Pumpkin Baked Oatmeal Recipe – Love and Lemons

This Easy Pumpkin Oatmeal is everything I want for breakfast on a crisp fall morning! It’s comforting, warmly spiced, and great for meal prep.

If you love the cozy flavors of fall, you need this Pumpkin Baked Oatmeal in your breakfast rotation! I would happily eat this every morning in October. It’s hearty, hearty and loaded with pumpkin, warm spices and pecans. It has a slightly crunchy brown sugar top and also pairs perfectly with coffee. 🙂

I adapted these Pumpkin Baked Oats from my Blueberry Baked Oats, and just like the blueberry version, it’s great both ways. You can either make it and enjoy slices for a healthy breakfast on busy mornings, or serve it fresh from the oven for brunch. In this case, I like to drizzle it with a quick vanilla frosting to make it feel extra special. Totally optional, of course, but delicious!

Pumpkin Baked Oatmeal Ingredients

Here’s what you’ll need to make this Pumpkin Baked Oatmeal recipe:

• Canned pumpkin puree – Be sure to use pure pumpkin puree and not canned pumpkin pie filling, which would be too sweet for this recipe.
• Whole oat flakes – Aka old fashioned oats. They have the perfect texture for this recipe: they soften when cooked, but they don’t become mushy. Quick oats could work here, but they will be softer. Steel cut oats would be too tough.
• Almond milk – Or any milk. Regular milk or another plant-based milk like oat milk would work well.
• Eggs – They add protein and bind the oatmeal together. I haven’t tested a vegan version of this recipe, but I think you could use flax eggs to make it egg-free. Simply replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water!
• Melted coconut oil – For wealth.
• Brown sugar and maple syrup – For sweetness.
• Baking powder – This gives the baked oats a little boost.
• Pumpkin Pie Spice – For a warm, cozy depth of flavor. Feel free to substitute cinnamon if you don’t have pumpkin pie spice on hand.
• Pecans – For the crunch! You’ll mix some into the oatmeal dish and sprinkle more on top.
• And sea salt – To bring out all the flavors!

If you are making the frosting, you will need powdered sugar and vanilla extract Also.

Find the complete recipe with measurements below.

More Pumpkin Breakfast Recipes

If you love these baked pumpkin oatmeal, then try one of these pumpkin breakfast recipes:

Pumpkin Baked Oatmeal

Preparation time: 10 minutes minutes

Cooking time: 50 minutes minutes

Total duration: 1 hour hour

Serves 9

This Pumpkin Baked Oatmeal is a delicious fall breakfast! I love topping it with vanilla frosting for brunch. Otherwise, I skip the frosting and make it for quick weekday breakfasts. This recipe is dairy-free and gluten-free if you use certified gluten-free oats.

Powdered sugar icing (optional)

Cooking methodStop your screen from going dark

• Preheat the oven to 350°F and grease an 8×8-inch baking dish or similar.

• In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar and maple syrup.

• In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.

• Add the dry ingredients to the wet ingredients and mix until well combined. Stir in ¾ cup pecans.

• Transfer the oat mixture to the prepared baking dish and spread it into an even layer. Garnish with the 2 tablespoons of brown sugar. If you are not making the frosting, also top with the remaining ¼ cup pecans. If you’re making the frosting, wait to add them until later.

• Bake for 48 to 55 minutes or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.

• Make the powdered sugar glaze, if using: In a medium bowl, combine the powdered sugar, ½ tablespoon of the almond milk, and the vanilla. The frosting should have a thick, runny consistency. If necessary, add more almond milk, 1 teaspoon at a time, to help the frosting come together.

• Drizzle with baked oats and top with remaining ¼ cup pecans. Slice and serve.

Estimated nutritional value for 1 serving without frosting

Nutrition Facts

Pumpkin Baked Oatmeal

Amount per serving

Calories 325
Calories from fat 189

% daily value*

Fat 21g32%

Saturated fat 11g69%

Trans fat 0.003g

Polyunsaturated fat 3g

Monounsaturated fat 5g

Cholesterol 36 mg12%

Sodium 167 mg7%

Potassium 219 mg6%

Carbohydrates 31g10%

4g fiber17%

Sugar 13g14%

Protein 6g12%

Vitamin A 4295UI86%

Vitamin C 1mg1%

Calcium 107mg11%

Iron 2 mg11%

*Percent Daily Values ​​are based on a 2,000 calorie diet.