This Pumpkin Baked Oatmeal with Pecans is the cozy fall breakfast you'll want on repeat. Rolled oats soak up pumpkin puree, maple syrup, and warm pumpkin pie spice, then bake into a soft, golden oatmeal that slices into squares, almost like breakfast cakes, with toasty pecans on top. Think of it as pumpkin pie you can eat for breakfast without any guilt.
I've tested this baked pumpkin oatmeal a few times to get the milk-to-oat ratio just right, so the center sets without turning dry. It all comes together in two bowls and one 8x8 dish, which makes it a perfect make-ahead breakfast for busy fall mornings.
If you loved this recipe, try our Cinnamon Apple Baked Oatmeal, Pumpkin Pancakes, or Pumpkin Spice Latte next.
Why You'll Love This Recipe
- Make-ahead friendly. Bake it once and you have breakfast ready for most of the week.
- Naturally sweetened. Maple syrup and pumpkin do all the sweetening, with no flour or refined sugar needed.
- Cozy fall flavor. Pumpkin pie spice, cinnamon, and toasted pecans make every bite taste like autumn.
- Simple ingredients. Just pantry staples and a can of pumpkin puree, with nothing fancy required.
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Ingredients and Substitutions
To make this cozy Pumpkin Baked Oatmeal with Pecans, you will need the following ingredients (see recipe card below for quantities):
- old-fashioned rolled oats - these give the oatmeal its chewy texture. Don't substitute quick oats, since they absorb too much liquid and turn mushy.
- baking powder - gives the oatmeal a little lift so it bakes up soft instead of dense.
- pumpkin pie spice - adds the signature warm fall flavor. If you don't have it, use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- ground cinnamon - boosts the warmth alongside the pumpkin pie spice.
- salt - balances the sweetness and brings out the spices.
- pumpkin puree - make sure it's pure pumpkin puree and not pumpkin pie filling, which is pre-sweetened and spiced and will throw off the recipe. Try our homemade pumpkin puree recipe!
- eggs - bind the oatmeal together so it slices cleanly. Flax eggs work as a substitute (see the variations below).
- milk - any milk works here, dairy or non-dairy. Whole milk makes the richest oatmeal.
- pure maple syrup - adds sweetness and keeps the oatmeal moist. Used in the batter and again for serving. Honey works as a substitute.
- unsalted butter - melted and slightly cooled so it doesn't cook the eggs. Coconut oil works as a dairy-free swap.
- vanilla extract - rounds out the flavor.
- pecans - chopped and divided, with half folded into the batter and half sprinkled on top, then more for serving. Toasting them first deepens their flavor. Walnuts work as a substitute.
- Greek yogurt - for serving, adding a creamy, tangy contrast. Skip it for a dairy-free version.
Equipment
You will need an 8x8-inch baking dish (or a similar-sized pan), a large mixing bowl, a medium mixing bowl, a whisk, a spatula, and measuring cups and spoons.
Instructions
- Combine the dry ingredients. In a large mixing bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- Combine the wet ingredients. In a separate medium mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla until smooth.
- Mix the batter. Pour the wet ingredients into the oat mixture and stir until evenly combined. Fold in ¼ cup of the pecans.
- Fill the dish. Lightly grease an 8x8-inch baking dish with butter or cooking spray. Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
- Bake. Bake in a 350°F preheated oven for 35 to 40 minutes, until the center is set and the edges are lightly golden. Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving.
- Serve. Add a dollop of Greek yogurt, a sprinkle of pecans, and a drizzle of additional maple syrup, if desired.
Expert Tip
Let It Cool Before You Slice
Don't skip the 5 to 10 minute rest at the end. Baked oatmeal is soft and custardy straight out of the oven, and it firms up as it cools. Slicing too early gives you a scoopable, slightly loose texture, while a short rest gives you clean squares that hold together on the plate. If you like it extra firm, give it the full 10 minutes.
Recipe Variations
- Add chocolate. Fold in â…“ cup of mini chocolate chips along with the pecans for a pumpkin chocolate version.
- Swap the nuts. Walnuts or almonds work well in place of pecans.
- Add dried fruit. Stir in ½ cup of raisins or dried cranberries for little pockets of chewy sweetness.
- Make it dairy-free. Use your favorite plant-based milk and swap the butter for melted coconut oil, and skip the Greek yogurt or use a dairy-free yogurt for serving.
