Baked pumpkin oatmeal is lightly sweet and perfectly pumpkin spiced like a slice of pumpkin pie. Enjoy this fall treat for breakfast or as a healthy dessert.
October is here, which means that apologies are no longer needed for all things PUMPKIN. This pumpkin baked oatmeal is perfect for cozy fall mornings. It’s like eating a slice of pumpkin pie for breakfast!
You’ll love this recipe because it makes 3-4 servings, meaning you have enough breakfast to feed a family or to last you through the week.
Pumpkin baked oatmeal
Spiced with cinnamon and nutmeg and lightly sweetened with brown sugar and maplye syrup, this baked pumpkin oatmeal is fluffy and warm like a slice of super moist cake. It is not dry like oatmeal bars!
You’ll love how easy it is to make this recipe for
Easy to make; just mix and bake!
Lightly sweetened with brown sugar and maple syrup
Vegan optional: just use your choice of non-dairy milk and choose a vegan brown sugar
How to make baked pumpkin oatmeal
Step 1. Preheat the oven to 350 degrees F. Spray a baking dish with non-stick cooking spray to prevent the oatmeal from sticking to the dish.
Step 2. Using a wooden spoon, stir together the pumpkin puree and milk in a medium mixing bowl. Add the remaining ingredients, stirring until combined.
Step 3. Pour the mixture into the greased baking dish. Bake for 35-40 minutes, or until the oatmeal pulls away from the edges of the baking dish. A knife or toothpick inserted in the center should come out clean.
Recipes tips and tricks
My favorite swaps
This recipe can easily be made into delicious pumpkin overnight oats. To do so, mix all ingredients together and divide into four jars or bowls. Let rest in the fridge overnight or for at least 4 hours, then enjoy heated up (or cold!) in the morning.
Make chocolate pumpkin oatmeal by mixing in 3 tablespoons of cocoa powder to the dry ingredients. YUM.
Enjoy topped with additional cinnamon and mini chocolate chips in a bowl. Splash with a little milk, grab a fork OR spoon, and dig in!
How do I reheat baked oatmeal?
Reheat in the microwave for 45-60 seconds. You can also reheat in the oven at 350 degrees until heated through; this will take about 10-15 minutes.
What kind of milk should I use?
Cow’s milk – 1%, 2%, etc – works well, or you can use a non-dairy alternate such as soy milk or almond milk. If going non-dairy, choose an unsweetened milk.
Looking for more pumpkin recipes?
- Vegan Pumpkin Muffins
- Vegan Pumpkin Pasta with Pumpkin Bean Balls
- Vegan Pumpkin Pudding
- Easy Vegan Pumpkin Pie
Baked Pumpkin Oatmeal
- 2 and 1/2 cups rolled oats also called "old fashioned oats"
- 2 cups milk of choice
- 1 and 1/2 cups pumpkin puree not pumpkin pie filling!
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3 tablespoons light brown sugar
- 2 tablespoons maple syrup
- Preheat the oven to 350 degrees F. Spray an 11 x 7 or similarly sized baking dish with nonstick cooking spray.
- Using a wooden spoon, stir together the pumpkin puree and milk in a medium mixing bowl. Mix in the milk, ground cinnamon, nutmeg, light brown sugar, and maple syrup.
- Pour the mixture into lightly oiled baking dish. Bake for 35-40 minutes, or until the oatmeal pulls away from the edges of the baking dish. A knife or toothpick inserted in the center should come out clean.
- Enjoy topped with additional cinnamon, mini chocolate chips, and a splash of milk.