If you love pumpkin this Pumpkin Baked Oatmeal is sure to become a favorite!
Baked oatmeal will turn the oatmeal haters into oatmeal lovers.
I have had so many readers tell me that family members that hate a regular bowl of oatmeal love my baked oatmeal recipes.
Why is baked oatmeal better? Baked oatmeal is soft but not mushy. It is a cross between a bowl of oatmeal and a dessert.
When I posted my first baked oatmeal recipe way back in 2008 I had no idea how popular it would become. My peanut butter baked oatmeal has been one of the most popular recipes on my site for years.
Baked oatmeal really is a favorite with my readers.
The baked peanut butter oatmeal recipe is one I came up with because my family loved both baked oatmeal and peanut butter. I had never seen anything like it and what I came up with quickly became a family and reader favorite.
Over the years I have been tweaking my basic baked peanut butter oatmeal to see what other versions I could come up with. Pumpkin baked oatmeal is one of the many variations that I have made.
Pumpkin baked oatmeal is perfect for the fall and holidays!
Can I freeze baked oatmeal?
Yes, baked oatmeal, including this pumpkin baked oatmeal, freezes great. I have all kinds of tips for freezing baked oatmeal.
It is a great make ahead breakfast. You can make it ahead and freeze it or just make it ahead of time and keep it in the fridge for a few days. Reheat it in the microwave when ready to eat it.
Can I use old fashioned oats in baked oatmeal?
Yes, old fashioned oats work fine in place of quick oats in baked oatmeal. The texture is slightly different, but it works fine.
Is baked oatmeal dairy free?
Most baked oatmeal is not dairy free, but it can be made dairy free. You can use oil in place of the butter and an alternative milk in place of the regular milk. You can also use water in place of the milk in baked oatmeal.
Is baked oatmeal gluten free?
Because of cross-contamination and how they are grown and processed oats are not considered gluten free. But you can buy and use gluten free oats in baked oatmeal. As long as you use gluten free oats and read labels to be sure that the other ingredients are gluten free bakes oatmeal is gluten free. Not all gluten free people should eat oats, so do your research and eat what is safe for you and your family.
Can baked oatmeal be made into muffins?
Yes, baked oatmeal works great baked as muffins. My peanut butter and jelly baked oatmeal muffins is an example of baked oatmeal turned into muffins.
Most baked oatmeal recipes can be turned into muffins the same way. Make as directed, but place batter into a greased muffin pan. Bake for 15-18 minutes or until done.
Baked Pumpkin Oatmeal
Baked pumpkin oatmeal is a quick and easy breakfast that will turn oatmeal haters into oatmeal lovers.
Ingredients
- 3 cups quick cooking oats ( use gluten free quick cooking oats for gluten free version)
- 1/2 cup brown sugar
- 1 cup milk
- 2 tablespoons butter
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 2 teaspoons vanilla
- 1/2 teaspoons cinnamon
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar (for the top)
Instructions
- In a large bowl mix together all ingredients except the 1/4 of cup brown sugar for the top.
- Spread into a greased 9×13 pan.
- Sprinkle remaining brown sugar on top.
- Bake at 350 for 20 minutes.
- Serve with milk and enjoy!
Nutrition Information:
Yield:
6 servingsServing Size:
1Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 513mgCarbohydrates: 55gFiber: 5gSugar: 24gProtein: 9g
Originally posted November 2010. Updated October 2020.
I haven’t made the peanutbutter oatmeal because I thought we would love it and get addicted 🙂 I might just have to try both one of these days, they sound delicious.
@Evie, I should have made this for breakfast one of the days you were here. It is so easy and we love it.
yea!! I was just looking for a pumpkin baked oatmeal recipe 🙂
Ohhh…the ideas are now swirling in my head. I think my husband would love the pumpkin oatmeal. If I can make it taste similar to pumpkin pie he would eat it all up. I am thinking pb&j oatmeal…topping the peanut butter oatmeal with a dollup of jam. Thanks for the great ideas.
