Pumpkin Baked Oats

Name: Pumpkin Baked Oats
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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; 2 tablespoons turbinado sugar; 1/2 teaspoon pumpkin pie spice

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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.

A white ramekin with pumpkin baked oats next to forks, sitting on top of a white plate with a gray cloth and another ramekin with oats in the background.

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Why We Love This Recipe

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, 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.

Landscape view photo of a white ramekin with pumpkin baked oats with forks on the side and place on top of a white plate with a gray cloth and another ramekin with oats in the background.

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

Labeled ingredient image for pumpkin baked oats recipe.

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.

Pumpkin Baked Oatmeal Recipe Tips for Success

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.

Eggs, spices, and squash puree in a blender.

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.

Ingredients blended in a blender for pumpkin baked oatmeal recipe.

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.

Unbaked pumpkin spice oatmeal batter in 4 white ramekins sitting on a baking sheet.

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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.

A white ramekin of baked pumpkin oatmeal and two forks on the side, placed on a white plate. Another ramekin of baked oatmeal in the background.

🎯 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.

Healthy fall breakfast set on a table with plates, silverware, and cloth napkins.

Serving Suggestions

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 spiced oatmeal baked into a round Staub cocette, sitting on a white plate with a fork.

Pumpkin Baked Oatmeal FAQ

Are baked oats as healthy as oatmeal?

Rather than being cooked on a stovetop, baked oatmeal cooks in the oven. so it’s just as healthy as traditional oatmeal.

Do I need to use ramekins?

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.

How do I store this?

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.

A bowl of ramekin with pumpkin baked oats and a fork at the side placed on top of a white plate with another bowls of ramekins at the side.

More Easy Fall Breakfast To Love…

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