We’ve been on a cozy fall breakfast kick and I’m not mad about it. With the days feeling shorter and chilly mornings here, there’s truly nothing quite like a warm, super nourishing breakfast to wake up to.
Are you ready for a wonderful baked oatmeal that tastes like dessert?! Good. I essentially took my pumpkin pie recipe as inspiration and made it into an incredible baked oatmeal that tastes like pumpkin pie for breakfast!
This pumpkin baked oatmeal has everything you could want in an oatmeal bake. It’s filled with cozy spices, is perfectly sweet, and has the BEST texture that feels like a cross between pumpkin bread and oatmeal. I first tested the recipe a couple of months back with our full team and the 3 of us fell in LOVE.
Since then I added a beautiful, light cream cheese glaze for an extra treat and this recipe quickly became one of my fav oatmeal bakes I’ve ever made. The best parts? It uses a whole can of pumpkin, so you won’t feel like you’re wasting that last little bit! I also tested it as pumpkin oatmeal muffins and it came out incredible. Sidney and Viggo gobbled up the muffins for breakfast one week so you know they’re a hit.
Make a batch for your breakfast meal prep this week and feel free to save some for later if you’d like! Watch your kiddos (or your roommate) devour.
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Fall in LOVE with pumpkin pie (for breakfast)
This hearty and delicious pumpkin baked oatmeal turned out even better than I could’ve imagined. It’s:
- Made with an entire can of pumpkin, so no need to let any go to waste! Pumpkin adds a huge boost of vitamin A, vitamin C, antioxidants, and fiber, so you know you’re getting the goods with the whole can in this recipe.
- Easy to turn into muffins, which is Sidney and Viggo’s favorite way to eat it.
- Freezer-friendly and great for meal prep! Enjoy it all week or freeze slices for quick breakfasts down the road.
Everything you’ll need to make pumpkin baked oatmeal
This warming pumpkin oatmeal bake is truly the perfect way to wake up. It’s flavorful, filling, and SO easy to make. Here’s everything you’ll need to make it:
- Pumpkin puree: as I mentioned, you’ll need one whole can of pumpkin puree in this recipe. Feel free to also make your own pumpkin puree using this tutorial!
- Eggs: you’ll need 2 eggs in this pumpkin oatmeal bake.
- Sweetener: we’re naturally sweetening the baked oatmeal with some coconut sugar and pure maple syrup. You can also use brown sugar in place of the coconut sugar.
- Rolled oats: the key to perfect baked oatmeal! Feel free to use gluten free rolled oats to keep the recipe gluten free.
- Spices: a whole tablespoon of pumpkin pie spice?! Yes, please. See below for an easy way to make your own, too.
- Baking staples: don’t forget the vanilla extract, baking powder (not soda!) and salt.
- Optional additions: I love to mix in chopped pecans and top the baked oatmeal with a lovely cream cheese glaze. For the glaze, you’ll just need cream cheese, powdered sugar, vanilla, and a little milk. So good!
Make your own pumpkin pie spice
If you don’t have store-bought pumpkin pie spice you can simply mix together 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice. Easy!
Can I use quick or steel cut oats?
I would not recommend using steel cut oats because the texture of this pumpkin oatmeal bake will be very different. Feel free to use quick oats if you have them on hand, but I’d recommend adding a bit more than the recipe calls for.
Delicious ways to jazz up your pumpkin oatmeal bake
This pumpkin pie baked oatmeal is great for adding your fav mix-ins and toppings! Here are some of my fav ways to enjoy it:
- Swap the glaze: I love this served warm with peanut or almond butter spread on top, plus a drizzle of maple syrup and a sprinkle of sea salt. SO GOOD!
- Get cozy: serve a slice of the baked oatmeal in a bowl with a little milk. OMG!
- Make it indulgent: feel free to throw in ½ cup chocolate chips before baking. Pumpkin + chocolate chips = match made in heaven.
Want to make pumpkin oatmeal muffins?
It’s so easy and great for kids! Sidney and Viggo LOVED this baked oatmeal as muffins. Simply:
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the pumpkin oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and enjoy!
Storing tips
Be sure the pumpkin baked oatmeal has cooled completely, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease, and simply reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly pumpkin baked oatmeal
- To freeze: once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place an unwrapped frozen square of the pumpkin oatmeal bake on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes to try
- Spiced Zucchini Apple Baked Oatmeal with Cinnamon Vanilla Glaze
- Healthy Pumpkin Oatmeal Pancakes
- Pumpkin Pie Overnight Oats with Chia
- High Protein Peanut Butter Cup Overnight Oats
- Vanilla Brown Butter Pear Baked Oatmeal
Get all of my oatmeal recipes here, and even more pumpkin recipes here!
