Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/2 cup pumpkin purée; 1/3 cup maple syrup; 1 large egg; 1 1/2 cups milk (dairy or non-dairy); 2 tablespoons neutral oil or melted butter; 1 teaspoon vanilla extract; 1/4 cup chopped pecans or walnuts (optional)

Why You’ll Love This Recipe

It wraps whole-grain oats, pumpkin puree, and warm autumn spices into one hearty dish.
Make-ahead friendly—bake once and enjoy breakfast leftovers all week.
Vegetarian, gluten-free and easily made dairy-free/vegan with simple ingredient swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats (do not substitute steel cut or instant oats)
Pecan pieces (optional)
Baking powder
Pumpkin-pie spice (or a mix of cinnamon, ginger, cloves, nutmeg)
Kosher salt
Pumpkin puree (not pumpkin pie filling)
Milk of choice (dairy or non-dairy)
Pure maple syrup
Coconut oil, melted and cooled, or butter for non-vegan version
Vanilla extract

Directions

Preheat your oven to 375 °F (190 °C).

Butter or grease an 8×8″ or 9×9″ baking pan.

In a medium bowl, combine the rolled oats, pecans, baking powder, pumpkin-pie spice, and kosher salt.

In another bowl, whisk together the pumpkin puree, milk, maple syrup, melted coconut oil (or butter), and vanilla extract.

Pour the wet mixture over the dry oat mixture in the prepared pan. Stir lightly to incorporate everything evenly.

Bake for 40–45 minutes, or until the top is golden and the oatmeal has set.

Allow it to cool for about 10 minutes before serving.

Serve warm as-is, or top with a drizzle of maple syrup or a spoonful of maple Greek yogurt.

Servings and timing

Servings: 6–8 servings
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour

Variations

Use vegan milk and coconut oil for a fully plant-based version.
Omit pecans or replace them with walnuts, almonds, or pumpkin seeds for added texture.
Add toppings like maple-glazed pecans, nut butter, or roasted pepitas for a flavorful crunch.
For a denser texture, bake slightly longer or refrigerate and allow it to firm up before serving.

Storage/Reheating

To store: Cover and refrigerate for up to 1 week.

To reheat: Warm individual portions in the microwave, or reheat in a 300 °F (150 °C) oven until hot.

FAQs

What type of oats should I use?

Use old-fashioned rolled oats for the best texture. Avoid steel-cut or instant oats.

Can I make this gluten-free?

Yes, just ensure you use certified gluten-free oats.

How can I make it vegan?

Use plant-based milk and coconut oil, and avoid any dairy-based toppings.

Will the baked oatmeal hold its shape?

Yes, it sets into a soft yet sliceable consistency. Let it cool slightly to firm up more.

Can I freeze this?

Yes. Wrap individual portions tightly and freeze. Thaw overnight and reheat before serving.

What toppings work well?

Try maple syrup, nut butter, Greek yogurt, chopped nuts, or roasted seeds.

Is it okay to bake ahead for the week?

Absolutely. It’s a perfect make-ahead breakfast and stays delicious all week.

What if I don’t have pumpkin-pie spice?

Use 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp cloves, and ¼ tsp nutmeg as a substitute.

Can I use a different sweetener?

Yes, honey or agave syrup can be used in place of maple syrup if preferred.

Is this good for meal prep?

Yes, it’s ideal for prepping ahead and reheats well throughout the week.

Conclusion

This Pumpkin Baked Oatmeal is a cozy and nutritious breakfast that’s perfect for fall mornings or any time you want a hearty start to your day. With flexible ingredients, minimal prep, and comforting flavor, it’s a recipe you’ll return to again and again.