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Pumpkin Baked Oatmeal is a nutritious make ahead breakfast made with oats, pumpkin, eggs, milk and spices. Naturally sweetened with a touch of maple syrup, it’s a protein and fiber rich breakfast that tastes like a treat!

My family has been loving this Pumpkin Baked Oatmeal lately. I am a big fan of the fact that it is a make ahead breakfast. So when my kids wake at the crack of dawn and want food (AGAIN!), I can just pull this out of the fridge and reheat it while I make my much needed morning coffee.

Why we love this Pumpkin Baked Oatmeal

  • It can be made ahead of time.
  • It has all those fall flavors we love – hello pumpkin spice!
  • Baked oatmeal has a different texture than regular oatmeal – my one year old will only eat oatmeal made this way!
  • It’s packed with fiber and protein.
oats, eggs, milk, pumpkin, maple syrup, butter, vanilla, spices, salt and baking powder.

The other reason we love this is that it is so easily customizable. With one child allergic to dairy, we can make this dairy free simply by using vegan butter and non dairy milk – I like using either unsweetened almond milk or coconut milk.

How to make Baked Oatmeal Dairy Free

To make this dairy free, use non-dairy milk and vegan butter. I like to use Earth Balance Buttery Spread in place of butter, and unsweetened almond milk or coconut milk instead of dairy milk.

How to make How to make Baked Oatmeal Egg Free

You can use a flax egg to replace the eggs in this recipe.

How to make Baked Oatmeal Gluten Free

Be sure to use certified gluten free oats if you need this to be gluten free.

Ingredients for pumpkin baked oatmeal in a bowl - oats, eggs, milk, pumpkin, maple syrup, butter, vanilla, spices, salt and baking powder.

Is Baked Oatmeal Healthy?

Oatmeal is considered a pretty healthy breakfast option. It is a good source of fiber and is heart healthy. I like this baked oatmeal because it has added nutrition from the eggs, pumpkin and milk. It is naturally sweetened with just a small amount of maple syrup – enough to make it taste good, but it’s not loaded with sugar. This recipe for pumpkin Baked Oatmeal has 193 Calories, 8 grams of fat, 5 grams of protein, 3 grams of fiber and 25 grams of carbohydrates. Nutrition information will vary depending on the type of milk you chose to use.

Add ins

Although I generally make and serve this Pumpkin Baked Oatmeal plain, there are plenty of ways to dress it up. Consider adding one or more of these toppings if you want to experiment:

Before baking:

  • chocolate chips
  • dried cranberries
  • raisins
  • toasted chopped nuts

Toppings when serving

  • maple syrup
  • toasted chopped nuts
  • yogurt
  • nut butter
Three squares of pumpkin baked oatmeal on white plates, topped with yogurt, maple syrup and toasted pecans.
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Pumpkin Baked Oatmeal

Prep 5 minutes
Cook 35 minutes
Servings 9 Servings


  • 2 cups rolled oats
  • 1 teaspoons cinnamon
  • ½ tsp ginger
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1 and 1/4 cups milk
  • 2 large eggs
  • 4 tbsp melted butter
  • 2 teaspoons vanilla
  • 1/3 cup maple syrup


  • Preheat oven to 350 degrees F. Spray a 1.5 quart baking dish with cooking spray, set aside.
  • Add oats, spices, baking powder and salt to a medium bowl. Stir together to combine.
  • Add the remaining ingredients, stir until well mixed.
  • Pour mixture into prepared baking dish. Bake for 35 to 40 minutes, until edges are turning golden brown and center is set.
  • Remove from oven and allow to cool for at least 10-15 minutes before slicing into squares and serving.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.


To make dairy free: Use vegan butter and non dairy milk such as unsweetened almond milk or coconut milk.
To make egg free: Use 2 flax eggs.
To make gluten free: Be sure to use certified gluten free oats.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 262mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4501IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods/Breads, Breakfast
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Recipe adapted from The Natural Nurturer

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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