Pumpkin Pie Baked Oatmeal
Tested & Approved
by Sophie Lane
There's something magical about walking into a kitchen filled with the scent of cinnamon, nutmeg, and warm pumpkin — and that's exactly what this pumpkin pie baked oatmeal delivers every single morning. It tastes like a slice of pumpkin pie transformed into a wholesome breakfast casserole, minus the guilt and the fuss of rolling out a crust.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPumpkin Pie Baked Oatmeal
A cozy, custardy baked oatmeal packed with pumpkin puree and warm pie spices, tasting just like pumpkin pie in breakfast form.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1/3 cup chopped pecans, optional
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
- Add the oats, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to the wet mixture and stir until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle chopped pecans on top if using.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden.
- Let the baked oatmeal rest for 5 to 10 minutes before slicing into squares.
- Serve warm with a drizzle of cream, yogurt, or extra maple syrup.
Notes
Store leftovers covered in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months. Reheat with a splash of milk in the microwave to restore the soft, custardy texture.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, this pumpkin pie baked oatmeal calls for pure pumpkin puree, not pumpkin pie filling, since the filling already contains added sugar and spices that will throw off the balance of the recipe.
Can I make pumpkin pie baked oatmeal ahead of time?
Yes, this recipe is ideal for meal prep. Bake it, let it cool, then store it in the fridge and reheat individual portions throughout the week.
Can I make this pumpkin pie baked oatmeal dairy-free?
Absolutely, simply swap the milk for your favorite plant-based milk and use a dairy-free butter substitute or coconut oil.
Why is my baked oatmeal soggy in the middle?
This usually means it needs a few more minutes in the oven. The center should feel set and only slightly jiggly, similar to a baked custard, before you remove it.
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