Pumpkin Spice Baked Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them.
There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.
Pumpkin Spice Baked Oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier.
There is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.
Pumpkin Baked Oatmeal
When it comes to oatmeal, my family means business. We eat oatmeal for breakfast many times a week and I’ve come up with plenty of variations on a plain bowl of oats to keep things exciting.
Of course, some oatmeal recipes we never get sick of. This baked pumpkin spice oatmeal is one of them!
This recipe uses real pumpkin puree along with plenty of pumpkin pie spices to turn ordinary oats into a hearty breakfast that’s just sweet enough to make everyone happy.
Raisins are a fruity addition to the chewy oatmeal that remind me of some of my favorite oatmeal raisin cookie recipes. (But if you’re a raisin hater, you skip them without affecting the final results.)
It’s become traditional for us to eat this on Thanksgiving morning but we’ve also been known to enjoy a batch of baked pumpkin oatmeal on any regular old day we like.
Pumpkin Spice Oatmeal is delicious and easy to make. It can even be prepped in advance to make your whole day easier!
Pumpkin Spice Oatmeal
I like to make this meal an overnight oatmeal recipe by mixing all the ingredients together the night before. Pour the oatmeal into your baking dish, keep it in the fridge and then pop it right into the oven the next morning. Easy as (pumpkin) pie.
With all that nutmeg, cinnamon and cloves, baked oatmeal will make your kitchen smell like a fall paradise while it bakes. Every time I have this in the oven, everyone wanders into the kitchen with eager anticipation to ask what’s baking.
This baked oatmeal recipe also freezes marvelously. After baking the oatmeal, scoop it out of the pan into individual portion sizes for storage in the freezer. Slices of baked oatmeal reheat well in the microwave with a tablespoon of water.
I love making big batches of baked oatmeal on the weekend then having leftovers in the freezer for the week ahead. Everyone can pull out a container of healthy delicious oatmeal whenever they want it. It certainly makes the busy weekday mornings less stressful!
Pumpkin Spice Baked Oatmeal tastes wonderful all on its own. My kids and I adore it topped with a dollop of Vanilla Bean Whipped Cream or Homemade Cool Whip, too.
And honestly? If you want to serve your pumpkin oatmeal with a big scoop of vanilla ice cream on a holiday morning, I won’t stop you–and your sure to make this your child’s favorite ever breakfast.
Baked Oatmeal Recipes
Not a fan of pumpkin? Or just looking for more great baked oatmeal ideas? Check out a few different baked oatmeals that my family loves.
This Apple Pie Baked Oatmeal is another recipe that’s just right for fall. Warming cinnamon and apples baked until tender make this oatmeal recipe reminiscent of hot apple pie.
If you’re a fan of oatmeal cookies, these Chewy Raisin Baked Oatmeal Cups are going to be your new favorite breakfast.
Baked into individual portions, this oatmeal can easily be made ahead then stored in the freezer to enjoy any time you need a fast breakfast. Baked Peach Oatmeal Cups are another variation on the oatmeal cup idea that we love.
Got peanut butter lovers in your family? Peanut Butter Banana Bread Baked Oatmeal will put a big smile on their faces every time you make it.
We’ve hardly met a banana bread we didn’t like over here and banana oatmeal recipes are the same. I cannot wait to give these Banana Nut Baked Oatmeal Cups from Garnish with Lemon a try! The combo of sweet banana, crunchy nuts and chewy oatmeal has never steered me wrong.
Pumpkin Baked Oatmeal Recipe
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Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8″ square or 8×10 baking dish.
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Bake for 30-40 minutes, or until knife inserted in center comes out mostly clean.
- Serve warm, topped with whipped cream.
Make It Ahead
This is a great overnight breakfast recipe. Everything can be stirred together the night before, poured into the pan, and then kept in the fridge overnight. When you wake up, just move the cold pan right into the oven.
Pumpkin Spice Baked Oatmeal
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup raisins
- 3 eggs
- 1/2 cup pumpkin puree
- 1/4 cup olive oil
- 1 1/2 cup milk
- 1/2 teaspoon vanilla
- Optional: whipped cream for topping
Instructions
- Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8" square or 8x10 baking dish. Bake for 30-40 minutes (or 40-45 minutes if cold from the fridge in a cold oven - if cooking this cold from the fridge, give the oatmeal a quick stir first), or until knife inserted in center comes out mostly clean. Enjoy!
- FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
Notes
Nutrition
Anonymous says
How many servings?
Mary says
It should say 6 servings. I'll update the recipe now! Thanks for catching that!
Amanda says
I love this, looks amazing!
Sarah says
What can I substitute for olive oil?
Mary says
Melted butter or any light flavored oil will work great, Sarah. Enjoy!
Kristine says
I just made this for our Thanksgiving morning breakfast. It came out so delicious! And soooo easy! I mixed all the ingredients last night, put in the refrigerator, and into the oven this morning. I used slightly less sugar, and subbed out a few items: coco-almond milk for the cows milk, coconut oil for the olive oil and added about 1/4 cup more pumpkin for more pumpkin flavor. The spices are right on, it does taste like pumpkin pie and each bite has a distinct spiced flavor.
Thank you for the great and easy recipe!!!! Happy Thanksgiving!..will definitely be making this again!
Sheng Bergeron says
Just made these for breakfast! They were delicious! I made them into cupcakes. It made exactly 20 cupcakes. I baked them right out of the fridge fro 25 minutes. Thanks for an awesome recipe.
lauramich says
Thank you! My husband hates regular oatmeal, but he’s on a low-FODMAP elimination diet, and this recipe fits the bill (except for the raisins, which he hates anyway, so I omitted them). He loved it—genuinely loved it, didn’t just tolerate it like the gluten-free pancakes.
Thanks again for sharing!
Clare Hillier says
Probably a silly question how do you makek the pumpkin purée as I have a fresh pumpkin to use, is it just scoop it out and mash it up?
Mary says
You’ll need to roast or bake the pumpkin and then puree it.
Janice says
I love the idea. I just bought an instant pot. How would I bake this in the pot? Any ideas
Thanks janice
Mary says
I haven’t tried a baked oatmeal in the instant pot. If you do play with baking the recipe that way, let me know how it works for you.
Dzinerdeb says
I linked to this recipe from Yummly last week and tried it this morning. It’s the first time I’ve had baked oatmeal, and I love it! Since I live alone, it is great that I can freeze this in portions and eat it over the next couple weeks. Next I’m going to try the Apple Pie version. Thanks so much!
Paula says
Just made this today and it is delicious! I added .25 cup each chia seeds and hemp hearts for added protein. Perfect baked consistency. Thank you for this recipe.
KATHY says
Can you please tell me what is pumpkin purée and can it be found in a grocery store or do I have to make my own?
Mary says
Pumpkin puree is simply canned pumpkin. Be careful not to buy the canned “pumpkin pie mix” it’s easy to mix them up. You want the canned pumpkin without anything else added.
sandy mcclaskey says
I have made this recipe so often I have it memorized, I just love it. I just made a variation with diet cherry pie filling on top (mostly just the cherries) and omit all flavorings in original recipe and replace with 1 tsp Watkins pure Almond and I add 1/4 cup ground flax seed and only use 1/4 cup Splenda Brown sugar mix. Very yummy!
Mary Younkin says
oh! I love playing with oatmeal ingredients like that. Cherries and almonds are always awesome together.
Beth Smith says
I am in charge of breakfast for a crowd…can this be easily doubled? Just prep and bake as directed, in a 9×13 dish? Thanks!
Mary Younkin says
Absolutely, Beth!
Shannon says
Easy and good flavor but a little dry. Will add something to make it moister next time.
Mary Younkin says
I’m glad you liked the flavor, Shannon. Sorry to hear yours turned out a bit dry, maybe try a few minutes less baking time.
Karen says
Can I make it 2 days ahead?
Mary Younkin says
The oatmeal should keep fine for a couple of days, Karen. Enjoy!
Erica says
Could i use steel cut outs? What sort of adjustments would you recommend?
Mary Younkin says
Unfortunately, steel cut oats will not work for baked oatmeal. There is a recipe on this site for steel cut pumpkin oatmeal though, if that’s your preference. Enjoy!
NANCY Conway says
Can you use quick oats or does it have to be rolled? I have quick oats on hand.
Mary Younkin says
The baked oatmeal won’t have quite as distinct a texture, but quick oats will work for this recipe, Nancy.