An easy Pumpkin Baked Oatmeal recipe that makes the perfect make-ahead breakfast! Packed with warm pumpkin spice flavor, oats, and pecans, this cozy dish is a fall favorite!
When fall rolls around, I always reach for pumpkin. From pumpkin bars to pumpkin oatmeal cookies, it is one of my favorite fall ingredients to bake with.
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At Simply Scratch Made, I love sharing approachable, from-scratch recipes that make homemade cooking feel easy and comfortable. This baked oatmeal is exactly that, simple to prepare, full of flavor, and a family favorite you can enjoy all week long.
Whether I am baking this baked pumpkin oatmeal or my banana nut baked oatmeal, I usually bake a batch at the start of the week, then reheat it for quick breakfasts or snacks. It tastes just as good reheated as it does fresh from the oven.
Key Ingredients & Substitutions
- Oats - Old fashioned oats work best for baked oatmeal. They hold their texture better than quick oats.
- Pumpkin Puree - Canned or fresh, either works.
- Spices - I use a handful of different spices to make my own pumpkin spice blend. You can substitute with your favorite premade pumpkin spice blend.
- Pecans - Toasting them first adds amazing flavor. Walnuts are a great substitute.
How To Make Pumpkin Baked Oatmeal
- Combine the sugars, eggs, pumpkin puree, vanilla, spices, milk and coconut oil. Mix until fully combined.
- Stir in the baking powder, oats, and half of the toasted and chopped pecans. Mix well.
- Transfer to a lightly greased 8x8 baking dish and bake for 40-50 minutes, or until set.
- Serve warm with a little maple syrup. Enjoy!
This Pumpkin Baked Oatmeal is one of my favorite recipes to make this time of the year. I hope you love it as much as I do!
-Sky🩷
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📖 Recipe
Pumpkin Baked Oatmeal
Ingredients
- 3 cups old fashioned oats
- ½ cup pecans toasted & chopped
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cloves
- 1 cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 1 ¼ cups milk
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup coconut oil melted or butter
Instructions
- Preheat an oven to 350° F and lightly grease an 8x8-inch square baking dish.
- In a large bowl mix together the sugars, eggs, pumpkin purée, cinnamon, ginger, nutmeg, cloves, salt, vanilla, coconut oil, and milk. Whisk until fully combined.
- Stir in the oats, baking powder, and half of the pecans. Mix well.
- Transfer to the prepared baking dish, top with the remaining pecans and bake for 40-50 minutes or until the oatmeal it set. Enjoy!
Serving Pumpkin Baked Oatmeal
You can enjoy this baked oatmeal warm, straight from the pan as is. I personally like to drizzle a little maple syrup over mine before eating it.
It is also great served with a little milk or topped with yogurt!
Freezer Tip
Freeze individual slices on a parchment lined baking sheet. Once frozen transfer to a freezer bag or container.
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