Dessert

Pumpkin Baked Oatmeal Recipe

Bylina Carter October 19, 2025October 19, 2025

Introduction

This Pumpkin Baked Oatmeal is a cozy and nutritious breakfast perfect for fall or any time you crave warm flavors. With a blend of pumpkin, spices, and a touch of maple syrup, it’s both comforting and satisfying. It’s easy to prepare and makes excellent leftovers.

A square piece of baked oatmeal sits on a white plate with a white marbled texture surface below, showing a soft, textured orange-brown layer made of oats and pumpkin or sweet potato. On top, there is a dollop of white cream with a few small to medium pecan nut pieces scattered over it. A gold spoon with a bite of the oatmeal rests on the plate's right side, near the piece. Two cinnamon sticks are placed in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats
1 cup milk of choice

2 large eggs
2 Tbsp butter, melted

1 cup pumpkin purée
⅓ cup pure maple syrup or honey

⅓ cup chopped pecans or pecan pieces
1 ½ tsp vanilla extract
1 ½ tsp pumpkin spice

1 tsp cinnamon
1 tsp baking powder
½ tsp sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the pumpkin purée, milk, eggs, maple syrup, and vanilla extract until smooth.
Step 3: Add the rolled oats, melted butter, pecans, pumpkin spice, cinnamon, baking powder, and sea salt to the wet mixture. Stir until everything is well combined.

Step 4: Grease a 9×9-inch square baking pan and spread the oatmeal mixture evenly inside. If you like, sprinkle extra pecans on top for added crunch.
Step 5: Bake for 25-30 minutes, or until the top is set and no liquid remains in the center. An 8×8-inch pan can be used but will require a longer baking time.
Step 6: Let cool slightly before serving. It’s delicious topped with a spoonful of Greek yogurt, a drizzle of maple syrup, or even whipped cream.

Tips & Variations

Swap pecans for walnuts or almonds, or omit nuts altogether for a nut-free option.
Add a handful of chocolate chips or dried cranberries for extra sweetness and texture.
Use pumpkin pie spice if you don’t have individual spices on hand.

For a vegan version, replace eggs with flax eggs and use a plant-based milk and butter substitute.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for 3-5 days. Reheat individual portions in the microwave until warm, adding a splash of milk if needed to keep it moist.