@Mrs. B., That is the exact thing my other version is that I will post soon. It is a pb and jelly version. We love it also. I think you could add other spices to this oatmeal like nutmeg, similar to the spices in a pie, but my husband does not like nutmeg, so we stick to just cinnamon.
I added the pumpkin pie spice and he did love it. Your awesome with the ideas. He gets something yummy and good for his cholesterol.
@Mrs. B., Add a little pumpkin pie spice and you’d be all set!
We love that recipe at our house too! One of our favorite ways is to replace the peanut butter with banana. Everyone just loves it. My son still adds a bit of peanut butter on top – ’cause in his world it’s not food if it doesn’t have peanut butter! 🙂
@Sharon, Banana is another favorite in our house. I will be posting that version also soon. This basic recipe works so well with lots of different adaptations.
Hi Lynn,
I’m all for this recipe! It’s amazing how a little pumpkin and complementary spices can make a girl happy. As soon as my gf oats order comes in, I’ll give your recipe a try. 🙂
Hugs,
Shirley
I can’t wait to try this recipe, I mentioned it on my blog today.
@Kristen, Yes, this reheats very well.
Any ideas about doing this in the crockpot? I would love to make this to take to a church event.
@Catherine, I am not sure if this would work in the crockpot or not. I have never liked the results when I cooked oatmeal in the crockpot, but I have friends that make regular oatmeal in the crockpot and they like it. I am not sure though how this recipe would turn out though. It might change the texture of it quite a bit.
@Lynn,
Oh, good to know. Maybe I will bake it in the oven and then put it in the crockpot to keep it warm.
@Lynn,
I made this for a church gathering we had this morning and it was a HIT! I baked it last night and then just warmed it in the oven at church for about 20 minutes at 250deg. Thanks so much!
@Catherine, I am so glad that you enjoyed it!
I’m linking over from Tasty Tuesday… and SO anxious to try this. Our mornings are super hectic, and this sounds like something I could easily throw in the oven and serve before everyone has to head out the door. Thanks for sharing!
I have both these recipes printed out and ready to try! I’ve made pumpkin oatmeal, but not baked, so I need to see how that is!
I never liked oatmeal as a kid, but if my mom had made your pumpkin version of it, I think I would have eaten every bite and asked for seconds.
This was a HUGE hit this morning. My kids usually grumble on Oatmeal Wednesdays. They all asked for seconds this morning. The glorious smell from the oven drew them to the table way before I ever had to call them. The 11 yr old instructed me to make this Thanksgiving morning. Will try the Peanut Butter Oatmeal next. Thank you.
@Ronee, I am so glad that your family enjoyed it! I have a few more versions coming that I think your kids might enjoy as well. So watch for those.
I made this oatmeal this morning and my family LOVED it! I made the PB oatmeal two days ago. The recipes are delicious. Thanks for having this blog so that I can get these great recipes. I will be trying your granola and granola bars recipe at the request of my daughters.
@Zina, I am so glad that you like this and the PB oatmeal. Thanks for letting me know and I hope that you enjoy the granola and granola bars.
Lynn, I commented on the original PB baked oatmeal recipe to tell you how much my husband and I love it, but here’s another kuddos to you! Its such a customizable recipe and I’ve mixed it up a ton of different ways. I usually make it on Sunday nights for us to heat up for breakfast throughout the weekend. Last night I added two tablespoons of local honey, cinnamon, and chopped pecans. The BEST by far! We prefer using crunchy peanut butter.
@Dana, Thank you I am so glad that you enjoy both versions. I have another couple of versions coming up, so watch for those. We love them all and you are so right they adapt in so many ways.
I mixed a double batch up last night and had it waiting to put in the oven this morning. There was not a crumb left in anyone’s bowl. I had raves from my stepdad and mom, who are very picky eaters. Everyone wants to try the other flavors now. I loved that my 4 year old didn’t end up with oatmeal everywhere. Thanks for the recipes!
