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Baked pumpkin oatmeal in a casserole dish.
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5 from 3 votes

Pumpkin Spice Baked Oatmeal

A simple recipe for baked oatmeal flavored with pumpkin, warm spices, and topped with brown sugar-cinnamon pecans. A fantastic make ahead meal; simply reheat portions as needed!
Course Breakfast, healthier
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 488kcal


Dry ingredients:

  • 3 cups old fashioned rolled oats
  • ½ cup brown sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice or ground cinnamon
  • ½ teaspoon salt
  • cup dried cranberries

Wet ingredients:

  • 2 eggs lightly beaten
  • 2 cups milk
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted butter or melted coconut oil


  • 2 tablespoons melted butter or coconut oil
  • ¾ cup chopped pecans
  • ¼ cup brown sugar
  • ½ teaspoon pumpkin pie spice or ground cinnamon


  • 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 and pour over the oat mixture. Gently shake the baking dish back and forth 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 immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.


If the oatmeal firms up too much after chilling, just add a little milk or water to each portion before reheating to make it creamy again.


Calories: 488kcal