Pumpkin Baked Oatmeal
This pumpkin baked oatmeal is such a joy to make. Everything comes together in one dish, which means less cleanup, and most of the ingredients are things you probably already have in a well-stocked pantry. The combination of pumpkin, eggs, and cream makes the oatmeal light and fluffy, while the walnuts add a warm, nutty flavor that really brings it all together.
This is one of my favorite recipes to make during pumpkin season, but I love having it beyond the fall months too. Pumpkin baked oatmeal also reheats beautifully the next day, and thanks to the eggs and cream, it is much more filling than regular oatmeal, keeping us satisfied until lunchtime.
I can’t believe that when I first tasted pumpkin, I hated it! Growing up in Eastern Europe, we never ate pumpkin, as it isn’t a vegetable that is commonly used there. So when I first tried pumpkin soup (while living in Scotland), I thought it was awful—it tasted like oversweetened, mushy carrots!
Over time, I learned to really like pumpkin, mainly because my husband loves roast pumpkin and I had to make it for him. Now I actually look forward to pumpkin season, although I still don’t like pumpkin soup! I mainly serve pumpkin in breakfast bakes, roasted, or in sweet dishes like crustless pumpkin pie, sourdough pumpkin muffins, and this pumpkin baked oatmeal.
I also freeze a lot of pumpkin puree in silicone molds, portioned into one-cup servings, so I always have some ready whenever I need it. When it’s frozen in individual portions like this, it defrosts very quickly, which makes it especially handy for recipes like this one.
Ingredients
- Rolled oats: These work best for this recipe and give the pumpkin baked oatmeal a soft but slightly chewy texture. I soak the oats overnight; if you skip this step, you may need to slightly increase the amount of milk. To soak the oats, place them in a large bowl with 1 tablespoon lemon juice or whey and about 1 1/2 cups of warm water. Mix and leave somewhere warm to soak for 8-12 hours or overnight.
- Brown sugar: Just enough to lightly sweeten the bake. You can also use rapadura.
- Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which would make the bake much too sweet.
- Eggs: Add protein and give the baked oatmeal a rich, custardy texture.
- Cream: Adds richness and helps create a lovely texture. I use thick cream for the best results.
- Milk: Whole milk works best here.
- Pumpkin spice: Adds delicious warm, autumnal flavor. You can also substitute it with cinnamon and a pinch of cloves.
- Nuts: I use chopped walnuts, but pecans would also be delicious and pair beautifully with the pumpkin.
How to Make Pumpkin Baked Oatmeal Step By Step
Step 3: Stir in the milk. The mixture will be quite thin at this point, but that’s perfectly fine—the oats will absorb most of the liquid as they bake.
Step 4: Pour the mixture into a greased 9×13-inch baking dish or a similar-sized dish. Sprinkle the chopped walnuts or pecans evenly over the top.
Bake for about 30 minutes, until the oatmeal is set and golden on top. Let it rest for 10–15 minutes before slicing and serving.
Make Ahead Option
You can prepare the pumpkin baked oatmeal the night before, pour it into the baking dish, and store it covered in the refrigerator. Bake it in the morning, adding a few extra minutes to the baking time if needed. You can also bake it ahead of time and reheat individual portions for an easy breakfast.
How to Serve Pumpkin Baked Oatmeal
This pumpkin baked oatmeal already contains eggs, milk, cream, pumpkin, and a moderate amount of brown sugar, so I like to serve it simply rather than adding a lot of extras. Here are my favorite ways to serve it:
- Cream + honey: Add a spoonful of thick cream and a light drizzle of honey, just like in my photos.
- Cream or milk: Pour a splash of warm or cold milk or cream over the oatmeal for a softer breakfast. This is how my kids like to eat it!
- Chopped nuts: Sprinkle with extra walnuts or pecans for crunch.
- Pumpkin spice: Sprinkle the top with a little extra cinnamon or pumpkin spice before serving.
Storage Tips
- Refrigerator: Let the baked oatmeal cool completely, then cover the baking dish tightly or transfer individual portions to an airtight container. If you want to slice it for storage, let it cool fully first – it firms up as it cools and can be divided into neat squares. Refrigerate for up to 4–5 days.
- Freezer: Cut into individual portions and freeze in an airtight container or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm individual portions in a covered dish in a 180°C/350°F oven until heated through. Add a splash of milk if it seems dry.
Pumpkin Baked Oatmeal FAQ
Enjoy Your Baked Oatmeal
I really enjoy serving oatmeal to my family, but I rarely make plain stovetop oatmeal because it never seems to keep my kids full for very long. Instead, I usually bake it with plenty of eggs and cream (or butter) to make it more filling, or make oatmeal pudding—a slower-cooked version with plenty of butter stirred in.
This works really well for our family. It makes a filling breakfast thanks to the added healthy fats, can be flavored in all sorts of ways to keep things interesting, and is mostly hands-off to cook. That means I can get myself and the kids ready for the day while breakfast bubbles away in the oven or on the stove.
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More Fall Inspired Breakfast Recipes
Pumpkin Cottage Cheese Breakfast Bake
Apple Cinnamon French Toast Casserole
Apple and Blackberry French Toast Bake
Pumpkin Baked Oatmeal
Equipment
- 9×13 inch baking dish or similar
Ingredients
- 6 large eggs
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup thick cream
- 2 tsp pumpkin spice (or cinnamon)
- ¼ tsp unrefined salt
- 2 cups rolled oats, soaked overnight and drained
- ½ cup chopped walnuts or pecans
- 1 cup whole milk
Instructions
- Preheat the oven to 180°C/350°F. In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, cream, pumpkin spice, and salt until smooth and well combined.
- Stir in the soaked and well-drained oats until evenly combined.
- Stir in the milk. The mixture will be quite thin at this point, but that’s perfectly fine—the oats will absorb most of the liquid as they bake.
- Pour the mixture into a greased 9×13-inch baking dish or a similar-sized dish. Sprinkle the chopped walnuts or pecans evenly over the top.
- Bake for about 30 minutes, until the oatmeal is set and golden on top. Let it rest for 10–15 minutes before slicing and serving.
