Easy Pumpkin Baked Oatmeal Recipe

Baked Pumpkin Oatmeal Recipe

Enjoy this Pumpkin Baked Oatmeal with its scrumptious fall flavors. It's an easy recipe that could become your new favorite fall breakfast, snack or treat. Who am I kidding this pumpkin oatmeal bake recipe is great any time of year, especially if you love all things pumpkin flavored! If you love pumpkin season and would love a great recipe for an easy breakfast that can easily be sorted out into individual portions then this is the baked oatmeal recipe for you and the whole family. 

For the Oatmeal:

• canned pumpkin purée. I use canned for convenience but you can use homemade pumpkin puree as well! Do not use pumpkin pie filling.
• milk – I used whole milk. There is no additional fat added to this recipe, if using a lower-fat content milk, you may want to add butter or coconut oil.
• maple syrup – I love using pure maple syrup to sweeten oatmeal because of the flavor and extra nutrients, honey works great too! You can also substitute for brown sugar.

• large eggs
• rolled oats – In my experience, rolled oats work best for baked oatmeal. They make a lighter fluffier oatmeal and absorb the flavors from the egg mixture well. Quick oats and steel cut oats can be used but textures may vary.
• pumpkin pie spice – I also have made this recipe using 1 ½ teaspoons of cinnamon and ½ teaspoon nutmeg and it turns out great!
• vanilla extract
• salt

For the icing:

• cream cheese (softened to room temperature)
• milk
• powdered sugar
• pumpkin pie spice
• vanilla extract

See recipe card for quantities.  

 

Instructions

1. Preheat to 350 degrees Fahrenheit. Grease a 9x9 baking dish or line with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, and vanilla until well combined. Set aside.
3. In a separate mixing bowl, stir the oats, pumpkin pie spice, and salt together. Add the oats to the egg mixture and stir until all the oats are no longer dry.
4. Pour mixture into a prepared baking dish, add toppings (optional) and bake for 35-45 minutes, or until the top of the oatmeal is just set. Serve warm.

 

Why You’ll Love This Pumpkin Oatmeal Bake Recipe

• Simple Ingredients: Easy and simple ingredients, most of which you may already have in your kitchen. 
• Easy to make: It only takes 10 minutes to prep and you can mix it all in one large bowl and you only need one baking dish. Easy peasy and it's perfect to grab & enjoy one of those delicious squares on busy mornings. 
• Easy meal prep: This Pumpkin Oatmeal Bake is an easy one to make ahead and keep in the fridge or freezer. You cut into squares for individual portions and you're good to go. Make a batch or two when you have time and you have an easy snack or breakfast ready to go. 

 

 

HINT

Some baked oatmeal recipes call for baking powder and I think it can help to make it slightly more fluffy, but the differences did not seem significant enough and I prefer this recipe without (one less thing to worry about!)

Make sure to PIN this pumpkin oatmeal bake recipe.

Substitutions

• Substitute whole milk for a milk with lower fat content, almond milk, soy milk, or oat milk (you may want to add butter or coconut oil to balance the fat ratio)
• Substitute pure maple syrup for honey, agave, or brown sugar.
• You can use 1 ½ teaspoons cinnamon and ½ teaspoon of nutmeg instead of pumpkin pie spice.

Variations

You can add the following toppings in addition to or instead of the cream cheese icing:

• Sprinkle ¼ cup of semi-sweet or dark chocolate chips on top (you can also mix in an additional ¼ if you love chocolate!)
• Pepitas
• Almonds
• Pecans or walnuts
• Maple syrup
• Whipped cream
• Vanilla yogurt

Equipment

• 9x9” baking dish – I used a 10x10” baking dish in the photos. Both sizes work, baking times may vary
• Cooking spray

Can I make Pumpkin Baked Oatmeal ahead of time?

Yes you can make pumpkin baked oatmeal ahead of time! You can prepare the oatmeal mixture in a baking dish, cover and store in the refrigerator overnight. Bake according to the original directions the next day.

How to store the pumpkin baked oatmeal recipe

• Store in an airtight container in the refrigerator for up to 4 days.
• Store in the freezer in an airtight container for up to 3 months.
• I love to freeze this oatmeal in squares, then microwave individually for about 1 minute in the mornings for a quick breakfast.
• Tip: allow baked oatmeal to cool completely before storing in the refrigerator or freezer

So who is ready to get making this recipe? Now's your chance check out the recipe card for the full instructions and measurements. Let us know how you liked it (or not) and what variations you loved and hated.