Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require more liquid and a longer cooking time than rolled oats. If you want to use them, I recommend soaking them overnight first, then adding an extra ¼ cup of milk and extending the baking time by about 15 minutes. The texture will be chewier, but still delicious!

Is this recipe gluten-free?

This recipe can easily be gluten-free if you use certified gluten-free oats. Oats are naturally gluten-free, but cross-contamination can occur during processing, so certification is important for those with celiac disease or serious gluten sensitivities.

Can I substitute the egg to make this vegan?

Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gelled) and use plant-based milk. The texture might be slightly less firm, but the flavor will still be wonderful.

My family doesn't like nuts. Can I leave out the pecans?

You can definitely skip the pecans! Consider adding some pepitas (pumpkin seeds) for crunch without nuts, or fold in some dried cranberries for texture and a pop of tartness that complements the pumpkin beautifully.

Pumpkin Pie Baked Oatmeal Recipe

Name: Pumpkin Pie Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups old fashioned rolled oats (192 grams); 1 teaspoon baking powder (4 grams); 1½ teaspoons pumpkin pie spice (5 grams); ½ teaspoon coarse sea salt; 1 cup milk (227 grams); 1 cup pumpkin puree (227 grams, NOT pumpkin pie filling); ¼ cup maple syrup (78 grams); 2 tablespoons brown sugar (27 grams); 1 large egg (50 grams); 1 teaspoon pure vanilla extract (4 grams); ½ cup chopped pecans (57 grams, divided); Cool Whip; Maple syrup

This Pumpkin Pie Baked Oatmeal is autumn’s answer to your breakfast dreams! Imagine the comforting warmth of pumpkin pie transformed into a nutritious breakfast that’ll power you through your morning. Packed with wholesome oats, real pumpkin, and warm spices, this baked oatmeal comes together in just 45 minutes. It’s the perfect make-ahead breakfast for busy fall mornings when you want something special without the fuss!

Why You’ll Love This Recipe

Fall Flavors Without the Guilt: All the cozy flavors of pumpkin pie in a nutritious breakfast form that’ll keep you satisfied until lunch.
Meal Prep Champion: Make once and enjoy throughout the week—breakfast solved for busy mornings!
Customizable Comfort: Easily adjustable to your taste preferences and dietary needs without losing that pumpkin pie magic.
Kid-Friendly: A breakfast that feels like dessert but packs in nutrients? Watch how quickly the kids clean their plates!

Ingredients You’ll Need

Old-fashioned rolled oats: The hearty base that gives this dish its satisfying texture. Quick oats won’t provide the same lovely texture, so stick with old-fashioned.
Baking powder: Just a touch to give our oatmeal a bit of lift and lightness.
Pumpkin pie spice: The quintessential fall flavor blend that makes this dish sing. If you don’t have it pre-mixed, use cinnamon, nutmeg, ginger, and cloves.
Sea salt: Enhances all the flavors and balances the sweetness perfectly.
Milk: Creates creaminess and helps the oats become tender. Use your favorite—dairy or plant-based both work wonderfully.
Pumpkin puree: The star ingredient! Make sure you’re using pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
Maple syrup: Natural sweetener that complements the pumpkin beautifully with its rich flavor.
Brown sugar: Adds depth with its molasses notes that regular sugar just can’t match.
Egg: Acts as a binder to hold everything together for perfect slices.
Vanilla extract: That warm, aromatic quality that makes everything taste better.
Pecans: Adds wonderful texture contrast and nutty flavor that pairs perfectly with pumpkin.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious twists:

Berry Delight: Fold in fresh or frozen berries for pops of fruity brightness.
Chocolate Lover’s Dream: Add dark chocolate chips for an indulgent twist that still feels breakfast-appropriate.
Protein Powerhouse: Stir in a scoop of vanilla protein powder to make this breakfast even more satisfying.
Banana Boost: Replace half the pumpkin with mashed banana for a different flavor profile.
Apple Cinnamon: Fold in diced apples and extra cinnamon for an apple pie version.

