Baked Pumpkin Oatmeal – Studded with pecans and laced with the perfect blend of warm spices, this cozy baked oatmeal hits all the right notes! Whether you’re making a batch for a school morning, or a cozy weekend in, it’s sure to be a family favorite.
It’s PUMPKIN WEEK here at One Lovely Life! Have you been following along with me? Melissa of Bless This Mess and I are each sharing pumpkin recipes every day this week. I’ve got a mix of brand new recipes and old favorites that have been re-vamped. I’m so excited to share them with you! And this pumpkin baked oatmeal has been on repeat at my house for the last month. SO GOOD.
There are a million and one pumpkin recipes out there, but what I love about this one is that it’s so easy and cozy. This baked pumpkin oatmeal fills your house with the coziest aroma–a blend of vanilla, cinnamon, and warm spices that feels instantly cozy. I love that it’s easy enough for a weekday morning, but also makes the weekend feel extra special.
There are so many things to love about baked oatmeal. The texture is beyond amazing, and I love that by baking it, the texture kind of locks in. There’s no accidental gluey-ness from overcooking, or overly chewy sections from not enough milk. It reheats like a dream which means you can enjoy it for a few days on your own or feed your crowd all at once. Plus, a few easy tips make this the best ever…
Notes on the Recipe:
Can I double it? Yes! This batch feeds 4-6 depending on how big a serving you scoop. You can easily double it and bake it in a 9×13 pan. You can simply use 1 (15oz) can of pumpkin if you’re doubling it, then double the other ingredients.
What’s the best way to re-heat this? You can certainly use the microwave. 30-60 seconds will do the job. Or, you can pop it in the oven at 350 degrees for 15-20 minutes and it will be heated through. I like to add an additional drizzle of milk to keep it
Swaps & Substitutions. I almost always make baked oatmeal using a chia “egg” (1 Tbsp chia seeds + 3 Tbsp water). You can absolutely use a regular egg. Also, feel free to use any milk you like here. I use unsweetened almond or cashew milk most often, but you can use dairy milk, coconut milk, etc. And, if you’re a fan of pumpkin pie spice, you can use that instead of the cinnamon + nutmeg + cardamom I used here. Whatever you like!
Change it Up! Feel free to swap out the pecans for something like dried cranberries if you like. Or, sprinkle a few chocolate chips on top for a pumpkin muffin vibe. You do you!
Loving this? You Might Also Love…
- Baked Oatmeal with Mixed Berries
- Blender Pumpkin Oatmeal Pancakes
- Gluten Free Pumpkin Chocolate Chip Muffins
- !For the dry ingredients:
- 2 cups rolled oats (sometimes called old-fashioned). - Use gluten free as needed!
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom
- ¾-1 cup pecans
- !For the wet ingredients:
- 1½ cups milk (I use unsweetened almond milk)
- 1 cup pumpkin
- ¼ cup pure maple syrup (plus more, for drizzling)
- 1 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
- ½ tsp vanilla
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add ½-3/4 cup of the pecans (and save the rest for sprinkling on top).
- In a medium bow, whisk together the wet ingredients--milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
- Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8x8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.
- Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.
- Serve with a drizzle of milk and a little syrup if you like!
- Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.