The Coziest Pumpkin Baked Oatmeal Recipe For Fall Mornings

Crisp autumn mornings call for a comforting pumpkin baked oatmeal that warms your kitchen with delightful aromas.

Cozy spices dance through each hearty bite, promising pure breakfast bliss.

Wholesome ingredients blend effortlessly in this simple morning treat.

Nutmeg and cinnamon create a magical backdrop for creamy pumpkin goodness.

Nutritious and satisfying, this recipe transforms standard oatmeal into something extraordinary.

Breakfast feels like a celebration when you serve these golden, fragrant squares.

Grab a spoon and let the deliciousness begin!

How To Store Pumpkin Baked Oatmeal Properly

• Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or a tight-fitting lid to maintain freshness and prevent absorption of other food odors.
• Slice the cooled baked oatmeal into individual portions. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months for a quick breakfast option.
• Warm refrigerated or thawed oatmeal in the microwave for 30-45 seconds, or in the oven at 350F for 10-15 minutes until heated through. Add a splash of milk to restore moisture if needed.

FAQs

• Can I use steel-cut oats instead of rolled oats?

No, this recipe works best with rolled oats. Steel-cut oats have a different texture and won’t absorb liquid the same way, which could make your baked oatmeal too dense and crunchy.

• Is this recipe gluten-free?

Use certified gluten-free rolled oats to make this recipe safe for those with gluten sensitivities. Regular oats can sometimes be cross-contaminated with wheat during processing.

• How can I make this recipe dairy-free?

Replace cow’s milk with almond milk, oat milk, or coconut milk. These alternatives work perfectly and maintain the creamy texture of the baked oatmeal.

Why Pumpkin Baked Oatmeal Is A Favorite

• Bake a Crowd-Pleasing Dessert: This pumpkin cheesecake bars recipe delivers delicious comfort perfect for any gathering or sweet craving.
• Craft a Simple Showstopper: With basic ingredients and straightforward steps, anyone can create a professional-looking dessert that impresses family and friends.
• Master Seasonal Baking Bliss: Combining classic graham cracker crust with rich pumpkin cheesecake filling, this recipe captures autumn's warmest flavors in every bite.
• Customize with Endless Topping Options: Top these bars with whipped cream, caramel sauce, or chopped nuts to personalize your dessert and add extra texture and excitement.

Ingredients For Pumpkin Baked Oatmeal

• Rolled Oats: The hearty foundation that provides a wholesome and filling texture to the baked dish.

• Cinnamon, Ginger, Nutmeg, Cloves: A warm blend of spices that creates a cozy autumn flavor profile and enhances the pumpkin's natural sweetness.
• Baking Powder: Helps the oatmeal rise and become light and fluffy during baking.
• Salt: Balances and amplifies the overall flavor of the dish.

• Pumpkin Puree: Adds rich, smooth autumn flavor and provides moisture to the baked oatmeal.
• Eggs: Bind the ingredients together and contribute to the structure of the dish.
• Milk: Creates a creamy consistency and helps blend all ingredients smoothly.
• Maple Syrup, Honey: Natural sweeteners that complement the pumpkin and spice flavors.
• Vanilla Extract: Adds depth and warmth to the overall taste profile.

• Chopped Nuts, Dried Cranberries, Raisins, Chocolate Chips: Provide extra texture, flavor, and optional bursts of sweetness or crunch.

How To Make Pumpkin Baked Oatmeal

Step 1: Prep the Oven and Baking Dish

Warm up your oven to 350°F (175°C). Grab an 8×8 inch baking dish and give it a light coating of cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

• Rolled oats
• Baking powder
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Ground cloves (optional)
• Salt

Stir these ingredients until they’re well blended.

Step 3: Blend Wet Ingredients

• Pumpkin puree
• Eggs
• Milk
• Maple syrup or honey
• Vanilla extract

Keep whisking until the mixture looks smooth and fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until everything is perfectly mixed, creating a rich and creamy batter.

Step 5: Add Optional Mix-Ins

• Chopped nuts
• Dried cranberries
• Raisins
• Chocolate chips

Distribute them evenly throughout the mixture.

Step 6: Transfer to Baking Dish

Pour the oatmeal mixture into the prepared baking dish.

Use a spatula to spread it evenly, ensuring a smooth top.

Step 7: Bake to Perfection

Slide the dish into the preheated oven.

Bake for 35-40 minutes until the top turns golden brown and the center is set.

Step 8: Cool and Serve

Let the baked oatmeal rest for a few minutes.

