Pumpkin Baked Oatmeal: The Perfect Healthy Fall Breakfast Meal Prep

Why You’ll Love This Recipe

Pumpkin Baked Oatmeal is everything you want in a fall breakfast—warm, comforting, and packed with seasonal flavors. The pumpkin adds a creamy texture while the spices give it that perfect autumn aroma. It’s also incredibly easy to prepare and makes for great meal prep, as it can be stored in the fridge for several days or even frozen for later. Plus, this recipe is customizable with your favorite nuts and toppings, and it’s perfect for anyone looking for a wholesome, filling breakfast that’s as nutritious as it is delicious.

Ingredients

3 cups (240 g) old-fashioned rolled oats
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1½ teaspoons baking powder
½ teaspoon sea salt
2½ cups (600 ml) milk of choice (dairy or non-dairy)
¾ cup (180 g) pure pumpkin puree
⅓ cup (80 ml) pure maple syrup
2 large eggs
2 teaspoons vanilla extract
Optional: ½ cup (60 g) chopped pecans or walnuts, plus extra for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a large bowl, combine the oats, pumpkin pie spice, cinnamon, baking powder, and sea salt.
In another bowl, whisk together the milk, pumpkin puree, maple syrup, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined. If you’re adding nuts, fold them in now.
Spread the mixture evenly into the prepared baking dish and sprinkle with extra nuts if desired.
Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
Let the oatmeal cool for 10 minutes before slicing or scooping into bowls. Serve warm with optional toppings like yogurt, fruit, or extra maple syrup.

Servings and Timing

Servings: 9 squares
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Vegan: Use flax eggs and dairy-free milk to make this recipe vegan.
Nut-Free: Leave out the nuts for a nut-free version of this baked oatmeal.
Fruit Add-ins: Add some dried cranberries, raisins, or chopped apples for extra flavor and texture.
Extra Spice: For an added depth of flavor, you can include a pinch of ground ginger or nutmeg.

Storage/Reheating

Storage: Store leftover baked oatmeal in an airtight container in the fridge for up to 5 days.
Freezing: Freeze individual squares for up to 3 months. Reheat by microwaving for 30-60 seconds, or bake in the oven at 350°F for 10-15 minutes.
Reheating: Reheat individual portions in the microwave for a quick breakfast or in the oven to keep the texture nice and fresh.

FAQs

1. Can I use quick oats instead of rolled oats?

Rolled oats are best for this recipe, as quick oats might turn out too mushy. However, you can substitute them in a pinch, but the texture will differ slightly.

2. Can I use pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling is pre-sweetened and spiced, which would alter the flavor of this recipe.

3. How can I make this recipe gluten-free?

Use certified gluten-free oats to make this recipe completely gluten-free.

4. Can I skip the eggs in this recipe?

Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version or to accommodate egg allergies.

5. Can I add protein to this baked oatmeal?

For extra protein, you can add a scoop of your favorite protein powder to the wet ingredients or serve with Greek yogurt on top.

6. Can I make this recipe ahead of time?

Yes, this baked oatmeal is perfect for meal prep. You can make it ahead of time, store it in the fridge, and simply reheat it for a quick breakfast.

7. How do I know when the baked oatmeal is done?

The oatmeal should be firm in the center and golden around the edges. You can also insert a knife or toothpick into the center to check—it should come out clean.

8. Can I add chocolate chips or other mix-ins?

Absolutely! You can mix in chocolate chips, dried fruit, or even shredded coconut for added flavor.

9. How should I serve this baked oatmeal?

Serve it warm, topped with extra maple syrup, yogurt, fresh fruit, or a dollop of whipped cream for a treat.

10. Can I make this recipe in a larger pan?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Just keep in mind that you might need to increase the baking time slightly.

Conclusion

Pumpkin Baked Oatmeal is the perfect healthy fall breakfast that combines the warmth of pumpkin spice, the creaminess of pumpkin puree, and the heartiness of oats into a delicious, easy-to-make dish. It’s a great option for meal prep, providing you with a wholesome breakfast throughout the week. Whether you enjoy it on busy mornings, serve it to the family, or share it at a brunch, this baked oatmeal is sure to become a fall favorite. Healthy, customizable, and full of flavor, this recipe is the ultimate way to embrace the cozy, comforting flavors of autumn!