Thanks for sharing this recipe. I LOVE baked oatmeal. I eat in the morning with TruWhip whipped topping and feel like I’m having a treat! This turned out well. I used a full cup of pumpkin and used almond milk instead of cow’s and Earth Balance spread (soy-free version) in place of butter. For the sugar I used 1/4 C. of raw cane sugar (which is brown and tastes very rich like regular brown sugar) and just 1/8 C. of maple syrup. I also added a tsp. of maple extract. It’s not over sweet and still tastes like a yummy treat!
xx
This just came out of our oven … delicious!
I replaced the butter with applesauce and used a bit of maple syrup — wow!
@SnoWhite @ Finding Joy in My Kitchen, I am glad that you enjoyed it!
Sno, I think you could also replace the butter with a little extra pumpkin. It is similar to using applesauce in place of your oils in some recipes. I’m going to actually replace the butter in this with my Pumpkin Applesauce and see how it turns out.
Great idea 🙂
This looks delicious! Bet it would be great with a drizzle of cream cheese or vanilla frosting! Although not as healthy!!
Do they have to be quick cooking oats? I have the regular which I keep on hand, can buy them cheaper here.
No they do not have to be quick oats, but the texture will be a little different if you use old fashioned oats. I have had many readers say they use the regular oats.
I just made baked oatmeal with old fashioned oats… worked just fine!
can this be frozen/reheated? 🙂
Yes this does freeze well. I usually cut into squares once it is cooled and freeze it that way.
Can you steel cut oats in this recipe?
I have never tried it. I am guessing that you would have to do some tweaking with it because the liquid to oats ratio is different with steel cut oats. You would also have a totally different texture with the steel oats.
I’m definitely going to make this! Where did you get the cute ramekins? Did you bake it in those?
No those are actually little bowls I found a few years ago at Macy’s on clearance. They are Martha Stewart brand and I love them. They work great for desserts and other things and are a perfect size.
I’m eating a baked pumpkin oatmeal right now. Try adding some chopped apple and craisins which really give it that yummy fall taste. I think they are great add ins.
I see that in order to freeze you cut into squares. Do you then wrap them individually and place in freezer? Or what is the best way? Also, if making the night before should I bake in oven that night and then reheat in oven in the morning, or should I just mix the ingredients the night before, refrigerate, then put in the oven in the morning? Sorry for all the questions, but I can’t wait to try the recipe!
Yes, I usually wrap up enough for one to two servings. You can either bake it that night before and reheat or just make it up and cook in the morning. If you put it together the night before and bake in the morning, the texture will be a little different, but it will still be very good. I hope that helps.
I was just wondering…how much of the pumpkin pie spice would you add to the pumpkin recipe? Can’t wait to try it!Ü
My husband does not like pumpkin pie spice, I know crazy but he doesn’t, so I have not used it in years. I would start with 1/2 a teaspoon though and add more next time if that is not enough.
I added ground ginger, nutmeg, and a scant splash of maple extract. This was so good, I almost cried.
Thank you that is really nice. I am glad you enjoyed it and your additions sound great. I love nutmeg, but my husband does not so I leave it out of my recipes, but with those flavors added it makes it pumpkin pie like.
Made this for breakfast this morning. I halved the sugar since it had the sugar on top and it came out fine (my hubby has diabetes so I often tweak sugar down). My picky preschooler who just the other day objected to a change in her oatmeal, immediately said, “Yummy oatmeal,” as she dug in. She asked for more as a snack later. So this is definitely a winner.
I also made it with old fashioned oats and didn’t change the amount of milk. I made sure to immediately add the milk to the oats as I gathered the rest of the ingredients, so they did have time to soak a bit. (I am not very good at gathering all the ingredients before beginning –doing the “mise en place” thing, and had to deal with some of the picky preschooler’s morning crankiness, so they probably soaked for at least 10 minutes.) They were still chewy, but not unpleasantly so.
