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+ servings
White casserole dish with pumpkin gingerbread baked oatmeal and a pumpkin in the background

Pumpkin GIngerbread Baked Oatmeal

A easy, make-ahead breakfast casserole that's full of holiday flavors.
Course Breakfast, brunch
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Calories 261kcal


  • 2 1/4 cups old fashioned oats
  • 3 teaspoons O Organics pumpkin pie spice mix
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 15 ounce can O Organics pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons light molasses Note: blackstrap molasses is less sweet and too bitter
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cup unsweetened vanilla almond milk or any type of milk
  • 2 large eggs beaten
  • 1/3 cup roughly chopped pecans
  • 1/2 cup fresh or frozen cranberries or dried


  • Preheat the oven to 350 degrees and lightly grease an 8 x 8 baking dish
  • In a large mixing bowl, combine the oats, pumpkin pie spice mix, salt, and baking powder and set aside.
  • In another mixing bowl, mix together the canned pumpkin, molasses, maple syrup, vanilla extract, milk, and beaten eggs. Mix well to combine.
  • Add the wet ingredients to the dry ingredients and stir well to incorporate everything.
  • Pour the mixture into the prepared baking dish. Sprinkle the pecans and cranberries over the batter.
  • Bake for 30-35 minutes or until a knife inserted in the middle comes out mostly clean.
  • Let the baked oatmeal cool for about 15 minutes before serving.
  • If desired, top with Greek yogurt, milk, and/or additional maple syrup.


This can be prepared the night before, refrigerated, and then baked in the morning. 


Calories: 261kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 210mg | Potassium: 396mg | Fiber: 4g | Sugar: 17g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg