#AKPumpkinWeek Day 3 is here! 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 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
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!
The
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
Cozy and delicious pumpkin baked oatmeal that truly tastes like your favorite pumpkin pie! This nutritious pumpkin oatmeal bake uses up a whole can of pumpkin puree and is filled with warming spices. Options to add chopped nuts and a lovely cream cheese glaze for an extra treat! The perfect healthy breakfast for fall that’s freezer-friendly.
Ingredients
- For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 ¼ cup (300g) milk of choice
- ⅓ cup (51g) coconut sugar (or sub brown sugar)
- ¼ cup (78g) pure maple syrup
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2 ½ cups (238g) 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 (56g) 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
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Preheat the oven to 350 degrees F. Grease a 9×9 inch pan and set aside.
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In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
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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.
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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.
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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
Feel free to skip the cream cheese 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! It’s also wonderful served 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.
Nutrition
Serving: 1serving (without nuts or glaze)Calories: 290calCarbohydrates: 54.7gProtein: 8.3gFat: 4.8gSaturated Fat: 0.9gFiber: 6.7gSugar: 21.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 4th, 2022, republished on September 27th, 2023, and republished on October 22nd, 2024.