Pumpkin Baked Oatmeal

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Pumpkin Baked Oatmeal Recipe – This easy pumpkin oatmeal recipe is great for a crowd, make ahead breakfast, or a to-go breakfast through the busy week.

Healthy pumpkin baked oatmeal - 3 pieces cut on a board

I love cooking with oatmeal.  It’s so good for you.  This pumpkin baked oatmeal recipe is a great way to get healthy oats into your diet.  It’s mild pumpkin flavor makes it perfect for Fall.

Serve warm.  Or, wrap each piece in plastic wrap and store them in the refrigerator.  These wrapped oatmeal bars make a great grab-and-go breakfast.

How To Make Pumpkin Oatmeal

*Note:  The full printable recipe card is at the bottom of this post.

  • In a large bowl, add brown sugar, pumpkin puree, applesauce, and eggs.
  • Whisk to combine.

Easy baked oatmeal ingredients in a bowl: sugar, brown sugar, pumpkin puree, applesauce, and eggs

  • Add milk and vanilla extract.
  • Whisk to combine.

Fall oatmeal recipe wet ingredients in a mixing bowl

  • Add old fashioned oats to the bowl.
  • Add baking powder, cinnamon, pumpkin pie spice, and salt.
  • Stir to combine.

batter for the best pumpkin baked oatmeal recipe

  • Bake for 35 minutes.
  • Cool before slicing.

Baked pumpkin oatmeal recipe in a baking dish

Try these other great Baked Oatmeal recipes.

Watch the step by step video for the Best Pumpkin Baked Oatmeal Recipe below.

Find more of my recipes on TikTok

Best pumpkin baked oatmeal - 3 pieces on a cutting board

Pumpkin Baked Oatmeal recipe

5 from 9 votes
Pumpkin Baked Oatmeal Recipe - This easy pumpkin oatmeal recipe is great for a crowd, make ahead breakfast, or a to-go breakfast through the busy week.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Video

Servings 8 servings
Calories 277 kcal

Ingredients
 

  • 1 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup applesauce -I use unsweetened
  • 2 large eggs
  • 1 cup whole milk -or your preferred milk/milk alternative
  • 2 teaspoons vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Optional: maple syrup, fruit, nuts, etc. for topping

Instructions

  • Preheat oven to 350 degrees F.  Spray a 7x11 inch (or 9x9 inch) baking dish with cooking spray.
  • In a large bowl, add the brown sugar, pumpkin puree, apple sauce, and eggs.  Whisk until smooth.
  • Add the milk and vanilla.  Whisk until well combined.
  • Add the oats, baking powder, cinnamon, pumpkin pie spice, and salt.  Stir until well combined.
  • Pour the oat mixture into the baking dish.  Spread it out into an even layer.  Bake uncovered for 35 minutes.
  • Let the oatmeal cool for 10 minutes before slicing into 8 pieces.

Nutrition

Serving: 1/8th of the recipe | Calories: 277kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 188mg | Potassium: 328mg | Fiber: 4g | Sugar: 31g | Vitamin A: 4885IU | Vitamin C: 1.4mg | Calcium: 112mg | Iron: 2.2mg
Course Breakfast
Keyword baked oatmeal recipe, pumpkin baked oatmeal, pumpkin oats recipe
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    Excellent! I was out of applesauce so used 2small bananas instead and did 1/2cup brown sugar, 1/4 cup stevia powder and 1/4 cup maple syrup for the sugar. Plenty sweet and would feel comfortable going down 1/4 cup on sugar next time :). I used 2% milk too. What a yummy treat!!!

  2. Did you chance the amount of pumpkin? I could have sworn it was 3/4 cup i stead of 1??

    It was perfect the first two times i made it. This time it seems a bit wetter? But then again it’s still cooling off.

  3. I have this in the oven as I type. We’re super-excited to try it! I just wanted to mention that the directions say a 9 x 9 or 11 x 7 pan. It needs to say 9 x 13.

  4. This sounds delicious. Can you substitute the applesauce at all? I’d like to make this but that’s the one ingredient I don’t have.

  5. 5 stars
    This sounds great! I too leave for work very early. I mostly grab something and eat on the way. This would be perfect. I am also thinking it would be good with blueberries and almonds mixed in. Minus the pumpkin spices…maybe add some almond flavoring.
    Thanks! 😊
    .

  6. 5 stars
    This is just the grab and eat breakfast recipe!!!
    I am up at 4 am and the whole house is asleep so can’t just start cooking breakfast.
    Having something in the refrigerator is so handy!!!
    LOVE IT 😀

  7. 5 stars
    This was fantastic!
    I substituted coconut sugar for the brown sugar, and it worked great.
    We topped it with cream cheese and honey mixed together, which was bomb.
    Thanks for a delicious breakfast recipe! My kiddos loved it.

  8. 5 stars
    Love this recipe! My picky 2 year old gobbles it up. Have you baked this in a bread pan? I would like to attempt it so I can freeze slices instead of squares and see if it will heat (from frozen) in the toaster (we don’t have a microwave). Any tips would be appreciated!

    1. I’m glad you like it! I have not tried this in a bread pan. But I think it would work just fine. You would just need to adjust the cooking time to ensure that it gets done in the middle.

  9. 5 stars
    This was delicious for breakfast this morning! Thanks! Do you think it would freeze in individual portions? I was so enthusiastic I failed to consider how much oatmeal was in a 13×9 pan and it’s just me!

    1. Thanks Katie! Yes. These would freeze well in individual portions. Just transfer it the from freezer to the refrigerator about a day before you need it.

  10. I love this recipe! Except for the 1 cup of sugar… Any suggestions for substitutes like Splenda or honey or can it be left out? Thanks so much!

    1. Lia,
      It should set up the same way without the sugar. So, you could leave it out entirely or use your favorite sugar substitute depending on your taste preferences.
      Hope this helps.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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