Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is a healthy and delicious way to eat your oats! It’s a great make-ahead breakfast and keeps well for a few days in the refrigerator.
Usually, when I think of leftovers I think of lunch or dinner. But I’ve realized lately how convenient it is to have breakfast leftovers ready to go! That’s where this pumpkin baked oatmeal comes in. I like to make this oatmeal on the weekend or for an easy weeknight dinner, and then we have a healthy breakfast ready and waiting for the next couple of days. The recipe makes a lot, which is perfect for my family and for having a make-ahead breakfast on hand. Find more make-ahead breakfast ideas.
I first made baked oatmeal when I made this simple, easy to customize baked oatmeal, which is still one of our very favorite breakfast recipes. But this time of year? I’m cooking and baking with pumpkin every chance I get. Pumpkin is delicious in desserts like pumpkin pie, but I really love to get my pumpkin fix at breakfast with healthier treats like pumpkin muffins and pumpkin bread.
This Pumpkin Pecan Baked Oatmeal is so easy to make! You can even prepare this when you’re half asleep – trust me, I’ve done it. 🙂 You mix everything up in one big bowl, pour it into a baking dish, and then pop it in your oven. You could even stir everything together in the baking dish if you want and avoid washing a second bowl altogether.
Made with pure maple syrup, this Pumpkin Pecan Baked Oatmeal is refined sugar free. It’s made with pumpkin pie spice and the toasted pecans on top add a delicious crunch. The oatmeal itself has an almost custard-like texture and flavor thanks to the milk and eggs in the recipe. Totally crave-worthy, this Pumpkin Pecan Baked Oatmeal is a healthy and filling breakfast that you can feel good about making for yourself and your family.
Wondering what to do with your leftover pumpkin puree? Make my pumpkin waffles or pumpkin pancakes.
Pumpkin Baked Oatmeal
- 2 eggs, lightly beaten
- 1 cup pumpkin puree, not pumpkin pie filling
- 3 cups milk, whichever type you prefer
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 cups old-fashioned oats
- ½ cup pecans, coarsely chopped
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, baking powder and salt. Stir in the oats until combined.
- Carefully pour the mixture into the prepared baking dish. Bake for 30 minutes and then sprinkle the chopped pecans on top. Bake for 5-8 more minutes, until oatmeal is set and pecans are lightly toasted. Let stand for 5 minutes before serving.
I’m not really a fan of dinner leftovers, depending on what it is, but I do love breakfast leftovers. And baked oatmeal is perfect for that! This pumpkin version sounds fantastic, Kristine! I love the hearty fall flavors!
Thank you, Gayle! I’ve become more of a fan of dinner leftovers the busier my life has gotten! 😉
This is such a cozy fall breakfast! I love it. I am a fan of leftovers for a day..after that, I’m ready to move on! 🙂
Thanks, Kelly! Cozy is the best!
I’ve been making tons of overnight oats lately and they’ve been starting to lose their luster, so this recipe comes at a perfect time!
As the weather cools down, I’m transitioning from overnight oats to more baked oatmeals. I hope you enjoy this recipe if you try it!
This looks SO GOOD! I’m a huge fan of baked oatmeal at this time of year, and since I just stocked up on some more cans of pumpkin over the weekend, I think this is a must-make! Pinned so that I can come back to it. 🙂
Thank you, Blair! If you find the time to make this oatmeal, I hope you love it!
I love leftovers but everybody else in the house doesn’t. Breakfast leftovers are normally always welcome, especially when it’s baked oatmeal! I love this pumpkin pecan version, and I need to make it soon!
Breakfast leftovers are popular in my house, too!
Pumpkin and pecan go so well together and just scream fall! What a fun fall breakfast 🙂
I totally agree about the pumpkin and pecans! Thanks, Medha!
This is awesome! I made pumpkin oatmeal for breakfast this morning and I actually thought about baking it but I didn’t really know what to do, but now I do!! 🙂 We will be making this over and over this Fall!
Annie, your comment makes me so happy! I’m so glad you came across this recipe just at the right time! 🙂
I love leftovers for dinner, they’re so convenient. I tend to just grab protein bars for breakfast, but I definitely need to make a batch of baked oatmeal! This sounds so delicious, I love the pumpkin and pecans in this too.
Thank you, Danielle! You can even take a slice of this with you to eat a work, either warmed up or cold. 🙂
I’m the same way, I love leftovers! But Shawn will only eat leftovers like once. More for me, haha! This oatmeal sounds so delicious and healthy! Great way to start the day!
Yes, more for you! Thank you for your kind words, Natalie!
I used to hate leftovers. That was before I became a mom, haha! They make life so much easier, and I love that I can have breakfast leftovers with your recipe! It looks so healthy and delicious, love the chopped pecans on top!
Yes! Being a parent pretty much makes leftovers a necessity, doesn’t it?!
Kristine! Just wanted to let you know that I made this yesterday and reheated it for breakfast this morning. Delish! I like that it’s not TOO sweet, and perfectly spiced. 🙂
Have a great week!
Yay! I’m SO glad you enjoyed this oatmeal, Blair! Thank you for commenting to let me know. 🙂
What’s the nutritional breakdown per serving?
Hi Jennifer! I don’t calculate nutritional info for my recipes, but if you’re interested there are online calculators that you can use. Thanks!
what is the nutritional value of one serving?
This looks delicious! Would it be possible to split this into two smaller pans, bake them, and then freeze one to reheat later?
I haven’t tried freezing this, but I think that would work. Let me know how it turns out!
Can this be prepped overnight and baked in the morning?
I haven’t tried it, but I think that would work. Enjoy!