Pumpkin Baked Oatmeal

Author: Stephanie Kay

Made with rolled oats, maple syrup, and all of the flavors of pumpkin pie, this healthy pumpkin baked oatmeal is a quick, easy, and healthy make-ahead breakfast that is perfect for weekday mornings.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 slices 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
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  1. Preheat the oven to 375°F and grease a 9×9 baking dish or enameled baking pan.
  2. In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, and melted butter, and whisk to combine.
  3. In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
  4. Once mixed, pour the mixture into the greased baking dish, spreading it out evenly, and scatter the top with the remaining chopped pecans.
  5. Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
  6. Once cooked, remove from the oven and allow to cool for 10-15 minutes before serving.
  7. This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
  8. Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.