
- 2 tablespoons dried cranberries (optional)
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup canned pumpkin
- 1/4 cup maple syrup
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Make oat mixture: Combine dry ingredients in a bowl. Whisk together wet ingredients in a measuring jug. Add the wet to the dry ingredients and stir until well combined. Place in a lightly greased 7×11 inch baking dish.
- Chill: Cover the dish and chill the oatmeal in the fridge overnight (you can also bake it straight away, check the notes for instructions).
- Bake: When ready to bake, preheat the oven to 350°Bake the oatmeal for around 35 minutes, or until done in the middle. Cool in the pan for 5-10 minutes, then slice to serve.
More recipe information:
P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!