Serve warm with a splash of milk, dollop of yogurt, or drizzle of maple syrup for extra deliciousness.

Tips For Perfect Pumpkin Baked Oatmeal

• Swap dairy milk with almond or oat milk for a vegan-friendly version that maintains creamy texture.
• Use gluten-free oats to make this recipe celiac-friendly without compromising taste or consistency.
• Enhance nutrition by adding ground flaxseed or chia seeds for extra protein and omega-3 fatty acids.
• Prep the night before by mixing dry and wet ingredients separately, then combine and refrigerate for a quick morning bake.
• Customize toppings with fresh berries, sliced almonds, or a dollop of Greek yogurt for added flavor and crunch.

Flavor Variations For Pumpkin Baked Oatmeal

• Tropical Sunrise: Replace pumpkin puree with mashed ripe bananas and add shredded coconut. Swap maple syrup for honey and mix in chopped macadamia nuts for a Hawaiian-inspired breakfast.
• Apple Cinnamon Crunch: Substitute pumpkin with unsweetened applesauce and increase cinnamon. Fold in diced fresh apples and top with toasted pecans before baking for extra crunch.
• Chocolate Berry Blast: Mix cocoa powder into dry ingredients and use dark chocolate chips. Replace dried cranberries with fresh or frozen raspberries for a rich, fruity version.
• Nutty Protein Power: Add a scoop of vanilla protein powder to dry ingredients. Include chopped almonds, chia seeds, and hemp hearts for an energy-boosting breakfast option.

Serving Suggestions For Pumpkin Baked Oatmeal

• Serve this warm baked oatmeal in individual ceramic mugs for a rustic breakfast experience that feels like a hug from your kitchen.
• Top with a dollop of Greek yogurt, sprinkle of cinnamon, and a few extra toasted pecans for added crunch and protein.
• Create a beautiful breakfast spread by cutting the baked oatmeal into square portions and arranging on a wooden serving board.
• Garnish with fresh apple slices, a drizzle of honey, and a light dusting of powdered sugar for an elegant presentation.
• Cut cooled oatmeal into grab-and-go bars, wrap individually in parchment paper for quick morning meals or lunch box treats.

Pumpkin Baked Oatmeal Recipe

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4.6 from 30 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Warm pumpkin baked oatmeal brings autumn comfort to breakfast tables across North America. Hearty oats blended with seasonal spices create a nourishing morning meal you’ll savor with each delightful spoonful.

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Ingredients

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• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 cups rolled oats (gluten-free if needed)
• 1 1/2 cups milk (dairy or non-dairy, such as almond or oat milk)
• 1/4 cup pure maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 tsps ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chopped nuts (optional, like pecans or walnuts)
• 1/4 cup dried cranberries or raisins (optional)
• 1/4 cup chocolate chips (optional)

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Instructions

1. Warm the oven to 350F (175C) and lightly coat an 8×8 inch baking vessel with cooking spray or butter to prevent sticking.
2. Combine rolled oats, leavening agent, warming spices (cinnamon, ginger, nutmeg, cloves), and a pinch of salt in a spacious mixing bowl, blending thoroughly.
3. Whisk together pumpkin puree, farm-fresh eggs, creamy milk, natural sweetener, and aromatic vanilla until the mixture achieves a silky, uniform consistency.
4. Merge wet and dry ingredients, stirring gently until completely integrated, avoiding overmixing to maintain optimal texture.
5. Introduce crunchy chopped nuts, tangy dried cranberries or raisins, and optional chocolate morsels, folding them delicately throughout the mixture.
6. Transfer the vibrant orange-hued batter into the prepared baking dish, smoothing the surface evenly with a spatula.
7. Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a golden-brown crust and firm center that signals perfect doneness.
8. Allow the baked oatmeal to rest and slightly cool for 5-10 minutes, which helps it set and makes serving easier.
9. Serve warm, embellishing with additional milk, creamy yogurt, or a generous drizzle of pure maple syrup for an indulgent breakfast experience.

Notes

• Customize the spice blend by adjusting cinnamon, ginger, and nutmeg to match your taste preferences for a personalized flavor profile.
• Swap dairy milk with almond, oat, or coconut milk to create a dairy-free version that’s equally delicious and creamy.
• Prep this dish the night before by mixing ingredients and refrigerating, then bake in the morning for a quick, hassle-free breakfast.
• Transform leftovers into a portable breakfast by cutting into squares and wrapping individually for grab-and-go mornings.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 190 kcal
• Sugar: 8 g
• Sodium: 140 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 37 mg