Pumpkin Baked Oatmeal arrives like autumn in a dish: warm, spiced, and quietly luxurious. This pumpkin-forward baked oatmeal brightens the morning with silky pumpkin puree, toasted oats, and a fragrant spice blend. It feels refined through its custardy texture and an artful finish of nuts and maple. For a savory brunch contrast, pair it with our built-for-entertaining baked feta eggs.
Why Make This Recipe
- Effortless Yet Elegant: one-bowl mixing and a single pan yield an impressive centerpiece.
- Minimal Ingredients: pantry staples combine with pumpkin for depth and warmth.
- Impressive Flavor: brown sugar, warm spices, and a maple finish create balanced sweetness and aromatic complexity.
This version elevates ordinary baked oatmeal by aiming for a custard-like interior and a lightly caramelized top. Toasted nuts and a citrus-bright finish offer contrast that feels intentional rather than utilitarian.
Ingredients
Base
- 2 cups rolled oats (not instant) — for toothsome texture.
- 1 1/2 cups pumpkin puree — smooth, canned or homemade.
- 2 large eggs — room temperature.
- 1 3/4 cups milk (dairy or unsweetened almond) — for a silky custard.
- 1/3 cup brown sugar, packed — adjusts sweetness and caramel notes.
- 1/4 cup maple syrup — adds maple complexity (reserve a little for serving).
- 2 tsp baking powder — for a gentle rise.
- 1/2 tsp salt.
Spices & Flavor
- 1 1/2 tsp ground cinnamon.
- 1/4 tsp ground nutmeg.
- 1/4 tsp ground ginger.
- 1 tsp vanilla extract.
Topping
- 1/3 cup chopped pecans or walnuts — toasted, for crunch.
- 2 tbsp pepitas (pumpkin seeds) — toasted.
- Zest of 1 orange — finely grated for brightness.
- Optional: Greek yogurt or crème fraîche, for serving.
Serving suggestion note: this bakes well alongside savory mains — consider pairing with balsamic baked chicken breast mozzarella for a full brunch spread.
How to Make Pumpkin Baked Oatmeal
- Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish or spray with neutral oil.
- Mini-tip: warm the baking dish briefly in the oven to help the top caramelize evenly.
- Whisk eggs, pumpkin puree, milk, maple syrup, brown sugar and vanilla in a large bowl until smooth and glossy. The mixture should be slightly fluid but thick.
- Sensory cue: the batter will smell richly of cinnamon and maple and look velvety.
- Stir in rolled oats, baking powder, salt, and spices until fully incorporated. Let the mixture rest 5–10 minutes so the oats absorb some liquid and soften.
- Mini-tip: resting yields a creamier interior.
- Pour the oat mixture into the prepared dish, smoothing the top with a spatula. Scatter the chopped nuts and pepitas evenly over the surface, pressing lightly so they adhere. Zest the orange over the top for a bright aromatic lift.
- Bake 35–40 minutes, until the center is set and the edges are golden brown. A toothpick inserted centrally should come out with a few moist crumbs, not wet batter.
- Sensory cue: you’ll notice a fragrant spice aroma and a faint caramel note at the edges.
- Remove from oven and let rest 10 minutes — the custard will firm slightly as it cools. Drizzle remaining maple syrup and add dollops of yogurt if using.
- Mini-tip: broil 1–2 minutes at the end for a deeper caramelized top, watching closely.
How to Serve Pumpkin Baked Oatmeal
Slice into neat squares and plate slightly warm. For an elegant presentation, place a square on a shallow bowl, add a quenelle of Greek yogurt, scatter toasted pepitas, and finish with a thin ribbon of maple syrup and extra orange zest. Serve with espresso or a spiced latte to complement the pumpkin’s warmth.
How to Store Pumpkin Baked Oatmeal
Cool completely before covering to prevent sogginess. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze individual portions wrapped tightly in plastic and foil for up to 2 months. Reheat gently in a 325°F (160°C) oven for 10–12 minutes or microwave in 30-second bursts until just warm—avoid overheating to preserve the custardy texture.
Tips to Make Pumpkin Baked Oatmeal
- Use rolled oats, not instant, for the ideal chew and structure.
- Toast nuts and seeds briefly in a dry skillet to intensify flavor and crunch.
- Let the batter rest before baking to hydrate the oats and avoid a gummy center.
- For a richer custard, substitute half the milk with canned coconut milk or cream.
- Adjust sweetness by reducing brown sugar and relying on maple syrup for nuanced caramel notes.
Variation (if any)
- Pear & Cardamom: fold in diced poached pear and replace nutmeg with ground cardamom for a delicate, floral twist.
- Chocolate-Hazelnut: swirl in 2 tbsp hazelnut butter and scatter dark chocolate chips on top before baking.
- Individual Ramekins: bake in six small ramekins for elegant single-serve portions and a slightly faster bake time.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats will work but produce a softer, less distinct texture. Rolled oats provide the best bite and structural contrast.
Is canned pumpkin the same as pumpkin pie filling?
No. Use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that alter balance.
Can I make this vegan?
Yes. Replace eggs with a flax or chia egg (1 tbsp ground flax + 3 tbsp water per egg), use plant milk, and swap butter for neutral oil or vegan butter.
How do I prevent the top from burning while the center cooks through?
Tent loosely with foil after the top reaches a golden color; this slows browning while allowing the center to finish baking.
Conclusion
This Pumpkin Baked Oatmeal bridges rustic comfort and refined technique: a creamy interior, a caramel-kissed top, and crisp toasted accents for contrast. It adapts elegantly to seasonal variations, from citrus brightness to chocolate indulgence, and makes a memorable addition to a leisurely brunch or a thoughtful weekday breakfast. For more inspiration and a different take on pumpkin-forward baking, see Pumpkin Baked Oatmeal – The Natural Nurturer. Share your adaptations and plating ideas in the comments or on social — how would you make this dish your own?
Print
Pumpkin Baked Oatmeal
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, spiced baked oatmeal made with pumpkin puree, toasted oats, and a blend of aromatic spices, topped with nuts and a drizzle of maple syrup.
Ingredients
- 2 cups rolled oats
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1 3/4 cups milk (dairy or unsweetened almond)
- 1/3 cup brown sugar, packed
- 1/4 cup maple syrup (reserve a little for serving)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1/3 cup chopped pecans or walnuts (toasted)
- 2 tbsp pepitas (pumpkin seeds, toasted)
- Zest of 1 orange
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish or spray with neutral oil.
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, brown sugar, and vanilla until smooth and glossy.
- Stir in rolled oats, baking powder, salt, and spices until fully incorporated. Let the mixture rest for 5–10 minutes.
- Pour the oat mixture into the prepared dish, smoothing the top with a spatula. Scatter the chopped nuts and pepitas evenly over the surface, and zest the orange over the top.
- Bake for 35–40 minutes, until the center is set and the edges are golden brown.
- Remove from the oven and let rest for 10 minutes. Drizzle with remaining maple syrup and add dollops of yogurt if using.
- For a deeper caramelized top, broil for 1-2 minutes, watching closely.
Notes
Store in an airtight container for up to 4 days. Freeze individual portions wrapped tightly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg