Easy, Make-Ahead Pumpkin Pie Baked Oatmeal Recipe

This Pumpkin Pie Baked Oatmeal recipe is my homage to autumn. It is an easy, 1-bowl, healthy make-ahead breakfast that’s filled with essential nutrients like fiber and vitamin A, has all the cozy pumpkin spice flavor you crave, and just so happens to be sugar-free. Serve it warm with a splash of cream to welcome sweater weather in style!

Since we've officially made it to the time of year where pumpkin spice everything is socially acceptable, I decided to try to turn Joe's favorite pie into a healthy morning treat. If you’re anything like my hubby, this baked pumpkin oatmeal is about to become your favorite fall breakfast. It’s sweet, warmly spiced, and perfectly hearty.

As with most baked oatmeal recipes, the ingredients for pumpkin pie baked oats are simple—oats, eggs, milk, baking powder and whatever mix-ins you're craving. In this case, we use pure pumpkin purée and warming spices. (If you’re looking for more flavor inspiration, check out my banana nut butter baked oatmeal and baked apple cinnamon steel cut oats next!) 

The method is equally simple—stir up the oat mixture, pour it in a pan, and bake. All in, you’re looking at just 5 minutes of active prep time, then the oven does the rest! And while some pumpkin pie baked oatmeal recipes call for quite a bit of sugar and butter, my lightened-up version is sugar-free and dairy-free. It’s also easy to make gluten-free!

Jump to:

• Why You’ll Love This Pumpkin Oat Bake
• Ingredients & Substitutions
• How to Make Baked Pumpkin Oatmeal
• Optional Variations & Dietary Adaptations
• Expert Tips
• Storage Instructions
• Serving Suggestions
• FAQs
• More Pumpkin Breakfast Recipes
• Pumpkin Pie Baked Oatmeal
• 💬 Reviews

Why You’ll Love This Pumpkin Oat Bake

• Quick & Easy - I cannot emphasize how fast this baked pumpkin oatmeal recipe is to make. Measure your ingredients, mix ‘em together, then bake to fluffy perfection. And, since each batch makes a whopping 9+ servings, those 5 minutes of prep will set you up for a week’s worth of breakfast bliss. Not too shabby!
• Nutritious & Delicious - Swapping in monk fruit sweetener for regular sugar doesn’t affect the rich pumpkin pie flavor we’re after, but helps keep your blood sugar steady while keeping calories in check. (Since I like a generous pour of cream on my porridge, this seemed like a fair trade-off!) Each serving also boasts 4 grams of fiber, 5 grams of protein, just 3 grams of fat, and clocks in at less than 130 calories.
• Budget-Friendly - Rolled oats and pumpkin purée are among the most affordable groceries you can find—especially when pumpkin is in season. While grocery prices fluctuate by location, I was able to make a batch for just under $6 in 2025, which works out to about $0.62 per serving. Still too rich for your blood? You can further reduce the cost by substituting eggs for cheaper alternatives like flax eggs, using a different sweetener, and swapping in reconstituted powdered milk.

Ingredients & Substitutions

Pumpkin pie for breakfast? Turns out, you only need a few simple ingredients:

• Pumpkin Purée - Make sure you’re using 100% pure pumpkin puree, not canned pumpkin pie filling. You can also use butternut squash purée or sweet potato purée if you prefer. Also, word to the wise—when Aldi sells pumpkin purée (starting around October), shop there to save $1 or more a can.
• Monkfruit Sweetener - Of all the 0 calorie sugar substitutes out there, Lakanto’s monkfruit-erithrytol blend tastes the most authentic. I honestly can’t tell the difference between it and sugar! (It's cheapest at Costco, if you can swing it.) Feel free to swap in a different cup-for-cup sugar-free sweetener, or use granulated sugar if preferred.
• Eggs - A few eggs help bind the pumpkin baked oatmeal so it gets an almost cake-y consistency. Flax eggs are one of my favorite easy, cheap, and vegan-friendly egg substitutes.
• Pumpkin Pie Spice - The classic choice for pumpkin spice flavor. Feel free to swap in other warming spice blends—chai masala or apple pie spice would both be great. You can also use your preferred blend of individual spices like cinnamon, ginger, nutmeg, allspice, cloves, and cardamom.
• Vanilla Extract - A splash of vanilla always makes any recipe taste more special. Feel free to swap in vanilla paste or vanilla powder, or use half as much ground vanilla bean.
• Unsweetened Almond Milk - Joe has been on a diet kick, so I’ve been looking for easy ways to reduce calories in our favorite meals. Almond milk is the least caloric of the milk options I’ve seen, at just 30 calories a cup. Feel free to swap in any dairy milk (which will boost the protein) or use the plant-based milk of your choice.
• Old-Fashioned Rolled Oats - Also known as rolled oats, these whole grains cook faster than steel-cut and have better chew (and more fiber) than quick oats.
• Kosher Salt & Baking Powder - Pantry basics for seasoning and leavening.

