Baked Pumpkin Pie Oatmeal

$2.77 recipe / $0.46 serving

Let the pumpkin madness begin!!

Since I finally had success with the last baked oatmeal, I decided to give it a shot with pumpkin. This recipe is a little different than the last because I didn’t have any yogurt on hand. It still turned out fantastic and I’ve been enjoying it all week. You can certainly add some yogurt to this and I plan to next time as well. Either add 1/2 cup of plain yogurt to the ingredients as listed below, or reduce the milk to one cup and add one cup of yogurt. The canned pumpkin puree also adds moisture, which is why the total milk content of this recipe is lower.

I absolutely loved eating this cold every morning. I drizzled some maple syrup on top and then added some milk. It was the best oatmeal I’ve had in a while… and since the oats are pretty much baked in a pumpkin pie filling mixture (minus a lot of the fat), it truly does taste like pumpkin pie. You can also try topping it with nuts, whipped cream, or raisins.

This definitely blows my old pumpkin oatmeal recipe out of the water.

AND it’s EASY.

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal

4.8 from 39 reviews
baked pumpkin pie oatmeal
Prep time
Cook time
Total time
Total Cost: $2.77
Cost Per Serving: $0.46
Serves: 6-8
  • 1 (15 oz.) can pumpkin purée $1.00
  • ½ cup brown sugar $0.16
  • 2 large eggs $0.32
  • 1 tsp pumpkin pie spice $0.10
  • ½ tsp salt $0.03
  • ¾ tsp baking powder $0.03
  • ½ tsp vanilla extract $0.14
  • 1½ cups milk $0.56
  • 2½ cups dry old-fashioned oats $0.43
  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
  2. Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
  3. Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.


baked pumpkin pie oatmeal

Step By Step Photos

pumpkin custardFirst, preheat your oven to 350 degrees. Then, in a large bowl, whisk together the pumpkin purée, brown sugar, vanilla, eggs, salt, and baking powder.

whisk in milkNext whisk in the milk. I used 1.5 cups but you can use up to 2 cups. Or, use one cup milk plus one cup plain yogurt.

pumpkin pie custardNow you have what is basically a loose pumpkin pie custard. It needs to be more loose than a regular custard so that there is enough liquid for the oats to soak up.

add oatsStir in the dry oats.

baking dishCoat a baking dish with non-stick spray. Pour in the pumpkin oat mixture, cover with foil and bake for 45 minutes. Remove the foil 30 minutes in.

baked pumpkin pie oatmealAnd then you have a delicious, gorgeous, vibrant orange, baked oatmeal packed full of nutrients. (I should say “for the win!” here but I refuse to use that phrase)

baked pumpkin pie oatmealI refrigerated the whole dish of oatmeal and just scooped some out every morning. It makes breakfast *so much* faster.

baked pumpkin pie oatmealI adore walnuts so I added some to my first bowl. Surprisingly, the oatmeal itself was so good that the walnuts were just lost in the awesomeness… so I didn’t even bother with them for the rest of the week!

baked pumpkin pie oatmealWhipped cream, maple syrup, and milk on the other hand? Heaven.


  1. Whitney says:

    I made this last week for Sunday breakfast. I’m not a big fan of oatmeal in general, but we needed something different on the menu. While my kids weren’t big fans, my husband and I loved it. Don’t know what’s wrong with my kids! :) We ate leftovers the next day with some dried cranberries thrown in. Delish! Am going to double the recipe this week so we can enjoy more leftovers. Thanks!

  2. Michelle says:

    This is the best thing I have made in years. Seriously. I eat it for breakfast and dessert.

  3. Heather says:

    I’ve made this a couple times – I don’t think the oat type matters. It smells amazing while it’s baking and it’s not too sweet! I like it warm, cold, with milk, plain, with honey, just so delicious!

  4. Debra says:

    I have been making all of your baked oatmeal dishes for years! I loved the apple cranberry, the banana blueberry, the chocolate banana and this one is my new favorite. I think mornings are seriously tough but this oatmeal makes my morning a little easier. How fun to eat pumpkin pie in the morning! Btw I made the cranberry biscotti this weekend and gifted it. Let’s not even begin to talk about the dragon noodles and the chipotle burgers. I feel like this site was made for me. :) thank you!

