breakfast/ fall/ fall recipe/ oatmeal/ pumpkin/ recipe

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!

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!  What a treat.  I hope you make it and love it!– –

Pumpkin Spice Baked Oatmeal Tips!

  • Serve with cream or milk.
  • Cut the oatmeal into squares to serve, or just scoop it out as you wish.
  • Make this ahead of time.  Just assemble the night before and pop it in the oven in the morning.
  • 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.

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!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast


  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp ground ginger
  • 1/2 tsp vanilla
  • 1/4 cup oil
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup raisins


  1. Whisk together eggs, oil, milk and vanilla. Then stir in pumpkin puree.
  2. In a separate bowl, whisk together oats, sugar, baking powder, salt and spices.
  3. Combine egg mixture and oat mixture.
  4. Add raisins.
  5. Pour into an 8×8 baking dish. Then cover and refrigerate overnight.
  6. 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.
  7. Then put the dish into a cold oven, and bake uncovered at 350 degrees for 40 to 45 minutes.

Keywords: pumpkin baked oatmeal, pumpkin oatmeal

Here are more delicious baked oatmeal recipes:

Have a pumpkinalicious day!


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  • Reply
    September 20, 2011 at 2:12 PM

    Oh my, that sounds delicious. Thanks for sharing. 🙂

  • Reply
    September 20, 2011 at 2:18 PM

    Oh my good heavens that sound simply mouthwatering and I am blown away by your photo! love!

  • Reply
    Tracy Shannon
    September 20, 2011 at 3:38 PM

    do you have a good recipe for pumpkin muffins?? 🙂

  • Reply
    September 20, 2011 at 3:50 PM

    Those sound so good. I love that we are getting into the fall recipes now! Thanks for sharing!

  • Reply
    A Pretty Life in the Suburbs
    September 20, 2011 at 3:57 PM

    @Tracy ShannonHi Tracy! I sure do! Stay tuned they’re coming up next! Jo-Anna

  • Reply
    September 20, 2011 at 5:31 PM

    Oooh this look yummy!

    New follower from the Reasons to Skip the Housework blog hop!

    Come visit us @

  • Reply
    September 20, 2011 at 7:42 PM

    We love pumpkin and this sounds like it would be so yummy! I’m going to have to give it a try soon.

    Oh, and I just joined Twitter and I’m following you now so I can get more yummy ideas from you.

  • Reply
    September 21, 2011 at 4:17 AM

    This looks wonderful, Jo-Anna! I love the addition of pumpkin to this oatmeal. I bet it was delicious. I’m so happy that fall is finally here. (well, technically, it’s still over 100 degrees here – but I don’t care, the calendar says it is fall!) The pumpkin recipes are making me VERY happy!

  • Reply
    Tonia @
    September 21, 2011 at 2:34 PM

    I never would’ve thought to combine pumpkin and oatmeal even though I love them both! I am going to try this. My sister makes baked oatmeal for her family all the time and they LOVE it!!

  • Reply
    Anne @ Quick and Easy Cheap and Healthy
    September 21, 2011 at 9:24 PM

    I just made almost this exact same thing! We’re about to enjoy it:)

  • Reply
    Lindsay @ Delighted Momma
    September 22, 2011 at 4:20 AM

    Ahhh yummmmmmy!!! I am so making this! Great recipe!

  • Reply
    Lindsay @ Delighted Momma
    September 22, 2011 at 4:21 AM

    Ohh and I pinned it! Duh too good not to!

  • Reply
    Sarah E.
    September 23, 2011 at 11:40 PM

    That looks amazing! I love pumpkin and oatmeal 😀

    Stopping by from Tasty Tues

  • Reply
    September 24, 2011 at 12:18 AM

    This sounds and looks amazing! My husband would especially love this. Perfect for spicing up our fall breakfast routine.

  • Reply
    Little Mommy, Big Appetite
    September 24, 2011 at 2:36 AM

    You have a GORGEOUS site and the BEST pictures! Way to go super-mom!!

  • Reply
    Confessions of a Stay at Home Mommy
    September 24, 2011 at 11:01 PM

    Oh yummy! I would love it if you would link this up to my Pumpkin Addicts Anonymous link party going on now:
    I hope to see you soon!

  • Reply
    September 27, 2011 at 2:13 PM

    MMM! This looks de-lish!

  • Reply
    Lauren @ hey, who cut the cheese?
    October 3, 2011 at 3:48 PM

    Ooo this looks delish! I’m currently pretty obsessed with cooking and baking with pumpkin, so I’m always on the lookout for new recipes. Thanks for this one!

  • Reply
    October 7, 2011 at 4:54 AM

    This looks good!

  • Reply
    November 24, 2011 at 11:41 PM

    This sounds d’lish and I love to get as much out of Fall before the stores force me into Christmas. I am going to try a gluten free version of this. Should be delicious!

  • Reply
    June 8, 2012 at 4:33 PM

    I think I’m going to try this tomorrow… only I think I’ll replace the oil with unsweetened applesauce. 😉
    Thanks for the recipe… we LOVE baked oatmeal, and this sounds AMAZING!!

  • Reply
    Elaine - Visual Meringue
    September 11, 2012 at 9:39 PM

    YUM! I think I’m going to have to try this! 🙂

  • Reply
    September 13, 2012 at 3:15 PM

    Tomorrow’s breakfast! Yum!

  • Reply
    September 16, 2012 at 7:12 PM

    I made this today so that I’d have breakfast during the week. It. Is. AMAZING. Thank you for the recipe! I subbed applesauce for the oil and I used one less egg, instead using just a tad more applesauce and puree to make up the moisture. And I did some searching…apparently, you can cut into bars, wrap in plastic wrap and freeze! So that’s what I’m going to do and it should be a snap to pop into the microwave at work. No more messy oatmeal bowls! Thanks for a great recipe!

    • Reply
      A Pretty Life in the Suburbs
      September 17, 2012 at 2:41 AM

      LOVE this tip! I am absolutely going to try this no-oil recipe! Thanks so much! And thank you for letting me know you made it and enjoyed it! Comments like this make me feel so good about blogging, so thank you!!

  • Reply
    Katharine Barrett
    November 10, 2012 at 7:06 AM

    This looks wonderful! Can I double the recipe?(I’m having a crowd over for brunch)

  • Reply
    May 29, 2016 at 2:24 AM

    Do you cook it with the cover on or off? THANKS!

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