If you’re craving a cozy, fall-inspired breakfast, this pumpkin pie baked oatmeal is your answer. Warm, spiced, and nourishing, it’s everything you love about pumpkin pie—just in breakfast form! Each bite is creamy and comforting, with all the seasonal flavors you expect from a classic autumn dessert. Plus, this baked pumpkin pie oatmeal is quick to make, easy to prep ahead, and made with wholesome ingredients you probably already have on hand.
This healthy baked pumpkin oatmeal is perfect for busy mornings or meal prep days. The blend-and-bake method simplifies cleanup, and the use of basic pantry staples such as rolled oats, eggs, and pumpkin purée allows you to prepare this recipe without a trip to the grocery store. Best of all, it’s naturally sweetened with maple syrup, making it a nourishing way to satisfy those pumpkin spice cravings without the sugar overload. You can enjoy it warm right out of the oven or reheat it for a comforting breakfast all week long.
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Why We Love This Baked Pumpkin Pie Oatmeal
- Easy to make.
Ready in less than 30 minutes. This is a hands-off breakfast, which means you won’t be standing over the stove. Just a few minutes of prep on your part, then let your oven take care of the rest! - Wholesome and nourishing.
Pumpkin is high in fiber, vitamins, and antioxidants, so not only is it delicious, it’s good for you, too. - Very customizable.
You can enjoy the baked pumpkin pie oatmeal as is or customize it with your favorite add-ins, like homemade granola or our sourdough version of granola with fruit, chia seeds, pepitas, or dried strawberries. Add in different spices like nutmeg, ground cloves or ginger. This is a great meal prep recipe for a quick breakfast or afternoon snack.
Looking for other easy breakfast ideas?
Breakfast casseroles like Tex Mex Bisquick Breakfast Casserole and Egg Hash Brown Ham Casserole are also great meal prep ideas. Bake them ahead and serve, or freeze them for up to 3 months.
Ingredient Notes and Substitutions
- Rolled oats: We use rolled oats, but quick-cooking oats work, too. We don’t recommend using instant oatmeal because it doesn’t have the structure to hold up under the weight of the other ingredients. Steel cut oats can be used but you may need to adjust the cooking time longer.
- Pumpkin puree: Adds creaminess and a rich flavor. Be sure to use 100% pumpkin puree, not canned pie filling. If you don’t have the puree on hand, you can use mashed sweet potato or butternut squash. Use any leftover pumpkin puree to make our pumpkin oatmeal cookies.
- Large eggs: If you need a vegan or egg-free option, feel free to replace it with a flax egg or chia egg.
- Maple syrup: If you don’t have this, you can sweeten the pumpkin oatmeal with an equal amount of honey.
- Pumpkin pie spice: We like the convenience of a premade spice blend. If you don’t think you’ll use it up within 6 months, making your own pumpkin spice may be a better option.
- Baking powder: Helps the individual pumpkin-baked oats to rise slightly.
Note: Baking soda isn’t a good substitute for baking powder in this baked oatmeal recipe.
Recipe Variations
- Add some crunch. For additional flavor and texture, add chopped nuts (walnuts, pecans, almonds) to the batter after blending.
- Include healthy add-ins. Add ¼ cup of shredded carrots to the batter for a delicious twist. The carrots add sweetness and moisture, too
- Adjust the sweetness. We intentionally created this to be a healthier, low-sugar breakfast option. For a sweeter, dessert-style pumpkin oatmeal, add more pure maple syrup, vanilla extract, or brown sugar. Or to tone it down, add a pinch of salt to balance the sweetness.
Equipment Used in this Recipe
- Food processor
- 4 Ramekins
- Non-stick cooking spray
- High-speed blender
How to Make Healthy Baked Pumpkin Oatmeal
- Prep your ramekins
Preheat your oven to 350°F. Lightly grease four 6-ounce ramekins with nonstick spray or a bit of melted butter to prevent sticking. - Use a blender for easier cleanup.
Blender recipes like this one are meant to save you time when mixing rather than using a whisk, and there are fewer dishes to wash, too. So, take advantage of the opportunity! Otherwise, a food processor works just as well.
- Measure the batter for even baking.
Use a measuring scoop to pour, so you can ensure that each ramekin or baking dish has the same amount of batter. This way, they will all finish baking at the same time.
- Grease the ramekins to prevent sticking.
- Divide and top
Evenly pour the blended oatmeal mixture into the prepared ramekins. For a little added crunch and sweetness, stir together turbinado sugar and extra pumpkin pie spice, then sprinkle it over the tops.
