Pumpkin Baked Oatmeal Recipe

If you love cozy mornings or crave a nutritious treat that tastes like autumn in every bite, Pumpkin Baked Oatmeal is about to become your new go-to recipe. This deliciously soft and hearty dish infuses rolled oats with velvety pumpkin purée, warm spices, and just the right touch of chocolate—all baked to golden perfection. It’s the ideal breakfast to prep ahead, serve to a crowd, or simply savor with a big mug of coffee. Trust me, you’ll want this Pumpkin Baked Oatmeal recipe on repeat all season long!

Ingredients You’ll Need

This Pumpkin Baked Oatmeal keeps things simple while letting each ingredient shine. Everything in the list adds its own character, whether it’s creaminess, spice, sweetness, or just a hint of richness. Here’s what goes in and why it matters:

• Banana, mashed: Brings natural sweetness and moisture, making the oatmeal soft and satisfying without overpowering the pumpkin flavor.
• Pumpkin purée: The star of the show, it adds gorgeous color, subtle earthiness, and tons of softness to each bite.
• Maple syrup: Sweetens things up with a rich, caramel-like depth that pairs beautifully with fall spices and pumpkin.
• Olive oil: Adds healthy fats and keeps the texture tender, with a barely-there savory note that balances the sweetness.
• Apple cider vinegar: A secret hero! It lifts the flavors and reacts with baking soda for a lighter, more cake-like finish.
• Vanilla extract: Deepens the flavor with warm, comforting notes that never go out of style.
• Milk of choice: Whether you use dairy or plant-based, this brings creaminess and brings the oatmeal mixture together.
• Rolled oats: The real backbone! They give heartiness and that perfect chewy texture we all love.
• Pumpkin pie spice: This cozy blend is what makes the dish taste like fall, with cinnamon, nutmeg, and cloves shining through.
• Baking soda: A pinch is all you need for just a little rise, ensuring your Pumpkin Baked Oatmeal isn’t too dense.
• Kosher salt: Sharpens all the other flavors and balances the sweetness beautifully.
• Chocolate chips: Melty, sweet pockets of chocolate make this feel extra special and irresistible, both inside and sprinkled on top.

How to Make Pumpkin Baked Oatmeal

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350º F—giving it time to get nice and hot is key for even baking. Line a greased 9×9 or 8×8-inch baking dish with parchment paper for easy release and quick cleanup. Trust me, nothing sticks and you get those beautiful clean edges!

Step 2: Mix the Wet Ingredients

Grab your largest mixing bowl and whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice. This fragrant blend sets the cozy, sweet-spiced foundation for your Pumpkin Baked Oatmeal and ensures every bite tastes like fall comfort.

Step 3: Add the Dry Ingredients

Next, pour in your milk of choice, then add the rolled oats, baking soda, kosher salt, and chocolate chips. Give everything a good stir to make sure those oats soak up all the flavorful goodness and the chocolate chips are evenly distributed throughout. You want every scoop packed with flavor and melty chocolate bits!

Step 4: Assemble and Bake

Pour the batter into your prepared pan, spreading it into an even layer. If you’re feeling extra, sprinkle a few more chocolate chips on top for that perfect gooey, melty finish. Slide the dish into your hot oven and bake for 35–40 minutes. The edges will caramelize and turn beautifully golden while the center sets into a soft, slightly springy cake.

Step 5: Rest and Enjoy

After baking, let your Pumpkin Baked Oatmeal cool for at least 10 minutes. This patience pays off! It allows the oatmeal to firm up so you get perfect squares (and you won’t burn your tongue when you dig in). Now slice, serve, and enjoy a cozy breakfast treat that tastes like a holiday morning!

How to Serve Pumpkin Baked Oatmeal

Garnishes

For the prettiest (and tastiest!) bowls, finish your Pumpkin Baked Oatmeal with a little drizzle of maple syrup, an extra sprinkle of pumpkin pie spice, or some toasted pecans for crunch. A dollop of Greek yogurt or whipped cream feels extra-indulgent and makes each bite even more satisfying.

Side Dishes

This baked oatmeal pairs beautifully with a mug of hot coffee or a spiced chai latte. For a weekend brunch, serve Pumpkin Baked Oatmeal with fresh fruit salad, crispy bacon, or scrambled eggs to balance the sweetness with a bit of protein and freshness.

Creative Ways to Present

If you’re serving a crowd, consider cutting the oatmeal into cubes and stacking them on a platter, or serve warm squares in shallow bowls with warm milk poured over. For a fun twist, try layering cubes into a parfait glass with yogurt and nuts for a pretty brunch presentation.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Baked Oatmeal keeps beautifully! Let leftovers cool completely, then cover the pan tightly or transfer squares to an airtight container. Pop them in the fridge and enjoy throughout the week; they’ll stay moist and delicious for up to 4–5 days.

Freezing

If you want to stock the freezer for future busy mornings, let the oatmeal cool, slice it into portions, and wrap each piece tightly in plastic wrap or parchment paper. Place the wrapped slices in a freezer bag and freeze for up to 2 months. They’re easy to grab and reheat whenever a craving strikes.

Reheating

To warm up a serving of Pumpkin Baked Oatmeal, just microwave it for 30–60 seconds until heated through, or pop several pieces in a low oven (about 325º F) for 10–15 minutes. Add a splash of milk before reheating for extra moisture if you like it softer!

FAQs

Can I make Pumpkin Baked Oatmeal gluten-free?

Absolutely! Just make sure to use certified gluten-free rolled oats, and you’ll have an entirely gluten-free breakfast that’s just as delicious and hearty as the original.

What’s the best milk to use for this recipe?

You can use any milk you like—dairy, almond, oat, soy, or coconut all work well. Each will bring its own subtle flavor, but the Pumpkin Baked Oatmeal will turn out delicious no matter what.

Can I swap out the chocolate chips?

Definitely! You can mix in chopped walnuts, pecans, dried cranberries, or even white chocolate chips for a fun variation. Feel free to get creative with your favorite add-ins.

Is there a way to make this oatmeal refined sugar-free?

Yes—if you want to keep things completely refined sugar-free, substitute the chocolate chips for cacao nibs and stick to pure maple syrup as your sweetener. The result is naturally sweet and just as flavorful!

Can I double the recipe for a crowd?

For sure! Double all the ingredients and bake in a 9×13-inch pan. You might need to add a few extra minutes to the baking time, so keep an eye on the center to make sure it’s set before slicing and serving.

Final Thoughts

This Pumpkin Baked Oatmeal recipe is pure breakfast happiness, bringing together comforting flavors, wholesome ingredients, and a hands-off baking process that’s as easy as it is rewarding. I can’t wait for you to give it a try—chances are, it’ll become your new fall (or anytime!) favorite, too!

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