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 new baked oatmeal that tastes like dessert?! Good. Because 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 first tested the recipe a couple of months back with our full team and the 3 of us fell in LOVE.
Since then 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 not 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!
Pumpkin Pie Baked Oatmeal
Cozy and delicious pumpkin baked oatmeal that truly tastes like your favorite pumpkin pie! This nutritious pumpkin oatmeal bake uses up a whole can of pumpkin puree and is filled with warming spices. Options to add chopped nuts and a lovely cream cheese glaze for an extra treat! The perfect healthy breakfast for fall that's freezer-friendly.
Ingredients
- For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 1/4 cup milk of choice
- 1/3 cup coconut sugar (or sub brown sugar)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2 1/2 cups 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 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.
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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.
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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
To make into baked oatmeal muffins: divide the batter into a prepared muffin tin lined with muffin liners and bake for 20-25 minutes until the oatmeal muffins are set. You should get 10-12 oatmeal muffins.
Feel free to skip the cream cheese 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! It’s also wonderful served 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.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
44 comments
Cant wait to make this soon for me for the glaze can i use vegan cream cheese and almond milk i never had pumpkin pie baked oatmeal before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes, vegan cream cheese and almond milk will work well! Enjoy!
This is delicious! I used almond milk and brown sugar, and it was so good! Just as promised- baked oatmeal with a perfectly pumpkin flavor. Happy Fall!
Perfect! So glad you enjoyed!
Hi! Can I sub honey for maple syrup
Hi! I think that should work but please note that it may be much sweeter and the flavor will be a bit different. Let me know if you give it a try!
So good! Added chocolate chips instead of pecans.
Yum!! That sounds amazing. So glad you loved it!
This looks delicious! If I wanted to add some additional protein powder to this, how much additional moisture (milk) would you recommend I add so it’s not too dry? Thank you!
Hi! I haven’t tested it and I’m not sure how much protein powder you’re thinking of adding, but I’d guess you’d need 1-2 tablespoons of milk for each scoop of protein powder added. Let me know how it goes 🙂
Yum yum yum! I didn’t have maple syrup and it’s almost sweet enough without it. The glaze is so good and definitely adds that missing sweet factor. My kids are gonna go nuts over this in the morning. Thank you!
Woohooo I’m so glad you tried it! Hope the kids loved it 🙂
This turned out great! My husband and I are almost half of it the night it came out of the oven, even though I had intended it for breakfast/snacks. I turned 1c of the oats into oat flour, since I like a cakier texture better, and it was perfect for me.
Haha LOVE THAT! And blending some of the oats is such a great idea. I’m so glad you both enjoyed it 🙂
My family loved this recipe. It ridiculously simple to make and it’s just delicious. Thanks for another great recipe!
Yay!! So happy you tried and loved it!
Hello! Anyway to make without the egg?
Hi! I haven’t tested it without eggs so I’m not sure, sorry! Let me know if you try anything 🙂
Absolutely delicious! I opted to put dollops of cream cheese in it prior to baking. Left out the sugar and just did maple syrup because I am sharing with my 8 month old. Perfect for fall!
Oooh that sounds incredible! So glad you loved it, Kristina 🙂
Just made these into muffins! Can you freeze them after you glaze? I would love to freeze the muffins for my toddler but don’t want to make glaze each time I defrost one 🙂 She’ll still eat it without the glaze I’m sure!
Love that!! Yes, you can absolutely freeze them 🙂 The glaze consistency might be *slightly* different after it thaws but I think it’ll still taste great!
I cut back on the brown sugar, but still perfectly sweet! Tasted just like pumpkin pie!!!
I made 12 muffins, but had a ton left over just for your info!
These are amazing. Very fluffy and comforting. I used chocolate chips on top.
Thank you!! Love the idea of chocolate chips in here 🙂
This recipe is DELICIOUS! It feels extremely indulgent but has such clean ingredients. Thank you for putting this out in the world! 😊
Of course! Thank you!
So good! Perfect fall breakfast. How long is it good for in for freezer?
Amazing! I love having something so delicious AND good for you for breakfast. It makes the house smell incredible too. The cream cheese glaze is a must!
Yum, this oatmeal is SO good! I brought some for my colleagues, and they loved it too! Very flavorful and delicious breakfast!
This was okay. I made it for my gluten free MIL when she visited. She said she liked it. I thought it tasted fine, and the texture was nice, but it didn’t really have much of a pumpkin flavor which surprised me since it had a whole can of pumpkin in it as well as pumpkin pie spice. I’d try some of your other baked oatmeal recipes, but I probably won’t make this one again.
So sorry this recipe didn’t turn out as you hoped, Ashley. There is definitely lots of pumpkin flavor in this recipe, so I am not sure what could have gone wrong.
Yummy! I made 12 muffins, and still had a lot of mix leftover, so baked some in a small dish as well. I wouldn’t recommend as muffins – they don’t hold together well and are wetter/less sturdy in texture than what you would associate with a traditional muffin. Great as baked oatmeal though!
Sorry to hear the muffins didn’t quite work out as you had hoped. But very happy to hear the baked oatmeal is a hit ☺️
OMG. this is the most delicious oatmeal yet I love the lemon blueberry one as well but this is divine perfect for fall. Thank you so much for all of these amazing recipes.
Absolutely! I am so happy to hear you’re a fan! 🙂
I made this for the week and using the whole can really gave a dense and creamier texture and I am in love with it! This is an awesome recipe, thank you!
Perfect! I am so happy to hear you are loving this recipe ❤️
I make this weekly in the fall! Such easy meal prep and my toddler loves it!
Yay! Happy to hear that you are loving this recipe 🙂
DELICIOUS!! Helps satisfy my sweet tooth without the sugar overload most recipes contain. Will definitely be putting this on repeat… thank you!
Perfect breakfast/snack/dessert option to have for family. Loved it without nuts or the glaze.
I made this without the cream cheese glaze (mainly because I ran out of time) and I subbed apple sauce instead of all the sugar and half the maple syrup. Still yummy!
Husband gobbled it up! I’d say it’s best for people who truly love and crave pumpkin pie, it’s truly pie in baked oatmeal form.