Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2½ cups old-fashioned rolled oats; 2 teaspoons baking powder; 1½ teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 cup pumpkin puree; 2 large eggs; ¾ cup milk; ¾ cup plain Greek yogurt; ⅔ cup maple syrup; 3 tablespoons unsalted butter (melted and cooled); 1 teaspoon vanilla extract; ½ cup chopped pecans; 2 tablespoons chocolate chips (caramel chips, or pepitas)

by Katerina Petrovska

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Published Sep 28, 2026

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Pumpkin baked oatmeal is the perfect way to turn my baked oatmeal recipe into an easy, make-ahead fall breakfast! This oatmeal is filled with warm spices, pumpkin purée, and maple syrup, with a protein boost from eggs and Greek yogurt.

Cozy Pumpkin Pie Baked Oatmeal

The festive season is just around the corner, and my kitchen officially smells like a Starbucks pumpkin spice latte. A lot of that is thanks to recipes like my pumpkin muffins and this pumpkin baked oatmeal recipe, which will be on repeat from now through Thanksgiving! These pumpkin baked oats are tender, flavorful, and filled with cozy pumpkin pie spice, a bit like a giant pumpkin oatmeal cookie. It’s a deliciously filling breakfast or brunch, and easy to make with about 15 minutes of prep.

I love making this pumpkin baked oatmeal with homemade slow cooker pumpkin purée whenever I have it on hand, but a can of pumpkin from the store works perfectly here, too.

Why You’ll Fall For This Pumpkin Baked Oatmeal

Baked oatmeal is a great way to meal prep, right up there with overnight oats. You can prepare your oat mixture the night before, or bake the whole thing and store the slices so they’re ready for grab-and-go breakfasts.
This recipe is naturally gluten-free and can easily be made dairy-free with a few easy ingredient swaps.
Greek yogurt and eggs bring moisture, structure, and also extra protein to every slice.
This pumpkin baked oatmeal tastes like fall, flavored with pumpkin purée and pie spice. It’s sweetened with brown sugar and maple syrup for an even richer flavor.

Craving more fall breakfasts? Try my apple baked oatmeal recipe and this make-ahead-friendly apple French toast casserole.

Pouring maple syrup over two slices of pumpkin baked oatmeal stacked on a plate.

Ingredients Needed

Round up the following ingredients to make this easy pumpkin oatmeal recipe. See the recipe card for exact measurements.

Oats – I recommend old-fashioned rolled oats for baking. Quick oats will also work, though they won’t have as much texture. Avoid instant oats, which turn mushy, and steel-cut oats, which are too hard (use them for overnight steel-cut oats instead).
Baking Powder – Helps the baked oatmeal rise for a lighter texture.
Pumpkin Pie Spice – This is a blend of cozy spices, including cinnamon, nutmeg, ginger, cloves, and allspice. I like to supplement the spice blend with extra cinnamon.
Pumpkin Purée – Make sure to buy canned pumpkin purée and not pumpkin pie filling (which also comes in cans, but it’s not the same thing!).
Eggs and Milk – You can use any dairy or non-dairy milk you’d like.
Greek Yogurt – Regular plain yogurt or sour cream are other options.
Pure Maple Syrup – Make sure it’s the real thing and not artificial pancake syrup. Date syrup is a good substitute.
Butter – Melted and cooled. I use unsalted butter; if you’re using salted, you can leave out or reduce the added salt in the recipe.
Vanilla Extract – Or equal parts vanilla paste.
Mix-ins – Optional but oh-so-worth-it: I add chopped pecans, but you can also top this baked oatmeal with chocolate chips, caramel chips, or pepitas.

