Pumpkin Baked Oatmeal

Emily

This cozy Pumpkin Baked Oatmeal is a warm, spiced breakfast that’s perfect for fall mornings. It’s hearty, nutritious, and loaded with pumpkin flavor and wholesome oats.

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Prep Time 10

Cook Time 35

Cooling Time 10

Total Time 45

Course Breakfast, Brunch

Cuisine American

Servings 6 squares

Calories 245 kcal

Ingredients

Main Ingredients

2 cups old-fashioned rolled oats
1 cup pumpkin puree not pumpkin pie filling
2 eggs lightly beaten
1 3/4 cups milk dairy or non-dairy
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts or pecans optional

Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.
Add in the oats, cinnamon, pumpkin pie spice, baking powder, and salt. Stir until fully combined. Fold in the chopped nuts if using.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 30–35 minutes or until the center is set and the top is golden.
Let cool for 10 minutes before slicing. Serve warm or store for later.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze in individual portions. Reheat in the microwave or oven for a quick breakfast option.

Nutrition Information

Calories: 245
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Total Sugars: 18g
Added Sugars: 12g
Protein: 7g
Vitamin A: 184% DV
Vitamin C: 5% DV

Keyword Baked Oats, Fall Breakfast, Healthy Breakfast, Make-Ahead Breakfast, Pumpkin Baked Oatmeal, Pumpkin Spice