Baked pumpkin oatmeal is lightly sweetened and perfectly spiced like a slice of pumpkin pie. Enjoy this fall treat for breakfast or as a healthy dessert.
October is almost here, which means that apologies are no longer needed for all things PUMPKIN. Pumpkin 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 takes 5 minutes to mix together and makes four servings, which means you have enough breakfast to feed a family or to last you through the week.
Unlike a lot of baked oatmeal recipes, this oatmeal is soft but still sliceable. It’s like a firmer version of regular oatmeal that can be eaten with a spoon or a fork.
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Rolled oats: Also known as old-fashioned oats. Instant oats and steel cut oats won’t work in this recipe.
Spices: Cinnamon and pumpkin pie spice give that cozy fall feeling. Add a pinch of salt to enhance the spices.
Pumpkin: We will use pumpkin puree, not pumpkin pie filling.
Milk: I use unsweetened, unflavored soy milk when I make oatmeal, but any kind of milk will work — whole milk, almond milk, etc.
Light brown sugar: This is the main sweetener. If you prefer a less sweet oatmeal I recommend omitting the brown sugar on top of the oatmeal.
- Make into overnight oats instead: 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.
- Chocolate-y oats: Make chocolate pumpkin oatmeal by mixing in 3 tablespoons of cocoa powder to the dry ingredients.
- Add-ins: Try adding in 1/2 cup walnuts or pecans for additional protein and healthy fats. You can also add in 1-2 tablespoons chia seeds or ground flax seed for additional nutrition and omega-3s.
- Keep leftovers refrigerated in a closed container for 3-4 days.
The oatmeal seen in the photos is topped with pistachios, dark chocolate chips and additional cinnamon.
Reheat in the microwave for 45-60 seconds. You can also reheat in the oven at 350 degrees until heated through, which takes about 10-15 minutes. Add a splash of milk if needed.
Serve topped with chocolate chips and a dollop of whipped cream for dessert or pair with walnuts and cranberries for a filling breakfast.
Looking for more fall breakfast recipes?
- Vegan Pumpkin Muffins
- Vegan Pumpkin Pudding
- Easy Vegan Pumpkin Pie
- Pecan Cinnamon Baked Oatmeal
- Gingerbread Overnight Oats
Pumpkin Pie Baked Oatmeal
- 2 and 1/2 cups rolled oats also called "old fashioned oats"
- 1/2 cup light brown sugar divided in half
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon table salt
- 2 cups milk
- 1 and 1/2 cups pumpkin puree not pumpkin pie filling!
- 1/4 teaspoon vanilla extract
- 1/4 cup chocolate chips for topping
- 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 dry ingredients in a medium mixing bowl: rolled oats, 1/4 cup light brown sugar, cinnamon, pumpkin pie spice, salt. Stir in the pumpkin, milk and vanilla extract.
- Pour the mixture into lightly oiled baking dish. Top with remaining 1/4 cup brown sugar. 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, chocolate chips, and a splash of milk. Add chocolate chips immediately after removed oatmeal from the oven.
- Milk: I use unsweetened soy milk but any milk will work.
- Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave with a splash of milk for 45-60 seconds, or until warmed through.