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–+ servings

Baked Pumpkin Oatmeal

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A cozy, make-ahead breakfast that brings pumpkin, oats, and maple syrup together in one pan. The result is a satisfying baked oatmeal with a lightly sweet, cake-like texture—ideal for prepping ahead and enjoying for breakfast, a snack, or even a wholesome treat. Easy to assemble and flexible with milk choices, this is fall flavor in every bite.
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Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the baked oatmeal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 cups milk or milk alternative
  • 2 1/2 cups oats old fashioned
  • 1 tablespoon chia seeds

Equipment

  • 8×8-inch baking pan
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula or mixing spoon
  • Oven

Method
 

  1. Heat your oven to 350°F (175°C) and lightly coat an 8x8-inch baking pan with nonstick spray or oil.
  2. In a medium mixing bowl, whisk together the canned pumpkin, eggs, vanilla, maple syrup, and pumpkin pie spice until the mixture is smooth.
  3. Gently pour in the milk and stir until everything is well combined.
  4. Add the oats and chia seeds, then mix to evenly distribute all the ingredients.
  5. Pour the oatmeal batter into the prepared pan and spread it out evenly.
  6. Place the pan in the oven and bake for 55–65 minutes, or until the center no longer jiggles and feels set when touched. Begin checking at 55 minutes and add extra time if needed, especially if using a metal pan.
  7. Once baked, let cool for a bit before transferring to the fridge to store. Keep refrigerated.

Nutrition

Calories: 225kcal

Notes

For best texture, chill the oatmeal before slicing; it gets firmer and more cake-like after a few hours in the fridge. Use old fashioned oats for the best structure—quick oats will make it softer and steel-cut oats are not recommended. To boost protein, use cow's milk or a protein-rich plant-based milk. Store leftovers in the fridge for up to five days or freeze individual portions for up to three months. Reheat in the microwave or enjoy cold for an easy, on-the-go breakfast or snack.

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