This warm and comforting Pumpkin Baked Oatmeal is perfect for welcoming Fall, or for enjoying year-round. Great as a make-ahead breakfast idea, or as a special weekend breakfast recipe. This easy baked oatmeal uses canned pumpkin puree and is naturally gluten-free.
Updated on January 11, 2022
I love all of the seasons, and I love living in a temperate climate for so many reasons, but my favorite time of all is Autumn. The falling leaves, simmering soups (like this one and this one), apples, and pumpkin-spiced-everything all come together to make one spectacular season. As Anne would say, “I’m so glad I live in a world where there are Octobers.”
Along with the cool air and falling leaves comes pumpkin. You just can’t have October without pumpkin.
A Yummy Pumpkin Breakfast Recipe
Pumpkin is one of the most nutrient-dense vegetables out there, so you can feel like you’re making some good choices when you squeeze some pumpkin into your favorite recipes. While this Pumpkin Baked Oatmeal does include some sugar, you can easily substitute that for honey (see the substitutions section) for a naturally sweet breakfast treat.
Pumpkin Baked Oatmeal also makes a great meal prep breakfast since it can be made ahead and reheated easily. Make sure you check out my other baked oatmeal recipes (Banana Bread and Apple Cinnamon) for more easy make-ahead breakfast inspiration.
Let’s get started!
- Oats: You’ll want to use old fashioned AKA rolled oats for this recipe. They hold up well to the longer baking time, and are the perfect consistency for baked oatmeal.
- Pumpkin Puree: Make sure you purchase pumpkin puree, not pumpkin pie filling!
- Milk: Adds a lovely rich texture.
- Butter: Some melted butter gives this pumpkin baked oatmeal a “fresh baked” taste that is pure indulgence.
- Pumpkin Spice: This is a combination of cinnamon, nutmeg, cloves, and other spices that are commonly used in pumpkin pie and other pumpkin desserts. If you can’t find it locally, or would like to make your own, scroll down for my quick and easy pumpkin pie substitute.
- Pantry staples: like sugar, brown sugar, baking powder, salt, eggs, and vanilla.
How to Make Pumpkin Baked Oatmeal
Start off by preparing a glass 8X8 baking dish with a light coating of butter or oil, and preheat your oven to 350°F.
Add your rolled oats into a large bowl.
Add in the brown sugar, white sugar, baking powder, salt, and pumpkin pie spice.
Mix well with a Danish dough whisk or wooden spoon to combine.
Add in the milk.
Then, add in the butter, vanilla, and eggs.
Whisk well to combine.
Add in the pumpkin puree, and mix well again.
Pour the mixture into the prepared baking dish.
Bake in the preheated oven for 40-45 minutes.
Once the baked oatmeal is cooked through, allow to cool for 5-10 minutes before slicing and serving.
Variations And Substitutions
Gluten Free: Ensure that you are using verified gluten-free oats. While oats are naturally gluten free, many conventional oats are grown alongside wheat and can become cross contaminated. Purchasing gluten-free oats (like Bob’s Red Mill) ensures that this cross contamination has not occurred.
No Sugar: You can substitute the sugar in this recipe for any sweetener that measures 1:1 with sugar.
With Honey: You can make this recipe with honey instead of the sugars listed in this recipe. Substitute the sugar for 3/4 cup of honey and reduce the milk in the recipe to 1/2 cup.
Pumpkin Pie Spice Substitute
If you don’t have pumpkin pie spice, you can use the following recipe to use in place of the pumpkin pie spice called for in the recipe. This will make a little bit more than is noted in the recipe, so be sure to measure it out after mixing.
- 1 1/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
More Oatmeal Recipes
- Apple Cinnamon Baked Oatmeal
- Banana Bread Baked Oatmeal
- Peanut Butter Cookie Oatmeal
- Chocolate Peanut Butter Oatmeal
- Cinnamon Roll Oatmeal
- Gingerbread Oatmeal
Pumpkin Crisp Baked Oatmeal
Combine all your favorite flavors of fall with this Pumpkin Crisp Baked Oatmeal. This great canned pumpkin recipe can also be made ahead, which makes it ideal for meal prep or for an easy Thanksgiving breakfast idea!
- 3 cups Old Fashioned Rolled Oats
- ½ cup Brown Sugar
- ½ cup White Sugar
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 tbsp. Pumpkin Spice
- 1 cup Whole Milk
- 2 large eggs, beaten
- ¾ cup Pumpkin Puree
- 2 tsp. Vanilla Extract
- ½ cup Salted Butter, melted and cooled
- Preheat the oven to 350F and grease an 8X8 glass baking dish.
- In a medium bowl, combine the oats, sugar, brown sugar, baking powder, pumpkin spice, and salt. Mix well.
- Add in the milk, eggs, melted and cooled butter, vanilla extract, and pumpkin puree. Fold in with a silicone spatula until well combined.
- Pour the oatmeal mixture into the prepared baking dish and bake in the oven for 40-45 minutes.
- Allow to cool for 5-10 minutes before slicing and serving with milk or whipped cream.
Pumpkin Pie Spice Substitute: If you don't have pumpkin pie spice, you can use the following recipe to use in place of the pumpkin pie spice called for in the recipe. This will make a little bit more than is noted in the recipe, so be sure to measure it out after mixing.
With Honey: If you'd like to leave the sugar out of this recipe, you can substitute the sugars for 3/4 cup of honey. Just make sure to reduce the milk in the recipe to 1/2 cup.
No Sugar: Substitute the sugars in this recipe for any sweetener that measures 1:1 with sugar.
Gluten Free: Make sure you buy certified gluten free oats if you are celiac and need this recipe to be gluten free.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 481mgCarbohydrates: 43gFiber: 3gSugar: 23gProtein: 6g
Nutrition information is an estimate only.
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Have you ever tried making these in a muffin pan? I’m thinking they’d be great make-ahead breakfast items to keep in the freezer.
I haven’t, but I have seen it done with other baked oatmeal recipes. I’ll have to try it out to see how long they would take. I’m thinking maybe 18-25 minutes like typical muffins.
Thanks for the suggestion!
I just put this in the oven! I subbed out some sugar with maple syrup since I’m trying to cut out processed sugar.
Would love to know how it turns out with the maple syrup! I’ve been doing the same but haven’t had the chance to test this recipe out with the swap yet.