Tips for Perfect Baked Oatmeal (and Variations)

Use old-fashioned rolled oats. This will give your baked oatmeal the best overall texture. Quick oats will result in a much softer bake.
Toast the pecans. Do this in a dry skillet before adding them to the oatmeal mixture for a deeper, nuttier flavor. You can also roast pumpkin seeds to add on top.
Stir in a few tablespoons of nut or seed butter, like almond butter, cashew butter, or sunflower seed (sun) butter.
Pump up the protein. Add up to ½ cup of your favorite protein powder to make a pumpkin version of protein baked oatmeal. Reduce the oats by the same amount, so the oatmeal doesn’t bake too dry.
Make this recipe dairy-free by substituting Greek yogurt with vegan yogurt, melted butter with vegetable oil, and using a dairy-free milk alternative, like oat milk or almond milk.
Bake in muffin cups. Prepare the oatmeal as directed, and bake the batter in a muffin pan to make pumpkin baked oatmeal cups. Bake at 350ºF and shorten the baking time to about 30-35 minutes. Use a tester to know when they’re done.

Pumpkin baked oatmeal in a baking dish, with a server popping out a slice.

What to Serve With Pumpkin Baked Oatmeal

I like to serve my baked pumpkin oatmeal warm with a generous drizzle of maple syrup and a spoonful of Greek yogurt. This is also a great dish to bring to a fall brunch. Here are more tasty serving options.

Savory sides: Enjoy with crispy air fryer bacon, sweet potato hash, or these easy egg bites.
Brunch classics: Make quiche Lorraine and a side of cheesy hash browns, or have a slice of pumpkin baked oatmeal alongside these apple pie muffins.
Seasonal drinks: Try a homemade cinnamon dolce latte or these apple cider mimosas.

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How to Make Pumpkin Baked Oatmeal

I bake my pumpkin oatmeal in an 8-inch square baking dish. Ceramic and glass baking dishes are best here. If you’d like to double the recipe, you can bake in a 9×13-inch pan. Here are the steps.

Dry oat mixture whisked together in a bowl. — Mix the dry ingredients.

Combining the wet ingredients in a bowl. — Mix the dry ingredients.

Wet ingredients added to the dry oat mixture in a mixing bowl. — Stir the wet ingredients into the dry mix.

Chopped pecans added to pumpkin oatmeal in a mixing bowl. — Stir the wet ingredients into the dry mix.

Pumpkin baked oatmeal ready to bake. — Fill the baking pan.

Baked pumpkin oatmeal sliced and ready to serve. — Fill the baking pan.

Combine the dry ingredients. Start by whisking the rolled oats, baking powder, pie spice, cinnamon, and salt together in a bowl.
Mix the wet ingredients. Next, whisk the pumpkin purée, eggs, milk, yogurt, maple syrup, melted butter, and vanilla until smooth.
Bring them together. Stir the wet mixture into the dry ingredients and fold in the chopped pecans. Leave the oatmeal to thicken for 10 minutes.
Fill the pan. Now, spread your pumpkin oatmeal evenly in a greased 8-inch baking dish. If you’d like, you can add toppings, such as chocolate chips, caramel chips, or pepitas… whatever your heart desires!
Bake. Bake in a 350ºF oven for 35-40 minutes. This baked oatmeal is done when the center is set, and the oats are lightly golden at the edges. Cool for a few minutes before slicing and serving.

Spatula lifting a slice of pumpkin baked oatmeal.

Make-Ahead, Storage, and Freezing

Make it ahead. You can prepare the pumpkin oatmeal mixture up to 24 hours ahead of baking. Cover the oatmeal in the baking dish and refrigerate it until you’re ready to bake.
Refrigerate. This pumpkin baked oatmeal lasts up to 4 days in the fridge. Let it cool completely and then store it in an airtight container.
Reheat. You can reheat this baked oatmeal in the oven, or warm up individual slices in the toaster oven or microwave.
Freeze. Pumpkin baked oatmeal freezes well for up to 3 months. To freeze baked oatmeal, wait until it’s cool, and then wrap it tightly in a double layer of plastic wrap. Thaw it in the fridge before reheating.