- Make it vegan. Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use plant-based milk and coconut oil. The texture will be slightly softer.
- Make it gluten-free. Use certified gluten-free rolled oats, since regular oats can be cross-contaminated with gluten.
- Add a brown sugar topping. Sprinkle 2 tablespoons of brown sugar over the top before baking for a lightly crisp, caramelized finish.
- Add extra spice. Stir in ½ teaspoon of ground ginger for a little extra warmth.
Tips for the Best Pumpkin Baked Oatmeal
- Use old-fashioned rolled oats. They hold their texture as they bake, while quick oats turn mushy.
- Double check your can. Grab pure pumpkin puree, not pumpkin pie filling.
- Toast the pecans. Five minutes in a dry skillet or the oven brings out far more flavor than using them raw.
- Let the butter cool slightly. Hot butter can cook the eggs when it hits the batter, so give it a few minutes after melting.
- Don't overbake. Pull the oatmeal when the center is just set. It will continue to firm up as it cools.
- Watch your pumpkin brand. Some brands are thinner than others, and a very watery puree can leave the center soft, so a thicker brand gives the best result.
Storage
Make Ahead
You can bake this oatmeal up to 3 days in advance and reheat individual portions each morning. You can also assemble the batter the night before, cover it, and refrigerate it unbaked, then bake it in the morning, adding a few extra minutes since it will start cold.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to Reheat
Microwave individual squares for 30 to 60 seconds, adding a splash of milk if you'd like it softer. You can also reheat in a 350°F oven, loosely covered, for 10 to 15 minutes.
How to Freeze
Let the oatmeal cool completely, then slice into squares and wrap each one individually in plastic wrap. Store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.
How to Serve
This baked oatmeal is a great grab-and-go breakfast, but it also fits right into a fall brunch spread alongside other make-ahead dishes.
These are my favorite breakfast recipes to serve with it:
Fall Breakfast Ideas
If serving this as part of a cozy fall morning, check out our collection of fall breakfast recipes full of warm flavors, from spiced muffins and pumpkin pancakes to apple oatmeal and seasonal grain bowls.
FAQ
Pumpkin baked oatmeal, sometimes called baked pumpkin oatmeal, is a breakfast casserole made by mixing rolled oats with pumpkin puree, eggs, milk, and warm spices, then baking it in a dish until set. It slices into squares like a soft, hearty breakfast bar, and it's much easier than stirring oatmeal on the stove.
Yes, both are nutritious ingredients. Rolled oats are a whole grain that provides fiber to help keep you full, and pumpkin puree is low in calories and a good source of vitamin A, plus some fiber and potassium. Since this baked version also has maple syrup, butter, and pecans, it's best thought of as a balanced, satisfying breakfast rather than a diet food. Serving it with Greek yogurt adds extra protein.
It's not recommended. Quick oats absorb liquid faster and break down more as they bake, which leads to a mushy, pasty texture instead of the chewy, sliceable result you get from old-fashioned rolled oats.
Yes, homemade pumpkin puree works well. If it looks watery, blot it with a paper towel or drain it briefly so it doesn't make the oatmeal too wet.
This usually comes from using quick oats, a very watery pumpkin puree, or slicing it before it's had a chance to cool and set. Stick with old-fashioned rolled oats, use a thicker puree, and give it the full 5 to 10 minutes of cooling time.
More Pumpkin Recipes
Looking for other recipes like this? Try these:
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Pumpkin Baked Oatmeal
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Pumpkin Baked Oatmeal with Pecans is a cozy, make-ahead breakfast made with rolled oats, pumpkin puree, maple syrup, and warm spices.
Ingredients
- 2 cups old-fashioned rolled oats (not quick oats)
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice*
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1¾ cups milk
- â…“ cup pure maple syrup
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup pecans, chopped, divided
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish with butter or cooking spray.
- In a large mixing bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate medium mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the oat mixture and stir until evenly combined. Fold in ¼ cup of the pecans.
- Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
- Bake for 35 to 40 minutes, until the center is set and the edges are lightly golden.
- Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving. Add a dollop of Greek yogurt, a sprinkle of pecans, and a drizzle of additional maple syrup, if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze individual squares for up to 3 months. Reheat in the microwave for 30 to 60 seconds, or in a 350°F oven for 10 to 15 minutes.
*Homemade pumpkin pie spice: Mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. This makes 2 teaspoons, the exact amount needed for this recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
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