Go Back

Pumpkin Baked Oatmeal

Pumpkin baked oatmeal with a pumpkin-spice crust that turns golden-brown as it sets. Rolled oats bake up tender with a custardy center and crunchy pecans on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

old-fashioned rolled oats
  • 3 cup old-fashioned rolled oats
pumpkin puree
  • 1 cup pumpkin puree
milk
  • 2 cup milk
eggs
  • 2 eggs
maple syrup
  • 1 1/3 maple syrup
brown sugar
  • 2 tbsp brown sugar
coconut oil or melted butter
  • 3 tbsp coconut oil or melted butter
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1.5 tsp cinnamon
baking powder
  • 1.5 tsp baking powder
vanilla
  • 1 tsp vanilla
salt
  • 0.25 tsp salt
pecans, roughly chopped
  • 0.5 cup pecans, roughly chopped
maple syrup for serving
  • 1 maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375F, then grease an 8x8 or 9x9 baking dish so the oatmeal releases easily.
  2. Whisk pumpkin, milk, eggs, maple syrup, brown sugar, melted coconut oil, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt until smooth.
  3. Stir in old-fashioned rolled oats until fully combined and no dry pockets remain.
Bake
  1. Pour the mixture into the prepared dish and scatter pecans over the top so they toast as it bakes.
  2. Bake 35-40 minutes at 375F until the oatmeal is set and golden, with the edges looking slightly puffed.
Serve
  1. Serve warm with a drizzle of maple syrup, letting it pool lightly at the surface for extra sweetness.

Notes

Pro tip: for clean slices, let the baked oatmeal rest 5-10 minutes after baking so it finishes setting. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months and reheat in the oven or microwave. For a lighter option, use low-fat milk or a plant milk you like—texture may be slightly softer but still bakes up well.