Warm And Spicy Pumpkin Baked Oatmeal With Vanilla glaze
This Pumpkin Baked Oatmeal is full of warm fall flavors and just the right amount of sweetness from brown sugar. Perfect for cozy breakfasts or brunch.
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There’s nothing quite like the smell of pumpkin, cinnamon, and brown sugar baking in the oven on a crisp fall morning. Pumpkin Baked Oatmeal is a deliciously simple make-ahead breakfast that tastes like pumpkin pie in oatmeal form.
It’s wholesome, lightly sweet, and full of fall flavor. I have made this simple, delicious recipe for decades. It’s a Lancaster County specialty and family favorite. It’s one of those recipes that makes everyone wander into the kitchen just to see what smells so good.
What Is Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a comforting breakfast casserole made with old-fashioned oats, pumpkin puree, warm spices, and a touch of brown sugar. It bakes into a soft, cake-like texture that can be sliced and served warm or eaten cold the next day.
It’s part oatmeal, part bread pudding, and completely satisfying. You can enjoy it plain or topped with a vanilla drizzle, yogurt, maple syrup, or toasted nuts.
If you like seasonal breakfasts, you might also enjoy Raw Apple Cake: The Taste of Early Fall—another reader favorite.
What You Will Love About Pumpkin Baked Oatmeal
What you’ll love about Pumpkin Baked Oatmeal:
Ingredient Notes
Here’s what you’ll need to make this delicious fall oatmeal:
- Old-fashioned oats: Use rolled oats for the best texture. Quick oats will make it too soft.
- Pumpkin puree: Pure pumpkin (not pie filling). It adds moisture, flavor, and nutrients. Be sure to use pure pumpkin puree for the best texture and flavor.
- Brown sugar: Gives a rich, caramel-like sweetness that pairs beautifully with pumpkin.
- Maple syrup: Adds another layer of sweetness and flavor.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves—pure fall in a jar.
- Eggs: Help bind everything together.
- Milk: Use any kind you like—whole, 2%, almond, or oat milk all work well.
- Butter or coconut oil: Adds richness and keeps the oatmeal soft.
- Nuts: Pecans or walnuts are optional but add crunch and flavor.
If you don’t have pumpkin pie spice in your pantry, don’t worry — it’s so easy to make at home.
How To Make Your Own Pumpkin Pie Spice
If you don’t have pumpkin pie spice on hand or want to make a customized pumpkin spice, like me, you can easily make your own with spices you probably already have in your pantry. Mix the following together and store the blend in a small jar. It keeps well for several months and can be used in all your favorite fall recipes.
Homemade Pumpkin Pie Spice Recipe
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1½ teaspoons ground allspice
- 1½ teaspoons ground cloves
Stir or shake to combine, and use teaspoons of this blend in your Pumpkin Baked Oatmeal. It’s warm, aromatic, and gives every fall recipe that unmistakable pumpkin spice flavor.
Customize Your Pumpkin Spice Mix
If you like a little more spice, add an extra pinch of ginger for brightness or a hint of cloves for deeper warmth.
Now that your spice mix is ready, let’s start putting everything together.
How To Make Pumpkin Baked Oatmeal
Step 1: Preheat The Oven
Set your oven to 350°F and grease an 8×8-inch or similar baking dish with butter, oil, or baking spray. This will keep the oatmeal from sticking and help it brown beautifully around the edges.
Step 2: Mix The Dry Ingredients
In a large mixing bowl, stir together the oats, brown sugar, pumpkin pie spice, baking powder, and salt. Mixing these first ensures the spices are evenly distributed throughout the oatmeal.
Step 3: Whisk The Wet Ingredients
In a separate bowl, whisk the pumpkin puree, milk, maple syrup, melted butter, eggs, and vanilla until everything is smooth and blended. The pumpkin makes the batter thick and creamy, so make sure to whisk well.
Step 4: Combine Wet And Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and stir until they’re completely combined. The mixture should look creamy and pourable but not runny.
Step 5: Add Optional Ingredients
If you’d like a little extra flavor or texture, fold in a handful of chopped nuts, dried cranberries, or chocolate chips. These additions make every bite just a little more special.
