Pumpkin Pie Baked Oatmeal

This pumpkin pie baked oatmeal is warm, spiced, and comforting, just like a slice of pumpkin pie but in a wholesome, hearty form. I love how it’s slightly sweet, filled with cozy fall flavors, and perfect for meal prepping breakfasts for the week.

Why You’ll Love This Recipe

I enjoy this recipe because it feels like dessert for breakfast but is actually nourishing and balanced. The pumpkin makes the oatmeal moist and flavorful, while the spices give me that pumpkin pie flavor I crave. I also like how customizable it is—I can add nuts for crunch, drizzle on a cream cheese glaze for indulgence, or keep it simple for an everyday breakfast.

Ingredients

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

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

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, I whisk together the pumpkin puree, eggs, milk, coconut sugar, maple syrup, and vanilla until smooth.
3. In another bowl, I mix the oats, baking powder, pumpkin pie spice, and salt.
4. I add the dry ingredients into the wet mixture and stir until everything is well combined.
5. If I’m using pecans, I fold them in at this point.
6. I pour the mixture into the prepared baking dish and spread it evenly.

1. I bake for 35-40 minutes, or until the top is set and lightly golden.
2. I let it cool for at least 10 minutes before slicing into squares.
3. If I’m making the cream cheese glaze, I whisk the cream cheese, powdered sugar, vanilla, and milk together until smooth, then drizzle it over the baked oatmeal before serving.

Servings and Timing

This recipe makes about 9 squares of baked oatmeal. It usually takes me 10 minutes to prepare and 35-40 minutes to bake, so the total time is around 50 minutes.

Variations

I sometimes add chocolate chips for a sweeter version or swap pecans for walnuts. For extra protein, I stir in a scoop of vanilla protein powder. If I want more texture, I mix in shredded coconut or dried cranberries. To keep it dairy-free, I use almond milk and skip the cream cheese glaze or use a vegan cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well—once cooled, I cut it into squares, wrap individually, and freeze for up to 2 months. To reheat, I warm a slice in the microwave for 30-45 seconds or in the oven at 325°F for about 10 minutes.

FAQs

Can I make this recipe vegan?

Yes, I use flax eggs instead of regular eggs and a plant-based milk to keep it vegan.

Can I prepare this baked oatmeal ahead of time?

Yes, I assemble the batter the night before, refrigerate it, and bake it in the morning.

Can I use quick oats instead of rolled oats?

Yes, but I find the texture is softer and less chewy with quick oats.

How do I keep the baked oatmeal from being too dry?

I make sure not to overbake it and keep enough liquid in the mixture.

Can I reduce the sugar?

Yes, I often cut back on the coconut sugar or maple syrup if I want it less sweet.

Is this good for meal prep?

Absolutely, I love making a batch and enjoying it throughout the week.

Can I skip the glaze?

Yes, it’s optional, but I like adding it when I want a more indulgent version.

Can I make it nut-free?

Yes, I leave out the pecans or replace them with pumpkin seeds or sunflower seeds.

How do I freeze baked oatmeal?

I slice it into squares, wrap them individually, and freeze in a zip-top bag.

Can I serve this cold?

Yes, I actually enjoy it chilled straight from the fridge, though it’s also delicious warmed up.

Conclusion

This pumpkin pie baked oatmeal is one of my favorite fall-inspired breakfasts. I love how it’s easy to make, nutritious, and feels like I’m enjoying pumpkin pie in a healthier way. Whether I eat it warm with the cream cheese glaze or cold as a grab-and-go square, it always makes my mornings feel cozy and satisfying.

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