This healthy pumpkin baked oatmeal is made with rolled oats, pumpkin puree, warm spices, and a brown sugar topping. Perfect for fall meal prep!
Pumpkin Baked Oatmeal for Cozy Fall Mornings
We’re in the thick of pumpkin season!
We’re in the thick of pumpkin season, and this pumpkin baked oatmeal is one of my favorite ways to bring those cozy fall flavors to breakfast!
I’ve always loved baked oatmeal because it’s the perfect combination of a hearty bowl of oats and a soft breakfast cake. This version is made with pumpkin puree, cinnamon, pumpkin pie spice, and a little brown sugar on top that gets slightly caramelized in the oven.
It’s also great for busy school mornings. I can make a pan ahead of time, slice it into squares, and reheat individual servings when we’re rushing to get out the door (myself included!)
The recipe itself isn’t overly sweet, so you can customize each serving with sliced bananas, raisins, nut butter, or a drizzle of maple syrup.
Ingredients for Pumpkin Baked Oatmeal
- Old-fashioned rolled oats, not quick oats or steel-cut oats
- Pumpkin puree. make sure it’s not pumpkin pie mix, which has other ingredients added
- Egg, which gives it that cake-like texture
- Milk for moisture
- Vanilla for depth
- Cinnamon & pumpkin pie spice because this combination plays so well with the pumpkin
- Salt to bring out flavor
- Raisins & brown sugar for just a hint of sweetness!
Why I Love This Breakfast
As a Registered Dietitian, I’ve loved oatmeal for years both for its versatility and nutrition. (See Tribute to Oatmeal!)
Oats provide fiber, including beta-glucan, a type of soluble fiber that supports heart health. Pumpkin adds vitamin A in the form of beta-carotene, along with more fiber and that beautiful orange color.
For a little extra protein and staying power, I love serving baked oatmeal with Greek yogurt, nut butter, or a glass of milk on the side. You can also experiment with adding protein powder the recipe, but you may need to add a bit more liquid to accomodate.
How To Make Baked Oatmeal
Like most baked goods, this recipe follows the “muffin method”: mix the wet ingredients, mix the dry ingredients, combine, and bake.
I like to use a whisk to get the wet ingredients super well combined and a bit frothy.
Once everything is mixed together, you’ll just add it to a (greased and parchment lined) pan and bake for about 25 minutes or until set.
Pro tip: add a little bit more brown sugar on the top and move the pan to the highest oven rack for the last five minutes of bake time to get a slightly crunchy caramelized top.
This recipe is not very sweet (so it’s very kid-friendly!). But you can always add more sweetness with your toppings later or add a little extra sugar if you’d like.
The pumpkin lends a beautiful deep orange color, perfect for your fall brunch tables. Lay out the toppings and let everyone build their own for a really fun group meal.
Baked Oatmeal FAQs
What type of baking dish works best for baked oatmeal?
A square (8×8) baking dish or metal pan works best for this recipe.
If you use anything bigger, the oatmeal will be too thin and the baking time will likely need to be adjusted. I like it best when the squares are on the thicker side.
The texture is nice and chewy with a soft, tender inside.
How should I store baked oatmeal? How long does it keep?
I recommend cutting your baked oatmeal into squares once it’s cooled and then storing in the refrigerator in an airtight container. It’ll keep for at least 3-4 days.
When you’re ready to serve it, just reheat in the microwave or toaster oven and add your favorite toppings. Easy!
Can you make pumpkin baked oatmeal ahead of time?
Baked oatmeal is one of my favorite breakfasts to meal prep because it reheats so well. I like to bake a batch, let it cool, and cut it into individual squares. Store the squares in an airtight container in the refrigerator for up to 3–4 days.
To reheat, microwave a square until warmed through, or pop it into the toaster oven if you prefer slightly crisp edges.
You can also freeze individual portions for longer storage. Wrap them well, freeze for up to 3 months for best quality, and thaw overnight in the refrigerator before reheating.
Recipe Substitutions
Use whatever milk you prefer
Almond milk, soy milk, cashew milk or any other alternative will work just fine here.
Sub a flax egg to make it vegan
Make this recipe vegan by subbing in a flax “egg” for the egg. 1 tablespoon of ground flax + 3 tablespoons of water = 1 egg.
Just stir and let sit for a few minutes until it gels, then add it just as you would the egg. The texture may be slightly softer, and you’ll want to use plant-based milk, too.
How to make it gluten-free
Make sure to use certified gluten-free oats. Otherwise this recipe is already gluten-free!
I’m a big fan of recipes that feel so cozy and comforting once the weather starts to cool off.
This with a steamy cup of coffee on the side is everything I want on a fall morning!
Clearly I have a thing for baked oatmeal because I’ve made many variations of this over the years.
If you love this recipe, check out my pineapple upside down baked oatmeal, eggnog spiced baked oatmeal, apple walnut baked oatmeal, or coffee almond baked oatmeal.
Healthy Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 cup pumpkin pureé
- 1 egg
- 1.5 cups milk or milk alternative
- 1 teaspoon vanilla extract
- 1/4 cup raisins optional
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 375° F.
- Grease an 8×8 square metal pan with nonstick cook spray and line with parchment paper. Set aside.
- Mix oats through salt in a medium bowl.
- Add pumpkin through vanilla to a large bowl and whisk well.
- Add dry ingredients to wet and stir until just combined. Fold in raisins (if using) and pour into the pan. Top with brown sugar.
- Bake for 25 minutes or until set. Remove from oven and let stand 5-10 minutes before cutting.
Photos by Leanne Ray at Healthyish Appetite.
More Baked Oatmeal Recipes You’ll Love
If you love this pumpkin baked oatmeal, here are a few more cozy breakfast recipes to try!
Vera says
Could this recipe be doubled?
Could.you add more brown sugar into recipe before baking?
Would 1/4cup work ok?
Kath Younger says
Yes and yes!
Kathryn Louise says
Thanks so much for this Kath >>> subbing in a flax “egg” for the egg.
I never used Pumpkin before… I know !! I may try this
K~
Postcard Stories says
Such an autumnal food. I’ll definitely try out this dish. Thanks for the recipe!
Meg says
I made this yesterday to have for breakfast for the week. It is delicious and very easy to make. I added walnuts instead of raisins and drizzled a little pure maple syrup before eating. This is a great idea for meal prep, I can’t wait to try different flavor combinations.
Jen G. says
I’ve made this many times over the past probably 9 years since I first came across it. I was curious if you’ve ever blended your oats in this recipe and how it turned out. I’ve been blending them into oat flour for other baked oat recipes and it comes out nice and fluffy.
Kath Younger says
Oh that’s a neat idea! I think it would produce more of a muffiny texture, but I haven’t ever tried it! Maybe something like this: https://www.katheats.com/the-little-rascal
Nat says
I was thrilled to discover a pumpkin-based baked oatmeal recipe, but I was let down. I diligently followed the recipe, but the dish took an unusually long 40 minutes to cook instead of the expected 25 minutes. To make matters worse, the taste was quite bland. I’ll give it another try, but I’ll definitely add some flavor modifications.
On a positive note, the baked oatmeal was incredibly moist.