Introduction

This Pumpkin Baked Oatmeal is a warm and comforting breakfast that’s perfect for fall or any time you crave cozy flavors. It’s easy to make, customizable, and combines wholesome oats with seasonal pumpkin and spices for a delicious start to your day.

The image shows five small glass and white bowls arranged on a white marbled surface. In the top glass bowl, there is a bright orange scoop of smooth pumpkin puree. Below it, a white bowl holds a mixture of ground spices, mainly brown cinnamon powder and white salt. To the left, a large glass bowl is filled with pale, dry rolled oats. Beneath it, there is a small white bowl with clear, amber-colored liquid, likely maple syrup. At the bottom, a white bowl contains dark brown chocolate chips. The colors and textures create a warm, natural feel with each ingredient in clear view, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup rolled oats
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice (or additional cinnamon)
1/4 tsp baking powder
1/8 tsp salt
1/2 cup milk of choice (or water)
1/4 cup canned pumpkin (or mashed sweet potato)
1 1/2 tbsp sweetener of choice
Optional: 1-2 tbsp nut butter of choice
Optional add-ins: chocolate chips, crushed walnuts or pecans, shredded coconut, etc.

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, stir together the oats, cinnamon, pumpkin pie spice, baking powder, and salt.
Step 3: Add the milk, canned pumpkin, sweetener, and nut butter if using. Mix everything thoroughly. You may also blend these ingredients for a smoother texture.
Step 4: Pour the mixture into a greased, oven-safe dish. For a gooey center, use a deeper dish; for a fully cooked middle, choose a wider, shallow dish.
Step 5: Bake for 20 minutes until set and lightly golden on top.
Step 6: Add any desired toppings like nuts or chocolate chips, then serve warm and enjoy.

Tips & Variations

Try swapping canned pumpkin for mashed sweet potato for a different but equally tasty twist.
Add your favorite mix-ins, such as dried fruit, seeds, or coconut flakes, for texture and extra flavor.
Using a blender can create a smoother, denser baked oatmeal, while mixing by hand keeps it chunkier.
Sweeten naturally with maple syrup, honey, or brown sugar depending on your preference.

Storage

Store leftover baked oatmeal covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30-60 seconds or heat in the oven until warmed through. You can also freeze portions for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick baked cookie dough topped with dark, shiny chocolate chips, some melted, creating a gooey center where a small bite is taken out, showing soft inside texture. The bowl rests on a red padded cloth on a white marbled surface with a silver spoon beside it. In the background, a dark ceramic mug sits, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of rolled oats?

Rolled oats work best here for texture, but you can use quick oats in a pinch; just reduce the liquid slightly to prevent it from becoming too wet.

Is this recipe vegan?

Yes, if you use a plant-based milk and a vegan sweetener, this baked oatmeal can easily be made vegan-friendly.