Baked Pumpkin Oatmeal

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Does your family love oatmeal? How about Pumpkin pie? If you answered yes, then this Baked Pumpkin Oatmeal Recipe is a must-try!

This amazingly delicious baked oatmeal tastes like a cross between pumpkin bread and pumpkin pie but in an oatmeal version!

Baked Pumpkin oatmeal

Baked Pumpkin Oatmeal is the Best

I’ve made different types of overnight/baked oatmeal before, but I think the Pumpkin Baked Oatmeal is definitely my favorite. (You can see my apple pie slow cooker version here and Banana Bread version here.)

I love pumpkin and it certainly doesn’t have to be Fall to make Baked Pumpkin Oatmeal, but there’s just something about this time of year that makes me want to start cooking and baking with pumpkin and other traditional fall ingredients.

Baked Pumpkin Oatmeal recipe

Why make this Baked Pumpkin Oatmeal

  • Tastes amazing! Just like pumpkin pie in oatmeal form.
  • Easy to make. Just mix up the ingredients and bake!
  • It’s good for you and the kids will love it. (one-half cup of oats provides 4 grams of fiber, 5 grams of protein, and 2.5 grams of fat plus it’s a great source of vitamins, minerals, and antioxidants.
  • Perfect for a make-ahead breakfast. (You can put the pumpkin oatmeal together the night before and pop it in the oven when ready to bake.)
  • Great for meal prep as you can wrap the baked pumpkin slices individually and they will last several days in the fridge.  
  • Make a great breakfast for dinner recipe.
Baked Pumpkin Oatmeal

Ingredients in Pumpkin Pie Oatmeal

(Ingredients at a glance. Grab the full recipe at the bottom of the post.)

  • Quick cook oats | The kind that cooks in one minute
  • Butter | melted
  • Brown sugar
  • Pure pumpkin puree | not pumpkin pie filling
  • Eggs
  • Milk
  • Baking powder |
  • Vanilla |
  • Fall spices | such as ground cinnamon and pumpkin pie spice.
Baked Pumpkin Oatmeal Recipe

Recipe Tips:

  • Be sure to grease your baking dish for easier slicing and serving.
  • My favorite way to serve this Baked Pumpkin Oatmeal is topped with pecans and slightly thickened cream.
  • To make the thickened cream, you can use a whisk or hand mixer to whip the cream until it is slightly thickened. Other options are to add your cream to a mason jar and shake vigorously until desired thickness is reached or use a milk frother.

Additional topping ideas:

  • Cool whip is amazing on this oatmeal, really brings out the “pumpkin pie” aspect of the oatmeal. (Because I only eat my pumpkin pie with cool whip, lol.)
  • Top with chopped toasted or candied pecans.
  • Drizzle with additional maple syrup.
  • Add a handful of chocolate chips to the oatmeal mixture before baking.

Baked Pumpkin Oatmeal Recipe FAQ’s

Is This Baked Pumpkin Oatmeal Gluten-Free?

It can be if you use a certified gluten-free Oatmeal (oats are naturally gluten-free but can be processed in a way that they could be contaminated with gluten.) You will want to also make sure your baking powder and spices are not processed with a non-gluten anti-caking agent.

Can This Recipe Be Made Vegan?

Yes, just use a nut or other alternative milk in place of the milk and substitute the eggs with a “flax egg“. Make sure your brown sugar is vegan or replace it altogether with maple syrup.

Can Pumpkin Oatmeal Be Made Ahead Of Time?

Yes, you can mix all the ingredients together, transfer to the baking dish, wrap the baking dish in plastic wrap, and store it in the fridge for up to 2 days prior to baking.

Can I Replace The Brown Sugar With Maple Syrup?

Yes, you can. You will not get that classic brown sugar flavor, but unprocessed, pure maple syrup is an excellent substitute for processed sugar. To replace the brown sugar, use 3/4 cup of maple syrup and reduce the milk by 3 tablespoons.

How Long Will The Baked Pumpkin Oatmeal Last In The Fridge?

Sealed in an airtight container, this oatmeal will last up to 5 days in the fridge.

Love Pumpin recipes?

A few more Pumpkin recipes to enjoy:

Let us know What you think!

Tried this Baked Pumpkin Oatmeal recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

How to make Baked Pumpkin Oatmeal:

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Baked Pumpkin Pie Oatmeal

Baked Pumpkin Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: breakfast
  • Method: oven


This amazingly delicious Baked Pumpkin Oatmeal Recipe tastes like a cross between pumpkin bread and pumpkin pie, but in an oatmeal version!


Units Scale
  • 6 cups quick cook oats (the kind that cooks in one minute)
  • 3/4 cup butter – melted
  • 1 cup brown sugar
  • 15 oz can pure pumpkin (not pumpkin pie filling)
  • 3/4 tsp salt
  • 3 eggs
  • 2 cups milk
  • 3 tsp baking powder
  • 3 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • Whipping cream (optional)
  • extra white sugar (optional)



  1. Combine all ingredients together in a large bowl, stir until completely mixed.
  2. Pour oatmeal into a well greased 9×13 baking dish. Cover and refrigerate for one hour or overnight.
  3. Bake at 350° for 30 to 45 minutes, until the center reaches 160.

Thickened cream:

  1. Pour whipping cream into a bowl and beat with hand mixer on low until the cream starts to barely thicken, add a dash of extra sugar if you want the cream to be slightly sweetened.
  2. Pour over oatmeal.


  • Serving Size: 1/12 recipe
  • Calories: 375

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  1. Lifeisbeautiful says:

    This was an amazing breakfast treat!
    I made this when my brother and sister-in-law slept over and did the 1 hour version then.
    Making this again tonight to sit overnight for tomorrow’s breakfast and excited to see if the flavors blend more if you let sit overnight.
    Btw, super kid friendly, my 5 year old probably at 1/3 of the pan lol

  2. Addie H Duke says:

    Do you bake it covered or not?

  3. Planning to try soon! Could you use regular oats, instead of quick oats? Thanks!

    1. Jamie Sanders says:

      I think it would be ok, just a bit chewier.

  4. Jacquelyn says:

    Looks delicious! Could this be prepped ahead and frozen? If so, would you cook first and then freeze? Thanks!

    1. Jamie Sanders says:

      I would cook it first, then freeze it. Allow it to thaw in the fridge and then reheat.

  5. I love pumpkin everything and this was really good.

  6. My kids gobbled this up!

  7. This looks like dessert rather than breakfast! Yum!

  8. cooking with curls says:

    Wow, that looks delicious! I have never tried baked oatmeal before, but I think that I definitely should. 🙂

  9. This looks so good! Adding it to my fall recipe lineup! Would love for you to share this link with my link party Life Created Tuesdays! Week three of the party is live now 🙂


  10. AnnMarie aka Vintage Junkie aka NaNa says:

    I am afraid I will eat this all by myself but I am going to make it anyways! Wow, does it sound good! Pinned! Visiting from A Bouquet of Talent and following you via Bloglovin'!

  11. BurntApple says:

    I always love new breakfast recipes, and this one looks perfect for fall!

  12. Jen Nikolaus says:

    This looks soooooo good! I love oatmeal! I hate when my kids make stuff and waste it and then leave it for me to clean. UGH. Can't wait to try this, though! I love that you made it for dinner. My kind of dinner. 😉

  13. creatingabeautifullife.net says:

    mmmmm, this looks amazing. I'm pinning it to my pumpkin recipe board right now!

  14. Jacki Poovey says:

    Looks easy AND delicious.

  15. Crafty Lumberjacks says:

    Our mouths are watering! Looks so good! Yum!!!!