Step 6: Pour And Bake
Spread the mixture evenly into your prepared baking dish. Bake for 55 to 60 minutes, or until the top is golden and the center is just set. The oatmeal should feel firm but still moist inside.
Important Tip To Know
Once the wet and dry ingredients are mixed, get the batter into the baking dish and into the oven right away. If it sits too long, the oats will soak up the liquid and the texture will turn heavy instead of soft and tender. Be gentle when stirring, too—overmixing can make the oatmeal dense.
Step 7: Cool And Serve
Let the baked oatmeal rest for about 10 minutes before slicing. Serve warm, topped with a drizzle of maple syrup, a sprinkle of nuts, or a spoonful of whipped cream or yogurt.
Customize Your Pumpkin Baked Oatmeal
One of the best things about baked oatmeal is how easy it is to make it your own. You can change up the flavor, add texture, or give it a touch of sweetness—all with just a few simple mix-ins.
Add Nuts For Crunch
A handful of chopped pecans, walnuts, or almonds gives this oatmeal a delicious crunch and adds healthy fats. Toast the nuts first for even more flavor.
Mix In Dried Fruit
Dried cranberries, raisins, or chopped dates add sweetness and chewiness. They also look so pretty scattered throughout the oatmeal.
Stir In Chocolate Chips
For a treat, fold in mini or regular chocolate chips before baking. Dark chocolate pairs especially well with the pumpkin and warm spices.
Sprinkle In Coconut
A small handful of shredded or flaked coconut adds texture and a touch of tropical sweetness that blends beautifully with pumpkin.
Add Pumpkin Seeds
Pumpkin seeds, or pepitas, add a nice crunch and a pleasant green color. You can mix them into the batter or sprinkle them over the top before baking for a toasty finish.
Try Fresh Additions
If you’re feeling creative, try folding in diced apples or pears for extra autumn flavor. They soften as the oatmeal bakes, making every bite moist and flavorful.
Serving Suggestions
This baked oatmeal is wonderful served warm, straight from the oven, or reheated later in the week.
We eat our pumpkin baked oatmeal in a bowl with milk to bring back its soft, creamy texture- a Lancaster Co. tradition! It’s also delicious topped with a dollop of yogurt or whipped cream. For a little crunch, sprinkle on chopped pecans, toasted pumpkin seeds, or granola before serving. A drizzle of maple syrup or a spoonful of apple butter is also delicious if you like it a touch sweeter.
If you’re serving this as a snack or dessert, let the oatmeal cool and finish it with a light Vanilla Drizzle. The sweet glaze gives it a bakery-style touch that turns this wholesome breakfast into a treat you’ll want to share.
Add A Vanilla Drizzle
Once the baked oatmeal has cooled (if you can wait that long), you can add a simple vanilla drizzle for a sweet, dessert-like touch. It turns this wholesome breakfast into an irresistible snack. We like the little bit of sweetness this easy glaze gives the baked oatmeal.
To make the drizzle: Whisk together ½ cup powdered sugar, 1 tablespoon milk, and ¼ teaspoon pure vanilla extract until smooth. Add a few extra drops of milk if you want a thinner consistency.
Drizzle it over the top of the cooled oatmeal or each serving before enjoying. It hardens slightly as it sets, giving the oatmeal a light glaze and extra sweetness without overpowering the pumpkin flavor.
Add Another Fall Flavor
You can easily change the flavor of your vanilla drizzle by substituting the milk with apple cider or maple syrup. Either one will give your glaze a subtle fall flavor that pairs beautifully with the pumpkin and warm spices.
Storage Tips
Baked Oatmeal stores wonderfully! Perfect to heat up and eat for breakfast or a snack. This make-ahead fall breakfast reheats beautifully for busy mornings.
Reheat: Warm individual pieces in the microwave for 30–60 seconds, adding a splash of milk if needed.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: Slice into squares, wrap each piece in plastic wrap, and store in a freezer bag for up to 2 months.
