Spiced Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal topped with mini chocolate chips to satisfy all your fall breakfast cravings.

This pumpkin baked oatmeal is an autumn-inspired, nutritious breakfast option. It combines rolled oats and pumpkin puree for whole-grain fiber, a touch of maple syrup for natural sweetness, and warm pumpkin spice for seasonal flavor. It’s easy to prepare, stores well for meal prep, and works for both cozy mornings and grab-and-go breakfasts.

What You Need for Pumpkin Baked Oatmeal

Main Ingredients

• Rolled Oats: Rolled oats work best for a hearty texture in baked oatmeal. Quick oats can be substituted 1:1 if needed.
• Pumpkin Puree: Use unsweetened pumpkin puree (not pumpkin pie filling) to control sweetness and moisture.
• Eggs: The recipe uses 2 large eggs to bind the mixture. For a vegan option, try replacing each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), although this variation has not been formally tested in this recipe.
• Almond Milk: Unsweetened plain almond milk is used here, but any dairy or nondairy milk will work in the same proportions.

No Oil Needed

You don’t need to add oil or butter to this recipe. The pumpkin puree provides ample moisture, eliminating the need for added fats while keeping the bake soft and tender.

Storage and Shelf Life

Store baked oatmeal in an airtight container in the refrigerator for up to 5 days. It also travels well — you can leave it at room temperature in a sealed container for up to 48 hours if needed, but refrigeration is recommended for longer storage.

How to Serve

Serve baked oatmeal warm or cold. Warm it briefly in the microwave or oven and top with your favorite nut butter, a drizzle of maple syrup, or additional mini chocolate chips for an indulgent touch. It also pairs well with yogurt, fresh fruit, or a spoonful of applesauce.

Pumpkin Baked Oatmeal – Recipe Details

Prep: 10 mins   Cook: 25 mins   Total: 35 mins   Servings: 6

Ingredients

Wet

• 2 large eggs
• 3/4 cup unsweetened pumpkin puree
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• 1/2 cup unsweetened, plain almond milk

Dry

• 1 1/2 cups rolled oats
• 1/2 cup white whole wheat flour (or all-purpose gluten free flour)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup mini chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9″ x 9″ baking dish or use a similarly sized dish (a 7.5″ x 11″ works too).
2. In a large bowl, whisk together the dry ingredients: rolled oats, flour, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, combine the wet ingredients: eggs, pumpkin puree, vanilla, maple syrup, and almond milk. Stir until smooth.
4. Add the wet mixture to the dry ingredients and mix until evenly combined. Fold in the mini chocolate chips if using.
5. Transfer the batter to the prepared baking dish and spread it evenly with a spatula. Sprinkle a few extra chocolate chips on top, if desired.
6. Bake at 350°F for about 25 minutes, until the edges are set and the center is firm.
7. Allow the baked oatmeal to cool for at least 10 minutes before slicing into squares and serving.

Tips & Notes

• Nutrition information does not include optional chocolate chips or additional toppings.
• To make smaller, single-serve portions, bake in a muffin tin and reduce the baking time slightly; check for firmness after about 18–20 minutes.
• For a nut-free version, substitute the almond milk with oat or soy milk.
• If you prefer a sweeter bake, increase maple syrup by 1–2 tablespoons or add a mashed ripe banana to the wet ingredients.

Variations and Serving Ideas

Try mixing in chopped nuts, dried cranberries, or a swirl of pumpkin seed butter for different textures and flavors. Serve topped with Greek yogurt and a sprinkle of cinnamon for added protein and creaminess.

Nutrition

Nutrition information is an approximation per serving (without optional toppings):

Calories: 162 kcal, Carbohydrates: 26 g, Protein: 6 g, Fiber: 4 g, Sugar: 5 g

Nutrition information is automatically calculated and should be used as an estimate only.

Storage FAQ

Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual portions in the microwave for 30–60 seconds or warm in a preheated oven. Baked oatmeal also freezes well: wrap individual pieces and store for up to 2 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This pumpkin baked oatmeal is a simple, comforting fall breakfast that balances whole grains and seasonal flavor. It’s easy to customize, preps ahead for busy mornings, and makes a wholesome option for family breakfasts or meal prep.