Pumpkin Pie Oatmeal
This Pumpkin Baked Oatmeal is a great make-ahead oatmeal recipe 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.
Creating this Recipe for Pumpkin Pie Oatmeal
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 pumpkin pie baked 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 pumpkin baked oatmeal recipe definitely fits those requirements. I took inspiration from my favorite Pumpkin Pie with Caramel Pecan Topping to make this recipe!
Pumpkin Baked Oatmeal Ingredients
This baked pumpkin spice oatmeal recipe has a lot of the flavors that are in a pumpkin pie but with oatmeal instead. You’ll need the following ingredients:
- Old-fashioned oats
- Whole flax seeds
- Brown sugar
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Vanilla extract
- Butter
- Pumpkin puree
- Milk
For a crunchy sweet topping, I like to add a chopped up mixture of pecans, butter, and brown sugar.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
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.
How to Make Pumpkin Baked Oatmeal
This recipe is so easy to make! I love that this batch of baked pumpkin oatmeal can last me a few days. Perfect for busy mornings!
Here’s how the pumpkin baked oatmeal is made:
- 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, you’ll add the pecan topping and then bake some more. So easy!
Can I Bake the Oatmeal in a Casserole Dish?
Yes! This pumpkin baked 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.
How to Store Baked Oatmeal
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. Leftovers will keep up to 7 days in the fridge.
Can This Recipe Be Meal Prepped?
If you like to meal prep ahead of time, this pumpkin pie baked oatmeal is a great recipe to do that with! Make a big batch to eat all week because it will last for 5 – 7 days in the refrigerator.
Just make sure you store the individual baked oatmeals covered in the refrigerator for optimal freshness and fully reheat before eating for best results. Reheating can be done in the microwave.
Can the Pumpkin Puree Be Substituted?
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 the Pecans Be Omitted?
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 Baked Oatmeal Be Frozen?
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 baked pumpkin 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 baked oatmeal up even more? Here are some additional topping ideas:
- dried cranberries
- raisins
- milk
- chia seeds
- flax seeds
- chopped apples
- sliced bananas
- pecans
- Vanilla Spiced Pear Butter
More Pumpkin Breakfast 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.
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.
My family loves these Pumpkin Cinnamon Rolls. They’re the perfect treat on chilly weekend mornings.
Did you love this recipe for Pumpkin Pie Oatmeal? Sign up for Good Life Eats email updates and never miss another update!
Pumpkin Pie Oatmeal
This Pumpkin Baked Oatmeal is a great make-ahead oatmeal recipe to make all fall and winter. It has all the delicious flavors of your favorite pumpkin pie!
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
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp butter, softened
- 3/4 cup pure 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
- Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
- In a medium sized bowl, combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, lemon zest, and salt. Stir well.
- In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk the mixture thoroughly.
- Add the pumpkin mixture to the bowl containing the oat mixture. Stir until well combined.
- Divide the pumpkin oatmeal mixture evenly between the previously prepared 4 individual sized ramekins.
- 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
- Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar.
- After the pumpkin oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes.
- Cool for 5 minutes before serving.
To Serve
- 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: 1Amount 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.
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.
For the step-by-step version of this recipe, check out the How to Make Pumpkin Pie Oatmeal Story.
In your recipe instructions you say to add the lemon zest, but that is not listed in your ingredients. Is lemon zest really part of this recipe and if so, how much? I’m really looking forward to this as autumn begins in Buffalo, NY!
Yes, only 1/2 teaspoon. Thanks for letting me know it got left off. I will edit it now.
Wonderful Recipe, thank you!
Just a note to the wise that flaxseed, unless it is ground, can not be used or digested in the body, it stays whole.
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.
Can I make this without milk? My son eats oats every morning, but doesn’t use dairy during his running seasons.
you could use almond milk
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!
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!
So glad you enjoyed it!
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!
The flax seeds are really great in this. My girlfriend and I also reduced the sugar and butter used and it was still delicious.
I just made these this morning (yes, I do realize it’s May…but pumpkin sure is a way to make your house smell cozy!) and they were great! We all loved them.
I have made this recipe twice now and everything came out perfectly except the topping. Both times it just melted into the oats. I think crumble usually has flour and maybe that’s why this recipe doesn’t work. Love the texture of the oatmeal though, kind of like the filling of pumpkin pie!!!
Hi Lauren – glad you have enjoyed it but sorry to hear you had a problem with the topping. I have not experienced that before. If desired, try adding 2 – 3 teaspoons of flour to your topping and see if that helps. Enjoy!
posted your recipe on my blog 🙂 it looks so delicious! I was wondering why we can’t use quick oats? will it mess the recipe up? I’m just wondering because all I have at home is quick cook oats 🙁
I just said not quick oats because I have not tested the recipe that way. I only buy old fashioned oats and therefore I cannot guarantee anything about the recipe unless prepared the way I personally prepared it. Feel free to experiment though.
Happy New Year Katie!