I hope you love this pumpkin pie baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pumpkin Pie Baked Oatmeal
Ingredients
- For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 ¼ cup milk of choice
- ⅓ cup coconut sugar (or sub brown sugar)
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- Optional mix-ins:
- Optional, but recommended: ½ cup chopped pecans
- Optional cream cheese glaze:
- 2 tablespoons softened cream cheese
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch pan and set aside.
- In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
- Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder and salt. Mix until combined, then fold in chopped pecans, if using.
- Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.
- In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 4th, 2022, and republished on September 27th, 2023.
96 comments
Cant wait to make this soon for me for the glaze can i use vegan cream cheese and almond milk i never had pumpkin pie baked oatmeal before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes, vegan cream cheese and almond milk will work well! Enjoy!
This is delicious! I used almond milk and brown sugar, and it was so good! Just as promised- baked oatmeal with a perfectly pumpkin flavor. Happy Fall!
Perfect! So glad you enjoyed!
Hi! Can I sub honey for maple syrup
Hi! I think that should work but please note that it may be much sweeter and the flavor will be a bit different. Let me know if you give it a try!
So good! Added chocolate chips instead of pecans.
Yum!! That sounds amazing. So glad you loved it!
This looks delicious! If I wanted to add some additional protein powder to this, how much additional moisture (milk) would you recommend I add so it’s not too dry? Thank you!
Hi! I haven’t tested it and I’m not sure how much protein powder you’re thinking of adding, but I’d guess you’d need 1-2 tablespoons of milk for each scoop of protein powder added. Let me know how it goes 🙂
Yum yum yum! I didn’t have maple syrup and it’s almost sweet enough without it. The glaze is so good and definitely adds that missing sweet factor. My kids are gonna go nuts over this in the morning. Thank you!
Woohooo I’m so glad you tried it! Hope the kids loved it 🙂
This turned out great! My husband and I are almost half of it the night it came out of the oven, even though I had intended it for breakfast/snacks. I turned 1c of the oats into oat flour, since I like a cakier texture better, and it was perfect for me.
Haha LOVE THAT! And blending some of the oats is such a great idea. I’m so glad you both enjoyed it 🙂
My family loved this recipe. It ridiculously simple to make and it’s just delicious. Thanks for another great recipe!
Yay!! So happy you tried and loved it!
Hello! Anyway to make without the egg?
Hi! I haven’t tested it without eggs so I’m not sure, sorry! Let me know if you try anything 🙂
Absolutely delicious! I opted to put dollops of cream cheese in it prior to baking. Left out the sugar and just did maple syrup because I am sharing with my 8 month old. Perfect for fall!
Oooh that sounds incredible! So glad you loved it, Kristina 🙂
Just made these into muffins! Can you freeze them after you glaze? I would love to freeze the muffins for my toddler but don’t want to make glaze each time I defrost one 🙂 She’ll still eat it without the glaze I’m sure!
Love that!! Yes, you can absolutely freeze them 🙂 The glaze consistency might be *slightly* different after it thaws but I think it’ll still taste great!
I cut back on the brown sugar, but still perfectly sweet! Tasted just like pumpkin pie!!!
I made 12 muffins, but had a ton left over just for your info!
These are amazing. Very fluffy and comforting. I used chocolate chips on top.
Thank you!! Love the idea of chocolate chips in here 🙂
This recipe is DELICIOUS! It feels extremely indulgent but has such clean ingredients. Thank you for putting this out in the world! 😊
Of course! Thank you!
So good! Perfect fall breakfast. How long is it good for in for freezer?
Amazing! I love having something so delicious AND good for you for breakfast. It makes the house smell incredible too. The cream cheese glaze is a must!
Yum, this oatmeal is SO good! I brought some for my colleagues, and they loved it too! Very flavorful and delicious breakfast!
This was okay. I made it for my gluten free MIL when she visited. She said she liked it. I thought it tasted fine, and the texture was nice, but it didn’t really have much of a pumpkin flavor which surprised me since it had a whole can of pumpkin in it as well as pumpkin pie spice. I’d try some of your other baked oatmeal recipes, but I probably won’t make this one again.
So sorry this recipe didn’t turn out as you hoped, Ashley. There is definitely lots of pumpkin flavor in this recipe, so I am not sure what could have gone wrong.
