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Baked Pumpkin Pie Oatmeal

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Pumpkin Pie Oatmeal


Guys,  it’s October and that means it’s officially pumpkin month, and to kick of pumpkin month for you today I have the perfect pumpkin-y breakfast!

[clickToTweet tweet=”Baked pumpkin pie oatmeal is a delicious breakfast that mixes up easily and tastes like a desert” quote=”Baked pumpkin pie oatmeal is a delicious breakfast that mixes up easily and tastes like a desert” quote=”Baked pumpkin pie oatmeal is a warm and delicious breakfast that mixes up easily and tastes like a desert, really it’s that good.”]

We have been eating a lot of oatmeal around here for breakfast in the morning. There’s nothing as filling as a warm bowl of oatmeal, but this pumpkin pie baked oatmeal takes it your rolled oats to a whole new level, it really tastes like pumpkin pie, and who doesn’t love pie for breakfast? One of the things I love about this baked pumpkin pie is it’s a great option if you want a make ahead breakfast you can put it together and bake it the night before and simply warm it up in the morning, or you can eat it cold in the morning with milk, but if you want to make it in the morning, it mixes up so quickly you can totally have it in the oven in about 15 minutes,  it’s that easy!

Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 15 oz. pumpkin puree NOT pumpkin pie filling
  • 1/2 cup light brown sugar
  • 2 tbsp pure maple syrup
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cups milk
  • 2 1/2 cups old-fashioned oats


  1. Preheat oven to 350° F degrees. Spray a 2-quart dish (I used a 9x9 glass baking dish) with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder, and vanilla. Whisk in the milk until very smooth. Stir in the oats until thoroughly mixed, and spread evenly in the prepared dish.
  3. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Allow to cool/set for at least 10 minutes. Cut into 9 or 12 squares, or if you want to use a biscuit cutter to cut the oats in perfectly portioned circular shapes, for a pretty presentation.
  4. This can be eaten warm right out of the oven or refrigerated until ready to serve.

You can try topping this with maple syrup, raisins, nuts, and even a little whipped cream, hey it’s kind of like milk, right?

Pumpkin Pie Oatmeal

Food & Fitness Friday: 10-09-2015 - Jebbica's World Health

Thursday 8th of October 2015

[…] 4 Reasons Why You Need to Keep Hydrated Summer or Winter-Sizzling Toward 60 Scandalously Good Grits and Greens Casserole-Veggie Quest BAKED PUMPKIN PIE OATMEAL-Home in the Finger Lakes […]


Wednesday 7th of October 2015

This looks delish, and it's the perfect time of year to try it! Thanks for sharing at #FoodandFitnessFriday!


Monday 5th of October 2015

I would love to have this oatmeal on the fall mornings we are having now. Booked marked to try soon!!

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