This easy pumpkin baked oatmeal is everything I want for breakfast on a crisp fall morning! It's comforting, warmly spiced, and great for meal prep.
If you love cozy fall flavors, you need this pumpkin baked oatmeal in your breakfast rotation! I’d be happy eating it every morning in October. It’s hearty, filling, and packed with pumpkin, warm spices, and pecans. It has a lightly crisp brown sugar top, and it pairs perfectly with coffee too. 🙂
I adapted this pumpkin baked oatmeal from my blueberry baked oatmeal, and just like the blueberry version, it’s great two ways. You can either meal prep it and enjoy slices for a healthy breakfast on busy mornings, or you can serve it freshly baked for brunch. In that case, I like to drizzle it with a quick vanilla glaze to make it feel extra-special. Totally optional, of course, but delicious!
Pumpkin Baked Oatmeal Ingredients
Here’s what you’ll need to make this pumpkin baked oatmeal recipe:
- Canned pumpkin puree – Make sure to use pure pumpkin puree and not canned pumpkin pie filling, which would be too sweet for this recipe.
- Whole rolled oats – Aka old fashioned oats. They have the perfect texture for this recipe—they soften as they bake, but they don’t get mushy. Quick oats might work here, but they’ll be softer. Steel-cut oats would be too tough.
- Almond milk – Or any milk. Regular milk or another plant-based milk like oat milk would work well.
- Eggs – They add protein and bind the baked oats together. I haven’t tested a vegan version of this recipe, but I think you could use flax eggs to make it egg-free. Just replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water!
- Melted coconut oil – For richness.
- Brown sugar and maple syrup – For sweetness.
- Baking powder – It gives the oatmeal a little lift in the oven.
- Pumpkin pie spice – For warm, cozy depth of flavor. Feel free to substitute cinnamon if you don’t keep pumpkin pie spice on hand.
- Pecans – For crunch! You’ll mix some into the oatmeal bake and sprinkle more on top.
- And sea salt – To make all the flavors pop!
If you’re making the glaze, you’ll need powdered sugar and vanilla extract too.
Find the complete recipe with measurements below.
- Tip: If you’re not making the glaze, dress up your slice by serving it with an extra drizzle of maple syrup or a dollop of Greek yogurt!
How to Store Pumpkin Baked Oatmeal
This pumpkin baked oatmeal keeps well in an airtight container in the refrigerator for up to 4 days.
It also freezes well for up to 3 months.
- Tip: Slice it before freezing so that you can thaw a single slice at a time for breakfast!
Allow frozen slices to thaw in the fridge overnight, or pop them in the microwave for about 30 seconds to quickly reheat. Enjoy!
More Pumpkin Breakfast Recipes
If you love this baked pumpkin oatmeal, try one of these pumpkin breakfast recipes next:
Pumpkin Baked Oatmeal
Ingredients
- 1 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 2 large eggs
- ½ cup melted coconut oil, plus more for the pan
- ¼ cup brown sugar, plus 2 tablespoons for topping
- ¼ cup maple syrup
- 2½ cups whole rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ¾ cup chopped pecans, plus ¼ cup for topping
Powdered Sugar Glaze (optional)
- ½ cup powdered sugar, sifted if lumpy
- ½ to 1 tablespoon unsweetened almond milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
- In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.
- In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup of the pecans.
- Transfer the oat mixture to the prepared baking dish and spread in an even layer. Top with the 2 tablespoons brown sugar. If you’re not making the glaze, top with the remaining ¼ cup pecans too. If you are making the glaze, wait to add these until later.
- Bake for 48 to 55 minutes, or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.
- Make the powdered sugar glaze, if using: In a medium bowl, stir together the powdered sugar, ½ tablespoon almond milk, and the vanilla. The glaze should have a thick drizzleable consistency. If needed, add more almond milk, 1 teaspoon at a time, to help the glaze come together.
- Drizzle over the baked oatmeal and top with the remaining ¼ cup pecans. Slice and serve.
I made this over the weekend and while we all liked it, 1 tsp of pumpkin pie spice was not enough. It ended up being pretty bland. I had originally made it without the icing, so for the leftovers I made an icing with maple syrup, powdered sugar, and more spices, which made it much tastier. Next time I’ll double or even triple the spices. It’s a great base to play around with, though! We also used walnuts instead of pecans because that’s what we had.
Do you think this would work with an egg replacement for vegans? And sub the almond milk with soy milk to amp up the protein?
Can I use regular milk in place of almond milk?
What can I use in place of coconut oil?
Hi Cindy, melted butter should work great.
We made it this morning with olive oil and it turned out delicious!