There’s something incredibly cozy about a warm, spiced breakfast that fills the kitchen with autumn scents. That’s exactly why my Pumpkin Baked Oatmeal Breakfast Recipe has become a go-to for chilly mornings — it’s comforting, nutritious, and downright delicious, the kind of breakfast that feels like a little hug in every bite.

The image shows a single slice of a nut bread pudding on a white plate with a golden fork resting on the right side. The bottom layer is thick and brown with visible chunks of nuts and a moist, slightly shiny texture. Above this, a layer of glossy syrup drips down the sides, adding a rich look. On top of the slice, there is a dollop of white whipped cream sprinkled with pecan pieces. In the background, a glass baking dish with more nut bread pudding and a second slice on a white plate placed on dark wooden risers are visible on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Baked Oatmeal Breakfast Recipe
Top Tip
How to Serve Pumpkin Baked Oatmeal Breakfast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Baked Oatmeal Breakfast Recipe

Why You'll Love This Recipe

I can’t tell you how many weekends this Pumpkin Baked Oatmeal Breakfast Recipe has saved me from the “what’s for breakfast?” scramble. It’s simple, filling, and the pumpkin adds such a lovely warmth without being overpowering. Plus, it bakes in one dish — less mess means more time to enjoy your morning.

Perfectly Balanced Flavors: The pumpkin and pumpkin pie spice blend together to offer just the right cozy sweetness with a hint of spice.
Simple Prep: You toss everything into one bowl, so it’s a hassle-free dish that anyone can make.
Nutritious and Satisfying: Packed with oats and protein from eggs, it keeps you energized for hours.
Easy to Customize: Add nuts, syrup, or whipped cream to match your mood — the possibilities are endless!

A glass baking dish filled with a single layer of sticky, brown dessert bars topped with small pieces of chopped nuts, showing a rich, shiny texture with some uneven cracks on the surface, placed on a white marbled table next to a stack of white plates and a white coffee cup in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Baked Oatmeal Breakfast Recipe plays a special role, coming together for a satisfying texture and rich flavor. I always pick the best pumpkin I can find (canned pumpkin, not pie filling!) to get that natural sweetness and creaminess, and I recommend old fashioned oats for the best bite.

Flat lay of a small mound of fresh pumpkin puree on a white ceramic plate, a small white bowl of creamy milk, a small white bowl of light brown granulated brown sugar, a small white bowl filled with golden maple syrup, two whole uncracked brown eggs, a small white bowl of warm pumpkin pie spice blend, a small white bowl of clear vanilla extract, a small white bowl of fine baking soda powder, a small white bowl heaped with old fashioned rolled oats, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin: Adds moisture, richness, and warming flavor essential to the fall vibe.
Milk: Helps hydrate the oats for a soft but slightly chewy texture.
Brown sugar: Deep molasses notes enhance the pumpkin’s earthiness.
Maple syrup: Natural sweetness that pairs beautifully with pumpkin and spice.
Eggs: Bind everything together and add protein for lasting energy.
Pumpkin pie spice: The magic mix of cinnamon, nutmeg, and cloves; the signature warmer flavor.
Vanilla extract: Enhances all the flavors without overpowering.
Baking soda: Gives lightness so the oatmeal isn’t too dense.
Old fashioned oats: Provide hearty texture and keep you full longer than quick oats.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Pumpkin Baked Oatmeal Breakfast Recipe my own by swapping in different toppings or stirring in extras. It’s the kind of recipe that invites your creativity—sometimes I throw in chocolate chips for a sweet surprise or swap maple syrup for honey for a different kind of sweetness.

Nutty Delight: Adding chopped pecans or walnuts before baking gives a delightful crunch I really enjoy. I usually toast the nuts beforehand to deepen their flavor.
Fruit Boost: Toss in dried cranberries or fresh blueberries for a pop of tartness that complements the pumpkin’s earthiness.
Dairy-Free Version: I’ve made this using almond or oat milk with great success — just pick a milk you love and swap it 1:1.
Less Sweet: If you prefer a less sweet breakfast, I cut the brown sugar and maple syrup by half and still get plenty of natural warmth from the pumpkin and spices.

Step-by-Step: How I Make Pumpkin Baked Oatmeal Breakfast Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 350°F. I always make sure to grease a 9x9-inch baking pan with cooking spray; it helps the baked oatmeal come out cleanly without sticking. If you have parchment paper handy, lining the pan is another great option for easy cleanup.