  5. onesti says:

    I just love your recipes, Beth, especially all your wonderful baked oatmeal! This recipe has become one of my household favorites for breakfast. I made it again this morning and( since I can never seem to leave well enough alone) I doubled the vanilla, increased the oats to 3 cups, skipped the foil and sprinkled pecans on top. The pecans toasted as the oatmeal cooked. I also cooked mine for 15 minutes longer since I prefer oats a bit drier so we can add milk to our bowls. I’ve added raisins to it before, too. Pumpkin seeds sound like a fantastic addition. If I ever want leftovers for the next morning I always have to double the recipe in a 9×13 pan. Awesome stuff!

  6. Leanna says:

    i made this today and 1 heaping teaspoon of pumpkin pie spice, I like that it isn’t too sweet. I plan to have it for breakfast the next couple of days.

  7. Jonathan says:

    I love baked oatmeal. However, this was the worst recipe I have ever tried. The flavor was bland and not nearly sweet enough. Also, the texture was rubbery. The only positive is that it smelled good in the oven and looked good when I took it out.

  8. Nicole says:

    OH. SWEET. MOLASSES. I made this baked oatmeal this morning. You’re absolutely right, it’s incredible with a bit of cold milk poured over it. Thank you for creating such amazing recipes!

  9. Tamra says:

    My husband loves the pumpkin pie oats with a fried egg on top. Sounds strange but its yummy. Just wondering could it be done with quick steele cut oats instead of the old fashioned oats and how much would you use?

    • Hmm, I’ve never worked with “quick steel cut oats”, only the regular steel cut, which require much more liquid and a longer cooking time.

  10. Alicia says:

    why is the foil cover needed? what happens if you don’t use it?

    • It helps hold in the moisture to soften the oats, but I think I’ve made this since without the foil and it still worked out alright. :)

  11. Steph says:

    Hmm, funny to see a comment I left last year…. guess I forgot I had made this before with mediocre results, as I made it this year, too! This year I would say I had much better results.

    I do still think that it didn’t reheat as well as it was fresh, BUT I disagree with my statement from last year that it was bland. I LOVED it over vanilla soy milk, and I added just a bit of walnuts and maple syrup to it, too.

  12. Lynn says:

    I tried this today and was so disappointed – it tasted like raw bread dough. Much too ‘vegetabley’ and not like oatmeal at all. Had been so looking forward to it as well :(!

  13. Megan says:

    I love this recipe because I can do the weirdest substitutions & it comes out good haha. I had this caramel greek yogurt that was bound to go bad any day….and only 1/2 can of pumpkin. Used those (remembering that you use plain greek yogurt in some of your other baked oatmeal recipes) and threw the last crumbs of some granola on the top. And….still delicious. I can’t screw this one up!

  14. This is the best oatmeal I ever had. If my mom had made me this, I would have eaten oatmeal all my life. Delightful slightly fluffy texture. I cut the sugar in half. My husband ate two servings – rare.

  15. I added some toasted pumpkin seeds to add to the pumpkiny goodness. I make lots if adjustments to fit my dietary restrictions, like unsweetened almond milk, just 3T coconut sugar, and for a topping, clarified butter mixed with honey. It’s fantastic! I’m thinking of adapting the baked oatmeal recipes you have on your site into a savory one to serve as a gluten-free, whole grain (just some of my dietary requirements) stuffing for Thanksgiving. Probably with onions, garlic, celery, maybe carrots and apples for moisture. Herbs. Stock instead of milk. Any other suggestions? Maybe sausage, but others at our holiday might not want that. I’m so excited to try this!

    • I did make that savory Thanksgiving stuffing baked oatmeal, with onions, garlic, celery, carrots, fennel, and mushrooms sautéed in olive oil. It was fantastic! A great gluten-free alternative for the holidays.

      • Jessica says:

        Thanks for replying on the savory oatmeal. My grandmother has celiac disease, so I might have to try making that in place of stuffing for her for Christmas :)

  16. Missy says:

    Hi, I was wondering if this should be set all the way through when done or is it okay if it’s a little liquidy still in the center? I baked it as directed and added an extra 5 minutes too.

