Pumpkin Pie Baked Oatmeal

4.92 from 24 votes

Start your day with cozy comfort! This pumpkin pie baked oatmeal is easy to make, full of warm spices, and perfect for meal prep or fall mornings.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: pumpkin recipes, breakfast casserole, breakfast recipes, oats, baked oats, pumpkin baked oats

Servings: people

Calories: 297kcal

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.

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.

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.

Storing Instructions:

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.