Description

This Pumpkin Baked Oatmeal is a cozy, wholesome breakfast that’s perfect for fall or any time you want a comforting, nutritious start to your day. Packed with warm spices, creamy pumpkin puree, and hearty oats, it’s naturally sweetened with maple syrup and enriched with a crunchy pecan topping. Easy to prepare and baked to golden perfection, it’s a delicious way to enjoy oatmeal with a flavorful twist.

Ingredients

Scale

Main 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
1½ tsp pumpkin spice
1 tsp cinnamon
1 tsp baking powder
½ tsp sea salt

Instructions

Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the oatmeal evenly.
Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, milk, eggs, maple syrup (or honey), and vanilla extract until well combined.
Add Dry Ingredients: Add the rolled oats, pumpkin spice, cinnamon, baking powder, sea salt, melted butter, and chopped pecans to the wet mixture. Stir thoroughly to combine all ingredients evenly.
Prepare Baking Pan: Grease a 9×9 inch square baking pan with butter or non-stick spray. Pour the oatmeal mixture evenly into the pan, smoothing the top with a spatula. Sprinkle additional chopped pecans over the top if desired for extra crunch.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Bake until the top is set, lightly golden, and no excess liquid remains, indicating it’s cooked through.
Cool and Serve: Remove from the oven and allow the baked oatmeal to cool slightly before serving. It pairs wonderfully with a spoonful of Greek yogurt and a drizzle of maple syrup or whipped cream for extra indulgence.
Storage: Store leftover baked oatmeal in an airtight container in the refrigerator for 3-5 days to maintain freshness.

Notes

You can substitute the milk with any plant-based milk like almond or oat milk for a dairy-free version.
If you don’t have pumpkin spice, use 1 tsp cinnamon plus ¼ tsp each of nutmeg and ground cloves.
Using an 8×8 inch baking pan will make the oatmeal thicker, so it may need an extra 5-10 minutes baking time.
Enjoy warm for the best texture and flavor, but this oatmeal also makes a great reheated breakfast or snack.
For added sweetness, drizzle extra maple syrup when serving.
Feel free to swap pecans for walnuts or omit nuts for a nut-free version.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin baked oatmeal, baked oatmeal recipe, pumpkin breakfast, fall breakfast, healthy baked oatmeal, pumpkin spice oatmeal