Description

This Pumpkin Baked Oatmeal is a warm, comforting breakfast treat perfect for fall mornings. Packed with hearty oats and rich pumpkin puree, it’s flavored with classic autumn spices like cinnamon, nutmeg, and pumpkin pie spice. Baked until golden and set, this dish is easy to prepare and can be enjoyed with a drizzle of honey or maple syrup for added sweetness.

Ingredients

Scale

Dry Ingredients

2½ cups old-fashioned oats
½ cup brown sugar
1½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking powder

Wet Ingredients

15 oz pumpkin puree (100% pure pumpkin)
2 large eggs
1 teaspoon vanilla extract
1½ cups milk of choice

Toppings (Optional)

Honey or maple syrup, for topping

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking and ensure easy cleanup.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder. Mix thoroughly until all ingredients are evenly incorporated.
Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes or until the center is set and the edges turn a lovely golden brown.
Serve: Allow the baked oatmeal to cool slightly before serving. Add a drizzle of honey or maple syrup on top if desired for extra sweetness and flavor.

Notes

You can substitute dairy milk with almond, soy, or oat milk for a dairy-free version.
For added texture, consider folding in chopped nuts or dried fruits before baking.
If you like your oatmeal sweeter, increase the brown sugar slightly or serve with more syrup.
Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave.
This recipe can be doubled and baked in a larger dish for more servings.