Here is a cozy breakfast that tastes like fall and is wholesome enough to enjoy any day of the week! This pumpkin baked oatmeal features creamy pumpkin, warm spices, hearty oats, dried cranberries, and a brown sugar-pecan topping.
What sets this recipe apart
Oven vs stovetop: This oatmeal is baked in the oven instead of made on the stovetop.
Flavors: No boring oatmeal here! This oatmeal is packed with pumpkin, spices, brown sugar, pecans, and more!
Texture: Along with the creamy oats, this recipe includes a crunchy topping and chewy dried cranberries, adding tons of texture to every bite!
Make ahead: This is a fantastic make-ahead breakfast. Simply reheat portions as needed.
Visual recipe overview
*Full recipe below in recipe card*
Dry ingredients
Mix the oats, spices, baking powder, and dried cranberries. Add to the baking dish.
Wet ingredients
Whisk the pumpkin, eggs, milk, sugar, melted butter, and vanilla. Pour over the oats.
Topping
Combine the topping ingredients. Sprinkle over the top. Bake!
My recipe testing tips and notes
Oats: Old fashioned rolled oats work best for this recipe. Quick oats will likely get too mushy and steel cut oats won’t soften enough.
Sweetness: This oatmeal is mildly sweet (which is my preference). If you’d like it sweeter, you can add brown sugar or maple syrup to each serving.
Reheating: Leftovers will firm up after being stored in the fridge. If you prefer your oatmeal on the creamier side add a splash of milk to each serving before reheating.
Customize: Feel free to swap the dried cranberries for dried cherries or raisins. Pecans can be swapped for walnuts, almonds, or hazelnuts. Pumpkin pie spice, apples pie spice, or cinnamon can be used.
Recipe
Pumpkin Baked Oatmeal
Ingredients
Dry ingredients:
- 3 cups old fashioned rolled oats
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice, apple pie spice, or cinnamon
- ½ teaspoon salt
- ⅓ cup dried cranberries
Wet ingredients:
- 2 large eggs
- 2 cups milk (dairy or non-dairy), I use 2%
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted butter or melted coconut oil
Topping:
- 2 tablespoons melted butter or coconut oil
- ¾ cup chopped pecans
- ¼ cup light brown sugar
- ½ teaspoon pumpkin pie spice, apple pie spice, or cinnamon
For serving (optional):
- milk
- maple syrup or brown sugar
Instructions
- Preheat oven to 350°F. Butter a 2 ½ quart baking dish.
- Combine all dry ingredients and place in the prepared baking dish. Whisk the wet ingredients. Pour the wet ingredients over the oat mixture. Gently shake the baking dish back and forth and from side to side to allow the wet mixture to get down into the oats.
- In a separate bowl, combine all topping ingredients until the pecans are thoroughly coated in brown sugar. Scatter the topping mixture over the top of the oats.
- Bake uncovered for about 35-40 minutes, until oats are tender and the mixture is set. Serve warm with a splash of milk and drizzle of maple syrup.
Notes
Storage:
Leftovers can be stored, tightly covered, in the refrigerator for up to 4 days. It will firm up after chilling. Add a little milk to each portion before reheating to make it creamy again.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Lisa says
I’ve been on a no sugar diet and have made other baked oatmeal items using mashed banana. Wondering how this would be replacing the brown sugar with banana? Any thoughts?
Celebrating Sweets says
Hi, Lisa. Yes, that should work. If you can have pure maple syrup (since it’s unrefined sugar) that would be a great swap as well. I wouldn’t suggest using the banana as a substitute in the topping though. Maybe just skip the brown sugar in the topping completely? Enjoy!