Pumpkin Baked Oatmeal

When the mornings turn crisp and cozy, there’s nothing better than waking up to a warm bowl of Pumpkin Baked Oatmeal. This hearty, lightly sweetened breakfast tastes just like pumpkin pie — but it’s wholesome, filling, and packed with nutritious oats and real pumpkin.

It’s the kind of breakfast that makes your kitchen smell like fall — cinnamon, nutmeg, and vanilla wafting through the air as golden oatmeal bakes to perfection. Best part? You can make it ahead for easy weekday breakfasts, reheat it all week, or serve it fresh out of the oven with a drizzle of maple syrup and a scoop of Greek yogurt.

Whether you’re meal-prepping for a busy week or hosting a cozy fall brunch, this Pumpkin Baked Oatmeal will win everyone over.

---

Why You’ll Love This Recipe

1. Tastes like dessert, but healthy! Pumpkin pie meets oatmeal.
2. Perfect for meal prep — reheats beautifully all week.
3. High in fiber and protein for long-lasting energy.
4. Customizable — add nuts, chocolate chips, or dried fruit.
5. Naturally gluten-free & dairy-free friendly.

If you love pumpkin-spiced everything, this is your new breakfast favorite.

---

Ingredients

Dry Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice (or more to taste)
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Wet Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 ½ cups milk (dairy or non-dairy)
• ¼ cup pure maple syrup or honey
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon pure vanilla extract

Optional Add-Ins:

• ¼ cup chopped pecans or walnuts
• ¼ cup mini chocolate chips or raisins
• 1 tablespoon flaxseed or chia seeds (for extra nutrition)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish with butter, oil, or nonstick spray.

2. Mix Dry Ingredients

In a large bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Stir to distribute the spices evenly.

3. Mix Wet Ingredients

In another bowl, whisk together pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.

4. Combine & Add Extras

Pour the wet ingredients into the dry ingredients and stir until just combined. If using nuts, chocolate chips, or dried fruit, fold them in now.

5. Bake

Pour the batter into your prepared baking dish and smooth the top. Bake for 35–40 minutes, or until the center is set and the edges are golden brown.

6. Cool & Serve

Let it cool for at least 10 minutes before slicing. Serve warm with your favorite toppings — think maple syrup drizzle, a dollop of yogurt, or almond butter.

---

Topping Ideas

• Greek yogurt or whipped cream for a creamy contrast.
• Fresh banana slices or berries for brightness.
• A drizzle of almond butter or peanut butter for extra protein.
• A sprinkle of brown sugar or cinnamon for that bakery-style touch.

---

Tips for Success

1. Use pure pumpkin puree, not pumpkin pie filling.
2. Don’t overbake — it should be slightly moist in the center.
3. Let it rest before slicing so it holds together better.
4. Make it ahead: Bake the night before and reheat slices in the morning.
5. Customize it: Add chocolate chips, nuts, or cranberries depending on your mood.

---

Variations

• Vegan: Use flax eggs (2 tbsp flaxseed + 5 tbsp water) and plant milk.
• High Protein: Add 1 scoop vanilla protein powder to the mix.
• Nut-Free: Skip nuts and use seeds or coconut flakes for crunch.
• Low Sugar: Cut sweetener in half or use monk fruit syrup.
• Dessert Twist: Add a cream cheese swirl or crumble topping!

---

What to Serve With

Scrambled eggs or turkey bacon if you want more protein.

Hot coffee or chai latte for cozy fall mornings.

Fresh fruit or yogurt parfait for balance.

Storage & Reheating

• Fridge: Store in an airtight container up to 5 days.
• Freezer: Freeze individual squares up to 3 months.
• Reheat: Warm in microwave for 30–45 seconds or in oven at 350°F for 10 minutes.

---

Nutrition Facts (per serving, 6 servings)

• Calories: 230
• Protein: 7 g
• Fat: 8 g
• Carbs: 29 g
• Sugar: 9 g
• Fiber: 4 g

Wholesome, naturally sweetened, and cozy — everything a fall breakfast should be.

---

Common Questions

Q1: Can I make this ahead for meal prep?
Yes! Bake, cool, and store in the fridge. Slice and reheat for quick weekday breakfasts.

Q2: Can I use quick oats?
You can, but the texture will be softer and less chewy. Rolled oats give the best structure.

Q3: Can I make it in muffin form?
Absolutely! Divide into a muffin tin and bake 20–25 minutes.

Q4: Can I use steel-cut oats?
No, not without pre-cooking — they require more liquid and baking time.

Q5: How do I make it extra moist?
Add ¼ cup mashed banana or applesauce for a softer, cakier texture.

---

Conclusion

This Pumpkin Baked Oatmeal is everything you want in a fall breakfast — cozy, nourishing, and lightly sweet with just the right amount of pumpkin spice. It’s easy to whip up, perfect for meal prep, and makes every morning feel like autumn comfort in a bowl.

Enjoy it warm with a drizzle of maple syrup, or grab a square on the go — either way, it’s bound to become your favorite pumpkin-season breakfast tradition.