My boys love oatmeal and pumpkin so I am going to give this a try. Question…does it freeze well? I also placed it on my menu plan for this week. https://www.oboyorganic.com/blog/menu-planning-challenge-week-5 thanks for the inspiration!
Yes, you can freeze this after you bake it. I hope you enjoy it!
Hi Lynn…just made this today – rain/snow mix in our area of MD so it is PERFECT for a chilly Saturday morning! It is super yummy! Thank you for the recipe. I also printed off the peanut butter version so we can try that, too!
How many servings does this provide? I am wondering if I double the recipe, if it will still fit in the 9×13 pan, but just be fuller, or do the 3 cups of oats really “puff” up?
-I use another baked oatmeal recipe (apple) that calls for 6 cups of oats in the same size pan.
Thanks for your help 🙂
This serves about 6. I have a family of 5 and we usually have a little leftover for my husband the next day. On the doubling, I double it all the time so that we can reheat it for breakfast for a few days. I like to use 2 9×13 or similar type pans. If you put a full double recipe in a 9×13 pan it does change the texture some, so I prefer to use 2 pans if I double it. I hope that helps.
“My heart loves your cooking, Mama,” my 3 yr old told me while eating this :o) It is SUPER delicious!! Thanks for sharing. It’s my favorite of all the baked oatmeals and so easy to make!
That is so sweet!!! I am glad your family enjoys it so much.
So this is going to sound pretty dumb I’m sure, but I’ve never had baked oatmeal and never even heard of it until I started reading your blog. Bare with me….does this not turn out dry and this is why you serve with milk?? I’m just curious about the texture since oatmeal on the stove is creamy and baked seems to me would be dry….no?? Really want to make for the family but was just curious before trying it out.
Not a weird question at all. This is not soft like a bowl of oatmeal, but it is not dry either. It is kind of cake(ish) in texture. Not light like a cake, but that idea of a bar/cake type texture would give you. Not everyone likes it with milk. Some in my family do and some don’t, that is just how I have always eaten baked oatmeal. I hope that helps and that you enjoy it!
Made this and loved it! I used the Rogers porridge oats (oats, flax, wheat bran, oat bran blend) and added 1/2 cup of cream of wheat (we like the iron in cream of wheat). I used soy instead of milk. Added about 3/4 c extra soy because the porridge/wheat blend is quite dense. Also added pumpkin pie spice. I assembled it the night before. Such an easy healthy breakfast. Will be making this or other forms regularly.
Hi Lynn,
Thank you for a wonderful baked oatmeal recipe! I tried this today and it turned out delicious! I added some chopped nuts to the top with the brown sugar. Thank you!!
This is soooo good! I’ve made it twice now and both times it’s been excellent. It’s perfect for my toddler because she doesn’t end up wearing it like she would with regular oatmeal. It makes a great handy snack too since it’s so firm when it cools.
One question though. What do you do with the other 1/4 can of pumpkin?
I am so glad that you enjoyed it! I usually freezer the extra pumpkin then when I have enough in the freezer I use it for a batch. You can add extra pumpkin to this it just gives it a stronger flavor and a wetter oatmeal.
This is the best oatmeal I have ever had! I am addicted to it. I make a couple of batches and then make individual sizes to freeze. I have taken it to three different functions and get tons of compliments. And I think that it is also helping me lose weight because it is so filling! A wonderful bonus… Thank you so much.
Thanks! I am so glad you like it and it is helping you lose weight.
Yum!! I made the baked pumpkin oatmeal this morning and it was delicious! Even all three of my kiddos thought so too 🙂 I decided to whip up another batch and bake it in a muffin pan so I could freeze individual portions easier. Thanks for a great recipe!
So glad you enjoyed it! Thanks for letting me know.
Have you ever baked steel cut oats? I prefer them but this recipe sounds AMAZING!
I have never used them in baked oatmeal, but if you try it I would love to hear how it works.