Just made this with bananas instead of pumpkin. Doubled the recipe and baked it in my 8×8 casserole for about 25 min. Delicious. It’s -12 outside with a windchill of -20. Am looking forward to breakfast tomorrow morning!
Thanks for sharing the recipe,
Tina
i’m a sophomore in high school, i found your recipe, made it for my family and it was absolutely delicious! thanks for this, i will definitely make it again! 🙂
hi, do you think i can make these and freeze them before baking?
Never tried it before, but it’s worth a shot. I usually bake a double batch and then keep them in the fridge and warm them up again throughout the week.
OMG- just made this and it’s so good. Perfect for a cold WI weekend morning. Even hubby who hates oatmeal willingly ate the extra ramkin I made. Going to be reblogging this on my site soon! Thanks!
I love this!!! Thanks for sharing! The second time I made it I added egg whites (long story – kind of a mistake) and I had to bake it quite a bit longer but it made it more custardy and even more yummy! And hopefully gave it a little more protein.
I’m really not an oatmeal fan, I bet I would be if I tried this!
I’ve made this twice and it’s the best oatmeal I’ve ever eaten. So glad I found your blog via moneysavingmom.com!
This looks amazing!! Unfortunately I’m the only one in my family that eats oatmeal. Any suggestions for reheating this since I’ll only be eating one at a time and it makes four? Can’t wait to try it!
are there any other options to bake this in beside ramekins? I don’t own any so i was wondering if it could all be in one batch instead of split up into four?
Sure you can bake it all together. It will take longer, and I’m not sure how much longer but it should be fine.
This is definately going to happen at our house!
Used this as a spring-board for a sugar free baked oatmeal. Added a pureed banana and an egg. Also used chia seeds instead of flax, and added more oats. It was pumpkin pie heaven! 🙂
I made this for breakfast this morning. I have tried many varieties of baked oatmeal. I have liked them all, but at least one or two of my children have turned their nose up at every recipe I have tried. This morning, every single child gobbled up this oatmeal and asked for more! It was a beautiful site to watch them sit at the table digging into their little dishes. I need to go buy some more ramekins!
Thank you so much for sharing this recipe! This oatmeal is wonderful! I made it for dinner tonight for my husband and three children and they loved it. Not only was it delicious, but it smelled amazing as well!
I made this oatmeal this morning…all my kids loved it!
I made this recipe last weekend – yum! I apparently didn’t read it closely enough, though, and used 2 Tablespoons of butter in both the oatmeal and topping. 2 teaspoons seems like such a small amount (although I was going to cut down on the butter the next time I make it). Is the original recipe correct – only 2 tsp butter instead of Tbsp? Usually butter is measured in Tbsp, so I thought I’d check. I’d prefer the tsp amount if it is enough!
Yes, it is correct. I was trying to keep it healthier and less dessert like. You can use whatever amount you prefer, though.
Thanks – I’m GLAD I was wrong! Tbsp was way too much. I’ll try with the correct amount again this weekend (and pay a little more attention…)
Yum! This looks so good too, I love the idea of pumpkin baked oatmeal:)
An amazingly comforting breakfast treat. I topped it with a little maple syrup. Yum-O! The left overs were just as good (reheated in the microwave for 30 sec.)
my husband and I love your recipe for pumpkin pie oatmeal — it is so good and completely satisfying! thanks!
I just made this for breakfast, and it is fantastic! Thanks for a wonderful baked pumpkin oatmeal recipe 🙂
This is the best-
I am going to try this—Great day to give it a try–
I baked this this morning for the fam & everyone scarffed it up! Delicious & nutritious. Thanks for sharing this recipe, it's a fav. now & I put it in my permanent *family recipe box 😉
Just made a simplified / healthy-ish version of this for breakfast. I cooked everything on the stove (had to add a bit of water) using 1 Tbsp of agave nectar in place of the brown sugar and rice milk instead of regular milk. Then I topped the lot with toasted pecans. VERY good. Thank you!
I just made this for lunch and it was amazing!
I found your site when I was searching for something different to do with my oatmeal & for some reason I put pumpkin in the search string too. I completely adore this recipe & have used it about a dozen times recently!!! I just blogged about it tonight & did a link back:http://kreatedbykelly.blogspot.comLooking forward to trying out more recipes!!
I made this last week for my family, even made extra to freeze… it never even had a chance!I even posted your recipe on my blog!thanks!http://tastebudsnblossoms.blogspot.com/
I found your recipe Googling for pumpkin pie oatmeal…this was delicious! I made it this morning for my hubby & I. I used heavy cream instead of milk (only thing we had) and it was so decadent 🙂 Thank you!
I had this breakfast this morning and it was indeed yummy! The topping makes it a very sweet treat. It took me about 15 minutes to pull it all together.I wonder about the whole flax seed. I ground mine up since they just pass through your system if they're whole. I also was wishing that the butter was melted instead of softened, esp for the pumpkin mixture, as the cold milk just made the butter seize up into cold bits. Still tasted super yum though. I will be making this again some day.Thanks!
