#AKPumpkinWeek Day 3 is here! We’ve been on a cozy fall breakfast kick and I’m not mad about it. With the days feeling shorter and chilly mornings here, there’s truly nothing quite like a warm, super nourishing breakfast to wake up to.
Are you ready for a wonderful baked oatmeal that tastes like dessert?! Good. I essentially took my pumpkin pie recipe as inspiration and made it into an incredible baked oatmeal that tastes like pumpkin pie for breakfast!
This pumpkin baked oatmeal has everything you could want in an oatmeal bake. It’s filled with cozy spices, is perfectly sweet, and has the BEST texture that feels like a cross between pumpkin bread and oatmeal.
I added a beautiful, light cream cheese glaze for an extra treat and this recipe quickly became one of my fav oatmeal bakes I’ve ever made. The best parts? It uses a whole can of pumpkin, so you won’t feel like you’re wasting that last little bit! I also tested it as pumpkin oatmeal muffins and it came out incredible. Sidney and Viggo gobbled up the muffins for breakfast one week so you know they’re a hit.
Make a batch for your breakfast meal prep this week and feel free to save some for later if you’d like! Watch your kiddos (or your roommate) devour.
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Fall in LOVE with pumpkin pie (for breakfast)
This hearty and delicious pumpkin baked oatmeal turned out even better than I could’ve imagined. It’s:
- Made with an entire can of pumpkin, so no need to let any go to waste! Pumpkin adds a huge boost of vitamin A, vitamin C, antioxidants, and fiber, so you know you’re getting the goods with the whole can in this recipe.
- Easy to turn into muffins, which is Sidney and Viggo’s favorite way to eat it.
- Freezer-friendly and great for meal prep! Enjoy it all week or freeze slices for quick breakfasts down the road.
Everything you’ll need to make pumpkin baked oatmeal
This warming pumpkin oatmeal bake is truly the perfect way to wake up. It’s flavorful, filling, and SO easy to make. Here’s everything you’ll need to make it:
- Pumpkin puree: as I mentioned, you’ll need one whole can of pumpkin puree in this recipe. Feel free to also make your own pumpkin puree using this tutorial!
- Eggs: you’ll need 2 eggs in this pumpkin oatmeal bake.
- Sweetener: we’re naturally sweetening the baked oatmeal with some coconut sugar and pure maple syrup. You can also use brown sugar in place of the coconut sugar.
- Rolled oats: the key to perfect baked oatmeal! Feel free to use gluten free rolled oats to keep the recipe gluten free.
- Spices: a whole tablespoon of pumpkin pie spice?! Yes, please. See below for an easy way to make your own, too.
- Baking staples: don’t forget the vanilla extract, baking powder (not soda!) and salt.
- Optional additions: I love to mix in chopped pecans and top the baked oatmeal with a lovely cream cheese glaze. For the glaze, you’ll just need cream cheese, powdered sugar, vanilla, and a little milk. So good!
Make your own pumpkin pie spice
If you don’t have store-bought pumpkin pie spice you can simply mix together 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice. Easy!
Can I use quick or steel cut oats?
I would not recommend using steel cut oats because the texture of this pumpkin oatmeal bake will be very different. Feel free to use quick oats if you have them on hand, but I’d recommend adding a bit more than the recipe calls for.
Delicious ways to jazz up your pumpkin oatmeal bake
This pumpkin pie baked oatmeal is great for adding your fav mix-ins and toppings! Here are some of my fav ways to enjoy it:
- Swap the glaze: I love this served warm with peanut or almond butter spread on top, plus a drizzle of maple syrup and a sprinkle of sea salt. SO GOOD!
- Get cozy: serve a slice of the baked oatmeal in a bowl with a little milk. OMG!
- Make it indulgent: feel free to throw in ½ cup chocolate chips before baking. Pumpkin + chocolate chips = match made in heaven.
Want to make pumpkin oatmeal muffins?
It’s so easy and great for kids! Sidney and Viggo LOVED this baked oatmeal as muffins. Simply:
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the pumpkin oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and enjoy!
Storing tips
Be sure the pumpkin baked oatmeal has cooled completely, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease, and simply reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly pumpkin baked oatmeal
- To freeze: once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place an unwrapped frozen square of the pumpkin oatmeal bake on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes to try
- Spiced Zucchini Apple Baked Oatmeal with Cinnamon Vanilla Glaze
- Healthy Pumpkin Oatmeal Pancakes
- Pumpkin Pie Overnight Oats with Chia
- High Protein Peanut Butter Cup Overnight Oats
- Vanilla Brown Butter Pear Baked Oatmeal
Get all of my oatmeal recipes here, and even more pumpkin recipes here!
