Why You’ll Love This Recipe

I adore this dish because it captures the familiar flavors of pumpkin pie in a wholesome way: tender oats, warm spices, and rich pumpkin puree. It’s nourishing, easy to assemble, and bakes into a satisfying square you can grab and go. Plus, the aroma fills the kitchen with autumn joy .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups old‑fashioned rolled oats
15 oz (about 1 ¾ cups) pumpkin puree
1 ½ cups milk (dairy or non‑dairy)
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ tsp salt
1 tsp baking powder
Optional mix‑ins: ½ cup chopped walnuts or pecans
Optional fruit: ½ cup raisins or dried cranberries

directions

Preheat & prep: Heat oven to 350 °F (175 °C). Grease a 9×9″ baking dish with coconut oil or butter.
Mix dry: In a large bowl, whisk oats with baking powder, cinnamon, nutmeg, ginger, and salt.
Mix wet: In another bowl, whisk eggs then add pumpkin puree, milk, maple syrup, and vanilla until smooth.
Combine: Pour the wet mixture into the dry bowl and stir until combined. Fold in nuts or dried fruit if using.
Bake: Transfer batter to the prepared dish, spread evenly, and bake 35–40 minutes until golden and a knife comes out clean.
Serve: Let cool slightly, then serve warm, optionally topped with yogurt or extra maple syrup

Servings and timing

Servings: 6 squares
Prep time: ~10 minutes
Bake time: 35–40 minutes
Total time: ~45–50 minutes

Variations

Nut-free: Leave out nuts and add extra fruit or seeds instead.
Steel-cut oats version: Use steel‑cut oats, but bake longer—about 55–60 minutes (texture chewier).
Sweet swaps: Stir in chocolate chips, use honey instead of maple, or flavor with almond extract.
Fruit variation: Replace pumpkin with mashed banana or applesauce for different flavors

storage/reheating

I keep mine in an airtight container in the fridge for up to 4 days. For longer storage, I cut into squares and freeze for a couple of months—thaw and microwave for a quick breakfast. Reheat leftover portions in the microwave (30–60 seconds) or warm in the oven until heated through .

FAQs

1. Can I make this gluten-free?

Yes—as long as you choose certified gluten‑free oats, everything else fits the bill

2. Can I prep it the night before?

Absolutely! I sometimes assemble the mix the night before, then bake fresh in the morning. I love how it saves time but still tastes freshly baked.

3. Is pumpkin puree necessary?

It delivers that signature fall flavor. But you can substitute with unsweetened applesauce or mashed banana if you’d like a different twist.

4. Can I use a different sweetener?

Yes—you can swap maple syrup with honey or agave. For a lower sugar option, a little brown sugar or even stevia works too

5. Can I make small servings?

Sure—you can portion the batter into a muffin tin to make mini baked oatmeal cups. Bake for ~20–25 minutes until set on top

Conclusion

This Pumpkin Baked Oatmeal is my go‑to fall breakfast: simple, hearty, and bursting with seasonal spice. It’s comforting fresh out of the oven and convenient as a baked make‑ahead. I can’t wait for you to try it and enjoy how it turns morning into something extra cozy!