This baked pumpkin oatmeal makes a delicious fall breakfast. It’s made with pumpkin puree, pumpkin pie spice, and topped with cranberries and crunchy pecans. It’s moist, well-spiced, reheats well, freezes well, can be made ahead, and feeds a crowd – what could be better? This recipe is a must-try during pumpkin season!
What is baked oatmeal?
Baked oatmeal, in comparison to stovetop oatmeal, contains eggs and baking powder, and is as the name suggests, baked in the oven. This results in soft, creamy oatmeal that tastes almost like a cake.
Baking it also makes it easier to reheat and freeze.
- pumpkin puree – you can use the canned stuff but homemade pumpkin puree is super quick and easy to make and tastes SO MUCH BETTER
- pumpkin pie spice – you can use store-bought or make homemade pumpkin pie spice – it’s made with just 5 ingredients and you can modify them to your liking (cinnamon, cloves, ginger, allspice, nutmeg), you can add just cinnamon + the spices that you have on hand
- oats – use old-fashioned rolled oats
- milk – I used cow’s milk but you can use plant-based milk like almond milk or oat milk
- eggs and baking powder – this is what makes this oatmeal different from regular stovetop oatmeal – they make the oatmeal moist, custardy and cake-like
- coconut oil – you can use melted butter instead – adds moisture and creaminess to the oatmeal, you can use melted coconut oil or room-temperature oil, it’s ok if it will be a little bit lumpy
- cranberry pecan topping – not optional! (so delicious) adds flavor and crunch
How to make baked pumpkin oatmeal step by step
STEP 1: Simply add all the oatmeal ingredients (except the oats) into a large mixing bowl – pumpkin puree, eggs, milk, vanilla extract, pumpkin pie spice, maple syrup, coconut oil, baking powder, and salt. Whisk the ingredients together until combined.
STEP 2: Whisk in the oats.
STEP 3: Grease a 9-inch (23cm) baking dish (I used a pie dish) with butter/coconut oil and pour in the oatmeal batter.
STEP 4: Sprinkle roughly chopped pecans and cranberries on top.
Bake for 30 minutes at 375°F/190°C until set but still moist and not dry.
Serve with maple syrup and plain yogurt.
This baked pumpkin oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
Storing and freezing
How to store the oatmeal: Store the oatmeal in the fridge covered with plastic foil. It needs to be stored in the fridge because it contains eggs. This oatmeal makes a great make-ahead breakfast.
How long can you keep baked oatmeal? I will keep in the fridge for up to 4 days.
How to reheat: Place the baking dish in a cold oven and set it to 375°F/190°C. Bake for about 10-15 minutes or until warm (after this time the oven should come to this temperature – if your oven warms up quicker set it to 320°F/160°C). You can also reheat it in the microwave. Reheated oatmeal tastes almost as freshly made (it’s just a little bit drier, but if you serve it poured with maple syrup you won’t notice the difference).
How to make it ahead: Preparation of this oatmeal really takes a moment (for me it’s the time while my oven is heating up), but if you’re really short on time in the morning, you can prepare this oatmeal the day before (without the topping). Cover the baking dish with plastic foil and put it in the fridge. On the next day, top the oatmeal with cranberries and pecans, press them into the oatmeal (it will thicken – this is ok), and bake as described in the recipe. It tastes as freshly made.
How to freeze: you can freeze the oatmeal whole or divided it into servings. I prefer to freeze separate servings as they’re quicker to defrost and warm up. You can thaw it in the fridge overnight and warm up as described above. You can also bake it straight from the freezer in a 320°F/160°C oven. Frozen oatmeal tastes almost as freshly baked but is more crumbly and a little bit dry (again, if you serve it with yogurt and maple syrup, you won’t notice the difference.
SEE OUR ALL OATMEAL RECIPES
Other oatmeal recipes you may like
- Apple cinnamon oatmeal
- Creamy coconut oatmeal with spiced pears
- Banana peanut butter oatmeal with pomegranate
- Banana oatmeal with passion fruit
- Bake Apple Oatmeal
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Baked Pumpkin Oatmeal
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- 1/4 cup pecans 30g
- 1/4 cup cranberries 35g
- maple syrup
- plain yogurt
- Preheat the oven to 375°F (190°C).
- Prepare a 8×8-inch square (20x20cm) or 9-inch (23 cm) round baking dish (or similar baking dish) and grease it with 1 tablespoon of butter.
- Add all the ingredients for the oatmeal except the oats into a medium bowl and whisk until very well combined. Next, whisk in the oats.
- Pour the oatmeal batter into the baking dish.
- Top with pecans and cranberries.
- Bake for about 30 minutes or until the oatmeal is set but still creamy (not dry).
- Leave to set and cool for about 5, then serve (I like it most with plain yogurt and maple syrup).
- How to double the recipe: This baked pumpkin oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
- Calories = 1 serving (1/5 of the recipe). This is only an estimate!