Spiced Pumpkin Baked Oatmeal

This warm, hearty, spiced pumpkin baked oatmeal is an easy, make-ahead breakfast baked in a casserole or baking dish. It’s packed with oats, real pumpkin, molasses, and warm spices and studded with cranberries for a bright pop of color. 

This is one of our favorite breakfasts to assemble the night before and bake in the morning — perfect for Christmas, Thanksgiving, or a fall or winter morning.

Baked oatmeal is such an easy, healthy breakfast when you want to feed a crowd — or make it for yourself and enjoy it all week. Don’t miss my carrot cake baked oatmeal, chocolate peanut butter banana baked oatmeal, and blueberry baked oatmeal recipes!

Why You’ll Love This Recipe

  • MAKE IT AHEAD. It’s perfect for the holidays or anytime you have guests because you can assemble it the night before and bake it in the morning.
  • FAST AND EASY. It takes less than 10 minutes to assemble and about 40 minutes to bake.
  • LEFTOVERS ARE DELICIOUS. Warm a slice in the microwave for one minute. You can also freeze individual slices for later.
  • HEALTHY. It’s packed with whole-grain oats and an entire can of pumpkin, so it’s high in fiber, healthy carbs, and beta-carotene.

Recipe Ingredients

Here are the main ingredients needed to make this pumpkin baked oatmeal. Substitutions and variations are in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make pumpkin baked oatmeal.

Oats. Use old-fashioned oats in this recipe. Steel-cut oats won’t soften enough, and instant oats will be too soft.

Canned pumpkin. Look for plain pumpkin, not pumpkin pie filling, which is high in sugar.

Milk. I typically use unsweetened almond milk, but regular milk works well too. 

Maple syrup. This adds some natural sweetness. I keep it to just ⅓ cup, so this recipe is not overly sweet. Feel free to add more if you like your oatmeal sweeter.

Molasses. This adds more natural sweetness and a nice, rich gingerbread flavor. Use regular molasses, not blackstrap, which is very bitter.

Cranberries. I love adding fresh (or frozen) cranberries in this recipe. They add a bright pop of color and tart flavor. 

Substitutions and Variations

  • Use dried cranberries in place of fresh cranberries. Note that they are sweetened, so your baked oatmeal will be sweeter. 
  • Swap golden raisins or one chopped apple for cranberries.
  • Substitute chopped walnuts for the pecans.
  • Add more maple syrup if you like it sweeter, or use a zero-calorie sweetener like monkfruit if you prefer fewer carbs.

Step-By-Step Instructions

1. Combine the ingredients. Mix the oats, pumpkin pie spice mix, salt, and baking powder in a medium bowl and set it aside. In a second large mixing bowl, combine the eggs, pumpkin, milk, molasses, maple syrup, and vanilla extract.

Steps 1 & 2 to make pumpkin baked oatmeal.

2. Add cranberries and chopped pecans. Whisk the wet ingredients well. Add the cranberries and nuts and stir well to combine everything.

3. Add the dry ingredients to the wet ingredients. Stir well to combine.

Steps 3 & 4 to make pumpkin baked oatmeal.

4. Transfer the mixture to an 8×8-inch baking pan. Refrigerate it overnight or for at least one hour. Bake at 350ºF for 35-40 minutes or until a knife inserted into the middle comes out mostly clean. Let the baked oatmeal cool for about 10 minutes before serving.

A white casserole dish with pumpkin baked oatmeal on a white background. One slice has been cut away. A white serving bowl with the slice is in the background.

Expert Tips

If you prefer to make this recipe and eat it the same day, combine your ingredients, pour it into the baking pan, and let it sit in the refrigerator for at least one hour so the oats absorb the liquid. If you bake it too soon, you may have sections of egg that haven’t soaked in.

If you have cranberries or that have floated to the top (or if you’ve added extra for color), cover the baking dish lightly with foil for the first 20 minutes or so while baking. This will prevent the fruit and nuts from burning.

What to Serve with Pumpkin Baked Oatmeal

Serve this delicious, warm pumpkin spice baked oatmeal with:

Recipe FAQs 

How long can you keep leftovers

Cover leftovers in the pan with foil and refrigerate for up to four days. Alternatively, you can cut the oatmeal into squares and freeze them in the pan or individually for up to three months.

Can you double this pumpkin baked oatmeal recipe?

Yes! If you double it, bake it in a 9×13-inch pan for about 45 minutes. Check it with a toothpick or knife in the middle to make sure it’s cooked.

A white baking dish with pumpkin baked oatmeal on a white background with a silver serving spoon next to the dish.

Related Oatmeal Recipes

Try these other easy, healthy, and satisfying oatmeal breakfast recipes.

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!

A white baking dish with pumpkin baked oatmeal on a white background with a silver serving spoon next to the dish.

Spiced Pumpkin Baked Oatmeal

An easy, make-ahead breakfast casserole that's full of holiday flavors.
4.88 from 8 votes
Print Pin
Course: Breakfast, brunch
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
refrigerate overnight: 8 hours
Total Time: 8 hours 50 minutes
Servings: 6
Calories: 309kcal

Ingredients

  • 2 1/4 cups old fashioned oats
  • 3 teaspoons pumpkin pie spice mix
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs beaten
  • 15 ounces canned pumpkin one can
  • 1 1/2 cup unsweetened vanilla almond milk or any type of milk
  • 1/4 cup molasses regular, not blackstrap
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup roughly chopped pecans
  • 1/2 cup fresh or frozen cranberries

Instructions

  • In a medium mixing bowl, combine the oats, pumpkin pie spice mix, salt, and baking powder and set aside.
  • In another large mixing bowl, combine the beaten eggs, canned pumpkin, milk, molasses, maple syrup, and vanilla extract. Mix well to combine. Add the cranberries and nuts and mix again.
  • Add the dry ingredients to the wet ingredients and stir well to incorporate everything.
  • Pour the mixture into the prepared baking dish. Cover lightly with foil and refrigerate for at least one hour or overnight.
  • When ready to bake, preheat the oven to 350℉ and set the rack to the middle position.
    Bake for 35-40 minutes or until a knife inserted in the middle comes out mostly clean. Remove the foil for the last 15 minutes to allow the top to brown lightly.
  • Let the baked oatmeal cool for about 10 minutes before serving.

Notes

For best results, prepare this the night before, refrigerate, and bake it in the morning. 
If desired, use dried cranberries instead of fresh or frozen cranberries. 
Refrigerate leftovers for up to four days or freeze for up to three months.

Nutrition

Calories: 309kcal | Carbohydrates: 52g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 215mg | Potassium: 629mg | Fiber: 6g | Sugar: 25g | Vitamin A: 11131IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 4mg
https://cravingsomethinghealthy.com/pumpkin-gingerbread-baked-oatmeal/
4.88 from 8 votes (8 ratings without comment)

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