  17. Missy says:

    I love this recipe and I just made a Banana Nut Muffin version. Sub three ripe bananas and half a cup of applesauce for the pumpkin, use cinnamon instead of pumpkin pie spice and add half a cup of walnuts. It is so good. I have one version or the other almost every morning. I want to try a peach one next. So, so good!

  18. This looks delish! I am starting a new healthy eating plan next week and I think I found my breakfast recipe!

    xo Rachel

  19. Cindy says:

    I have made this twice now. Its so easy and yummy. If you cut the pan in 6 pieces its 267 calories. 8 pieces is 200 calories.

  20. Becky says:

    I’d never made baked oatmeal before but I think it’s going to be a staple for me now!
    I didn’t have pumpkin pie spice so I substituted with a generous helping of cinnamon. It doesn’t have the same spice flavors but it still tastes good. The pumpkin flavor is a lot more subtle than I expected, but it’s still enough to be recognizable.
    I also made it in a loaf pan, it’s firm enough to slice like bread, which is awesome for quick breakfasts on the go.

  21. Debbie says:

    This sounds wonderful! Would it work to use steel cut oats in place of the old-fashioned oats?

    • You would have to adjust the recipe quite a bit to make it work because steel cut oats require much more moisture and a longer cooking time. So, I can’t advise on how to make that swap without having done some experimentation. :(

  22. Lawanda says:

    LOVE,LOVE,LOVE this recipe. It came out perfect, my 2 yr. Old twins loved it also. Thanks for sharing

  23. Monica says:

    I just discovered your blog and am printing out recipes to try. I have an 8 x8 metal pan. Will your oatmeal recipes bake fine in that, instead of glass? I’m guessing you used the Pyrex 8×8 pans for better photos.
    Thank you!

  24. Katie says:

    Delicious and easy! Been meaning to make this since last fall and finally did! Especially good with a drizzle of maple syrup!

  25. Sonia says:

    I’ve made this again and again and again. I love it so much!!! I make a big batch and put it in the freezer!! thanks for this great recipe!!

  26. Vickie says:

    This was great! Prepped everything the night before and put it in the oven in the morning while I got ready for work! Easy and delish! Topped with maple syrup. WILL MAKE AGAIN!

  27. Mand01 says:

    We don’t have a pumpkin pie tradition in Australia, so I’ve never tasted it. Pumpkin is almost always eaten savoury here, aside from scones (which are like American biscuits). So I wasn’t sure about this, but it looked so pretty, and I had a butternut in the fridge.
    ZOMG. Yum. Double Yum. Even though I have to make the purée and the spices myself, it’s worth the extra effort.

  28. I don’t live in the USA and pumpkin pie is very much not a thing in this country although I’m intrigued by the idea. What is in pumpkin pie spice? And roughly how much non-canned pumpkin would the recipe equate to? They don’t sell either of those here but I’m keen to try the recipe anyway!

  29. Stacy says:

    I have to add that this makes the best dog treats ever. When making the puppy batch, I leave out the pumpkin pie spice, reduce the sugar, and add a little pure maple syrup. The dogs love them, it adds a little fiber, and costs less than half the price of high quality dog treats.

  30. Shayna says:

    This looks amazing! Can I sub soy milk as a dairy free option or do you think it would go weird in the oven?

  31. Helen S. says:

    My favorite so far of the baked oatmeals. Divine with syrup and a splash of milk.

  32. Karen says:

    This is AMAZING!! I also tried an apple-pumpkin baked oatmeal variation by substituting 3 containers apple-cinnamon Greek yogurt for the milk and added a large cored & chopped Granny Smith apple…even more delicious!!

  33. Andrea says:

    Made this Friday night to have ready for Saturday morning breakfast. It was a hit at my house, my whole family loved it. I was out of old fashioned oats, so I just added an extra 1/2 cup of quick oats–it turned out perfect. Thanks! :)

  34. I found this recipe by accident, and I’m so glad I did. The only change I made was to use a huge sweet potato instead of pumpkin, mainly because it was late and I had all the ingredients except pumpkin and I didn’t want to go back out and sweet potato seemed like a fine substitution. And it was so delicious! Definitely will make this one again.

