Go Back
Pumpkin baked oatmeal in baking dish on wooden table

Pumpkin Baked Oatmeal

A simple, wholesome pumpkin baked oatmeal made with rolled oats, pumpkin puree, eggs, milk, cream, warm spices, and a touch of brown sugar. The oats are soaked overnight for a tender, satisfying breakfast that's perfect for busy mornings.
Prep Time 5 minutes
Cook Time 30 minutes
Overnight Soak 8 hours
Serving Size 5

Equipment

  • 9x13 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 9x13-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.

Notes

Storage Info

Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.
You can also freeze the baked oatmeal for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Make Ahead

You can prepare the pumpkin baked oatmeal the night before 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.