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!
Kathleen @ Yummy Crumble says
This looks incredible! It reminds me of one of my favorite cakes – Pumpkin crunch cake. I love this! Thanks for sharing 🙂
Celebrating Sweets says
Thanks, Kathleen!
Jo El Snyder says
This was WONDERFUL!!! We all enjoyed this over the weekend and it made great leftovers too 🙂 Yes, adding the milk is a must. Can’t wait to try more of your recipes!!!
Celebrating Sweets says
Thank you! I’m so happy to you enjoyed it. Thanks for taking the time to stop by. 🙂
Crystal says
I made a few swaps — i.e. almond milk and egg whites. Still turned out great! Thanks for the recipe!
Joann says
This looks delicious! I’m wondering if you’ve ever made this in individual ramekins and, if so, how long you baked them. What would you recommend?
Celebrating Sweets says
Hi, Joann. I have never done that before, but you absolutely can. I would say begin checking them around 20 minutes. I can’t say for sure on the timing. Enjoy!
Rebekah says
I have made this 3 times in the past couple of weeks. I reduce brown sugar to 1/4 cup, add chocolate chips. I pit pecan in my portion because my oldest doesn’t like them. But it is my favorite breakfast right now!!!!
Celebrating Sweets says
Yay! So happy to hear that you like it!
Carolyn says
I love this recipe. I’ve made it two times, the second time was better, I believe this is due to the topping, I put the nuts in a food processor and really chopped them. I make baked oatmeal almost every week to take to work through out the week, and this recipe is fast becoming me favorite.
Celebrating Sweets says
I’m glad that you liked it. Thanks for sharing your tip about the food processor. Take care!
Mia says
Hello there! This recipe looks absolutely divine, and I cannot wait to make it! I was wondering how do you think substituting sweet potato for the pumpkin would go? I was thinking it wouldn’t be as moist with the sweet potato, but I’d love to hear another opinion. Hope to hear back from you. (:
Celebrating Sweets says
As long as the sweet potato is mashed and smooth (like pumpkin puree), I think it would be fine. If the sweet potato seems dry, add a little liquid to it (maybe milk?). Enjoy!
Robin Bowers says
Can you make this the night before and bake in the morning?
Celebrating Sweets says
I would not recommend it, I think the oats would absorb the liquid and get mushy. You can bake it the night before and reheat it in the morning.
Jo-Anne says
Has anyone tried this with steel-cut Scottish oatmeal? If the oats were brought to a boil in water, then covered & left overnight. In the morning proceed as per the original recipe… It sounds Absolutely Scrumptious. Are you sure it isn’t a dessert ? LOL
Celebrating Sweets says
I have not tried it with steel-cut oats, but I definitely agree that the way you are suggesting would be necessary (so the oats are soft enough). And yes, it could be dessert. Ha! Thanks for stopping by!
Molly says
In the oven now!!! Can’t wait!!!
Celebrating Sweets says
Enjoy!