Well, I made this with some trepidation… DD does not care for pumpkin… or so she thought! I made the regular baked oatmeal the next week, and… got the biggest pouty-face from across the table and an “Oh… I thought you were making the yummy pumpkin one.” By the way, this is wonderful with maple syrup! YUMMMMMMMMMM!
I beseech everyone to not use or buy quick cooking oats. They are so unhealthy. They are just like sugar in the body. I hope to try this recipe soon as I like pumpkin. Pumpkin is a delicious source of beta carotene which is modified into vitamin A in our bodies if and only if there is fat in the meal as well. The butter and egg should do that nicely.
Janet
Baked pumpkin oatmeal sounds yummy. Can you use steel cut oats for this recipe and if so would the baking time change?
Thanks
I have never made the baked oatmeal with steel cut oats so I am not sure.
Thank you so much for the awesome baked oatmeal recipe. My family loves it, it has become our typical Satuday morning breakfast. The only thing I chang is the eggs, we substitute them for some applesauce, we’re just not a fan of the texture it gives the oatmeal. Great recipe.
I absolutely love the peanut butter oatmeal. I have made it and baked it. Mixed ahead and baked it. It’s good cold, hot, you name it. Can’t wait to try this one out. thank you so much for sharing.
I hope you enjoy it!
Hi, Lynn, I am new to your site. I do have a couple if questions, do you have any weight watchers points info on your baked oatmeal dishes? Do you have any gluten free Asian dishes? I can’t wait to try your recipes. Thanks, Annemarie
I have never done weight watchers, so I don’t know the points for the baked oatmeal.
I do have several asian type dishes that can easily be made gluten free by using gluten free soy sauce. If you search my site for fried rice using the search box you should find several options. Just use gf soy sauce. I also have this fried cabbage, it is kind of like an egg roll in a bowl and it can be made gf by again using gf soy sauce. https://www.lynnskitchenadventures.com/2014/03/stir-fried-cabbage-and-pork.html
This one can also be made gf by using gf soy sauce and serving or rice or gf pasta. https://www.lynnskitchenadventures.com/2011/05/broccoli-beef-stir-fry.html
I hope that helps give you some ideas.
Lynn,
Can’t wait to try the baked pumpkin and peanut butter oatmeal. How many servings would that be, when baked in the 9X13 pan?
Thanks!
About 6 depending on how much each person eats. I say that because I used to have leftovers when I made a 9×13 pan, but with three teens one pan is gone in no time now. So if you are just serving the oatmeal I would say 6, if you are serving other things with it I think you could easily stretch it to feed more. I hope that helps and that you enjoy it!
Didn’t have pumpkin and too lazy to grate an apple so I used grated carrots. Also didn’t do brown sugar on top. Still delicious
That sounds delicious! I am so glad that it worked for you and what you had on hand!
Just made this and it was delicious!! Splashed a little soy milk in top of my warm from the oven serving and it was to die for! Definite keeper!!
I am glad that you enjoyed it! We love it this time of year.
This is so good. I have been making the peanut butter baked oatmeal for a couple years without even realizing it was your recipe. The pumpkin is just as delicious. Thank you for posting!
I am so glad that you enjoyed them! Yes, I shared the Peanut Butter Baked Oatmeal years ago on my site and have since shared quite a few baked oatmeal recipes. Baked oatmeal is a favorite at our house and I love hearing that readers love it too!
I FINALLY got around to making this – so good! Wow! I’ve never been much of an oatmeal fan until recently and this was great. It was just the right amount of sweetness too.
I am so glad that you enjoyed it! It is a favorite at my house.
Lynn, can I substitute Coconut sugar for the brown sugar?
I have not tried it in this recipe, but I have had readers try coconut sugar in some of my other baked oatmeal recipes and they say it works. I definitely think it is worth trying. I hope that helps. If you try it, I would love to hear how it works.
My family LOVES the Baked Oatmeal Recipes! Thank you! My son went through most of the casserole dish for breakfast yesterday! Appreciate your posting your menu and look forward to the cinnamon roll cake tomorrow.