Skip to Content

Pumpkin Pie Oatmeal

This pumpkin pie oatmeal is a great make ahead baked oatmeal to make all fall and winter. It has all the delicious flavors of your favorite pumpkin pie while still providing great nutritional value to start your morning off right.

ramekin of pumpkin oatmeal

Click HERE to save this recipe for Pumpkin Pie Oatmeal to Pinterest!

It is definitely a lot cooler in the mornings here lately! I may have just had my last fall morning run at a nearby reservoir this week…at least for a while.

We get a lot of sunny days mixed in with the cold days here in Colorado, but tonight snow is coming through and that means it is likely goodbye to all of the fall colors until next year.

These colder mornings definitely have me craving something heartier and warm for breakfast, and nothing is more perfect than this Baked Pumpkin Oatmeal!

Creating this Recipe for Pumpkin Pie Oatmeal

When I created this recipe 10 years ago I was in the throws of mothering young kids (Logan was 4 and Madeline was 2). I needed something that would stick with me and give me energy to work through my to-do list.

I’ve never been much of a cold cereal person in the mornings. In the summers I have always preferred smoothies, like this Berry Mango Kale Smoothie or this Pineapple Coconut Kale Smoothie.

During the fall and winter, I prefer muffins, eggs and bacon (I love to make Baked Bacon), coffee cake, granola with fruit and yogurt, and oatmeal when it’s done right.

I like oatmeal with lots of flavor and preferably a mixture of textures. I like it even more when it tastes like dessert. This recipe definitely fits those requirements. I took inspiration from my favorite Pumpkin Pie with Caramel Pecan Topping to make this recipe!

ingredients for pumpkin pie oatmeal

Click HERE to save this recipe for Pumpkin Pie Oatmeal to Pinterest!

What is In Pumpkin Pie Oatmeal

This recipe has a lot of the flavors that are in a pumpkin pie but with oatmeal instead. You’ll need the following (scroll to the bottom of this post for a printable copy of the recipe with all the measurements and instructions!):

  • old fashioned oats
  • whole flax seeds
  • brown sugar
  • cinnamon
  • allspice
  • nutmeg
  • salt
  • vanilla
  • butter
  • pumpkin puree
  • milk

For a crunchy sweet topping, I like to add a chopped up mixture of pecans, butter, and brown sugar

How to Make Baked Pumpkin Oatmeal

step by step how to make pumpkin pie oatmeal

Click HERE to save this recipe for Pumpkin Pie Oatmeal to Pinterest!

This recipe is so easy to make! You’ll combine the oats, flax, brown sugar, pumpkin pie spices, and salt in one bowl. In another bowl, you’ll combine vanilla, butter, pumpkin puree, and milk.

Then, combine the dry ingredients with the pumpkin mixture. Divide the mixture between 4 ramekins and bake.

After baking for a few minutes, then you’ll add the pecan topping and then bake some more. So easy!

Do I have to refrigerate Baked Oatmeal?

Yes, if you aren’t eating the whole recipe for this Pumpkin Pie Oatmeal in one sitting, you’ll need to refrigerate any leftovers to keep it fresh.

How Long Does this Recipe for Pumpkin Oatmeal Last?

If you like to meal prep ahead of time, this pumpkin pie oatmeal is a great recipe to do that with! Make a big batch and stash it in the freezer to eat all week because it will last for 5 – 7 days in the refrigerator.

Just make sure you store them covered in the refrigerator for optimal freshness and fully reheat before eating for best results. Reheating can be done in the microwave.

Can I Substitute Instant Oats?

I’ve only ever made this pumpkin oatmeal recipe as written so I’m not sure how it’d taste using instant oats instead of rolled. You might be able to use plain instant oats. I would not recommend substituting instant oatmeal packets due to the added spices and sugar.

ramekins with pumpkin oatmeal

Click HERE to save this recipe for Pumpkin Pie Oatmeal to Pinterest!

What can I Substitute for Pumpkin Puree?

I haven’t tried any substitutions in this recipe, but if I were to recommend a substitution it would probably be sweet potato puree to get flavor most authentic to the original recipe.

Variations on this recipe might include unsweetened applesauce or homemade pearsauce for something a little different!

Can I leave out the Pecans?

Feel free to leave out the nuts if you don’t have any on hand, don’t like nuts, or have a nut allergy. I have made it many times without the pecan topping when I’ve been in a pinch.

Can I Bake the Oatmeal in a Casserole Dish Instead of Ramekins?

Yes! This baked pumpkin pie oatmeal can be baked in a large casserole dish rather than individual serving sized ramekins. The baking time will need to be increased so that it has time to heat through all the way.

Can I freeze Baked Pumpkin Pie Oatmeal

Yes! Freezing, I recommend transferring the baked oatmeal to freezer safe containers rather than glass ramekins so there is no risk of breakage.

To reheat frozen Pumpkin Baked Oatmeal, just microwave for 1 – 2 minutes at 30 second intervals until your desired temperature is reached.

Baked Pumpkin Oatmeal Toppings

Want to dress your oatmeal up even more? Here are some additional topping ideas:

ramekin of pumpkin pie oatmeal

Click HERE to save this recipe for Pumpkin Pie Oatmeal to Pinterest!

LOOKING FOR MORE PUMPKIN RECIPES?

