Pumpkin pie baked oatmeal is hearty, comforting and full of classic fall flavors. It’s a favorite breakfast that can be made ahead.
(Originally published 9/24/2013 and updated for content 8/27/2025)
If you like this recipe, check out my Pumpkin Shepherd’s Pie next!
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I’m not a fan of pumpkin pie. And I’m really not fond of a baked oatmeal recipe in general. So it’s honestly super weird this pumpkin pie baked oatmeal has become one of my favorite things. Something about the cozy spices and bread pudding texture works for me. This is a dish that can be made ahead and served to a crowd. Or kept in the fridge. And sliced into individual portions for a hearty but relatively low-cal (245 calories per serving, minus the toppings) breakfast all week long.
More pumpkin recipes
Ingredients for pumpkin pie oatmeal
- Pumpkin – You need one 15-ounce can of pure pumpkin purée for this recipe. Do not use a can that is labeled pumpkin pie filling.
- Oats – You need to use old-fashioned oats, not quick oats and definitely not steel-cut oats. It won’t turn out the same.
- Milk – I use skim milk because that is what I always have in my house. But you can use any variety or non-dairy milk, like almond milk or oat milk.
- Eggs – Two large eggs.
- Maple Syrup – Use pure maple syrup, not pancake syrup.
- Brown Sugar – Use light brown sugar. This recipe is lightly sweet, making it perfect for adding extra toppings for fun.
- Pecans – These are optional, but I like the texture and flavor the pecans add to the creamy texture of this baked oatmeal recipe.
- Seasonings – Use a high quality pumpkin pie spice mix. I tested it with a teaspoon, but you could use up to a tablespoon of pumpkin pie spice to really amp up the fall flavors.
- Toppings – My personal preference for topping a slice of this baked oatmeal is whipped cream, salted caramel sauce and some extra pecans. But top it however YOU want to!
Instructions for pumpkin oatmeal
This oatmeal is so easy to make. In a large bowl whisk together all the wet ingredients until smooth and then stir in the oats and pecans. Spread into a baking dish that has been greased with cooking spray. Bake at 375 degrees F for 45 minutes. For complete list of ingredients and free printable recipe card, keep scrolling to the bottom of this post.
Pro tip
Stir in some of your favorite protein powder before baking and top with a dollop of greek yogurt for an extra boost of protein. Or make these pumpkin pie oats even more indulgent by adding some chocolate chips. Or you could replace the pecans with toasted pumpkin seeds.
Serving suggestions
This would be an ideal dish for a fall breakfast or brunch buffet for your whole family or gathering of friends. Here’s some more of my recipes to pair with it –
Storage directions
Cover the cooled dish tightly with plastic wrap and store in the refrigerator. Or place single serving slices in an airtight container for meal prep. The oatmeal will stay fresh for 5 – 7 days.
Kitchen tools
- My favorite set of mixing bowls with storage lids
- A set of glass Pyrex measuring cups that I use all the time
- A baking dish similar to what I used for testing this recipe
- Magnetic set of measuring spoons
Pumpkin Pie Baked Oatmeal
Ingredients
- 15 oz pure pumpkin
- 1/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 tsp pumpkin pie spice
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1 1/2 cups skim milk you can use non-dairy
- 2 1/2 cups old-fashioned (rolled) oats
- 1/2 cup pecans finely chopped
Instructions
- Preheat the oven to 375 degrees F. In a large bowl, whisk together the pumpkin purée, brown sugar, maple syrup, eggs, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.
- Mix the rolled oats and chopped pecans into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture and spread it evenly into the dish. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
- Serve hot right out of the oven or refrigerate until ready to serve. Can be reheated in the microwave. Top with toasted pecans, whipped cream and salted caramel sauce if desired.
Nutrition
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amy donovan says
I made this today and it turned out just wonderful! Everyone loved it, especially my 15-month old little girl. =) Thanks!
foodtasticmom says
Thank you Amy, I love hearing positive feedback like this. Makes my day! Thanks for taking the time to come back and comment 🙂