How to Make Pumpkin Pie Baked Oatmeal

Step 1: Prep Your Kitchen

Preheat your oven to 350°F and give your 9×9-inch baking dish a good spray with nonstick spray. This ensures easy serving and cleanup later.

Step 2: Mix the Ingredients

In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt. Pour in the milk, pumpkin puree, maple syrup, brown sugar, egg, and vanilla. Add ¼ cup of the chopped pecans and stir until everything is well incorporated. The mixture should look uniform but not overmixed.

Step 3: Transfer and Top

Pour your mixture into the prepared baking dish, making sure it’s evenly distributed. Sprinkle the remaining ¼ cup of chopped pecans over the top for a beautiful presentation and added crunch.

Step 4: Bake to Perfection

Slide your dish into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the edges turn a beautiful golden brown and the center feels set when lightly touched.

Step 5: Serve and Enjoy

Let it cool slightly before cutting into squares. Top with a dollop of Cool Whip, an extra sprinkle of pecans, and a drizzle of maple syrup if you’re feeling fancy!

Pro Tips for Making the Recipe

Don’t Oversweet: The recipe has the perfect balance of sweetness, but if you’re serving with maple syrup, you might want to reduce the brown sugar slightly.
Texture Control: For a moister oatmeal, bake for the shorter time. For a firmer, more portable version, bake a few minutes longer.
Even Baking: Rotate your baking dish halfway through cooking if your oven has hot spots.
Spice It Up: Feel free to adjust the pumpkin pie spice to your taste—some like it spicier!
Pumpkin Tip: If your pumpkin puree seems watery, drain it in a fine-mesh sieve for 10 minutes before measuring.

How to Serve

This versatile dish can be enjoyed in multiple ways:

Warm and Cozy

Serve warm squares topped with a dollop of Cool Whip that melts slightly into the oatmeal, creating a creamy contrast to the hearty texture.

Breakfast-to-Go

Cut into squares and take them with you for a portable breakfast or snack that can be enjoyed at room temperature.

Dessert Transformation

Warm slightly and top with vanilla ice cream for a healthy-ish dessert that satisfies sweet cravings.

Yogurt Parfait

Crumble a piece over Greek yogurt with a drizzle of honey for a protein-packed breakfast variation.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your pumpkin baked oatmeal in an airtight container in the refrigerator for up to 4 days. It actually gets better as the flavors meld!

Freezing

This dish freezes beautifully! Cut into individual portions, wrap well, and freeze for up to 3 months. Perfect for busy mornings when you need a quick, satisfying breakfast.

Reheating

For the best texture and flavor, reheat individual portions in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. Add a splash of milk if it seems dry.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require more liquid and a longer cooking time than rolled oats. If you want to use them, I recommend soaking them overnight first, then adding an extra ¼ cup of milk and extending the baking time by about 15 minutes. The texture will be chewier, but still delicious!
Is this recipe gluten-free?

This recipe can easily be gluten-free if you use certified gluten-free oats. Oats are naturally gluten-free, but cross-contamination can occur during processing, so certification is important for those with celiac disease or serious gluten sensitivities.
Can I substitute the egg to make this vegan?

Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gelled) and use plant-based milk. The texture might be slightly less firm, but the flavor will still be wonderful.
My family doesn’t like nuts. Can I leave out the pecans?

You can definitely skip the pecans! Consider adding some pepitas (pumpkin seeds) for crunch without nuts, or fold in some dried cranberries for texture and a pop of tartness that complements the pumpkin beautifully.

Final Thoughts

This Pumpkin Pie Baked Oatmeal brings the best of fall flavors to your breakfast table with minimal effort. It’s that perfect bridge between comfort food and nutritious eating that makes weekday mornings something to look forward to. Whether you’re feeding a family or meal prepping for one, this versatile dish adapts to your needs while filling your kitchen with the irresistible aroma of pumpkin pie. Give yourself the gift of waking up to breakfast already made—your future self will thank you!