Looking for some more tasty ways to enjoy your pumpkin spice this fall? Check out some of these favorite pumpkin recipes, or browse the recipe index archives for even more great recipe ideas:

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

A toasted cinnamon swirl bagel is delicious slathered in this Whipped Pumpkin Cream Cheese. This is a great way to use up leftover pumpkin puree that you might have in the refrigerator.

This recipe for Orange Spice Pumpkin Muffins with Pecan Streusel is a great addition to any breakfast or brunch. They freeze well, so make a double batch and keep some on hand for busy mornings.

This Easy Pumpkin Pudding is the perfect way to celebrate fall with your kids! It is easy to prepare, super creamy and full of all your favorite fall spices. What isn’t to love about this recipe?

Easy Pumpkin Spice Chai Latte, featuring real pumpkin, can be whipped up in just a few minutes for you to enjoy and warm up with this fall.

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!

My family loves these Pumpkin Cinnamon Rolls. They’re the perfect treat on chilly weekend mornings.

If you’re craving something savory, make a batch of this Pumpkin and Turkey Black Bean Chili. It’s incredibly hearty and great for busy weeknights.

Did you love this recipe for Pumpkin Pie Oatmeal? Sign up for Good Life Eats email updates and never miss another update!

ramekin of pumpkin pie oatmeal

Pumpkin Pie Oatmeal

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This pumpkin pie oatmeal is a great make ahead baked oatmeal to make all fall and winter. It has all the delicious flavors of your favorite pumpkin pie while still providing great nutritional value to start your morning off right.

Ingredients

For the Oatmeal

  • 1 cup old fashioned oats, not quick cook
  • 1 Tbs whole flax seeds or chia seeds
  • 2 1/2 Tbs brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk

For the Topping:

  • 1/4 cup pecans, chopped
  • 2 tsp butter, softened
  • 1 Tbs brown sugar

Instructions

For the Oatmeal

  1. Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
  2. In a medium sized bowl, combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, lemon zest, and salt. Stir well.
  3. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk the mixture thoroughly.
  4. Add the pumpkin mixture to the bowl containing the oat mixture. Stir until well combined.
  5. Divide the pumpkin oatmeal mixture evenly between the previously prepared 4 individual sized ramekins.
  6. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

For the Topping

  1. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar.
  2. After the pumpkin oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes.
  3. Cool for 5 minutes before serving.

To Serve

  1. Top with a splash of milk and any desired toppings. Topping suggestions: dried fruits, chia seeds, flax seeds, pumpkin seeds, pecans, milk.

Notes

Make Ahead option:

These do well baked ahead of time and reheated in the microwave on busy mornings.

HOW LONG DOES THIS RECIPE FOR PUMPKIN OATMEAL LAST?

If you like to meal prep ahead of time, this pumpkin pie oatmeal is a great recipe to do that with! Make a big batch and stash it in the freezer to eat all week because it will last for 5 – 7 days in the refrigerator.

Just make sure you store them covered in the refrigerator for optimal freshness and fully reheat before eating for best results. Reheating can be done in the microwave.

CAN I SUBSTITUTE INSTANT OATS?

I’ve only ever made this pumpkin oatmeal recipe as written so I’m not sure how it’d taste using instant oats instead of rolled. You might be able to use plain instant oats. I would not recommend substituting instant oatmeal packets due to the added spices and sugar.

CAN I BAKE THE OATMEAL IN A CASSEROLE DISH INSTEAD OF RAMEKINS?

Yes! This baked pumpkin pie oatmeal can be baked in a large casserole dish rather than individual serving sized ramekins. The baking time will need to be increased so that it has time to heat through all the way.

CAN I FREEZE BAKED PUMPKIN PIE OATMEAL

Yes! Freezing, I recommend transferring the baked oatmeal to freezer safe containers rather than glass ramekins so there is no risk of breakage.

To reheat frozen Pumpkin Baked Oatmeal, just microwave for 1 – 2 minutes at 30 second intervals until your desired temperature is reached.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 247Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 207mgCarbohydrates 31gFiber 5gSugar 11gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

This recipe for Baked Pumpkin Oatmeal was originally published on September 11, 2009. It has been updated from the archives with new photos and more detailed instructions.

chicken leftovers
Previous
Leftover Chicken Recipes - 40 Recipes to Make with Chicken Leftovers
roasted potatoes in bowl with rosemary
Next
Rosemary and Garlic Roasted Potatoes

Raymond Bradley

Friday 22nd of May 2015

Such a nice recipe and i may try to make it with almond milk if it looks as nice as it tastes me and my daughter will enjoy eating this very much.

Nancy

Friday 19th of April 2013

Can I make this without milk? My son eats oats every morning, but doesn't use dairy during his running seasons.

Katie

Friday 19th of April 2013

you could use almond milk

Robin Lewis Kane

Sunday 18th of November 2012

Funny, I made my version of this last night. After it completely cools, I cut it into squares(I make it in a casserole dish) and freeze them for quick breakfast. It's the season for pumpkin!

Julie J

Wednesday 10th of October 2012

Hello! I was one of the Simple Mom Twitter followers that you tweeted this recipe to last week. I've made this for breakfast twice now this week and shared it with everyone I know. It's so good! I'm sharing it on my blog today too. Thank you for posting it!

Katie

Wednesday 10th of October 2012

So glad you enjoyed it!

Dara

Tuesday 2nd of October 2012

I'm making this tonight! I've been going with pumpkin overnight oats so am very excited for the change. Plan on baking in an 8 x 8 pan and reheating in the morning so will see how it turns out!