This pumpkin pie baked oatmeal is everything you love about fall—comforting and cozy. Enjoy all of the flavor you love in pumpkin pie for breakfast.
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Why You’ll Love This Pumpkin Baked Oatmeal
- Seasonal & cozy: The pumpkin pie spice brings all the fall vibes.
- Wholesome ingredients: Rolled oats, pumpkin puree, and maple syrup keep it nourishing.
- Make-ahead friendly: Bake once, and you’ll have breakfast ready for the week.
- Customizable: Swap pecans for walnuts, drizzle with almond butter, or add chocolate chips for a dessert-like twist.
Ingredients You’ll Need
- Rolled Oats: Use old-fashioned rolled oats for the best texture. In a pinch you can use quick oats, but it’ll be a little mushier. I don’t recommend steel cut.
- Pumpkin Puree: Make sure it’s 100% pumpkin, not pie filling.
- Eggs: Help bind everything together.
- Milk: Both dairy or non-dairy milk work.
- Maple Syrup: I love maple syrup as a natural sweetener that pairs beautifully with pumpkin. Make sure to use pure maple syrup, not the table pancake syrup.
- Vanilla Extract: For extra flavor depth.
- Pumpkin Pie Spice: To make your own simply combine 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp ground cloves. In a pinch you can swap just cinnamon.
- Baking Powder: Gives it a little lift.
- Salt: Balances the sweetness.
- Chopped Pecans: Swap for walnuts or leave out for a school friendly, nut-free option.
You will also need a 2-quart baking dish.
How to Make Pumpkin Pie Baked Oatmeal
This is an easy one bowl, one baking dish kinda breakfast and is so easy to make!
- Mix the wet ingredients: In a large bowl, whisk together pumpkin, eggs, milk, maple syrup, vanilla, and pumpkin pie spice until smooth.
- Add the dry ingredients: Stir in the oats, baking powder, salt, and pecans until well combined.
- Bake: Pour into your prepared dish, spread evenly, and bake for 35–40 minutes until set in the center and lightly golden on top.
Let it rest for a few minutes before slicing so it sets. Enjoy warm, or refrigerate for an easy grab-and-go breakfast throughout the week.
Serving Suggestions
- Top with a dollop of vanilla Greek yogurt and a drizzle of maple syrup.
- For a true pumpkin pie experience, add a little whip cream on top.
- Reheat and serve with warm almond butter or a splash of cream for extra indulgence.
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Slice into portions, wrap tightly, and freeze for up to 2 months. Reheat in the microwave or oven before serving.
More Pumpkin Recipes
Banana Pumpkin Muffins – perfect for packing in lunches
Pumpkin Chia Pudding – an easy make-ahead fall breakfast
Pumpkin Pancakes – coming soon!
Pumpkin Pie Baked Oatmeal
Equipment
- 2 quart baking dish
Ingredients
- 2½ cups rolled oats
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1½ cups milk dairy or non-dairy
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F and lightly grease a 2-quart baking dish.
- In a large bowl, whisk together pumpkin, eggs, milk, maple syrup, vanilla, and pumpkin pie spice until smooth.
- Stir in oats, baking powder, salt, and pecans until combined.
- Pour mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, until set in the center and lightly golden on top.
Notes
Nutrition
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