This pumpkin baked oatmeal is cozy, lightly spiced, and perfect for fall mornings—easy to prep ahead and delicious with yogurt, milk, or nut butter.

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

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Preheat oven to 375 °F (190 °C) and grease an 8×8″ baking dish.

In a large bowl, whisk oats, baking powder, cinnamon, nutmeg (or pumpkin spice), and salt.

In a separate bowl, whisk milk, pumpkin purée, sugar or maple syrup, egg, and vanilla until smooth.

Combine wet and dry ingredients. Stir in optional add-ins if using.

Pour mixture into prepared dish. Smooth top and optionally sprinkle extra oats or nuts.

Bake for 35–40 minutes, until top is golden and set.

Let cool slightly. Serve warm with milk, yogurt, fruit, or nut butter.

Make it vegan by using almond/oat milk and a flax egg (1 Tbsp flaxseed + 3 Tbsp water).

Add protein powder for a boost.

Bake in muffin tins for portable servings (20–25 min).