I hope you love this pumpkin pie baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pumpkin Pie Baked Oatmeal
Ingredients
- For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 ¼ cup (300g) milk of choice
- ⅓ cup (51g) coconut sugar (or sub brown sugar)
- ¼ cup (78g) pure maple syrup
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- Optional mix-ins:
- Optional, but recommended: ½ cup (56g) chopped pecans
- Optional cream cheese glaze:
- 2 tablespoons softened cream cheese
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch pan and set aside.
- In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
- Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder and salt. Mix until combined, then fold in chopped pecans, if using.
- Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.
- In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 4th, 2022, republished on September 27th, 2023, and republished on October 22nd, 2024.
Do you think I could add in some vanilla protein powder?
I haven’t tested it, but I’ve seen people reduce the oats a bit and add protein powder with success! Let me know if you give it a try 🙂
This is absolutely delightful! I will be making it on repeat for easy breakfast for the next month and a half, maybe longer!
The best! Glad you enjoyed!
First off – delish! Such great, warm fall flavors.
Now, if you decide to make these as muffins like I did and are using a silicone muffin pan, learn from my mistake: Put the muffin tray on top of a baking pan, then fill with batter and transfer the baking pan with the muffin tin still on top to the oven. The batter is very liquid and if you lift the muffin tray without the baking pan you will be in for some cleaning up.
Such a great breakfast! And great tips for transferring this to the oven!
Made this today and it was delicious! Wondering how you recommend storing it with the glaze? Thank you so much for the recipe!
So glad you enjoyed! You can just keep it in the fridge with the glaze 🙂
Could I add Greek yogurt and/or chia seeds to this? 🙂
I’m not sure how much greek yogurt I’d add without making it too moist, but feel free to substitute yogurt for some of the milk! And yes, you could toss in a tablespoon or two of chia seeds 🙂 Let me know how it goes!
I make this at least monthly in the Fall and winter. It’s versatile so sometimes I’ll add berries or chocolate chips. It also freezes well and I love being able to grab a slice whenever I want. Great recipe!
Love that! Glad it’s a favorite!
So flavorful & easy! Great pumpkin flavor. Topped mine with some chopped pecans before going in the oven so they toasted slightly, used almond milk in the oatmeal & Calfia Farms Oatmilk pumpkin spice creamer in the icing. Delicious!!
Love that! Perfect breakfast!
Tastes like dessert but healthy enough for breakfast!
Absolutely!!
Delicious! Was a hit with my 1, 3, and 6 year olds! My oldest asked for it on a recipe card so you know it’s a winner. Thank you!
Amazing! So happy to hear that!
Whole family loves this one! Great with yogurt or whipped cream. Perfect for a Sunday bake with extras for the week.
Absolutely!
This is a warm fall hug in a dish! Made this for a large group of people and it was amazing. I made it ahead of time and whipped up the icing the morning of- it was a hit. I did not add the chopped pecans and it was still delicious. Will definitely make this again!
This is fantastic and absolutely delicious! I used an 8″ square pan, so I had to bake for 53 minutes. I used a golden monkfruit/allulose blend in place of the coconut sugar and Choc Zero maple pecan syrup to make this no sugar added. I used gluten free oats and unsweetened pea protein milk. I did add the chopped pecans, and omitted the glaze. It is moist, but not a weird squishy texture that some baked oatmeal has, and has plenty of pumpkin spice flavor. I drizzled a tiny bit more of my syrup on top, and it made a delicious lunch. Thank you for the perfect recipe.
I’m glad those swaps worked out well! Perfect breakfast 🙂
Another amazing baked oatmeal recipe! I always make one from your website for my mother-in-law when she comes for Thanksgiving and she always loves them. I made this one without the glaze to keep dairy free and it had just the right amount of sweetness and pumpkin flavor.
So happy to hear that! Perfect breakfast for the holiday season 🙂
I love this recipe – I subtract 1/2 cup of oats and add 2 scoops of casein powder for extra protein to refuel, then pass it out after the yearly Turkey Trot. Thank you for the deliciousness!
Perfect! So happy to hear that!
Tastes amazing! Just a quick question though, how much does a serving weigh? Or grams per serving? Thanks so much!
I don’t typically weigh my servings, so I’m not 100% sure! I typically just slice it into the designated equal servings (6 squares).
