Assemble all of the ingredients for this Pumpkin Spice Baked Oatmeal the night before and pop it in the oven in the morning for a warm and delicious breakfast!
This baked oatmeal is a perfect fall breakfast full of pumpkin spice flavour! It’s perfect for weekend brunch, or made ahead for weekday breakfast. Simple, comforting and delicious.
Make it ahead of time!
What I love most about this recipe is the fact that you can make it ahead of time, making it great for weekends or when guests are over. Just make it the night before and put it in the oven first thing in the morning (I love recipes that have make ahead meal prep)! What a treat. You can also make this the same day you wish to serve it. Just let the assembled oatmeal sit for about 15 minutes before putting it into the oven. I hope you make it and love it!
Pumpkin Spice Baked Oatmeal Recipe Tips
- OATS: I like to use quick oats for this baked oatmeal, but you can also use rolled oats. You can use steel cut oats for this recipe but they require more liquid.
- PUMPKIN: Use pumpkin puree, NOT pumpkin pie filling.
- SPICES: This recipe uses simple spices that taste just like pumpkin pie spice.
- MILK: You can use 1, 2% or whole milk for this recipe. The creamier the milk, the creamier the oatmeal. You can also use a non-dairy milk like oat milk or almond milk to make it dairy-free.
- SWEETNESS: This recipe calls for 1/2 cup brown sugar, but you can decrease it if you like.
- OPTIONAL ADDITIONS: This recipe calls for raisins, but you can leave them out. You can add 1/4 cup chopped nuts like pecans or walnuts or even chocolate chips. Sometimes for extra nutrition I like to add in 1 – 2 tsp of chia seeds and 1 tbsp of flax seed.
- TIP! I like to use a hand blender to blend the wet ingredients (milk, eggs, oil, and vanilla with the cinnamon and brown sugar too). It makes everything nice and creamy.
- LEFTOVERS: Keep leftovers in an airtight container, or cover with plastic wrap, and store in the refrigerator for 2 – 3 days. Just reheat individual portions in the microwave.
- FREEZING: This recipe freezes well. Store in an airtight container in the freezer for up to 3 months. Bring to room temperature and microwave to reheat.
Cut the oatmeal into squares to serve or just scoop it out as you wish. Serve with milk or cream and extra brown sugar or maple syrup if you like.
Pumpkin Spice Baked Oatmeal
Assemble all of the ingredients for this pumpkin spice baked oatmeal the night before and pop it in the oven in the morning for a warm and delicious breakfast!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Oven
- 3 cups old fashioned rolled oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp ground ginger
- 1/2 tsp vanilla extract
- 1/4 cup oil (vegetable oil, canola oil or melted coconut oil)
- 3 large eggs
- 1 1/2 cups milk (2% or whole milk)
- 1/2 cup pure pumpkin puree (not pumpkin pie mix)
- 1/2 cup raisins (optional)
- Whisk together the eggs, oil, milk and vanilla. Then stir in pumpkin puree. I like to use a hand blender to mix these all together as it makes the mixture nice and creamy.
- In a separate bowl whisk together the dry ingredients: oats, sugar, baking powder, salt and spices.
- Combine egg mixture and oat mixture.
- Add raisins.
- Pour into an 8 x 8 baking dish. Then cover and refrigerate overnight.
- In the morning give the oatmeal a little stir. I found if you don’t do this, the egg mixture tends to settle into the bottom. So give it a little stir.
- Then put the dish into a cold oven, and bake uncovered at 350 degrees F for 40 to 45 minutes.
Keywords: pumpkin baked oatmeal, pumpkin oatmeal, pumpkin spice baked oatmeal, pumpkin pie baked oatmeal, baked pumpkin oatmeal
Have a delicious day!