Cozy Pumpkin Baked Oatmeal

This cozy pumpkin baked oatmeal is the perfect make-ahead fall breakfast! With warm spices, real pumpkin, and a hint of maple syrup, it’s comforting and naturally sweet.

A Cozy Start to Fall Mornings

There’s something special about those first chilly mornings of the season — when you tug on your favorite sweater, see your breath in the air, and reach for a warm mug while the kitchen starts to wake up. That’s exactly the kind of morning that calls for pumpkin baked oatmeal.

I remember one October morning, we were packing lunches before heading out to a local pumpkin patch — Emma still had bedhead, Lily was layering scarves like a fall fashion show, and Noah kept asking if he could bring hot chocolate in a thermos. I had this oatmeal warming in the oven, filling the whole apartment with the smell of cinnamon, nutmeg, and toasty oats. It felt like fall had officially arrived.

There’s a reason this is one of my favorite fall breakfast ideas. It’s hearty without being heavy, subtly sweet, and made with real ingredients I already have in my pantry. Whether you’re running out the door or having a slow start to a Sunday, it brings that comforting pumpkin spice everything feeling to your morning — minus the coffee shop price tag.

“The whole apartment smelled like a cozy hug in a baking dish — warm cinnamon, roasted pumpkin, and just the tiniest wisp of maple syrup.”

And if you’re in the mood for more warm cinnamon-scented treats, don’t miss my cinnamon roll cheesecake bars — another favorite when the leaves start to turn.

Why You’ll Love This Pumpkin Baked Oatmeal

When mornings are hectic (and honestly, when aren’t they?), this healthy pumpkin breakfast is the kind of recipe that brings a little peace to the chaos. You mix everything in one bowl, pour it into a dish, and bake. That’s it. No flipping, no babysitting, no standing at the stove while backpacks are being zipped and someone’s asking where their left shoe went.

In our house, this pumpkin baked oatmeal is a crowd-pleaser — and that’s saying something with three kids who all have different breakfast personalities. Lily likes hers with a drizzle of almond butter, Noah asks for a square with chocolate chips, and Emma just wants the corner piece (always the corner piece).

Here’s why it’s one of our go-to baked oats with pumpkin recipes:

• Naturally sweetened – Just a touch of maple syrup brings out the pumpkin without overdoing it.
• Gluten- and dairy-free options – Great for friends or family with food sensitivities.
• Freezer-friendly – Bake once, enjoy all week — or stash away for an easy breakfast later.

It also pairs perfectly with a batch of my make-ahead breakfast muffins if you’re feeding a crowd or just like having options on hand.

Ingredients You’ll Need

This pumpkin baked oatmeal is made with simple, wholesome ingredients — the kind that are probably already in your kitchen. Each one plays a role in making this dish cozy, nourishing, and just sweet enough. Here’s what you’ll need to bring it all together:

• Olive oil or avocado oil, for greasing – I lightly brush the baking dish to prevent sticking. You could also use coconut oil or a little butter, if you prefer.

• 2 cups rolled oats – Old-fashioned rolled oats give the bake its hearty texture. For a gluten-free baked oatmeal, make sure your oats are certified GF.

• 2 teaspoons pumpkin spice – This blend of cinnamon, nutmeg, ginger, and cloves is what makes the dish smell like fall. You can use store-bought or make your own if you want it more cinnamon-forward.
Eva’s Tip: I mix my own at home with extra cinnamon — my kids say it smells like grandma’s kitchen.

• 1 teaspoon baking powder – Helps the oatmeal puff up just slightly while baking.

• ¼ teaspoon salt – Just a pinch brings balance to the sweetness.

• 1 cup pumpkin purée – Not pumpkin pie filling! This should be plain pumpkin with no added sugar or spices.
Eva’s Note: I always pause for a second when I open a can of pumpkin — the earthy scent reminds me of Thanksgiving prep as a kid.

• 1¼ cups milk of choice – Almond milk works great here, but oat, soy, or dairy milk all do the job.

• 2 large eggs – They help bind the oatmeal and give it structure.
Egg-Free Option: Swap in flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). I use this version when baking for my cousins — two of them have egg allergies, and it works like a charm.

• 2 teaspoons vanilla extract – Adds a cozy, warm note that ties everything together.

• ⅓ cup maple syrup – Naturally sweet, and it pairs beautifully with pumpkin. You can use honey in a pinch, but I find maple adds more depth.

Optional Add-Ins

Want to make it your own? Here are a few delicious mix-ins to try:

• ½ cup chocolate chips – A favorite in our house!
• ⅓ cup chopped pecans or walnuts – Adds crunch and heartiness.
• ¼ cup raisins or dried cranberries – Great for a little chew and natural sweetness.

You can add one, or mix and match — let the kids choose their favorite combo!

