Dessert

Pumpkin Pie Baked Oatmeal Recipe

Bylilan Sage October 14, 2025October 14, 2025

Introduction

Pumpkin Pie Baked Oatmeal is a cozy and delicious way to enjoy the flavors of fall any morning. This hearty, spiced oatmeal is easy to make and perfect for breakfast or brunch when you want something warm and comforting.

A thick square slice of orange-brown pumpkin oatmeal cake sits in the center of a white plate, showing a moist and slightly crumbly texture with visible oats and tiny dark specks throughout. The top layer is covered with a drizzle of creamy white icing spread in stripes, sprinkled with chopped pecans that add a crunchy texture and warm brown color contrast. A silver fork rests next to the cake on the plate, with a small piece of the cake broken off near it. The background shows a white marbled surface and a neutral-toned cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs
1 ¼ cup (300g) milk of choice
⅓ cup (51g) coconut sugar (or substitute brown sugar)
¼ cup (78g) pure maple syrup
1 teaspoon vanilla extract
2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt
Optional: ½ cup (56g) chopped pecans
Optional cream cheese glaze:
- 2 tablespoons softened cream cheese
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease a 9×9 inch pan and set aside.
Step 2: In a large bowl, whisk together the pumpkin, eggs, milk, coconut sugar, pure maple syrup, and vanilla extract until well combined.
Step 3: Add the oats, pumpkin pie spice, baking powder, and salt to the wet ingredients. Mix until fully combined, then gently fold in the chopped pecans if using.
Step 4: Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 35-45 minutes, or until the edges are golden brown and the center is set. Allow to cool for 10 minutes.
Step 5: For the optional cream cheese glaze, whisk together softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the baked oatmeal and sprinkle with extra pecans if desired. Slice and serve warm.

Tips & Variations

Try swapping pecans for walnuts or leaving out nuts entirely for a nut-free version.
Add a handful of chocolate chips or dried cranberries for extra flavor and texture.
Use almond milk or oat milk to keep this recipe dairy-free.
If you prefer a sweeter oatmeal, increase the maple syrup slightly or add a drizzle of honey when serving.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 30-45 seconds or warm in a low oven until heated through. The baked oatmeal can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white ceramic baking dish with handles holds a baked oatmeal cut into nine square pieces. The oatmeal layer is thick and textured with visible oats, showing a warm golden-brown color. On top, there is a drizzle of creamy white sauce spread unevenly across the surface, and scattered chopped pecan nuts add a crunchy contrast. The dish is placed on a white marbled surface, with loose oats and pecans lying around, and parts of a striped cloth and small bowls are visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can cook and puree fresh pumpkin, but make sure it is well cooked and smooth. Use the same quantity as canned pumpkin for best results.

Is this recipe gluten-free?

This baked oatmeal can be gluten-free if you use certified gluten-free rolled oats and check that all other ingredients are gluten-free.

lilan Sage