Yummy! I made 12 muffins, and still had a lot of mix leftover, so baked some in a small dish as well. I wouldn’t recommend as muffins – they don’t hold together well and are wetter/less sturdy in texture than what you would associate with a traditional muffin. Great as baked oatmeal though!
Sorry to hear the muffins didn’t quite work out as you had hoped. But very happy to hear the baked oatmeal is a hit ☺️
OMG. this is the most delicious oatmeal yet I love the lemon blueberry one as well but this is divine perfect for fall. Thank you so much for all of these amazing recipes.
Absolutely! I am so happy to hear you’re a fan! 🙂
I made this for the week and using the whole can really gave a dense and creamier texture and I am in love with it! This is an awesome recipe, thank you!
Perfect! I am so happy to hear you are loving this recipe ❤️
I make this weekly in the fall! Such easy meal prep and my toddler loves it!
Yay! Happy to hear that you are loving this recipe 🙂
DELICIOUS!! Helps satisfy my sweet tooth without the sugar overload most recipes contain. Will definitely be putting this on repeat… thank you!
Perfect breakfast/snack/dessert option to have for family. Loved it without nuts or the glaze.
I made this without the cream cheese glaze (mainly because I ran out of time) and I subbed apple sauce instead of all the sugar and half the maple syrup. Still yummy!
Husband gobbled it up! I’d say it’s best for people who truly love and crave pumpkin pie, it’s truly pie in baked oatmeal form.
Has anyone tried making this at higher altitude I’m at 7k feet)? It turned out really “wet”, even though I cooked for a little over an hour. Thinking maybe adding more oats (maybe another 1/2 cup?)…not sure what other edits to try. Thank you in advance!!!
Hi Mia – thanks for reaching out, unfortunately I have not tried it, but I hope you’re able to get some feedback here!
These are delicious!! Great breakfast for my kids before school!
YUM! I am so glad this recipe is a hit for your everyone, Lexy 🙂❤️
Is it ok to add other canned pumpkin?
Not sure what you mean?
I was very excited to make these but the batter seemed very wet. ( if I were to make these again I would decrease the milk) Because it was late in the morning and people were waiting to eat I decided to make muffins. It took way longer than 20 min for them to not be “mushy”. The taste was good.
Hi Steph – I am not sure why they turned out so wet, did you change anything about the recipe?
Do you think I can prep this the day before and cook the next morning?
I would recommend making + baking the night before, storing in the fridge and then reheating the next morning, Enjoy!
Does this or any baked oatmeal casserole freeze well?
Hi Jenny – Full freezing instructions are written out in the blog post above. To freeze: once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
I make a lot of baked oatmeal and this one is definitely creamier than most. I added a scoop of almond butter into the mixture for more protein and emitted the 1/3 cup sugar. But, I warmed it up with some of Trader Joe’s Cinnamon Bun spread on the top for just a touch of sweetness (highly recommend).
From a fellow Illinoian, thanks M!
Delicious!!! I am so glad you’re loving this recipe and it turned out great for you. One of my absolutely favorites 🙂❤️
Very delicious. Will be making again.
Yay! Glad you are loving this recipe 🙂
So yummy! My whole family loved it! Used coconut milk and added 1/2 c cubed apple along with the chopped pecans. Was delicious!!
Ahh great! I am so glad you’re loving this oatmeal and it turned out great for you 🙂
This was really delicious. This is the first baked oatmeal recipe I have loved. They never seem to cook the oats all the way but this one did. I put peanut butter and maple syrup on mine. I did not do the cream cheese frosting but I bet it is yummy.
amazing! So glad you enjoying this recipe and it turned out amazing for you 🙂
This is delicious! Made it for my sister in-law who just had a baby and they loved having it as a quick snack or breakfast!
Aww yay! This is the best snack especially for a new mama, glad she’s loving these ❤️
I made this recipe and brought it to work. My coworkers loved it and several asked for the recipe! It was a huge success! Will definitely make this again. The only thing I didn’t add was the pecans due to not knowing for sure if anyone had allergies. Better safe than sorry!! Thanks Monique for all your amazing work you have put into sharing your recipes. I love checking my emails now!!
Amazing! I am so glad you gave this recipe a try and everyone is loving it!!!
Absolutely amazing! I have made many different versions of baked oatmeal, and this one is the best I’ve tried. I think the extra pumpkin really made it feel like I was eating pumpkin pie (I loved that I wasn’t stuck with a half can of pumpkin that would eventually go bad in my fridge). It was also a huge hit with my two-year-old and my one-year-old (I left the glaze off of her portion), which is such a rarity these days and means it will be going in the regular rotation. Thank you!
