Easy Baked Pumpkin Oatmeal

Easy baked pumpkin oatmeal is essentially a fall breakfast made simple. It comes together quickly with a few staple ingredients, tastes like a warm slice of pumpkin pie, and keeps you full and satisfied. The best part? This is perfect for meal prep and makes busy mornings a lot less stressful.

Baked breakfasts like my pear and brown sugar french toast bake or my apple streusel muffins are perfect as they are, but there's just something to be said about having a baked oatmeal ready to chomp into at your fingertips.

Tips, Tricks, and Key Reminders

1. Use rolled oats, not quick or instant oats. There are different oats for a reason! The rolled oats will bake up different than quick oats or even steel cut oats, which will take much longer. The rolled oats hold up well in the bake too.
2. Use enough liquid so that the oats do not get chewy or become dry. A good rule of thumb is 2 cups of oats to about 1 ½ to 2 cups of milk.
3. I suggest using maple syrup to sweeten this up instead of adding granulated sugar. You could also add in honey or some brown sugar instead.
4. Keep an eye on the timing as it bakes. The first go round with this I baked it too long and it became crumbly and dry. It should be just set and not jiggly when taken out of the oven. It will continue to bake as it cools.

The Main Ingredients

1. Rolled Oats - As I mentioned earlier, rolled oats are the best type of oat for this recipe as it cooks evenly without being too mushy or too chewy.
2. Pumpkin Purée - To give even more flavor and a deep orange huge.
3. Maple Syrup - The natural sweetener in this recipe.
4. Eggs - Eggs help to bind all of the ingredients together as well as giving the baked oatmeal structure.
5. Vanilla Paste - I love using vanilla paste for added flavor and to highlight other flavors in the recipe, but the specs of vanilla bean make it even more delicious.
6. Oil - Fat that helps give structure and a moist mouthfeel.
7. Milk - Using milk helps to soften and soak the rolled oats and help bake up the oats into a sturdy structure.
8. Baking Powder - The leavening agent that gives the baked oatmeal some high and fluffy mouthfeel.
9. Cinnamon - This provides warmth and added flavor.

Recipe Swaps and Substitutions

• Use whatever kind of milk you want instead of the regular milk.
• Feel free to use brown sugar, honey, or stevia to sweeten instead of the maple syrup.
• Use gluten free rolled oats if you'd prefer to keep it GF!
• Add in a scoop of protein powder or high quality multi collagen protein powder to boost the protein content.
• Throw in chopped walnuts, pecans, almonds, raisins, or chocolate chips.

How to make baked pumpkin oatmeal

Step 1: In a medium sized mixing bowl, combine the rolled oats with the baking powder, salt, and cinnamon.

Step 2: In a separate large mixing bowl, whisk together the eggs, oil, milk, vanilla paste, maple syrup, and pumpkin purée.

Step 3: Pour the rolled oat mixture directly into the pumpkin mixture and combine using a spatula.

Step 4: Preheat the oven to 375º and line a 9x9 pan with parchment paper. Pour the oatmeal mixture into the pan and spread out with the spatula. Bake for 25-30 minutes or until the center is just set. Let cool for 10 minutes, then slice and serve with a dusting of powdered sugar and a drizzle of maple syrup.

Baked Oatmeal FAQs

Craving more baked breakfast recipes? I've got you covered

Easy Baked Pumpkin Oatmeal

Morgan Peaceman

You can't beat an easy baked pumpkin oatmeal flavored with warm cinnamon, pumpkin puree, maple syrup, and rolled oats. Meal prep at its best!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 9 servings

Calories 173 kcal

Equipment

• ▢
  9x9 pan
• ▢
  mixing bowls
• ▢
  spatula
• ▢
  parchment paper

Ingredients

  

1x2x3x

• ▢ 2 ½ cups Rolled Oats
• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Cinnamon or pumpkin spice
• ▢ 2 teaspoon Baking Powder
• ▢ 1 ½ cups Whole Milk
• ▢ ½ cup Pumpkin Purée
• ▢ 3 tablespoon Avocado Oil
• ▢ 2 large Eggs room temperature
• ▢ 2 tablespoon Maple Syrup
• ▢ 1 tablespoon Vanilla Paste

Instructions

 

• In a medium sized mixing bowl, combine the rolled oats with the baking powder, salt, and cinnamon.
• In a separate large mixing bowl, whisk together the eggs, oil, milk, vanilla paste, maple syrup, and pumpkin purée.
• Pour the rolled oat mixture directly into the pumpkin mixture and combine using a spatula.
• Preheat the oven to 375º and line a 9x9 pan with parchment paper. Pour the oatmeal mixture into the pan and spread out with the spatula. Bake for 25-30 minutes or until the center is just set.
• Let cool for 10 minutes, then slice and serve with a dusting of powdered sugar and a drizzle of maple syrup.

Notes

Use rolled oats, not quick or instant oats. There are different oats for a reason! The rolled oats will bake up different than quick oats or even steel cut oats, which will take much longer. The rolled oats hold up well in the bake too.

Use enough liquid so that the oats do not get chewy or become dry. A good rule of thumb is 2 cups of oats to about 1 ½ to 2 cups of milk.

I suggest using maple syrup to sweeten this up instead of adding granulated sugar. You could also add in honey or some brown sugar instead.

Keep an eye on the timing as it bakes. The first go round with this I baked it too long and it became crumbly and dry. It should be just set and not jiggly when taken out of the oven. It will continue to bake as it cools.

Nutrition

Calories: 173kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 146mgPotassium: 157mgFiber: 3gSugar: 6gVitamin A: 69IUVitamin C: 0.03mgCalcium: 76mgIron: 1mg

Tried this recipe?Let us know how it was!