These Baked Pumpkin Pie Oats are a healthy, make-ahead breakfast option that’s perfect for feeding a crowd or reheating on busy mornings. They’re gluten-free, dairy-free, and loved by both kids and adults alike.

Why You’ll Love These Baked Pumpkin Oats
As the mornings grow cooler and the days shorter, I find myself craving warm, comforting breakfasts, and these pumpkin-baked oats are just the thing. Even though it’s early in the fall season, we’re already diving into pumpkin recipes like Pumpkin Chocolate Chip Muffins and Healthy Pumpkin Bars.
These Baked Pumpkin Oats are ideal for prepping ahead of time—make them on Sunday and reheat them during the week for a quick, satisfying breakfast. They come together in just one bowl with minimal effort and are easily customizable. Add toppings like pecans, pumpkin seeds, or even chocolate chips to make them your own!
For an extra special touch, I like to top my serving with a dollop of vanilla Greek yogurt and a drizzle of maple syrup or almond butter. Even my picky toddler agrees—they’re a breakfast hit!If you’re looking for more cozy fall breakfast ideas, try out Chai Spice Baked Oatmeal or Slow Cooker Apple Pie Oats.
The Ingredients

- Pumpkin Puree: The mild flavor of canned pumpkin really shines when paired with fall spices. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Maple Syrup: Pumpkin and maple syrup are a classic fall pairing—trust me, it’s delicious!
- Brown Sugar: Combining maple syrup with brown sugar adds depth of flavor, reminding me of those classic maple brown sugar oatmeal packets.
- Egg: Helps bind everything together.
- Flax: A great addition for extra fiber and heart-healthy fats.
- Vanilla: Optional, but it enhances the flavor!
- Oats: Old-fashioned rolled oats provide whole grains and fiber. I don’t recommend using quick oats, as they don’t hold their texture as well.
- Pumpkin Pie Spice: Essential for that warm fall flavor, this blend includes cinnamon, nutmeg, ginger, and cloves.
- Baking Powder: Gives the oats a slight lift.
- Milk: Use whatever milk you have on hand. I prefer whole milk for the richness it adds to the oats.
- Toppings: Pecans, chocolate chips, or pumpkin seeds are all great options to sprinkle on top.

Substitutions and Additions
- Coconut Sugar: Swap brown sugar with coconut sugar for a less refined sweetener.
- Chocolate Chips: Stir them into the oats or sprinkle on top for an indulgent touch.
- Dried Fruit: Dried cranberries or currants go wonderfully with the pumpkin and pecans.
- Dairy-Free: Use unsweetened cashew, almond, or soy milk in place of whole milk.
Step-by-Step Instructions
Step 1: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, milk, maple syrup, brown sugar, egg, and vanilla until smooth.

Step 2: Add Dry Ingredients
Stir in the oats, flax, pumpkin pie spice, cinnamon, baking powder, and salt until fully mixed.

Step 3: Bake
Pour the mixture into an 8×8 baking dish and bake at 350°F for 35 to 40 minutes.

Step4: Cool and Serve
Let the oats cool for about 30 minutes before serving. Enjoy with your favorite toppings!

These Baked Pumpkin Pie Oats are a cozy, delicious way to start your day, perfect for both lazy weekends and busy weekday mornings!
Equipment
- Large Mixing Bowl
- 8×8-inch baking pan
Ingredients
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup whole milk (or milk of choice)
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 2 cups old-fashioned rolled oats
- 2 Tbsp. ground flaxseed (or chia seeds)
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. sea salt
- 1/2 cup chopped pecans
- Optional for serving: vanilla (or plain) Greek yogurt, a drizzle of maple syrup, almond butter, and/or extra ground cinnamon.
Instructions
- Preheat oven to 350ºF and spray an 8×8-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine pumpkin puree, milk, egg, maple syrup, brown sugar, and vanilla; whisk until smooth. Add oats, flaxseed, baking powder, pumpkin pie spice, cinnamon, and salt; stir well to combine.
- Empty the oat mixture into a prepared baking dish and scatter pecans overtop. Bake for 35 to 40 minutes, until the edges are golden brown and the middle is set.
- Let cool for at least 30 minutes before slicing into and serving warm.
Notes
- STORE: Let cool completely before covering the pan with foil or plastic wrap and transferring to the refrigerator. You can also store individual slices in airtight containers. Baked oatmeal will last for 4 to 5 days in the refrigerator. Rewarm individual squares in the microwave for about 20 seconds before adding toppings and enjoying.
- FREEZE: Once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap. Place the wrapped squares in a gallon-size zip-top storage bag and freeze for up to 3 months.
- REHEAT: If frozen, let thaw in the refrigerator overnight. Unwrap each square and place on a microwave-safe plate. Microwave at 30 second intervals for 1 to 2 minutes, until thawed and warm. To rewarm the entire baked oatmeal, cover with foil and place in a 350ºF for 20 to 25 minutes.
NUTRITION INFORMATON: Serving: 2cups | Calories: 403kcal | Carbohydrates: 44g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 8g | Sugar: 10g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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