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A square piece of pumpkin baked oatmeal topped with a dollop of yogurt and a drizzle of syrup, served on a white plate with a fork.
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Pumpkin Baked Oatmeal Recipe

Warm, spiced pumpkin oatmeal squares, whisked and baked in one dish.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast & Brunch
Cuisine: American
Keyword: pumpkin baked oatmeal
Servings: 6 Servings
Calories: 289kcal
Author: Bethany Galloway

Ingredients

  • 3 cups old-fashioned rolled oats
  • 15 ounces pumpkin purée 1 can (not pie filling)
  • 2 cups whole milk
  • 2 large eggs
  • 4 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Heat oven to 400°F (180°C fan). Grease a 9x13-inch dish.
  • Beat the eggs in the dish. Add everything except the oats. Whisk smooth.
    15 ounces pumpkin purée, 2 cups whole milk, 2 large eggs, 4 tablespoons maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt
  • Stir in the oats. Spread evenly into the corners.
    3 cups old-fashioned rolled oats
  • Bake 40-45 minutes, until the center is set with no wobble and a knife comes out clean.
  • Rest 10 minutes. Cut into squares.

Notes

  • Purée, not pie filling.
  • Watery pumpkin? Pour off the liquid first.
  • Spread it flat and even.
  • Center still wobbles? Bake 5 more minutes.
  • Rest before slicing.

Storage

  • Fridge: airtight, up to 5 days.
  • Freezer: wrap squares individually, up to 3 months.
  • Reheat: microwave 30-45 seconds (60-90 from frozen).

Nutrition

Calories: 289kcal | Carbohydrates: 47g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 324mg | Potassium: 472mg | Fiber: 6g | Sugar: 15g | Vitamin A: 11243IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 3mg