- Bake
Place the ramekins in the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops are lightly golden. Test the pumpkin baked oats for doneness after 20-25 minutes or so. Everyone’s oven heats a bit differently, and baking at high altitudes will affect the total baking time as well. - Use the toothpick test for perfectly baked pumpkin oatmeal.
When a toothpick inserted into the center of the baked oats comes out clean, it’s time to remove them from the oven.
🎯 TFN Pro Tip
To meal prep this recipe, make a double batch and freeze the leftovers. It freezes well for up to three months.
Thaw overnight in the refrigerator and reheat according to the instructions above.
Serving Suggestions
This cozy pumpkin pie baked oatmeal is satisfying all on its own, thanks to its balance of protein, fiber, and wholesome carbs. But it also pairs beautifully with a few extra touches to make breakfast feel extra special. Add a dollop of Greek yogurt or your favorite dairy-free yogurt for creaminess, or top it with fresh fruit like diced apples, bananas, or juicy berries for a pop of freshness to make extra healthy baked pumpkin oatmeal. A spoonful of peanut butter, almond butter, or even cashew butter adds richness and staying power. If you’re leaning into indulgence, try a swirl of whipped cream on top. And don’t forget something to sip—this oatmeal is delightful with a warm mug of coffee, herbal tea, or a splash of oat milk, coconut milk, or unsweetened almond milk.
Recipe FAQs
Rather than being cooked on a stovetop, baked oatmeal cooks in the oven. so it’s just as healthy as traditional oatmeal.
No, you don’t need to use ramekins for this recipe. You can make individual portions by pouring the batter into the wells of a muffin tin, or use a 9-inch square cake baking pan. If you want it more creative, use a pumpkin muffin tin so your oats will look like a pumpkin perfect for Halloween.
This baked pumpkin oatmeal recipe can be stored in the refrigerator in an airtight container or just cover the ramekins with plastic wrap for up to four days. Reheat single servings in the microwave for 1-2 minutes or until warm. You can also reheat in the oven at 350°F for about 15 minutes. Place it in the freezer for a longer shelf life.
More Easy Fall Breakfast To Love…
- Cottage Cheese with Fruit
- Pumpkin Pancakes with Bisquick
- Apple Fritter Breakfast Casserole
- Cinnamon Rolls With Apple Pie Filling
If you tried this pumpkin baked oats recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Pie Baked Oatmeal
Equipment
- food processor
- 4 Ramekins
- non-stick cooking spray
- blender - high-speed
Ingredients
- 2 cups rolled oats can sub with quick oats
- 1 cup pumpkin puree
- 4 large eggs
- ¼ cup maple syrup or to taste
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
optional topping
- 2 tablespoons turbinado sugar
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F and grease four 6-ounce ramekins with nonstick cooking spray.
- Add all the wet and dry ingredients (oats, pumpkin puree, eggs, maple syrup, pumpkin pie spice, and baking powder) to a high-speed blender and blend until completely smooth. You can also do this with an immersion blender if your box blender is too large.
- Divide the batter between the prepared ramekins.
- (Optional) Stir together the turbinado sugar and pumpkin pie spice. Sprinkle ½ tablespoon over each ramekin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm, topped with yogurt or fresh whipped cream.
Notes
- Want to add even more texture and flavor to these oats? Add chopped nuts (walnuts, pecans, almonds) or chocolate chips to the batter after blending it in Step 2.
- Pumpkin puree adds creaminess and classic pumpkin flavor to the oats. Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- These oats are intentionally not extremely sweet. If you like sweet oatmeal, make sure to add additional maple syrup or brown sugar.
- Add some crunch. For additional flavor and texture, add chopped nuts (walnuts, pecans, almonds) to the batter after blending.
- Include healthy add-ins. Add ¼ cup of shredded carrots to the batter for a delicious twist. The carrots add sweetness and moisture, too
- Adjust the sweetness. We intentionally created this to be a healthier, low-sugar breakfast option. For a sweeter, dessert-style pumpkin oatmeal, add more pure maple syrup, vanilla extract, or brown sugar. Or to tone it down, add a pinch of salt to balance the sweetness.
- This baked pumpkin oatmeal recipe can be stored in the refrigerator in an airtight container for up to four days.
- Reheat single servings in the microwave for 1-2 minutes or until warm. You can also reheat in the oven at 350°F for about 15 minutes. Place it in the freezer for a longer shelf life.
Nutrition
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