Warm And Spicy Pumpkin Baked Oatmeal
Ingredients
Baked Oatmeal
- 2 cups old fashioned rolled oats
- 3 TBS brown sugar light or dark
- 2 tsp pumpkin pie spice 1 TBS if you like more spices
- 1 tsp baking powder
- 1/4 tsp salt
- 1 15 oz can pumpkin spice puree or 1 3/4 cup homemade
- 2 large eggs
- 1 1/2 cups milk or any milk alternative
- 3 TBS maple syrup
- 2 TBS melted butter or coconut oil or neutral oil
- 1 tsp pure vanilla extract
- 1 cup chopped nuts pecans or walnuts, optional
Vanilla Glaze- optional
- 1/2 cup confectioner's sugar
- 1 TBS milk
Instructions
Baked Oatmeal
- Preheat the oven to 350 °F (175 °C).Grease an 8×8-inch (or similar) baking dish and line it with parchment paper (optional).
- In a large bowl, whisk together the dry ingredients:oats, brown sugar, pumpkin pie spice, baking powder, and salt.
- In another bowl, whisk together the wet ingredients:pumpkin puree, milk, maple syrup, melted butter, eggs, and vanilla.
- Pour the wet mixture into the dry mixture, stirring until well combined.Fold in the chopped nuts if you’re using them.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 55 to 60 minutes, or until the top is golden and the center is set (no longer jiggly).
- Let it rest about 5–10 minutes before slicing and serving.
Vanilla Glaze
- Put the sugar and milk into a bowl and stir until smooth. After the pumpkin baked oatmeal is cool, drizzle the glaze over the top.
Troubleshooting Pumpkin Baked Oatmeal
This recipe is almost foolproof. Even the best recipes can turn out a little different from time to time. Here are a few easy fixes and helpful tips to get it just right.
My baked oatmeal turned out soggy.
This often happens if it’s underbaked or too much liquid was added. Be sure to use old-fashioned rolled oats, not quick oats or steel-cut oats, and bake until the center is just set. If you’re unsure, insert a toothpick—it should come out mostly clean.
The oatmeal seems dry.
Overbaking or using too few wet ingredients can make it dry around the edges. Next time, add a couple of extra tablespoons of milk or take it out of the oven a few minutes earlier. Don’t toss it, it’s still delicious! Pour a little warm milk over your slice, and it’ll taste amazing.
The center sank after baking.
That usually means it wasn’t baked long enough or the mixture was overmixed. Try stirring the batter gently next time, and let it bake until the center feels firm to the touch. It will still taste delicious, even if it dips a little.
It stuck to the pan.
Be sure to grease your baking dish generously or line it with parchment paper before baking. Let the oatmeal cool for about 10 minutes before cutting. This helps it firm up and release easily from the pan.
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Frequently Asked Questions About Pumpkin Baked Oatmeal
Absolutely. Once it cools fully, slice it into individual squares, wrap them tightly (using plastic wrap and foil or in freezer-safe containers), and freeze for up to 2–3 months. When you’re ready to eat, thaw overnight in the fridge or reheat right from frozen in a 300 °F oven (covered) until warmed through.
No problem at all. Use a non-dairy milk (almond, oat, soy, etc.) instead of cow’s milk and swap the butter with coconut oil or another neutral oil. For eggs, a flax or chia “egg” (1 Tbsp ground flax + 3 Tbsp water per egg) can work, though the texture becomes a bit softer.
There are a few possible culprits:
You might’ve used quick oats (they absorb more liquid faster) or steel-cut oats (which don’t fully soften) instead of old-fashioned oats.
The batter may have sat too long before baking, giving the oats more time to soak and swell.
The dish may not have baked long enough or at the right temperature, so the center never fully set.
To prevent this, always use rolled oats, bake promptly after mixing, and check for a firm center (a toothpick should come out mostly dry).
Yes, you can double it and bake in a larger dish (like 9×13) or two pans. Keep an eye on it, as the edges may bake faster and the center may need extra minutes. I usually check the center at the original bake time, then add 5–10 minutes more if needed.
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I hope you’ll bake a pan of our family favorite Pumpkin Baked Oatmeal soon and enjoy every warm, spiced bite. It’s one of those recipes that fills the kitchen with the most wonderful aroma and makes mornings feel extra special. This pumpkin oatmeal bake is simple, heartwarming recipes that make fall mornings feel special.
If you make this recipe, I’d love to know how it turned out for you! Share a comment below. I always enjoy seeing what you’re baking in your kitchen.
Happy fall baking, friends…
how many eggs I didn’t see it under ingredients?
You are right! Thank you for letting me know. I fixed the recipe.