  35. DeAnna says:

    I often add some ground flax seed and wheat germ to my hot cereal after it’s cooked, in order to up the nutrition and get some of those Omega 3’s into my diet. I added them to this baked recipe and the consistency turned out fine. So delicious! I wondering if you would know, Beth, if the nutrients in ground flax and wheat germ are reduced by baking?

    • I’m not sure how the baking would affect the nutritional value of the flax. The only thing I can think is that it *might* oxidize the delicate omega-3’s, but that’s just a guess.

    • Karen says:

      You could always add the wheat germ and flax after baking.

  36. I added a few things, flax seed and brewers yeast, to eat to make it lactation friendly since I am currently breastfeeding, but it was fantastic! Thanks for sharing your awesome recipes!

  37. Heidi says:

    Holy cow, this was fantastic! I was a little nervous because it took a little bit longer to bake (an extra 10 minutes), but it was worth the wait. I have 4 year old twins and one of them had 3 servings. Then I had some and was shocked by how moist and chewy it was. Now my husband is eating it and I can hear that he’s loving it. Easy, healthy, and everybody likes it? Win win win!

  38. Rebecca says:

    I love this recipe, but both times I’ve made it so far, it has taken over 30 minutes longer to bake than the instructions state. After 45 minutes, the middle is still very liquid; it isn’t baked through until about 75 or 80 minutes.

    Maybe this is due to my altitude? I’m at about 5000 feet.

  39. Oh yum! I made this a few nights ago, with a cup of unsweetened vanilla almond milk and a cup of nonfat vanilla yogurt (they’re all I had), and doubled the spices and halved the sugar to make up for my additions. When it first came out of the oven, I thought it was quite good, but after it hung out overnight in the refrigerator and I ate it microwaved? BEST. The texture is perfect and the flavors are in love with each other and have made me a part of that love. (Maybe because they mingled? Or maybe I just missed most of the subtlety when I ate it hot because I’d just eaten a very, very spicy dinner.)

  40. Steph says:

    I’ve made a few of your other baked oatmeals with raging success, but this one fell short of the mark for me. I’m not sure what it was… the batter was DELICIOUS, hot out of the oven it was DELICIOUS…. but for some reason, when I reheated the rest of the week it just didn’t wow me. I couldn’t really taste the spices, it was just oatmeal. I think I’ll try it again doubling or maybe tripling the spices because I want to it to be good reheated! Either way, since it was so good straight out of the oven, I’ll make it for Thanksgiving breakfast for all the relatives! :)

  41. Erica Borrowdale says:

    good lord Beth, this is divine. Thank you! I made it true to the recipe, but to save my milk, I used dry milk powder and water. Tasted just fine =)

  42. Rainie says:

    I really appreciate this recipe because I’ll be able to grab a piece of this & run out of the house with a healthy breakfast in the morning. I used 1 cup of greek yogurt, 1/2 c. plain unsweetened coconut milk, and instead of pumpkin I had Pink Banana Squash in the freezer. I think the pumpkin might give it a flavor boost though. My pumpkin pie spice is probably 100 years old so I substituted cinnamon, ginger, allspice, cloves, & nutmeg. Good recipe. Thank you!

  43. Anne says:

    Could this be assembled the night before and baked in the morning?

  44. Marge says:

    I made this for breakfast today. It was pretty good, but I thought it was kind of bland. Next time I will double the spice. I also baked it about 10 minutes longer because it was pretty gloppy in the middle after 45 minutes. Walnuts crumbled on top give it a nice crunch and some extra flavor, too.

    • Taylor says:

      Same thing happened to me! I guess I should double the spice next time as well. Maple syrup really helped.

  45. Sandra of Seven says:

    Made this and the chocolate banana last night. I think it is good and easy! My kids aren’t quite sold on it yes, but I’m hoping it grows on them!

  46. Jen Cooney says:

    Just made this last night – loved it! Thanks.
    It was even better this morning.

  47. Kara says:

    This is so yummy and easy to make! :o) Thanks for sharing

  48. Marie says:

    I made this for breakfast, my 9 month old and I both had big bowls of it. So amazing!

  49. Lynn says:

    I made this and your oatmeal pumpkin cookies, but only after I took this out of the oven did I realize that I used WAY more pumpkin puree than your recipe called for. The only pumpkin puree can size at my market was 29 oz, and with only a half cup of puree missing from the can, I probably used around 10 oz more than your recipe called for…. Any way I can save this? It tastes like purely pumpkin-y with some oatmeal tagging along for the ride. It’s not BAD but it’s definitely not what it’s supposed to be.

    It’s a shame because I would’ve loved to make several more batches of those cookies with the leftovers! YUM.

  50. Jeannie says:

    Made this and it is delish! The consistency in your pictures looks different than mine though.. Is yours crunchy? Mine isn’t. Inyourpic with milk it looks like you have crunchy oatmeal. What’s the consistency supposed to be? Thanks for the great recipe!

    • Nope, it’s definitely not crunchy. It’s soft and almost custard like. Some parts around the edges may be a little more firm, though (that might be what looks crunch?).

  51. scott says:

    This recipe is fantastic. I bake this one OR the banana version nearly EVERY week. The banana one is made a lot more often because I always have bananas around.

  52. Mary says:

    Made this once again. I can’t get enough!

  53. Shelley says:

    This is in the oven right now – perfect for a rainy, chilly fall day. Can’t wait!

  54. I just found this site yesterday and I love it! I have a question. Do you think this recipe would work if I used mashed sweet potatoes instead of pumpkin puree?

  55. Kristin says:

    I’ve made this recipe 2x in the last week. The first batch lasted less than 24 hours between two people. The second batch was shared with Festival Friends at the Minnesota Ren Festival.

    In the first batch I mixed the milk with the other ingredients, instead of mixing the ingredients first, and THEN adding the milk. This caused the oats not to absorb correctly in the oven. The second time I mixed per the instructions, that worked.

    I also added an addl tsp of Pumpkin Spice, and use Almond Milk instead of Dairy. It works just as well. Thank you!

  56. Tomas says:

    This was pretty good but not sweet enough to call pumpkin pie oatmeal. With more sweetness it would be five stars.

  57. Since I discovered your baked oatmeals about a year ago, my life has been quite different. I can safely say it makes breakfast a totally different experience, it’s my favorite meal of the day!
    This is one of my favorites!

  58. Just made this for the millionth time…the reason tonight – to usher in fall! Yay!

  59. KatieLu says:

    I made this recipe this morning and it was absolutely delicious! It must be pretty good cold too, because I’ve caught my husband sneaking bites of it from the refrigerator several times today:) Thanks Beth for another delicious recipe.

  60. Carin says:

    This was awesome. I actually don’t like Pumpkin Spice flavoring, so I just did 1 t cinnamon instead. After I started making it, I realized that I had no eggs :( so, I read somewhere you could use mashed banana and baking powder instead. AWESOME! Some of my favorite things came together nicely. Thanks for the great recipe.

  61. Erin says:

    for those of us who do not normally have pumpkin pie spice lying around- you can make a quick substition- and adjust it to you taste. For 1 tsp I used 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp of nutmeg and a sprinkle of ginger and ground allspice… I generally use my sense of smell to mix accordingly so put and -ish on the end of all measurements! I actually made this for a pseudo dessert and of course follow on breakfast! delicious.

  62. Kimberly says:

    I discovered you through Pinterest a couple weeks ago, and since then I’ve been trying out many of your recipes. They are WONDERFUL!!!! And so is this one. On a scale of 1-10…my family rated this a 10. We made it just as the recipe states, poured a little milk over top, 1 T. maple syrup drizzled over that, and topped it off with a few chopped walnuts. YUM!!! Where has this recipe been my whole life?


  63. Anon – Yep, it can definitely be reheated once refrigerated. I keep it in the refrigerator and then reheat a single portion every morning for about a week.

  64. Anonymous says:

    If you refrigerate it can it be reheated?

