Pumpkin Baked Oatmeal is a cozy breakfast for fall, combining hearty rolled oats, pumpkin puree, warm spices and just the right amount of sweetness in one easy casserole. It comes together with just a few minutes of prep and bakes in about 35 minutes, making it a simple hands-off breakfast that's perfect for busy mornings. Whether yuo're serving your family on a crisp autumn weekend or looking for a wholesome alternative to pumpkin bread or pumpkin muffins, this recipe is both comforting and satisfying.
My kids love this during the fall, just as much as they love our strawberry baked oatmeal and blueberry baked oatmeal in the spring and summer months. It's a great alternative to a lighter, garden vegetable baked omelette.
One of the best things about this pumpkin oatmeal bake is how well it works as a make-ahead breakfast casserole. Bake it the night before or during your weekend meal prep, then simply slice and refrigerate the leftovers or quick grab and go breakfasts all week long. It reheats beautifully in the microwave or oven, and you can freeze individual portions for busy mornings. Add your favorite toppings, like chopped pecans, maple syruip, Greek yogurt, or fresh fruit for an easy breakfst that tastes just as delicious days later.
Table Of Contents
Ingredients
To make pumpkin baked oatmeal you need the following ingredients:
- old fashioned oats
- pumpkin puree
- milk (dairy, almond, soy, oat, the choice is yours!)
- eggs
- maple syrup
- pumpkin spice
- baking powder
- salt
- melted butter
- chocolate chips (optional)
- walnuts (optional- or your other favorite nut)
Kristina's Tip
- Don't have pumpkin spice? Use this combination of pantry spices. Pumpkin spice is made with cinnamon, ginger, nutmeg, allspice, and cloves. If you don't have 1 of these spices, you can omit it and still make a great pumpkin baked oatmeal.
Instructions
- Mix all of your ingredients together, except for 3 tablespoons of butter and the walnuts. Pour into a glass baking dish and top with the walnuts and drizzle with the remaining butter.
- Bake at 375 degrees Fahrenheit for 30-35 minutes, until the middle is set.
How To Store
Store in the fridge in an airtight covered container for up to 5 days and in the freezer for up to 6 months.
Can I Use Fresh Pumpkin Puree Instead Of Canned?
Yes. Homemade pumpkin puree works well but's often a little thinner than canned pumpkin. If it's too watery, strain it first or reduce the milk slightly so the baked oatmeal isn't too soft.
Can I Make Baked Oatmeal Ahead Of Time?
Absolutely! It's one of the best meal prep breakfasts. Bake it, cool it, then refrigerate for up to 5 days. Reheat individual portions in the microwave or oven.
Can I Freeze It?
Yes. Slice into portions, wrap individually, and freeze for up to 6 months. Thaw overnight in the fridge or reheat from frozen.
Can I Use Quick Oats or Steel Cut Oats?
Old fashioned rolled oats are the best choice. Quick oats can make the texture softer and mushier, while steel cut oats require a different liquid ratio and longer baking time.
Can I Make It Dairy-Free?
Yes. Use almond, oat, soy or coconut milk and use olive oil instead of butter.
Recipe
Pumpkin Baked Oatmeal with Walnuts
Equipment
Ingredients
- 2 ½ cups milk dairy, almond, oat, soy, etc.
- 2 large eggs
- ⅓ cup maple syrup
- 3 cups old fashioned oats
- 2 cups pumpkin puree canned or homemade
- 2 teaspoon pumpkin spice seasoning
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon melted butter plus more for greasing the baking dish
- ½ cup chocolate chips optional
- 1 cup crushed walnuts optional
Instructions
- Preheat the oven to 375℉ and grease a 2 qt glass baking dish with a little butter.
- Combine all ingredients except for walnuts and melted butter. Mix thoroughly.
- Pour into the baking dish. Top with walnuts and drizzle with melted butter.
- Bake for 35 minutes. The center will slightly wiggle when done. Let cool for 10 minutes before serving.
Notes
Nutrition
Gladys DiTroia says
Do the nutritional facts include the nuts?
Kristina Tipps says
Hi Gladys, I've updated the recipe to include the nuts in the nutritional facts.