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Pumpkin Baked Oatmeal Recipe
Ash Tyrrell

Pumpkin Baked Oatmeal Recipe

The second the air turns crisp, I find myself craving something warm, spiced, and a little bit sweet the moment I wake up. This pumpkin baked oatmeal has become that thing for me. I mix it up in one bowl, slide it into the oven, and by the time I've had my first sip of coffee, my whole kitchen smells like a fall candle.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats – the sturdy base of this bake; skip quick oats or steel-cut they won't give you that same tender-but-sliceable texture
  • 2 teaspoons pumpkin pie spice – this is where all that cozy fall flavor comes from so don't be shy with it
  • 1 teaspoon baking powder – helps the oatmeal puff up a little as it bakes instead of sitting dense
  • 1/4 teaspoon salt – a small pinch that keeps the whole thing from tasting flat
  • 1 cup canned pumpkin puree – go for plain pumpkin puree never pumpkin pie filling, which is already sweetened and spiced
  • 1 cup milk – any milk works here dairy or plant-based, whatever you already have in the fridge
  • 2 large eggs – these bind everything together so you get clean slices instead of mush
  • 1 teaspoon vanilla extract – rounds out the pumpkin and spice with a little warmth
  • 1/3 cup maple syrup or honey – the only sweetener in this recipe so use the real stuff for the best flavor
  • 1/4 cup chopped pecans or walnuts optional – adds a nice crunch on top if you like a little texture contrast

Method
 

  1. Start by heating your oven to 375°F so it's fully ready when your batter is. While it warms up, lightly grease your baking dish with butter or a light coating of oil spray. This little step keeps the edges from sticking and makes cleanup so much easier later.
  2. In your large bowl, add the rolled oats, pumpkin pie spice, baking powder, and salt. Give everything a good stir so the spice and baking powder are evenly distributed. I like to do this first so I'm not chasing clumps of spice once the wet ingredients go in.
  3. Add the pumpkin puree, milk, eggs, vanilla, and maple syrup right into the same bowl with the oats. Whisk it all together until you don't see any streaks of egg or pumpkin left. The batter will look thick and speckled with spice, which is exactly what you want.
  4. Pour the mixture into your prepared baking dish and use a spatula to spread it into an even layer. If you're using pecans or walnuts, scatter them across the top now so they toast up nicely in the oven.
  5. Slide the dish into the oven and bake for 30 to 35 minutes. You'll know it's ready when the edges are puffed and golden and the center feels set rather than jiggly. A toothpick inserted in the middle should come out clean.
  6. Let the baked oatmeal rest for about 5 to 10 minutes before slicing. This little pause lets it firm up so your pieces hold together instead of falling apart when you serve them.

Notes

  • I always use full-fat canned pumpkin instead of the light version, since it gives the bake a richer, less watery texture
  • I let my eggs and milk sit out for a few minutes before mixing so the batter comes together smoother
  • I double the batch and use a 9×13 dish whenever I know I'll want leftovers for the whole week
  • I toast my nuts in a dry pan for a couple minutes before adding them, it makes the flavor so much deeper
  • I always let mine cool for a few minutes before cutting, otherwise the slices just don't hold their shape