I just found your blog through Tasty Kitchen and this looks amazing! Your photography is great too. I'm definitely going to try this – I love oatmeal. I have a raisin spice oatmeal recipe on my blog at messybaker.wordpress.com – would be honored if you checked it out.
Joanna – I wouldn't mix it completely the night before, but you could get all the wet ingredients mixed in one bowl and the dry in another so all you had to do was stir the two together and bake it. Also, I frequently make a double batch and have leftovers for the next day. I just reheat in the microwave and add a splash of milk and it tastes great. Hope that helps!
Does this work if you mix all the ingredients the night before so you just have to pop them in the oven in the morning? My 5:30am wake up time does not include getting out mixing bowls in the morning, boiling water and adding oats is usually as complicated as it gets. But I wonder if mixing the night before leaves the oats too soggy the next day. Has anyone tried it?
This is freaking brilliant! Thank you!!
Oh…you and I are kindred spirits when it comes to the type of breakfast we like! And I love pumpkin…I've GOT to try this one!
Insert Homer Simpson drool noise here….. This looks completely amazing. I have an issue with regular pumpkin pie texture alone, but mixed with these other textures, it could be a winner!
Wow this looks fabulous! I am breakfast person so I could eat this all day, but I think we might make this for our apple picking day.
I love hot breakfast as well. I am such an oatmeal nut- thanks for the recipe!
And baking it at 374 degrees… not 375 or 373… just brilliant!!! That one degree makes all the difference!!!
i love the inclusion of flax seeds- fiberlicious! to benefit from the skin-loving oils– grind fresh in a clean coffee grinder.
what a great idea! can't wait to try it, thanks katie!:)
You bet we will be making this at our house!!
Can't wait to try this!!! Dessert for breakfast!!One thing- I'm pretty sure you have to grind the flax seed in order for the body to absorb the nutrients. So if you're wanting extra nutrition, just grind 'em up and mix 'em in!BTW, found you on Amy's Notebook on momadvice 🙂
Oh. My Word. One word- YUM!! You have me convinced that this will be my perfect breakfast! 🙂
This looks amazing. i LOVe pumpkin
I just made this and didn't read the directions of "combine oats through salt" so I skipped all the spices…opps. BUT I did buy pumpkin pie ready puree that had a lot of the spices already in it. To say the least, it turned out SO good! Can't wait to make on a cool fall morning with a hot cup of coffee!
OMG pumpkin oatmeal. I am in love! And I have some left over pumpkin puree in my fridge, so I'll be eating this real soon!
I am drooling right now. Must make this…
I am going to try this tomorrow!!!!! It sounds so good!!!
This looks so yummy! I can't wait to give it a try….
Oh my goodness. First day of crispy cold weather, I know what I'm having for breakfast! Looks divine!!!
I have oatmeal with raisins almost every morning, I will definately have to try this one. Thanks for sharing!~Liz
oh.my.goodness. This looks amazing!
I hate pumpkin pie but LOVE pumpkin in pretty much everything else (bread, waffles, spice latte :)) so this sounds awesome! Headed to go see if I have pumpkin in the pantry. Fingers crossed.It sounds like a good snack or dessert too. Thanks!
Pumpkin pie makes a great oatmeal!
Oh hi dream come true! This was most definitely bookmarked and will be made soon :)Sues
Can I hire you to come to MY house? For just a week? Looks so wonderfully fallish!
Pumpkin pie oatmeal is my favorite of all! I make it year round…but your recipe beats mine.i cant wait to make this!! I just very well may this morning! 🙂 🙂 Gorgeous photos!
Stop, oh just stop. Pumpkin oatmeal? Am drooling now, thanks a lot.
I love, love, love pumpkin. This would be the perfect breakfast – and it looks so incredibly special but easy to make. My sugar & gluten-free version will be coming soon!
Oh, this sounds wonderfully yummy!
Anything with pumpkin in it looks good to me!
That sounds AMAZING – must try it this weekend!!
This looks totally incredible! I can't tell from the picture, but the texture looks totally difference and amazing.
I really love this idea. So autumnal!
The kids and I enjoy oatmeal in the cinnamon/sugar/raisin stove-top sense, but Maybe… just maybe… I could even get my hubby on board with this. Looks delish!
Wow! This looks really yummy. And so healthy too! Thanks for the recipe. The photos are beautiful as usual 🙂
looks amazing! i loooove pumpkin anything, esp in an oaty treat
What a neat idea. Such a great breakfast for fall. I love oatmeal so this is a must try.
Oh, this looks fabulous. It looks savory enough to be eaten as dessert!
I eat oatmeal every day for breakfast. I can't wait to try this fall treat!
Oh YUM! That sounds wonderful and it's such a lovely Fall breakfast!
This looks really tasty. I need to eat more oatmeal so this gives me another way to doll it up – thanks for sharing!
Oh.My.Word. Now this is something to wake up for. 🙂