Pumpkin spice and custardy oats are the best way to start the day with this Pumpkin Baked Oatmeal recipe. Like eating dessert for breakfast, but healthier, rolled oats are blended with pumpkin brown sugar and spices then baked into a sweet, breakfast-y treat!

Pumpkin Baked Oatmeal slice on a white plate with a gold fork.

Pumpkin Baked Oatmeal

I love a good bowl of oatmeal in the morning but the same old oats can get boring. And I need SOME extra motivation to drag myself out of bed in the morning so the better the food option the easier it’s going to be. 

This time of year, I’m leaning towards all things pumpkin like I did last week with my spiced overnight oats. But now that there’s a chill in the air, I’m craving something warm and cozy like Pumpkin Baked Oatmeal. Like everyone’s favorite Amish Baked Oatmeal but dressed up for fall with pumpkin, spice and everything nice.

What is Baked Oatmeal

Baked oatmeal is sort of a revelation and I’ve been morphing my recipe into so many different varieties. There’s really no limit to how you can mix things up when it comes to this oatmeal recipe.

This oatmeal tastes just like a pumpkin custard…but with oatmeal. 🙂  The praline topping takes it over the top but it also takes it back to “this is a breakfast treat” territory.

Overhead shot of pumpkin baked oatmeal in a baking dish with a slice on a white plate.

How To Make Baked Oatmeal

This baked oatmeal recipe is fairly easy to make with just minimal hands on time. You can use canned pumpkin puree or this homemade version, {you won’t believe how easy it is!!!}.

And if you happen to have Pumpkin Spice on hand, you can replace all the spices called for in the recipe for 2 teaspoons pumpkin spice seasoning, here’s the blend I use all the time!

  1. Whisk the oats, sugar, baking powder, salt and spices in a bowl. Set aside.
  2. Beat the pumpkin, vanilla, eggs, milk and melted butter with a hand mixer until smooth.
  3. Fold the dry ingredients together with the wet ingredients.
  4. Pour the mixture into a prepared baking dish.
  5. Make the praline topping.
  6. Sprinkle evenly over the oatmeal.
  7. Bake until set.
  8. Serve warm!
Close up of baked oatmeal on a gold fork on a white plate.

How To Serve Baked Oatmeal

We love to serve our Pumpkin Baked Oatmeal with a scoop of homemade whipped cream sprinkled with cinnamon but you can also drizzle it with maple syrup or caramel sauce, too.

It’s also a great option to take to work because it can be served room temperature or even chilled. The portability makes it a cinch to pack in your lunchbox.

How to Store Baked Oatmeal

Amish Baked Oatmeal is made with dairy and eggs so it’s best to store it in the refrigerator if you’re not going to eat it right away. 

Cover tightly with plastic wrap and store in the refrigerator until you’re ready to enjoy.

Alternatively, you can cut it into individual portions and refrigerate for easy breakfasts on the go.

You can also FREEZE Pumpkin Baked Oatmeal for up to 3 months in an airtight container.

slice of baked oatmeal with whipped cream on top on a white plate with cinnamon sticks.

More Easy Oatmeal Recipes

If you like this Baked Oatmeal, you will also love this slow cooker steel cut oats! It’s lightly spiced for fall, too, and makes your whole house smell amazing overnight.

Or try this Gingerbread version, it’s the perfect thing to wake up to on Christmas morning. Like Bananas Foster? Me too…..and this is the best breakfast ever made.

Easy Gingerbread Baked Oatmeal Recipe | TheSuburbanSoapbox.com


slice of baked oatmeal with whipped cream on top on a white plate with cinnamon sticks.

Get the Recipe: Pumpkin Baked Oatmeal Recipe

Lightly spiced, this Pumpkin Baked Oatmeal is a cozy way to start the day. Rolled oats baked with pumpkin spices and brown sugar for a hearty breakfast that could pass for dessert!
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  • 3 cups old fashioned rolled oats
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 15 ounce can pumpkin puree, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup 2% milk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans
  • 3 tablespoons salted butter, softened
  • 1/2 cup light brown sugar


  • baking dish


  • Preheat oven to 350˚F.
  • In a large bowl, stir to combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  • In a medium bowl, whisk together the pumpkin, vanilla, eggs, milk and melted butter. Stir into the dry ingredients until well blended.
  • In a small bowl, combine the pecans, butter and brown sugar. Set aside.
  • Pour the mixture into a 9-inch square baking dish coated with cooking spray and sprinkle the pecan mixture over the top.
  • Bake for 35-40 minutes or until just set.
  • Serve immediately.


You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 486kcal, Carbohydrates: 62g, Protein: 8g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 85mg, Sodium: 375mg, Potassium: 458mg, Fiber: 5g, Sugar: 37g, Vitamin A: 9399IU, Vitamin C: 2mg, Calcium: 156mg, Iron: 3mg