Pumpkin Pie Baked Oatmeal

by Amy on 8 October 2014

Pumpkin Pie Baked OatmealI’m always looking for new breakfast ideas for my family. For lunches and dinners, I’m pretty creative with recipes, but for breakfast, I tend to make the same few things over and over again. So, when I was looking recently for a new breakfast that my husband, myself, and 16-month-old Fearless Baby would all enjoy, I decided to try baked oatmeal. A lot of my friends swear by baked oatmeal as a delicious, kid-friendly food, but surprisingly, I had never eaten it before. I looked up a bunch of recipes and settled on this pumpkin pie version, because nothing says autumn like pumpkin, + I’m a huuuuge pumpkin pie fan.

How did it turn out? Heavens, this stuff is amazing! Why did it take me so long to try it? I had assumed that the texture would be chewy (like a chewy oat or granola bar), but I was wrong. It’s super soft, like a cake or bread pudding, which was lovely. It tastes fantastic, too – full of pumpkin flavor + warming fall spices. I loved it warm, straight out of the oven, topped with a little whipped cream, but it’s also great cold from the fridge, served with milk, yogurt, or maple syrup. It reheats wonderfully, so it’s a great recipe to make on Sunday, ensuring that you have scrumptious breakfasts for the week. And as I hoped, Fearless Baby loved it as much as we did. A delicious, simple, adult-AND-kiddo-approved meal? You can’t beat that!

Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

serves 9-12, adapted from FoodTastic Mom


1 (15 oz. can) pumpkin puree (NOT pumpkin pie filling)
1/2 cup light brown sugar
2 tablespoons pure maple syrup
2 large eggs
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3/4 tsp baking powder
1 tsp vanilla extract
1 1/2 cups milk
2 1/2 cup old-fashioned oats


Preheat oven to 350 degrees. Spray a 2-quart dish (I used a 9×9 glass baking dish) with cooking spray.

In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder and vanilla. Whisk in the milk until very smooth. Stir in the oats until thoroughly mixed, and spread evenly in the prepared dish.

Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Allow to cool/set for at least 10 minutes. Cut into 9 or 12 squares, or if you want to get fancy (like I did in these pictures), use a biscuit-cutter to cut into pretty circular shapes.

This can be eaten warm right out of the oven or refrigerated until ready to serve. Can be eaten cold or reheated. Eat it just as is, or top with milk, maple syrup, whipped cream, or nuts.

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{ 24 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar October 8, 2014 at 6:25 am

The perfect way to start the morning! This looks awesome!

2 danielle October 8, 2014 at 10:29 am

My kind of recipe! I’ve done banana and apple baked but pumpkin is definitely next.

3 Anna (Hidden Ponies) October 8, 2014 at 11:48 pm

I discovered baked oatmeal last year and said the exact same thing – WHY didn’t I try this sooner?! Such a perfect fall breakfast!

4 Ann October 9, 2014 at 1:19 am

It looks so good.
I love oatmeal in cookies
and I know I’ll love it with pumpkin.
Thanks for sharing the recipe.

5 Amy (Savory Moments) October 9, 2014 at 7:07 am

I love bakes oatmeal and this pumpkin version looks so delicious and perfect for a cool autumn morning!

6 Kumar's Kitchen October 9, 2014 at 7:08 am

this gorgeous breakfast treat sings Autumn….looks so vibrant and must taste just like pumpkin pie…..a dreamy good,heavenly breakfast indeed…we won’t mind it for a snack either,thanks :-)

7 Kelly October 9, 2014 at 7:28 am

This is such a gorgeous breakfast! Love baked oatmeal and pumpkin pie so combining the two sounds like a fabulous and tasty idea! Can’t wait to try this, it’s the perfect breakfast for fall :)

8 Erin @ The Spiffy Cookie October 9, 2014 at 10:40 am

What cute little baked oatmeals! It’s been too long since I’ve made a baked version.

9 ami@naivecookcooks October 9, 2014 at 4:48 pm

Gosh girl this is like the perfect fall breakfast!!

10 Eileen Berner October 9, 2014 at 7:36 pm

Do you know if it would turn out as well if you put it together and then refrigerated it overnite and baked it in the morning?

11 amy October 10, 2014 at 7:45 am

Hi Eileen, I haven’t tried doing that, but I think it would turn out just fine! If anything, the flavors might deepen and get a bit more intense (in a good way). Give it a try and report back how it goes!

12 Choc Chip Uru October 10, 2014 at 7:46 am

What a beautiful oatmeal, perfect for your autumn 😀
Delicious colour!

Choc Chip Uru

13 marcela October 11, 2014 at 9:53 am

No way! It can’t be real! I love your oatmeal!

14 Beth October 12, 2014 at 5:20 am

I’ve never made baked oatmeal either. Sounds like I’ll have to give it a try!

15 Ciorba October 13, 2014 at 11:03 am

Looks great, and the recipe is not very hard to do. The taste should be very good because the ingredients are suitable.

16 Regina @ Leelalicious October 14, 2014 at 12:19 am

I am in the same boat. I like the idea of baked oatmeal but have never tried it. Love how you described the texture. Should definitely make it this fall!

17 angela@spinachtiger October 16, 2014 at 2:00 pm

How good is this. Breakfast, Dessert, or whenever. Love pumpkin and oatmeal combo.

18 Jennifer in Savannah October 16, 2014 at 9:07 pm

This looks delicious but I stay away from dairy as much as I can. Do you think almond milk would work well as a replacement?

19 amy October 16, 2014 at 9:37 pm

Yes, you can absolutely substitute almond milk (or soy milk or coconut milk) instead of the dairy milk, no problemo! Use the same amount as listed (1.5 cups). Hope it turns out fabulous for you! Report back. =)

20 Meghan November 7, 2014 at 3:30 pm

I’ve never had baked oatmeal before, but this looks like I have to try it! Perfect fall breakfast!

21 Carrie November 11, 2014 at 6:32 am

Just packing up the (wee) remnants of ours – I did try it overnight in the fridge, and it worked fantastically well! Thanks for the delicious recipe.

22 amy November 11, 2014 at 6:53 am

I am SO thrilled to hear that, Carrie – Glad you loved it!

23 Sue June 6, 2015 at 7:34 am

Is it weird that I make this year-round? I have made it subbing both soy and almond milk & I prefer the almond milk sub best! My 1-year-old loves this for breakfast & it’s firm enough to cut into pieces, so he can feed himself. I love that the whole family can eat it, too! Thanks for the fab recipe–we’ve been making it for months!

24 Amy June 6, 2015 at 2:10 pm

It is not weird at all, and I’m SO thrilled that you and your little dude love it!

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