Aw yay! This means so much to me, glad this recipe is a hit for everyone, Ashley and it turned out great for you 🧡
Super delicious, when it was almost done (maybe 5 minutes left I added a bunch of chocolate chips to the top) when I took it out of the oven i smoothed the chips into a smooth layer to create a chocolate layer top and then put a bunch of sea salt on top. Delicious breakfast for the adults and big kids (and easy to just cut the top chocolate layer off for the baby). So good. thank you!
I also used walnuts instead of pecans because that is was I had and it was great!
YUM! Sounds amazing, glad this turned out amazing for you, Maria!
I made this with oat groats. I used 1-1/4 cups of groats, soaked the night before, then ran them through the blender to make “steel cut” oats before adding them in the pan. I made hemp milk and I combined everything except for the baking powder the night before, so it was much quicker to throw everything together in the a.m. As it taked longer to cook these oats, I covered the pan and baked for about 1hr 10 minutes. I did reduce the sugar by almost half which made it just not quite sweet enough. I didn’t make the glaze this time, but we added a bit of maple syrup to our individual serving to compensate for the slightly lacking sweetness. I will definitely make this again with the glaze next time and not reduce the sweeteners as much. Thanks for a great take on baked oats.
This sounds delicious, Melissa. I am so glad this recipe turned out great for you 🙂
This Pumpkin Pie Baked Oatmeal was so YUMMY! It was easy and I like that it uses the whole can of pumpkin. My hubby loved it. I added Chocolate Chips to one end for me and not to ruin it for him. I didn’t have cream cheese, so I mixed some Greek yogurt, vanilla and cinnamon for a dollop instead of the glaze. My husband used milk. This will be in our regular rotation.
AMAZING! Glad you’re loving this recipe and it turned out amazing for you and your hubby!
The whole family loves these-especially my 15 month old!! Thank you!
YUM! So glad this recipe is a hit for the whole family 🧡🧡
Made it today, threw in some sunflower seeds. Delish! Thanks for helping me use up my pumpkin
YUM! Glad this turned out great for you 🙂
This was delicious! I made just a half batch (which used the leftover can of pumpkin I had in the fridge) and since I don’t eat eggs I used a flax/water substitute. We didn’t make the glaze but just added a little maple drizzle. It was fabulous. I will certianly be making this again. Thank you.
Perfect! So glad this turned out amazing for you and you’re loving it!
I read “whole can of pumpkin” and went ahead and added my 796 mL (27 oz) can without checking to make sure it was the right size! 😂🤦♀️ (I actually didn’t know pumpkin came in smaller cans. 🤷♀️). I ended up having to bake them for 50 minutes (in an 8 x 11 inch pan), but they actually turned out so amazingly that I’ve made them again since with the “mistake” on purpose! I added the pecans and skipped the glaze, but have served these warm with a drizzle of almond butter! 👌 Thanks for a delicious and nutritious recipe that our whole family (including our 2-year old) enjoys!
Whoops! I’m glad it was a happy mistake in the end 🙂 Love the idea of adding almond butter on top, too.
seriously amazing recipe! bake time was a little bit more than 35 minutes at 350 tho, so i think i would probably try 375 next time!!
Glad you loved it! And let me know how it goes at 375 next time 🙂
This turned out so yummy! It is the perfect combination of pumpkin pie and breakfast bar. I used golden monkfruit sweetener and sugar free syrup with quick oats (added 1/4c extra). I also added 2T powdered almond butter to the batter. Delicious! Instead of the cream cheese glaze I topped it off with some reddi-whip after baking. Thanks for this recipe!
Perfect! So glad those swaps worked out well!
Fantastically easy and delicious. Knowing my kids would fuss about nuts, I put the pecans in a food processor – all the flavor and nutrition with no complaints. I’m going to put this in the weekend rotation. Thank you!
Perfect! So glad you loved it!
So yummy!! I followed the recipe and just added in some collagen for extra protein and chocolate chips. I didn’t make the cream cheese glaze and it’s still delicious! Highly recommend.
Perfect! So glad you loved it!
Made them in muffin tins and they turned out great! Makes closer to 16 muffins.
Perfect breakfast!
Made the recipe as described and it was so good! I’m planning on making it again. I made the baked pumpkin oats, cooled them, sliced them up, and wrapped them as to-go breakfast cakes on morning hikes. I’ve been craving them since.
Amazing! So glad you loved them!