Baked pumpkin oatmeal is full of warm pumpkin spice flavor and makes the perfect easy breakfast for fall. It’s great for meal prep or make-ahead mornings because you just bake once and enjoy all week long!
When mornings get busy, it helps to have breakfast already ready, and this Baked Pumpkin Oatmeal makes it easy to prep ahead. Made in one bowl with simple ingredients, it’s the kind of easy breakfast recipe that you’ll make again and again.
This baked oatmeal has a soft, hearty texture with just the right amount of sweetness, making it perfect for fall mornings. You can bake it once and reheat throughout the week for a warm, satisfying meal with no extra prep.
Serve it as-is or top it with a drizzle of maple syrup or a spoonful of yogurt for an easy breakfast you’ll look forward to.
Ingredient notes and substitutions
- Milk: You can use any type of milk you like, including nondairy milk, in this recipe.
- Maple syrup: Honey or agave syrup can be substituted for the maple syrup.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spices mixed in.
- Cinnamon: Feel free to substitute pumpkin pie spice for the cinnamon.
How to make baked pumpkin oatmeal
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350°F. Generously grease a standard 12 cup muffin tin with nonstick spray.
Step 2: Add all of the ingredients except chocolate chips, nuts, and coarse sugar to a large bowl, and stir together just until combined.
Step 3: Divide the batter between the prepared muffin tin cups.
Step 4: Sprinkle half of the oatmeal cups with mini chocolate chips and the other half with the pecans and coarse sugar.
Step 5: Bake for 25–35 minutes or light golden brown and set.
Step 6: Let cool for 10 minutes in the pan before removing and serving.
Recipe Tips!
- Lining the muffin tin: I like to use parchment paper liners because the baked oatmeal doesn’t stick to them.
- Toppings: I’ve given two topping ideas, but you could just use coarse sugar, top with sunflower seeds, or any other topping or mix-in you prefer.
Storage
Store any leftover baked oatmeal in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More pumpkin breakfast recipes!
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Baked Pumpkin Oatmeal
Equipment
- Muffin tin
Ingredients
Oatmeal
- 1 ¼ cups milk
- 2 large eggs
- ⅓ cup maple syrup
- ⅔ cup pumpkin puree
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
Toppings
- ¼ cup mini semisweet chocolate chips
- 2 tablespoons finely chopped pecans
- 1 tablespoon coarse sugar
Instructions
- Preheat oven to 350°F. Generously grease or line a standard 12 cup muffin tin.
- Add all of the ingredients except chocolate chips, nuts, and coarse sugar to a large bowl, and stir together just until combined.1 ¼ cups milk, 2 large eggs, ⅓ cup maple syrup, ⅔ cup pumpkin puree, 3 cups old fashioned oats, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, ¼ teaspoon salt
- Divide the batter between the prepared muffin tin cups.
- Sprinkle half of the oatmeal cups with mini chocolate chips and the other half with the pecans and coarse sugar.¼ cup mini semisweet chocolate chips, 2 tablespoons finely chopped pecans, 1 tablespoon coarse sugar
- Bake for 25–35 minutes or light golden brown and set.
- Let cool for 10 minutes in the pan before removing and serving.
Notes
- Milk: You can use any type of milk you like, including nondairy milk, in this recipe.
- Maple syrup: Honey or agave syrup can be substituted for the maple syrup.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spices mixed in.
- Cinnamon: Feel free to substitute pumpkin pie spice for the cinnamon.
- Nutrition values are estimates.
Nutrition
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