Description

This Pumpkin Baked Oatmeal recipe is a cozy, nutritious breakfast option perfect for fall or any time you crave a comforting, wholesome start to your day. Made with rolled oats, pumpkin puree, warm pumpkin spice, and a touch of natural sweetness from maple syrup or honey, it bakes into a golden, soft, and satisfying dish. It’s versatile, easy to prepare, and can be enjoyed warm topped with yogurt or fruit, or simply on its own.

Ingredients

Scale

Base Ingredients

2 cups rolled oats (use certified gluten free if needed)
2 teaspoons pumpkin spice
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

1 cup canned pumpkin puree
1 cup milk of choice (almond milk recommended for dairy-free)
2 large eggs (can substitute flax eggs to make egg-free)
2 teaspoons vanilla extract
⅓ cup maple syrup or honey

Additional

Avocado oil or neutral oil (for greasing baking dish)
Optional: chocolate chips, nuts, raisins, or topping of choice

Instructions

Preheat and Prepare: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish thoroughly with avocado oil or a neutral oil of your choice to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt. Stir these dry ingredients together until evenly mixed.
Combine Wet Ingredients: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey into the bowl with the dry ingredients. Stir well until all components are fully incorporated into a uniform batter.
Bake: Pour and spread the oatmeal mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the edges are puffed up, the center is set, and the top is lightly golden.
Cool and Serve: Allow the baked oatmeal to cool for 10 minutes before slicing to let it set firmly. It will initially be soft but will become more solid as it cools. Enjoy warm, optionally topped with yogurt, a splash of milk, honey or maple syrup, fresh fruit, whipped cream, or simply by itself. Store cooled leftovers airtight in the refrigerator for up to 4 days.

Notes

Use certified gluten-free oats to make this recipe gluten-free.
For an egg-free version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg).
Feel free to add chocolate chips, nuts, or raisins to the batter before baking for added texture and flavor.
Almond milk or other non-dairy milks work well to make this recipe dairy-free.
Leftovers can be reheated in the microwave or oven; adding a splash of milk can refresh the texture.
Adjust maple syrup or honey amount to your preferred sweetness level.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin baked oatmeal, healthy pumpkin recipe, baked oatmeal recipe, gluten free breakfast, fall breakfast ideas, pumpkin spice oatmeal