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    Home » Recipes » Breakfast

    Pumpkin Baked Oatmeal

    Jump to Recipe Print Recipe

    This Pumpkin Oatmeal Bake is the perfect fall meal prep breakfast idea. Made with just 10 ingredients; it's easy to make and full of delish flavor!

    baking pan of oatmeal with pumpkin seeds

    What I always check in pumpkin recipes is whether I can use the whole can of pumpkin or whether there will be leftovers.

    This recipe uses the whole can! So, you don't have to worry about what to do with leftover canned pumpkin.

    However, if you're trying another pumpkin recipe that gives you leftover pumpkin - try freezing it in dollops to use later in a recipe or blend it into a smoothie. It works so well!

    Jump to:
    Ingredients for the Oatmeal Bake
    Pumpkin Seed Topping
    Serving the Oatmeal Bake
    Storage Recommendations
    More Pumpkin and Fall Recipes
    Recipe Tips
    Pumpkin Baked Oatmeal

    Ingredients for the Oatmeal Bake

    • Old Fashioned Oats
    • Canned Pumpkin
    • Milk
    • Maple Syrup
    • Eggs
    • Vanilla Extract
    • Brown Sugar
    • Baking Powder
    • Pumpkin Pie Spice
    • Salt

    Mix these 10 ingredients to get the oatmeal batter and then pour into a greased 9x9 baking pan.

    mixing pumpkin ingredients

    Pumpkin Seed Topping

    Adding crunch to the top is key! You can do this in a variety of ways.

    Cacao Nibs: adds a lot of crunch and a hint of chocolate flavor

    Chocolate Chips: adds some sweetness and richness

    Pumpkin Seeds: adds crunch and color

    Gluten-free gains you could add include quinoa, sorghum and millet.

    I honestly think the topping is key to a good oatmeal bake since it adds texture. You can change it up and do different combinations each time.

    My personal favorite right now is doing a mix of cacao nabs, pumpkin seeds and quinoa (pictured below).

    toppings for oatmeal bake

    Serving the Oatmeal Bake

    I personally prefer my oatmeal bake warm, but you can have it cold. It's kind of the same idea as cold overnight oats vs a warm bowl of oatmeal.

    I love topping it with Trader Joes's Pumpkin Butter.

    Storage Recommendations

    The oatmeal bake will last in the refrigerator up to a week and in the freezer for 3 months.

    If you're freezing it, I highly recommend pre-slicing it to make it easy to reheat a single slice rather than slicing it into the frozen block of an oatmeal bake.

    oatmeal bake squares

    More Pumpkin and Fall Recipes

    Pumpkin Pancakes Made with bisquick mix and super easy to make with just a few extra ingredients.

    Pumpkin Protein Muffins Each muffin has 8g of protein and full of fall flavor!

    Pumpkin Overnight Oats Another easy meal prep idea for breakfast.

    Pumpkin Kefir Smoothie Full of probiotics and not overly sweet.

    Recipe Tips

    Can I use an 8x8 baking pan or a different-sized baking pan?

    Yes, if you use a smaller baking pan like an 8x8 you may need to add more time and if you use a larger-sized baking pan you may need less time, so adjust as needed

    Why is my oatmeal bake mushy?

    Let the oatmeal bake cool before cutting into it. It needs time to set before serving.

    Pumpkin Baked Oatmeal in a baking pan

    Pumpkin Baked Oatmeal

    This Pumpkin Baked Oatmeal is an easy and healthy meal prep breakfast idea. It's not overly sweet, uses the whole can of pumpkin and is full of delicious fall spice flavor!
    Print Pin Rate
    Servings: 9
    Author: Monica Nedeff
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    Ingredients
      

    • 2 cups old fashioned oats (certified gluten-free if needed)
    • ⅓ cup brown sugar
    • 2 teaspoons baking powder
    • 1 tablespoon pumpkin pie spice
    • ¼ teaspoons salt
    • 1 15oz can of pumpkin
    • 1 cup milk
    • ¼ cup real maple syrup
    • 2 eggs
    • 2 teaspoons vanilla extract

    Topping

    • pumpkin seeds (optional)
    • cacao nibs (optional)
    • millet (optional)
    • sorghum (optional)
    • chocolate chips (optional)
    • quinoa (optional)

    Instructions

    • Preheat the oven to 350℉ degrees. Grease a 9x9 baking pan.
    • Mix the old-fashioned oats, brown sugar, baking powder, pumpkin pie spice and salt.
    • In a separate bowl mix the canned pumpkin, milk, maple syrup, eggs and vanilla extract.
    • Mix the wet ingredients into the dry ingredients.
    • Pour the mixture into the greased pan, add any of the toppings listed above that sound good.
    • Bake for 30-35 minutes or until a toothpick comes out clean. The edges will be golden brown.
    • Let the oatmeal bake cool for 10-15 minutes before slicing into it and enjoy!

    Notes

    1. This oatmeal bake isn't overly sweet. If you prefer things on the sweeter side, you'll want to add more sweetener. 
    2. You can do add mix-ins to the batter such as chocolate chips, nuts, seeds, apples, etc.

    Nutrition

    Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 157mg | Fiber: 2g | Sugar: 15g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

    (Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

    Course: Breakfast
    Cuisine: American
    Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!
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    Hello! I'm Monica - a registered dietitian nutritionist, solo female traveler and recipe developer helping you eat healthy on the go while empowering you to nourish your body, mind and soul!

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