Pumpkin baked oatmeal is soft, 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.
Here’s what you can expect from this pumpkin baked oatmeal
- Fluffy and warm like a slice of super moist cake; not dry like oatmeal bars!
- Seasonally spiced with cinnamon and nutmeg
- 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
Make pumpkin pie oatmeal baked or enjoy as overnight oats
You can make this oatmeal in the oven or mix things up a bit and enjoy as pumpkin pie overnight oats. To make this recipe into overnight oats just mix together all of the ingredients 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.
Looking for a pumpkin pie oatmeal remix?
The first time I made this oatmeal I actually made chocolate pumpkin pie baked oatmeal. All you have to do to chocolate-ify your oatmeal is add 3 tablespoons of cocoa powder to the recipe. You’ll end up with a rich chocolate and pumpkin combo that lands somewhere between breakfast and dessert.
If you don’t already have enough pumpkin recipes in your life, why not try out these Vegan Pumpkin Muffins, or make a savory dinner of Vegan Pumpkin Pasta with Pumpkin Bean Balls. My personal favorite is this vegan pumpkin pudding!
Pumpkin Pie 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.
- Mix together the pumpkin puree and milk in a medium mixing bowl until combined. Stir in the remaining ingredients.
- Pour the ingredients into the greased baking dish. Bake for 35-40 minutes, or until the oatmeal pulls away from the edges of the baking dish. Test the oatmeal with a knife the knife should come out mostly clean.
- Enjoy topped with additional cinnamon, mini chocolate chips, and a splash of milk.