Think pumpkin pie meets your favorite oatmeal, baked into a soft sliceable dish you can serve straight from the pan. I’ve been developing recipes for years, and I know the struggle of baked oatmeal that turns out dry or bland. Not here. This version is tested, foolproof, and guaranteed to give you that perfect balance of flavor and texture every time.
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Key Ingredients
- Pumpkin
- Oats
- Pumpkin Pie Spice
- Milk
- Eggs
- Baking Powder
- Sweetener or Sugar
- Vanilla
- Optional Chocolate Chips
How to Make Pumpkin Baked Oatmeal
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Mix the wet ingredients. In a large bowl, whisk together the pumpkin, milk, eggs, vanilla, and your sweetener or sugar until smooth and well combined.
- Add the dry ingredients. Stir in the oats, pumpkin pie spice, and baking powder. Mix until everything is evenly coated in the pumpkin mixture.
- Fold in extras. If you’re adding chocolate chips (or even nuts or dried fruit), gently fold them into the batter.
- Bake. Pour the mixture into your prepared greased baking dish. Spread it out evenly and bake until the top is set and lightly golden.
- Cool and serve. Let it cool for at least 10 minutes before slicing. Enjoy warm as-is, or top it with a drizzle of milk, yogurt, or even a little maple syrup.
How to Ensure the Oatmeal Doesn't Turn Out Too Dry or Too Wet
- Use the Right Oats: Old-fashioned rolled oats work best for baked oatmeal. Quick oats can become mushy, and steel-cut oats might not absorb enough liquid in the given time.
- Bake Thoroughly: Make sure to bake until the center is set and a knife or toothpick inserted in the middle comes out clean or with minimal crumbs.
- Avoid Overbaking: Check the oatmeal a few minutes before the recommended baking time is up. Overbaking can dry it out, so take it out of the oven as soon as it’s done.
- Mix Ingredients Well: Ensure all ingredients, especially the liquid and pumpkin puree, are thoroughly mixed. This helps the oats absorb the liquid evenly.
- Use a Proper Baking Dish: Ensure your baking dish isn’t too small, which can make the oatmeal too thick and harder to cook through evenly.
Pumpkin Baked Oatmeal
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 ½ cups rolled oats
- ½-1 tablespoon pumpkin pie spice I use 1 tablespoon for immense flavor. Adjust to suit your taste.
- ½ cup sweetener or sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 15.5 oz pureed pumpkin Not pumpkin pie filling.
- 2 eggs
- 1 cup milk Any milk will work.
- 1 teaspoon vanilla
- 1 cup chocolate chips Optional
Instructions
- Preheat oven to 350 degrees.
- Grease a baking dish or cast iron skillet with oil/butter.
- Combine the dry ingredients in a bowl.2 ½ cups rolled oats, ½-1 tablespoon pumpkin pie spice, ½ cup sweetener or sugar, 1 teaspoon baking powder, ¼ teaspoon salt
- Combine the wet ingredients in a separate, larger mixing bowl.15.5 oz pureed pumpkin , 2 eggs, 1 cup milk, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients in the mixing bowl. Stir to combine.
- Fold in the chocolate chips.
- Pour the mixture in the skillet or baking dish. Bake for 35-40 minutes or until a toothpick returns clean. Gently press the center of the baked oatmeal. It should feel firm and set, not jiggly or liquid-like.
- Fully cool before serving.
Notes
How to Ensure the Oatmeal Doesn’t Turn Out Too Dry or Too Wet
- Bake Thoroughly: Make sure to bake until the center is set and a knife or toothpick inserted in the middle comes out clean or with minimal crumbs.
- Avoid Overbaking: Check the oatmeal a few minutes before the recommended baking time is up. Overbaking can dry it out, so take it out of the oven as soon as it’s done.
- Mix Ingredients Well: Ensure all ingredients, especially the liquid and pumpkin puree, are thoroughly mixed. This helps the oats absorb the liquid evenly.
- Use a Proper Baking Dish: Ensure your baking dish isn’t too small, which can make the oatmeal too thick and harder to cook through evenly.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pumpkin Baked Oatmeal Recipe Tips
You can prepare the dish up to 24 hours in advance. Omit the eggs and baking powder. Store it the mixture in a dish tightly covered in the refrigerator. When you're ready to bake, beat the egg separately and then add the egg and baking powder to the mixture.
Whatever sweetener you prefer will work in this recipe. I use this monkfruit sweetener because it is zero calories and does not have an aftertaste. It also measures 1:1 to table sugar, so if you prefer to use standard sugar, you can. You can also use brown sugar, pure maple syrup, or honey if you wish. Use enough to suit your taste.
You will need pureed pumpkin for this recipe, not pumpkin pie filling. The consistency of pumpkin pie filling is different from pure pumpkin puree due to the added ingredients. This will affect the texture of your oatmeal. It will also make it very sweet.
I use this canned, pureed pumpkin. It's convenient and ready to use.
The exterior forms a slightly crispy, golden-brown crust, while the interior remains soft and moist. The oats themselves absorb the liquid ingredients during baking, resulting in a chewy consistency that's tender but still has some bite. The pumpkin and chocolate chips really shine here and provide even more moisture and tender texture.
Knife or Toothpick Test: Insert a knife or toothpick into the center of the baked oatmeal. It should come out clean or with just a few moist crumbs, not wet batter.
Golden Brown Top: The top of the oatmeal should be a nice golden brown color. This indicates that the oats have cooked and the surface has slightly caramelized.
Firm Center: Gently press the center of the baked oatmeal. It should feel firm and set, not jiggly or liquid-like.
Edges Pulling Away: The edges of the baked oatmeal should start to pull away slightly from the sides of the baking dish.
I use my 10 inch cast iron skillet because it retains heat well and creates a beautifully crisp exterior. Here are more options:
Glass or Ceramic Baking Dish: These are great for even heating and often result in a nicely browned top. A 9x9-inch or 8x8-inch dish is recommended.
Metal Pan: You can use one of these, but keep in mind they heat up quickly. You may need to adjust the cook time to prevent overcooking.
You can store it tightly covered and sealed for 3-4 days.
You can use the microwave and reheat until heated through. You can also heat it in the oven at 350 degrees until warm and heated through.
If the oatmeal seems a bit dry after reheating, add a splash of milk, water, or a dollop of yogurt to restore moisture.
You can freeze leftovers tightly covered and sealed for up to 3 months (for optimal flavor and freshness).
Variations, Toppings, and Add-Ins Ideas
- Chopped Nuts (pecans, walnuts, almonds)
- Peanut Butter/Almond Butter/ Sun Butter
- Cranberries
- Bananas
- Berries
- Yogurt or Greek Yogurt
- Maple Syrup
- Granola
- Whipped Cream
- Pumpkin Seeds
- Shredded Coconut
More Pumpkin Recipes
Pumpkin Protein Muffins
Pumpkin Soup with Canned Pumpkin
Pumpkin Crisp
Sugar Free Pumpkin Spice Latte
Pumpkin Cornbread
Creamy Pumpkin Chicken Chili
Maureen says
Now this hit the spot. And it was so easy.
staysnatched says
An easy recipe for sure!