Baked Pumpkin Oatmeal
Devour & delight in the ultimate, festive fall breakfast: a healthy pumpkin oatmeal bake that tastes like pumpkin pie filling! Unbelievably creamy and perfectly spiced, with the comforting flavors of cinnamon, pumpkin pie spice, and real pumpkin puree. Learn how to make baked pumpkin oatmeal with rolled oats—including an easy vegan option.
Pumpkin Oatmeal Bake Basics
Pumpkin baked oatmeal tastes like a fluffy, creamy bread pudding infused with the flavors of pumpkin pie. Incredibly tasty and fragrant—it’ll have your whole kitchen smelling like fall! I use canned pumpkin for real pumpkin flavor, or you can use homemade pumpkin puree. Made with just a dash of maple syrup, nutritious pecans, and whole grain oats, this pumpkin oatmeal bake is such a satisfying healthy breakfast option!
Pumpkin Pie Baked Oatmeal Ingredients
- Old-Fashioned Rolled Oats. It’s best to make this pumpkin oatmeal bake with rolled oats—not quick-cooking or steel cut oats. Quick oats will turn to mush in the oven, and steel cut oats require much longer to cook.
- Baking Powder. An essential ingredient to give your breakfast casserole the fluffy texture of a baked good!
- Spices. Cinnamon, pumpkin pie spice, and salt infuse loads of fall flavor into this dish. I like to use my own homemade pumpkin spice mix for the most flavorful blend!
- Canned Pumpkin. I use canned pumpkin because it’s convenient, accessible, & flavorful—and it’s rich in nutrients like vitamin A, potassium, and antioxidants! If you have homemade pumpkin puree on hand, you can absolutely use that instead. Or, switch up the flavor by using sweet potato puree instead of pumpkin!
- Egg or Flax Egg. An egg helps hold the batter together, or you can use a flax egg to keep your pumpkin baked oats vegan & eggless.
- Milk of Choice. Dairy or non-dairy milks will all work in this recipe.
- Maple Syrup. I love the flavor of maple syrup in a fall breakfast bake, or you can substitute with honey, coconut sugar, brown sugar, or white sugar.
- Coconut Oil. The saturated fats in coconut oil make for a lighter, fluffier texture—or use butter for even more flavor & comfort! Although this addition can improve the texture of your oatmeal casserole, it’s ultimately optional and can be omitted.
- Vanilla Extract. A subtle addition that melds all these sweet flavors together.
- Pecans. I love this casserole with pecans or walnuts for some satisfying crunch, or you can add any mix-ins you prefer. Or, for another fall-inspired flavor altogether, try my carrot cake oatmeal bake!
Substitutions for Vegan Baked Oats
To make this pumpkin pie baked oatmeal vegan, simply substitute for the egg and use a non-dairy milk—like almond, soy, coconut, etc. For the 1 egg in this recipe, you can substitute with 1 flax egg (1 Tbsp ground flaxseed + 2.5 Tbsp water) or with ¼ cup mashed banana, applesauce, or additional pumpkin puree.
How to Make the Best Pumpkin Baked Oatmeal
- How long do I bake oatmeal in the oven? Combine the dry and wet ingredients, fold in your favorite mix-ins, then bake your pumpkin pie oatmeal for 40-50 minutes at 350°F (180°C).
- How will I know when pumpkin baked oatmeal is done? When cooked through, your casserole will be browned and crispy on top, and a knife should come out mostly clean.
- What dish do I bake oatmeal in? You can use an 8-inch (1.5-qt) round baking dish for this pumpkin oatmeal bake recipe, or a 9×9-inch dish. To make a 9×13 casserole that serves 10-12, double the ingredient amounts in the recipe and bake for 10-15 additional minutes.
- Do I need to refrigerate baked pumpkin oatmeal? Store this breakfast bake in the fridge for 4-7 days, or you can freeze it for up to 3 months. Either way, be sure your casserole is covered with an airtight lid, or store individual portions in sealed containers or wrapped in plastic.
- How do I reheat baked oats? To reheat this pumpkin pie oatmeal bake, you can warm the entire casserole in the oven at 350°F (180°C) for 10-15 minutes—or longer if reheating from frozen. Individual portions are easy to reheat in the microwave (~60-90 seconds), or in the oven or toasted oven for 5-10 minutes. (I find frozen individual portions taste best when thawed overnight in the fridge before reheating.)
Watch how to make this pumpkin oatmeal bake in my Baked Oatmeal 7 Ways video!
Can you leave baked oats out overnight?
I do not recommend prepping an unbaked oatmeal casserole and leaving it in the fridge overnight. Although many recipes suggest this method, it can result in mushy baked oats. After sitting overnight, the oats soak up too much milk before baking! To make baked pumpkin oatmeal ahead of time, use one of the meal prep methods described below for the tastiest results.
How to Meal Prep Pumpkin Baked Oatmeal
- Cook & Store Method. Bake your casserole and let it cool completely before storing in the fridge or freezer. Either cover and store the whole casserole, or divide it into individual portions. The next morning, reheat the whole dish or as many portions as needed and enjoy!
- Wait to Bake Method. If you’d rather wait to bake until the morning, mix and store the dry ingredients in one sealed container, and the wet ingredients in a separate container in the fridge. The next morning, combine the two mixtures, add desired mix-ins, and pop your pumpkin oatmeal bake into the oven. (Wait to combine the dry & wet mixtures until you’re ready to bake!)
Pumpkin Baked Oatmeal
- 2½ cups old-fashioned rolled oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp salt
- 1 cup canned pumpkin puree
- 1 egg, (or flax egg)
- 1½ cups milk of choice
- ¼ cup maple syrup
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
Mix-Ins & Toppings
- ½ chopped pecans or walnuts, mixed in & sprinkled on top
- 8-inch (1.5-qt) round baking dish (or 9×9-inch baking dish)
- Preheat oven to 350°F (180°C).
- In a bowl, whisk together dry ingredients. Separately, add wet ingredients to a bowl and whisk to combine. Add dry mixture into wet and mix well to integrate.
- Fold in chopped nuts, reserving some for topping.
- Spray an 8-inch (1.5-qt) round baking dish with cooking spray (or a 9×9-inch pan). Transfer oatmeal mixture into prepared baking dish and sprinkle chopped nuts on top.
- Bake 40-50 minutes, until lightly browned and crisped on edges. (A knife should come out mostly clean—it can be a bit moist, but it shouldn’t be soggy. If it is, it needs to bake longer.)
- Cool 10 minutes before serving.
- Serve warm in a bowl on its own, or with toppings like yogurt, whipped cream, nut butter—whatever you like!
Storage & Reheating
- Allow dish to cool completely, then cover and refrigerate. Or cut cooled oatmeal bake into portions and store in airtight containers in the fridge.
- Baked oatmeal will last in the fridge for 4-7 days.
- Reheat individual portions in the microwave for 60-90 seconds, until warmed through. Or reheat in the oven at 350°F (180°C): 15-20 minutes for the full casserole, 5-10 minutes for individual portions.
- To freeze, store the entire casserole in a freezer-safe container, or store individual portions in freezer-safe containers or wrapped in plastic.
- Method 1: Prep and bake the entire casserole, then store as desired.
- Method 2: Mix and store the dry ingredients the night before, and mix and store the wet ingredients in the fridge so they’re ready. Then, the next day, combine the dry & wet ingredients at the time of baking.
- Don’t mix the dry and wet ingredients together and let the batter sit for too long! The oats will soak up too much of the liquid, which can result in mushy baked oats. Wait to combine the dry and wet mixtures until you’re ready to bake.
- For a larger oatmeal casserole that yields 10-12 servings, double the recipe ingredient amounts and bake in a 9×13-inch dish for 10-15 minutes longer.