Pumpkin Baked Oatmeal Delight

Why You’ll Love This Recipe

I adore how this baked oatmeal feels like pumpkin pie in breakfast form. It’s hearty, flavorful, and so easy—just whisk, bake, and enjoy straight from the pan. The aroma of cinnamon and pumpkin spice fills the kitchen, and it keeps well for meal prep or snacks throughout the week.

ingredients

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

• 2 cups rolled oats

• 1 tsp baking powder

• 1½ tsp ground cinnamon

• ½ tsp ground nutmeg or pumpkin spice

• ¼ tsp salt

• 1¾ cups milk (dairy or plant-based)

• 1 cup pumpkin purée

• ⅓ cup brown sugar or maple syrup

• 1 large egg

• 1 tsp vanilla extract

• Optional add-ins: ½ cup raisins or dried cranberries, ½ cup chopped pecans or walnuts, ½ cup chocolate chips

directions

1. I preheat the oven to 375 °F (190 °C) and grease an 8×8″ baking dish.

2. In a bowl, I whisk together oats, baking powder, cinnamon, nutmeg, and salt.

3. In another bowl, I mix milk, pumpkin purée, brown sugar (or maple syrup), beaten egg, and vanilla until smooth.

4. I stir the wet ingredients into the oats until everything is evenly coated. Then I fold in my choice of add-ins—raisins, nuts, or chips—if I’m using them.

5. I spread the mixture into the prepared baking dish and smooth the top.

6. I bake for 35–40 minutes, until the top is set and lightly golden around the edges.

7. I let it cool slightly before serving—warm, spoonable, and fragrant.

Servings and timing

• Servings: 6–8

• Prep time: ~10 minutes

• Bake time: 35–40 minutes

• Total time: ~50 minutes

Variations

• Vegan/dairy-free: I swap milk for almond or oat milk and replace the egg with a flax “egg” (1 Tbsp flax + 3 Tbsp water).

• Higher protein: I stir in a scoop of vanilla or unflavored protein powder before baking.

• Fruit swirl: I dot spoonfuls of apple butter or date syrup on top before baking for extra flavor.

• Topping option: I sprinkle oats, nuts, or coconut on top before baking for added crunch.

storage/reheating

I keep leftovers covered in the fridge for up to 5 days. To reheat, I either microwave individual portions for about 45 seconds or rewarm the whole dish in a 350 °F oven for 10–15 minutes—adding a splash of milk revives the creamy texture.

FAQs

Can I use quick oats instead of rolled?

Yes—you can, though the texture will be softer. You might need to reduce baking time by a few minutes.

Do I need the egg?

The egg helps hold everything together, but you can omit it and add a flax or chia egg, or increase baking time slightly—the texture stays delicious.

Can I bake it in a muffin tin?

Absolutely! I fill muffin cups about two-thirds full and bake for 20–25 minutes for portable servings.

Can I prep this ahead?

Definitely—I assemble it the night before and bake in the morning for warm, fuss-free breakfasts.

What should I serve it with?

I enjoy it with a drizzle of milk or cream, a spoonful of yogurt, fresh fruit, or a dollop of nut butter.

Conclusion

I love making this Pumpkin Baked Oatmeal Delight when I want a comforting, wholesome start to the day or a cozy snack. It’s flavorful, filling, and adaptable—plus, it feels like a healthy indulgence that keeps giving bite after bite.