This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!

A slice of pumpkin pie baked oatmeal on a stack of wooden plates.

First, there was this Pumpkin Pie Oatmeal. Then, I brought you these Pumpkin Pie Overnight Oats.

And now, I’m rounding out the trifecta with this Pumpkin Pie Baked Oatmeal!

Just in case you didn’t notice, I may have a teeny, tiny obsession with pumpkin. But, who doesn’t? Especially since it’s fall and ALL things pumpkin are perfectly acceptable in my book.

This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!

If you’re an oatmeal lover like I am, then this pumpkin baked oatmeal was made for you. It has a sweet pumpkin taste and plenty of warm spices. 

Overhead view of a pan of pumpkin baked oatmeal topped with chopped pecans.

Ingredients for Pumpkin Pie Baked Oatmeal 

This baked pumpkin spice oatmeal contains basic ingredients you likely have on hand already. Here’s what you’ll need: 

  • Old-fashioned oats 
  • Splenda Naturals or granulated sugar 
  • Brown sugar
  • Baking powder
  • Pumpkin pie spice 
  • Salt
  • Pure pumpkin puree
  • Eggs
  • Almond milk
  • Coconut oil
  • Vanilla bean paste (or extract) 

How to Make Pumpkin Pie Baked Oatmeal

Like most of my recipes, this Pumpkin Pie Baked Oatmeal is a breeze to whip up!

  1. Simply whisk together the dry ingredients, followed by the wet ingredients, and then combine the two.
  2. Pop it into the oven and let it work its magic.
  3. Let the pumpkin spice oatmeal cool for about 10 minutes before serving. 

In less than an hour, your easy and healthier breakfast is ready to be devoured! I love to eat mine drizzled with honey and a sprinkling of pecans, but however you eat it, I guarantee it’ll be an oatmeal favorite for years to come.

The hearty texture, cozy flavors and irresistible taste make this Pumpkin Pie Baked Oatmeal perfect for the season! 

A slice of pumpkin pie baked oatmeal on a stack of wooden plates.

How Long Does Baked Oatmeal Last? 

Store the pumpkin baked oatmeal in the fridge for up to five days. Keep it in an airtight container, or cover the pan tightly with foil. 

How to Reheat Baked Oatmeal 

I typically reheat slices of pumpkin pie baked oatmeal in the microwave for 20-second bursts. It can also be enjoyed cold with a drizzle of milk or a dollop of yogurt on top. 

Can I Use Instant Oats? 

No, old-fashioned oats must be used to make this fall oatmeal recipe. Instant oats won’t create the same chewy texture! 

A slice of pumpkin pie baked oatmeal on a stack of wooden plates.

Tips for Making Pumpkin Baked Oatmeal

  • Be sure to use 100% pure pumpkin puree to make this recipe, not canned pumpkin pie filling. 
  • You’re welcome to use granulated sugar or a a sugar-free alternative, like Splenda Naturals. 
  • The eggs help bind together the pumpkin pie baked oatmeal. I’m not sure what a good egg substitute for this recipe would be. 

Looking for More Baked Oatmeal Recipes? 

Baked oatmeal is one of my go-to fall breakfast ideas! Here are some reader favorites: 

This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!

Pumpkin Pie Baked Oatmeal

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!
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Ingredients
 

  • 3 cups old-fashioned oats
  • ¼ cup granulated sugar, (or Splenda Naturals)
  • ¼ cup packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup pure pumpkin puree
  • 2 eggs
  • 2 cups almond milk, (or milk of choice)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla bean paste, (or vanilla extract)

Equipment

Instructions
 

  • Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with non-stick cooking spray.
  • In a medium bowl, combine the oats, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.
  • In a large bowl, whisk together the pumpkin puree, eggs, almond milk, coconut oil, and vanilla extract until smooth.
  • Pour oat mixture into pumpkin mixture and stir until combined. Pour into prepared baking dish.
  • Bake for about 38-40 minutes, or until oatmeal is firm and edges are set.
  • Remove from oven and let cool for 10 minutes before serving. Top with honey, maple syrup, or pecans, if desired.
Serving: 1serving, Calories: 314kcal, Carbohydrates: 50g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 235mg, Potassium: 398mg, Fiber: 6g, Sugar: 20g, Vitamin A: 6434IU, Vitamin C: 2mg, Calcium: 210mg, Iron: 3mg
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.