Pumpkin baked oats is our healthy fall breakfast recipe, with rolled oats, real puree, and warm spices. Make the batter for this pumpkin baked oatmeal in a blender for easy cleanup!
Baked oatmeal is a hearty, healthy and filling breakfast, packed with nutrients and fiber to keep you full until lunchtime, and it’s easy to make ahead for quick heat and eat breakfast.
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Why We Love Pumpkin Baked Oats
- 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 oatmeal as is or customize it with your favorite add-ins, like homemade granola, pepitas, or dried strawberries. 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 Hashbrown and Ham Breakfast 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.
- 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.
- 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 pie 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.
- 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 or brown sugar.
Pumpkin Baked Oatmeal Recipe Tips for Success
- Use a blender for easier cleanup.
Blender recipes like this one are meant to save you time with mixing, and there are less dishes to wash, too. So, take advantage of the opportunity! Otherwise, a food processor works just as well.
- Grease the ramekins to prevent sticking.
- 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.
Test the pumpkin baked oats for doneness after 20-25 minutes or so. Everyone’s oven heats a bit differently, and baking at high altitude will affect the total baking time as well.
Storing and Reheating
Pumpkin spice oatmeal 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.
🎯 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.
Wondering what to serve with pumpkin baked oatmeal? It’s a complete breakfast on its own, packed with protein, fiber, and healthy carbs. However, if you want to add more toppings, here are some ideas:
- Fresh fruit: diced apples, chopped bananas, or berries.
- Yogurt: plain yogurt, Greek yogurt, or dairy-free yogurt.
- Nut butter: peanut butter, almond butter, or cashew butter.
- Whipped cream: homemade whipped cream or store-bought whipped topping.
This meal is fantastic with a cup of coffee, tea, hot cocoa, or even a glass of milk.
Pumpkin Baked Oatmeal FAQ
Rather than being coked 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 portion the batter into the wells of a muffin tin, or use a 9-inch square baking pan.
Pumpkin Baked Oats
- High-speed blender or food processor
- 4 Ramekins
- 2 cups rolled oats (can sub with quick cooking oats)
- 1 cup pumpkin puree
- 4 large eggs
- ¼ cup maple syrup (or to taste)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 2 tablespoons turbinado sugar
- ½ teaspoon pumpkin pie spice
- Preheat the oven to 350°F and grease four 6-ounce ramekins with nonstick cooking spray.
- Add all of the 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.
- 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.