Step 2: Whisk Together Those Flavor Stars

In a large bowl, whisk together the canned pumpkin, milk, brown sugar, maple syrup, eggs, pumpkin pie spice, vanilla, and baking soda until smooth. I like to really blend everything well here—it helps the oats absorb the liquid evenly so you don’t get any dry spots in your finished bake.

Step 3: Stir in the Oats Gently

Next, add the oats and stir until completely combined. The mixture will look thick and spongy, but that’s just right! Letting the mix rest a few minutes lets the oats soak in the pumpkin and spices—which I find makes for the best texture.

Step 4: Bake and Be Patient

Pour the oatmeal batter into the prepared pan, smoothing the top with a spatula. Bake it for about 35 minutes. You’ll notice the center might still jiggle a bit when you take it out, but it will firm up as it cools—don’t be tempted to bake it longer, or it can dry out.

Step 5: Serve and Enjoy Warm or Cold

I often serve mine warm right out of the oven with a drizzle of extra maple syrup, some chopped pecans, and a dollop of whipped cream. But honestly, it’s just as delicious chilled overnight and sliced the next day—great for busy mornings!

Top Tip

From making this Pumpkin Baked Oatmeal Breakfast Recipe dozens of times, I’ve picked up some handy tips that helped me get it just right every time, especially if you’re new to baked oatmeal.

Don’t Skip the Rest Time: Letting your oat mixture rest for about 5 minutes before baking allows the oats to soak up the pumpkin and spices, creating a creamier texture.
Watch Your Bake Time: Overbaking dries it out, so trust that the slight jiggle in the center is perfect—it firms up once cooled.
Use Good Quality Pumpkin: Real pumpkin (not pie filling) gives the best flavor and consistency; it’s worth the extra few minutes at the store.
Add Texture with Toppings: I always add toasted pecans and a drizzle of maple syrup to bring this oatmeal from good to absolutely crave-worthy.

How to Serve Pumpkin Baked Oatmeal Breakfast Recipe

pumpkin baked oatmeal - Serving Suggestion

Garnishes

I love topping my baked oatmeal with a handful of chopped toasted pecans and a warm drizzle of maple syrup. Sometimes I add a spoonful of whipped cream or a dollop of Greek yogurt to balance the sweetness with some creaminess. These simple additions take the dish from comforting to fancy breakfast vibes.

Side Dishes

This recipe pairs wonderfully with a fresh fruit salad or a warm cup of coffee or chai tea. I also like to add a side of turkey bacon or scrambled eggs if I want a more protein-packed breakfast that feels balanced.

Creative Ways to Present

For special occasions, I’ve served this in mini ramekins for individual portions, topped with a cinnamon stick and fresh apple slices for a festive touch. It’s a great way to wow guests who are expecting a simple breakfast.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Baked Oatmeal keeps really well in an airtight container in the fridge for up to 4 days. I slice it into squares for easy grab-and-go breakfasts. Just make sure it has cooled completely before storing—that keeps it from getting soggy.

Freezing

I’ve frozen individual squares wrapped in plastic wrap and then stored in a freezer bag. When I want a quick breakfast, I just pop one out and thaw overnight in the fridge or warm it gently in the microwave. It retains its flavor and texture surprisingly well.

Reheating

Reheating is a breeze. I like to microwave a slice for about 40-60 seconds until warm, then add fresh toppings. You can also reheat in a toaster oven to get a slightly crisp top, which is delicious.

Frequently Asked Questions:

Can I use quick oats instead of old fashioned oats?

While you can substitute quick oats, the texture will be softer and less chewy than old fashioned oats, which give this recipe its hearty bite. For best results, stick with old fashioned oats.

Is canned pumpkin and pumpkin pie filling the same for this recipe?

No, canned pumpkin refers to pure pumpkin puree and is the ingredient used here. Pumpkin pie filling usually contains added sugar and spices, which can alter the sweetness and flavor of the baked oatmeal.

Can I make this recipe vegan?

You can make this recipe vegan by replacing the eggs with flax eggs and using a plant-based milk. Maple syrup keeps the sweetness vegan-friendly, and you might consider adding a vegan whipped topping or nuts as garnish.

How long will this Pumpkin Baked Oatmeal last in the refrigerator?

Stored in an airtight container, it will keep well for up to 4 days in the refrigerator. For best texture and flavor, consume within this timeframe.

Final Thoughts

This Pumpkin Baked Oatmeal Breakfast Recipe is close to my heart for how effortlessly it combines comfort, flavor, and nutrition. It’s helped me welcome fall mornings with a smile — and I know you’ll enjoy it just as much. Give it a try on your next slow morning and watch how it becomes a beloved staple in your kitchen, the kind of recipe you want to make over and over again.