Baked Pumpkin Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them.
There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.
This pumpkin baked oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier.
There is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.
I stir the ingredients together the night before and pop the pan in the fridge until morning. About an hour before we want to eat breakfast, I give the oatmeal a quick stir in the pan and then pop the cold pan in the pre-heated oven.
The house smells wonderful while the oatmeal bakes and this breakfast puts a smile on everyone’s face as we get ready for a day of Thanksgiving feasting.
Pumpkin Baked Oatmeal
When it comes to oatmeal, my family means business. We eat oatmeal for breakfast many times a week and I’ve come up with plenty of variations on a plain bowl of oats to keep things exciting.
Of course, some oatmeal recipes we never get sick of. This baked pumpkin spice oatmeal is one of them!
This recipe uses real pumpkin puree along with plenty of pumpkin pie spices to turn ordinary oats into a hearty breakfast that’s just sweet enough to make everyone happy.
If you happen to have a pumpkin pie spice mix on hand, 2 teaspoons of that spice mix may be substituted for the cinnamon, nutmeg, cloves, and ginger in this recipe.
Raisins are a fruity addition to the chewy oatmeal that remind me of some of my favorite oatmeal raisin cookie recipes. (But if you’re a raisin hater, you can skip them without affecting the final results.)
It’s become traditional for us to eat this on Thanksgiving morning but we’ve also been known to enjoy a batch of baked pumpkin oatmeal on any regular old day we like.
Pumpkin Pie Baked Oatmeal
I like to make this meal an overnight oatmeal recipe by mixing all the ingredients together the night before. Pour the oatmeal into your baking dish, keep it in the fridge and then pop it right into the oven the next morning. Easy as (pumpkin) pie.
With all that nutmeg, cinnamon and cloves, baked oatmeal will make your kitchen smell like a pumpkin pie paradise while it bakes. Every time I have this in the oven, everyone wanders into the kitchen with eager anticipation to ask what’s baking.
This baked oatmeal recipe also freezes marvelously. After baking the oatmeal, scoop it out of the pan into individual portion sizes for storage in the freezer. Slices of baked oatmeal reheat well in the microwave with a tablespoon of water.
Baked Pumpkin Oatmeal
I love making big batches of baked oatmeal on the weekend then having leftovers in the freezer for the week ahead. Everyone can pull out a container of oatmeal whenever they want it. It certainly makes the busy weekday mornings less stressful!
Baked pumpkin oatmeal tastes wonderful all on its own. My kids and I adore it topped with a dollop of Vanilla Bean Whipped Cream. And honestly? If you want to serve your pumpkin oatmeal with a big scoop of vanilla ice cream on a holiday morning, I won’t stop you–and you’re sure to make this your child’s favorite ever breakfast.
The leftovers will freeze beautifully, making this an awesome make-ahead breakfast idea. Allow the oatmeal to cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat individual servings in the microwave with a tablespoon of water.
You can check out all of our Oatmeal Recipes here! If you’re new to making baked oatmeal, you might also want to take a look at my guide for How to Make the BEST Baked Oatmeal.
One of the best thing about baked oatmeal is that it takes no special skills. Just mix, bake, and enjoy! My kids stir these recipes together on their own at least once a week.
Pumpkin Baked Oatmeal Recipe
You’ll need the following ingredients to make this oatmeal:
- old-fashioned rolled oats
- brown sugar
- baking powder
- kosher salt, cinnamon, nutmeg, cloves, and ginger
- raisins
- eggs
- pumpkin puree
- light-flavored olive oil
- milk
- vanilla extract
Baked Oatmeal Recipes
Not a fan of pumpkin? Or just looking for more great baked oatmeal ideas? Check out a few different baked oatmeals that my family loves.
This Apple Pie Baked Oatmeal is another recipe that’s just right for fall. Warming cinnamon and apples baked until tender make this oatmeal recipe reminiscent of hot apple pie.
If you’re a fan of oatmeal cookies, these Chewy Raisin Baked Oatmeal Cups are going to be your new favorite breakfast.
Baked into individual portions, this oatmeal can easily be made ahead then stored in the freezer to enjoy any time you need a fast breakfast. Baked Peach Oatmeal Cups are another variation on the oatmeal cup idea that we love.
Got peanut butter lovers in your family? Peanut Butter Banana Bread Baked Oatmeal will put a big smile on their faces every time you make it.
We’ve hardly met a banana bread we didn’t like over here and banana oatmeal recipes are the same. I cannot wait to give these Banana Nut Baked Oatmeal Cups from Garnish with Lemon a try! The combo of sweet banana, crunchy nuts and chewy oatmeal has never steered me wrong.
Pumpkin Spice Baked Oatmeal
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ½ cup raisins
- 3 eggs
- ½ cup pumpkin puree
- ¼ cup light-flavored olive oil
- 1½ cup milk
- ½ teaspoon vanilla extract
- Optional: whipped cream for topping
Instructions
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Preheat the oven to 350°F. Grease an 8″ square or 8×10 baking dish. Combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and raisins in a large mixing bowl. Stir to combine.
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Add the eggs, pumpkin puree, olive oil, milk, and vanilla extract. Stir until well combined. Pour the oatmeal mixture into the prepared pan.
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Bake for 30-40 minutes, or until knife inserted in center comes out mostly clean. Allow the oatmeal to cool for at least 5 minutes before slicing and servings.
Notes
This is a great overnight breakfast recipe. Everything can be stirred together the night before, poured into the pan, and kept in the fridge overnight. When you wake up, give the oatmeal a quick stir, and move the cold pan right into the oven. Allow for an additional 10 minutes baking time.
FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
Nutrition
{originally posted 11/23/2011 ~ photos and recipe notes updated 9/23/24}
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