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A slice of Pumpkin Baked Oatmeal on a white plate, with the baking dish in the background.

Pumpkin Baked Oatmeal

A hearty and flavorful baked oatmeal perfect for a fall breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oatmeal
  • 3 cups rolled oats not instant
  • 1/4 cup brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups milk any kind
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Optional Toppings
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup chocolate chips

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the rolled oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Stir well.
  3. In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in any optional toppings like nuts or chocolate chips, if using.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
  8. Let it cool for a few minutes before serving. Serve warm.

Notes

You can substitute maple syrup for brown sugar for a different flavor profile. This baked oatmeal can be made ahead of time and reheated.