Pumpkin Baked Oatmeal
Published 10/20/2019 • Updated 7/26/2024
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Pumpkin Baked Oatmeal topped with mini chocolate chips to answer all of your fall breakfast dreams!
This autumn-inspired baked oatmeal recipe is a healthy breakfast option packed with whole grains and fiber and is made with a hint of maple syrup.
Baked oatmeal is such an easy breakfast to prepare during any time of year, but I especially love making it during the colder months. Warm oatmeal topped with nut butter is just the best.
What You Need for Pumpkin Baked Oatmeal
Main Ingredients
- Rolled Oats: rolled oats work best for baked oatmeal, but I’ve also made it with quick-cooking so feel free to swap it 1:1.
- Pumpkin Puree: make sure to buy unsweetened pumpkin puree, not pumpkin pie filling!
- Eggs: this recipe calls for 2 large eggs. While we haven’t tested a vegan substitution, I recommend swapping the 2 eggs for 2 flax eggs.
- Almond Milk: we love almond milk for baking, but any kind of cow’s or nondairy milk will work!
Homemade Pumpkin Spice
The last and final star ingredient of this baked oatmeal is pumpkin spice! You can buy storebought pumpkin pie spice, but making your own blend at home is super simple.
Ever wonder “what is pumpkin spice made of?” All you need are 4 ground spices and you’re on your way to pumpkin spire goodness.
- Cinnamon
- Ginger
- Nutmeg
- Cloves
No Oil Needed!
You’ll notice from the main ingredients above that oil is not one of them. Good news for you is that oil is not necessary because of the pumpkin puree!
Pureed pumpkin adds a lot of moisture to baked goods so no need for coconut oil or butter.
How long does baked oatmeal last?
Baked oatmeal lasts up to 5 days stored in the refrigerator.
Do you have to refrigerate baked oatmeal?
We recommend storing baked oatmeal in the refrigerator, but you can leave it out on the counter in an airtight container for up to 48 hours.
How do you eat baked oatmeal?
Most people prefer to eat baked oatmeal warm, but you can also eat it cold! We suggest topping it with your favorite nut butter and a little maple syrup.
More Baked Oatmeal Recipes
- Peanut Butter Chocolate Chip Baked Oatmeal Cups
- Peanut Butter Banana Baked Oatmeal
- Baked Apple Oatmeal Cups
Pumpkin Baked Oatmeal
Ingredients
Wet
- 2 large eggs
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/2 cup unsweetened, plain almond milk
Dry
- 1.5 cups rolled oats
- 1/2 cup white whole wheat flour, OR all-purpose gluten free flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- pinch salt
- 1/2 cup mini chocolate chips, optional
Instructions
- First, preheat oven to 350ºF and spray a 9-inch x 9-inch baking dish (we used a 7.5-inch x 11-inch, which has a similar surface area).
- Next, place dry ingredients into a large bowl and mix. Then, add wet ingredients and mix again.
- Transfer batter into baking dish and use a spatula to evenly spread it out.
- Sprinkle on more chocolate chips, if desired.
- Then, bake at 350ºF for around 25 minutes.
- Let cool for at least 10 minutes before slicing and serving.
Tips & Notes
- Nutrition information does not include mini chocolate chips or toppings.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I subbed in eggnog for the almond milk and I have no regrets! I also sprinkled the top with a bit more cinnamon and sugar since I didn’t have the full amount of chocolate chips. Turned out so amazing.
One of my favorites! My picky son just devours it. So easy to make and it’s not overly sweet at all. I make it with bay homemade purée and the consistency comes out just fine.
I work for the elderly and I know they love the baked goods I always make them in the morning. So I didn’t have almondmilk, I used whole milk, I also used 3/4 c of brown sugar in place of maple syrup. I don’t know if it makes a difference but I combined wet ingredients in a separate bowl then added it to dry. I topped with walnuts and dried cranberries. It tastes so good it’s the perfect sweetness for me and for the ladies. Thank you for this recipe. As you can tell I improvise when I don’t have certain ingredients on hand. 🙂👍
This looks and sounds FANTASTIC. 🙂 I originally came to your website to check out your instant pot oats recipe, and I am ready to try it tomorrow morning! (Wednesdays and Thursdays are usually the most hectic around our home, and oatmeal that practically makes itself will be a welcome breakfast, indeed!)
But I stuck around checking out the rest of the oatmeal recipes, and I’m intrigued by the baked oatmeal. Two of my favorite things are oatmeal, and Fall, and this seems like a perfect match. I was wondering, though, can I just use an extra bit of rolled oats blitzed in the food processor or high speed blender for the “flour” in the recipe? I try to keep things gluten free for my family when possible,What do you suggest? I’m looking forward to making the pumpkin baked oatmeal! Thank you so, so much!!!! 😀
Oops! I didn’t realize the ranking would default to 1 star! 🙁
I would have voted the recipe 5 stars if I had realized; I can’t wait to try it! 😀
Hi! I fixed the rating for you. AND- yes you can just turn your oats into oat flour by using your food processor or blender! Just make sure to measure 😀
Just made this with my toddler and they sure enjoyed it! Thanks!
I was disappointed. It was bland. Never again will I make it. I’ll move on to the Peanut Butter Banana Baked Oatmeal. It seems, as this did before I tried it, like it should be good.
Sorry, but I don’t have a camera to take a picture of it 🙁 It LOOKS pretty good 🙂
I thought this was great! I used all-purpose flour because it was all that I had (I will try oat flour next time.) I also used vanilla oat milk instead of almond milk. Next time I will only use 1/4 – 1/3 cup of the mini chocolate chips; I thought 1/2 cup was a little too much. It was moist and delicious! I will make this again.