Pumpkin Baked Oatmeal, An Autumn Recipe

Y’all this is a happy first day of autumn but about two weeks late post! I love autumn: the colorful leaves, cool temperatures, vivid blue skies, pumpkin treats, cozy evenings, and beautiful walks.

This pumpkin baked oatmeal recipe is easy, inexpensive, and delicious! Following the pictures, you’ll find the recipe.

Mix the dry ingredients first.
Then add the wet.
Whisk eggs.
Add pumpkin.
Chocolate chips are optional but not optional. They add a great touch!
Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

3 cups rolled oats
3/4 c. brown sugar (packed)
1 tsp. salt
2 tsp. baking powder
1/2 tablespoon pumpkin pie spiceΒ (you can Google pumpkin pie spice recipe and it’s just a combination of some spices: you can also purchase it ready made in the spices section)
1 can (15 oz.) pumpkin
1/2 c. oil or butter (I often use oil)
2 cups milk
1 tsp. vanilla
2 eggs
1/2 – 3/4 cup chocolate chips (optional)

Preheat oven to 350 degrees. Combine oats, brown sugar, salt, baking powder, and pumpkin pie spice. Then, add pumpkin, oil (or butter), milk, and vanilla. Whip the eggs just a bit in a small bowl, and then pour into the rest of the mixture. Chocolate chips add the perfect touch, but you don’t have to use them unless you like. If you do want to, add them here. Pour into a greased 9×13 pan and bake for about 25-30 minutes. If you’re using a glass pan, bake time will be longer. Enjoy!

“How sweet are thy words unto my taste!
yea, sweeter than honey to my mouth!” (Psalm 119:103)

28 thoughts on “Pumpkin Baked Oatmeal, An Autumn Recipe”

  1. This looks great! I made a sugar free version several weeks ago using sugar free pumpkin chips. It was so yummy!
    Blessings on you all!

    1. Sasha,

      Yes, this is perfect to reheat as a leftover, but it would need to be refrigerated. I often warm it up for breakfast at 225 or 250 for maybe 30 minutes. You can even mix it up the night before and bake it the next morning. In that case, the batter tends to thicken, so you’d likely want to add a little more milk.

    2. I have also successfully frozen baked oatmeal many times. I just portion into individual servings in either plastic wrap or small sandwich bags and then place those in a larger gallon freezer bag. Take out the individual portion and heat in the microwave with a little bit of milk on top. Not all of my kids like baked oatmeal so this way it does not go to waste if I make a 9×13 pan of it.

    1. You should be able to use a nondairy milk. We don’t have a dairy allergy here, but I’ve used various nondairy milks before in recipes, and it’s always worked great.

  2. Yum! I got a great price on canned pumpkin to make pumpkin chocolate chip muffins but this oatmeal sounds delicious too. I’ll definitely be adding it to my meal plan this week. Thanks for sharing Sarah.

      1. I have never tried baked oatmeal, other than cookies. Maybe I will try your recipe minus the pumpkin and chocolate chips.

        1. Yes, if you do it without the pumpkin, you’ll want to add some extra milk. Instead of the pumpkin pie spice, you’ll add 2 teaspoons cinnamon and a total of 2 teaspoons vanilla. Regular baked oatmeal is delicious.

  3. This looks delicious! My kids love baked oatmeal so this is definitely going to go on my breakfast rotation. Thanks for sharing!

    Luke 15:10

  4. I am probably one of the few Americans who doesn’t like pumpkin or chocolate chips. I do love oatmeal though.

  5. We will definitely try this very soon! Thanks!

    When we make normal baked oatmeal, I leave the chocolate chips out, & while we eat breakfast, the girls earn 1 chip per verse they recite, with an extra for remembering the reference. It’s a fun game, and the long passages get a lot of reciting!

  6. About how many servings will this recipe make? It would be good for Thanksgiving morning before everyone starts cooking.

  7. Sarah!
    What a great idea!! I made this recipe for breakfast yesterday and the kids loved it! I’ve never tried baked oatmeal, but it was really delicious. It did take twice as long to bake as it said, but no worries. πŸ™‚ We all enjoyed it very much!


    1. Oh yay! So glad you enjoyed it! The bake time can vary based on the pan and such. I timed it when I did my test batch, but I felt when I made some more the other morning (and didn’t set my timer! :)) it took a little longer.

  8. Thank you for the recipe! I made it today with my son (3 years old) and he loved stirring in all the ingredients πŸ™‚ We had ours with a little bit of cream on top. Tasted great! Thanks again!

  9. I just made this last night! It turned out great. So delicious! It did need to bake longer because I used a glass pan as you said. It smelled so good while baking. My husband liked it too. It will be a very easy quick breakfast in the morning before work. Thanks for sharing!

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