How to Make Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is easy enough for a weekday but comforting enough for a slow weekend. Everything comes together in one bowl, and it bakes up beautifully golden and aromatic. Here’s how to make it:

1. Preheat your oven to 350°F (175°C).
   Lightly grease an 8×8″ or 9×9″ baking dish with olive oil, avocado oil, or cooking spray.
2. In a large bowl, mix the dry ingredients.
   Combine 2 cups rolled oats, 2 teaspoons pumpkin spice, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir until everything’s evenly distributed.
3. In a separate bowl, whisk the wet ingredients.
   Mix 1 cup pumpkin purée, 1¼ cups milk of choice, 2 large eggs (or flax eggs), 2 teaspoons vanilla extract, and ⅓ cup maple syrup. Whisk until smooth.
4. Pour the wet mixture into the dry.
   Stir gently until fully combined. If using mix-ins (like chocolate chips, nuts, or dried fruit), fold them in now.
5. Pour the batter into the prepared baking dish.
   Use a spatula to spread it evenly. The mixture will look a bit wet — that’s perfect.
6. Bake for 35–40 minutes, or until the top is set and lightly golden.
   The edges will be slightly crisp, and the center should spring back gently when touched.
   Eva’s Note: When it’s done, the whole kitchen smells like someone lit a pumpkin spice candle — but better because you get to eat it.
7. Let cool for 10 minutes before slicing.
   This helps it set up and makes clean slices easier.

Want to serve it like dessert?

I sometimes cut the squares and top them with a dollop of whipped cream or a drizzle of vanilla yogurt — it’s like breakfast cake, and no one complains.

Oven vs. Air Fryer

Making a smaller batch? You can bake individual portions in ramekins in the air fryer at 320°F for 12–15 minutes. It’s great if you just want one or two servings without turning on the whole oven.

Make-Ahead & Storage Tips

This pumpkin baked oatmeal is a dream for meal prep. Whether you’re getting ahead for a school week or just love knowing breakfast is handled, here’s how I make it work for our busy household:

Refrigerator:
Let it cool completely, then cover the baking dish or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 5 days.

Freezer:
I slice it into individual portions, wrap them in parchment, and freeze in a zip-top bag. This makes it easy to pull out just what we need. It’ll keep well in the freezer for up to 3 months.
Eva’s Tip: On Sundays, I often bake a double batch in a 9×13″ pan and freeze half. It’s perfect for school-day mornings when we need something fast but filling.

Reheating:
Pop a slice in the microwave for 30–45 seconds, or warm in the oven at 325°F until heated through. I sometimes reheat it in a skillet with a little butter or oil if I want a crispy edge!

You can also toss a frozen slice straight into a lunchbox — it’ll thaw by snack time or lunchtime.

Variations & Add-Ins

One of my favorite things about this pumpkin oatmeal bake is how flexible it is. You can mix in different flavors depending on your cravings, what’s in your pantry, or which kid gets to pick the “special add-in” that morning.

Here are some tried-and-true options we love:

• Chocolate chips – Always a hit, especially for Noah. I like using mini chips so they melt into every bite.
• Chopped pecans or walnuts – Adds a cozy crunch and pairs perfectly with pumpkin.
• Dried cranberries or raisins – For a chewy, naturally sweet twist.
• Shredded coconut – Toasty and tropical, and a fun way to change things up.
• Chia seeds or ground flaxseed – A little boost of fiber and omega-3s.

Eva’s Favorite: A combo of chocolate chips and pecans — kind of like chocolate chip and pecan flavors but in cozy, breakfast form.

Let the kids help you choose! I often set out a little “toppings station” and let each child pick what goes into their corner of the pan — they love seeing their choices baked right in.

Frequently Asked Questions about Pumpkin Baked Oatmeal

A Final Note from My Kitchen to Yours

There’s a quiet kind of joy that comes from having a dish like this pumpkin baked oatmeal in your back pocket. It’s simple, yes — but it’s also something more. It’s the smell that draws everyone to the kitchen before the coffee’s even brewed. It’s a warm breakfast on a chilly day when time is short but love is big. It’s a reminder that comfort doesn’t have to be complicated.

I hope this easy, cozy bake becomes one of your go-to fall breakfast ideas, just like it has in our home. Whether you’re slicing it up for a busy school morning, prepping ahead for the week, or sneaking a square with your afternoon tea — I hope it brings warmth to your table and a little peace to your day.

And if your crew loves this, you might also want to check out my blender banana cottage cheese muffins — they’re another favorite that’s easy to make and freezer-friendly too.

Thanks for baking with me. If you try this pumpkin baked oatmeal, I’d love to hear how it turned out — and what add-ins your family picks!

With love and cinnamon-sugar hands,
Eva

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