I’m a big fan of baked oatmeal and this recipe will be a part of my rotation, especially since it uses a good amount of pumpkin. I omitted the maple syrup and just upped the brown sugar ~50g. I substituted the two eggs for 13g of flax meal and 70g more soy milk. I also half the baking powder to 1 tsp since I’m at 5,000 ft above sea level. My modifications worked well, but I’m obviously missing the maple flavor. Many thanks for including weights since I prefer to avoid getting out my measuring cups when I can.
Perfect! Glad those swaps worked out well!
Can you make this in the crockpot overnight?
I haven’t tried making baked oatmeal in a crockpot, so I’m not sure if/how I’d adjust the recipe or cook time!
Delicious hearty breakfast. Perfect for cold fall mornings. I swapped 1/2 cup of milk for plain yogurt and added pecans, pumpkin seeds, chia seeds, flax seeds and fresh cranberries.
Absolutely! Those additions sound delicious 🙂
Delicious recipe and very easy to make. Next time I would put chocolate chips in it because it isn’t super sweet. I did use light agave instead of maple syrup which could be contributing. But very yummy!
The maple syrup should help with the sweetness! But chocolate chips would be delicious, too 🙂
OMG! So delicious and easy. This will be a new fall staple at our house!
The best!! Glad you loved it!
DELICIOUS! My new favorite Ambitious Kitchen oatmeal bake. It tastes just like a pumpkin pie, but healthier. Will be making again immediately! Great for breastfeeding mamas too for getting their pumpkin spice kick in while eating oats.
Absolutely! So happy you loved it!
Made this with 2/3 of the brown sugar and it came out delicious with a dollop of Trader Joe’s pumpkin cream cheese
Love that!!
Such good flavour!! I added some hemp seeds on top for more protein, and topped with the glaze, it’s like dessert for breakfast.
Love that!!
This looks delicious! Would I be able to add in ground flaxseed for additional fiber? If yes, which ingredients would I need to modify?
Sure! You may just need to increase the milk a bit.
Made this for my breakfast for the week. It’s really good, and has a great texture! I ate it warm with a bit of milk & a little bit of maple syrup. Perfect way to welcome the first day of autumn!
Such a great fall breakfast! Glad you enjoyed 🙂
It is sooo good! Favorite thing I’ve made in a while. I made it simple without pecans and icing, and it’s perfect with some peanut butter. I will be making it on repeat!
So happy to hear that!
Monique, Gluten-free oatmeal version and is it possible to reduce sugar content by using only the maple syrup? Txs, K
Just be sure your rolled oats are gluten-free, and then I think it should still bake up properly with just maple syrup but please note that I haven’t tested it!
Hi! I want to make this for one of our postpartum freezer breakfasts. Do I add the cream cheese glaze before freezing, or should we add that after we thaw it / right before we eat it?
I’d recommend adding the cream cheese glaze right before you eat it!
Amazing recipe. Tastes great! Love that it uses a whole can of pumpkin. I add chocolate chips and don’t make the frosting. Thank you!
Absolutely! Glad you loved it!
Yum! I added collagen to add more protein and skipped the coconut sugar and just did the maple syrup, added chocolate chips and walnuts to the top 🙂
Perfect breakfast!
I turned these into muffins, and added chocolate chips for the half for my kids and left my half plane. I topped it with yogurt and sprinkled with pepitas- a delicious snack!
That sounds perfect!!
Would a flax egg work for this recipe?
I’m just making this now. I’m making muffins, the directions say make 10-12 muffins. I just poured 12 tins, practically have half my batter left.
Interesting! How full did you pour them? Feel free to make more!
So good!! i added in a scoop of collagen for extra protein and some chopped pecans for the mix in and then pumpkin seeds on top 🙂 perfect meal prep breakfast!
Love it!!
Hi I backed this I had to cook it for 15 minutes more but the inside felt very wet not sure if this is normal
So strange! Did you follow the recipe exactly? It sounds like there was too much liquid in the batter.
To make this Weight Watcher friendly, I swapped the brown sugar for Swerve and skipped the nuts. I put 1/4 cup of sugar free chocolate chips on top. I might use 1/2 cup of Swerve next time.
I’m glad that worked out well!
I’m excited to make this recipe! Your photo doesn’t look like a 9×9 pan. Have you made this in different sized pans? Thanks!
Hope you love it! A 9×9 pan fits the same as an 11×7 pan 🙂
I made these as muffins and told my kiddo they were pumpkin pie muffins. She is strictly opposed to anything oatmeal so I was shocked when she scarfed it down and said we should make them again for Thanksgiving! The cream cheese glaze on top provided the perfect amount of sweetness and I still feel great about having these for breakfast 😍
Amazing! So happy to hear that!
I have not made this yet. I don’t see what size pan to use.
Hi! Step 1 has the pan size – 9×9 🙂