Name: Pumpkin Pie Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15 ounce) can pumpkin puree; 2 eggs; 1 ¼ cup (300g) milk of choice; ⅓ cup (51g) coconut sugar (or brown sugar); ¼ cup (78g) pure maple syrup; 1 teaspoon vanilla extract; 2 ½ cups (238g) old fashioned rolled oats (gluten free if desired); 2 teaspoons baking powder; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; ½ cup (56g) chopped pecans (optional); 2 tablespoons softened cream cheese (optional glaze); 2 tablespoons powdered sugar (optional glaze); ½ teaspoon vanilla extract (optional glaze); 1–2 teaspoons milk of choice (to thin glaze, optional)

This Pumpkin Pie Baked Oatmeal is warm, cozy, and packed with fall flavors. I love making it for breakfast because it tastes like dessert but is wholesome and nourishing. The pumpkin puree adds a creamy texture while the spices bring that comforting pumpkin pie flavor.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent yet is healthy enough to enjoy any day of the week. It’s naturally sweetened with coconut sugar and maple syrup, and the oats keep me full for hours. I also like that I can make it ahead of time and reheat it for a quick breakfast. Plus, the optional cream cheese glaze makes it extra special for brunch or holiday mornings.

Ingredients

For the wet ingredients:
1 (15 ounce) can pumpkin puree
2 eggs
1 ¼ cup (300g) milk of choice
⅓ cup (51g) coconut sugar (or sub brown sugar)
¼ cup (78g) pure maple syrup
1 teaspoon vanilla extract

For the dry ingredients:
2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt

Optional mix-ins:
Optional, but recommended: ½ cup (56g) chopped pecans

Optional cream cheese glaze:
2 tablespoons softened cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1-2 teaspoons milk of choice, to thin glaze

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a baking dish.
In a large bowl, I whisk together the pumpkin puree, eggs, milk, coconut sugar, maple syrup, and vanilla until smooth.
In a separate bowl, I combine the oats, baking powder, pumpkin pie spice, and salt.
I add the dry ingredients to the wet mixture and stir until everything is well combined.
If I’m using pecans, I fold them in at this stage.
I pour the mixture into the prepared baking dish and bake for 35–40 minutes, until set and lightly golden on top.
For the glaze, I mix cream cheese, powdered sugar, vanilla, and just enough milk to make a smooth drizzle, then spoon it over the baked oatmeal before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 35–40 minutes to bake, making the total time about 50 minutes.

Variations

I sometimes add chocolate chips or dried cranberries for a sweeter version. For extra protein, I like stirring in a scoop of vanilla protein powder. If I want to make it dairy-free, I use almond milk and skip the cream cheese glaze.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm a portion in the microwave for about 30–45 seconds. This dish also freezes well—once cooled, I slice it into portions, wrap tightly, and freeze for up to 2 months.

FAQs

Can I make this oatmeal ahead of time?

Yes, I like baking it the night before and reheating portions for breakfast throughout the week.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy.

Can I make this vegan?

Yes, I replace the eggs with flax eggs and use plant-based milk.

Can I use homemade pumpkin puree?

Yes, I often use homemade puree, but I make sure it’s thick and not too watery.

How do I know when it’s done baking?

I bake until the top is set and a toothpick inserted in the center comes out mostly clean.

Can I double this recipe?

Yes, I double the ingredients and use a larger baking dish for a crowd.

Can I make it sugar-free?

Yes, I swap the coconut sugar and maple syrup for sugar-free alternatives.

What if I don’t have pumpkin pie spice?

I make my own using cinnamon, nutmeg, ginger, and cloves.

Can I serve this cold?

Yes, I enjoy it chilled straight from the fridge, especially with the glaze.

Can I skip the glaze?

Yes, it’s optional, but I like it for a more dessert-like finish.

Conclusion

This Pumpkin Pie Baked Oatmeal is one of my favorite fall breakfasts because it’s cozy, satisfying, and full of pumpkin flavor. I love that it can be prepped ahead, customized with mix-ins, and enjoyed warm or cold. It’s the perfect seasonal dish that makes mornings feel extra special.