How to Make Baked Pumpkin Oatmeal

This is one of the easiest breakfast recipes around. You don't even need to get the hand mixer out! Here’s how it’s done:

Step 1: Whisk Pumpkin. First up, you'll whisk together your eggs, pumpkin and sweetener until smooth. 

Step 2: Add Wet Ingredients. Next you'll add in the pumpkin spices, leavening, vanilla and milk. 

Step 3: Whisk the wet ingredients to combine.

Step 4: Add Oats.

Step 5: Stir in the oats, ensuring they are well combined.

Step 6: Pour. Next up, you'll spray your pan with oil to make sure the baked oats come out easily after baking. Dump the oat mix into the pan, give it a little shake to ensure that it's level, and pop it in a 375ºF oven.

Step 7: Bake & Enjoy. About 45 minutes later your house will smell like fall and you’ll have a week’s worth of breakfast at the ready. It's literally that easy!

Optional Variations & Dietary Adaptations

• Gluten-Free - Use certified gluten-free oats to make this pumpkin breakfast recipe celiac-friendly.
• Vegan - Substitute two flax eggs by mixing 2 tablespoons of flaxseed or flaxmeal with 6 tablespoons of water. Mix, wait five minutes to thicken, and use in place of eggs. Easy!
• Nut-Free - Use any nut-free milk of your choice—soy, oat, pea, or dairy milk will all work just as well.
• Mix-Ins - Amp up the textural interest with up to ½ cup of roasted pepitas, toasted nuts, dried cranberries, mini chocolate chips, or any other mix-ins that tickle your fancy.
• Different Pans - Don't have an 8 x 8? Don't fret! A 9" round cake pan has almost the same dimensions. And if you go up an inch, that'll work too. Just reduce the baking time by about 5 minutes.

Expert Tips

• Use old-fashioned oats. Rolled oats give you the best texture—hearty and chewy without turning mushy. Quick oats will make the pumpkin oat bake too soft, and steel-cut oats won’t cook through properly with the given ratios.
• Let it rest before slicing. Baked oatmeal firms up as it cools. Give it at least 10–15 minutes out of the oven before cutting into squares for clean slices.
• Double up for meal prep. This baked oatmeal recipe scales up with zero fuss. Just use a 9x13-inch dish and bake a little longer. It’s perfect for feeding a crowd or stocking your freezer with easy grab-and-go breakfasts.
• Whisk well. Be sure to whisk the wet ingredients until completely smooth before adding the oats. This helps distribute the pumpkin evenly and prevents streaky pockets.
• Spices fade with age. If yours have been sitting in the cupboard for years, it might be time for a refresh.
• Don’t skip greasing the pan. A quick spray of oil or a light rub of butter ensures your baked oatmeal slices come out cleanly, without sticking.
• Test for doneness. Baked oatmeal should be set in the center but still a little soft. If a toothpick comes out mostly clean and the top feels firm, it’s ready.
• Make your own purée. Feeling ambitious? Roast and purée fresh pumpkin instead of using canned. In peak season it can even be cheaper than the canned stuff. (It’s also a great way to get your Halloween decor to pull double-duty!) Just be sure to cook it down until it’s thick, and blot away any excess moisture so your baked oats don’t turn out watery.
• Waste not, want not. Wondering how to use the rest of the can of pumpkin? Not to worry. Try making my DIY pumpkin spice coffee syrup, homemade pumpkin peanut butter dog treats, or bread machine pumpkin bread next! Alternatively, freeze in ¼ cup portions using silicone muffin liners for easy storage.

Storage Instructions

• Refrigerator: Store baked oatmeal in a lidded container in the fridge for up to 1 week. Reheat individual slices in the microwave for 30–60 seconds, or warm the whole pan in a low 250ºF oven (covered) until heated through.
• Freezer: Freeze portions (or the whole batch) in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat before serving.
• Prep ahead: Want to save time in the morning? Mix the ingredients the night before, cover, and refrigerate unbaked. In the morning, just pop it in the oven and bake as directed for a hot breakfast with zero fuss!

Serving Suggestions

This pumpkin baked oatmeal tastes best served simply when it’s nice and warm. I've been drizzling mine with some heavy cream, but you could opt for coconut cream or any plant-based or dairy milk you like. If you're feeling particularly decadent, you could also top it with some flavored dispenser whipped cream and a bit of cinnamon sugar or a little maple syrup. 

Otherwise, try:

• Adding a dollop of Greek yogurt or cottage cheese on top to balance the carbs with protein.
• Spreading it with peanut butter, almond butter, or sunflower seed butter for a creamy contrast that adds extra staying power.
• Adding a handful of crunchies like chopped toasted pecans, walnuts, or pepitas, or even some homemade granola on top for texture.
• Making it into dessert by topping it with a scoop of copycat Ben & Jerry’s pumpkin cheesecake ice cream or oatmeal cream pie ice cream and a drizzle of caramel sauce. 
• Pairing it with a DIY sugar-free pumpkin spice latte or a pecan oat milk cortado to double down on the fall vibes.

FAQs

More Pumpkin Breakfast Recipes

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