  65. Found pumpkin pie spice (1.8 oz!) for $1.99 at Trader Joe’s, so look out! Lots more pumpkin oatmeal in my future! Haha. I think I’ve gotten my mom hooked on it too. Thanks again for a great recipe! :)

  66. Joe C says:

    This is absolutely delicious…I’m about to make my second batch of it. May try throwing in a scoop of vanilla protein powder to beef it up even more.

  67. Lauren says:

    I am seriously obsessed with this recipe!! I’ve made it twice now and done some variations, adding nuts, etc. So healthy and filling and keeps really well to bring breakfast to work during the week. LOVE!!

  68. Anonymous says:

    How do you do it Beth? You’re the best!!

  69. My cousin shared this recipe with me a few weeks ago and I finally made it last night. I actually scooped the batter into muffin/cupcake cups and baked them in muffin tins. It made 18 portions. I still covered them in foil but I skipped the “bake uncovered” for 15 minutes portion. I just ate my first one this morning with Shamrock fat-free half-and-half and some honey. YUM!!!! I have frozen a good portion of them. It will be fun to see how they do after the freezing process.

  70. Anonymous says:

    Made this for myself since my boyfriend HATES oatmeal. He tried a bite and has been gobbling it up all week. I’ll need to make more if he keeps this up. Definitely have to try your other baked oatmeal recipes!

  71. I just have to say… YUM!!

  72. Anonymous says:

    I pinned this a few weeks ago and have made it FIVE TIMES since!! It is amazing!! I have three children (two of whom won’t touch oatmeal with a ten-foot pole) and they all devour it. I’ve shared with co-workers that can’t get enough also. Just wanted to thank you for making my [pumpkin-obsessed] world a little brighter :-)

  73. Just made This! So yummy. Thanks for posting. I am going to link up this recipe on my blog for my current favorite ways to eat oatmeal later this week!

  74. Isabella says:

    I made this today and it is fantastic! Thank you so much, officially stalking you on Pinterest now.

  75. Mandy – It makes about 6 regular sized bowls or 8 small-ish bowls. If you need a visual, take your baking dish (8×8 inch size) and imagine it divided into 6 or 8 sections. The oatmeal was about 2 inches deep. If you’re afraid of having enough, I’d definitely double it just in case. Leftovers can be frozen :D

  76. Ok so I was wondering how many servings you get out of this recipe. I want to make it for my family for the week but want to make sure it will feed us all week or I will just double the recipe. I can’t wait to try it though, looks awesome!

  77. Kristen says:

    Thanks for the recipe! I’m not normally much of an oatmeal fan, but this was pretty good. I did go ahead and add 1/2 c. of vanilla Greek yogurt, and I also sprinkled a few chocolate chips on top before baking (didn’t want too many, just so I wouldn’t totally negate the healthy aspect… haha).

    One thing I hate about making pumpkin dishes in the fall is the cost of pumpkin pie spice. Anybody found a place to get it cheaper? Seems like it runs around $4 something for a tiny little amount. Maybe buying the spices individually would be cheaper… just don’t know how much I’d use them all though.

    • Indi says:

      I used the individual spices (cinnamon, nutmeg, all-spice & ginger) because I didn’t have the pumpkin pie spice on hand.

  78. Made this over the weekend: Amazing :) I topped it with milk, coconut, and almond slivers. The coconut is my favorite.

  79. Love this recipe!! If you divide it into 9 servings, each servings is 179.3 calories…just an fyi for those calorie counters like me.

  80. Ahhhhh! This is so ridiculously good! Thank you for the awesome recipe!

  81. xjoshi – I buy the large cannisters (15 cups in volume) of generic old-fashioned oats at the grocery store and they usually cost between $2-$4 dollars depending on whether I’m at Walmart or my local grocery store. Also, I find that oats are super inexpensive when I buy them from the bulk bins (both my local grocery and Whole Foods sell them in bulk). I hope that helps!

  82. Oh I can’t wait to try this! I’m so happy to say it’ll be even CHEAPER because I can get my milk for 2.50 a gallon regularly, and sometimes even 2.00 a gallon when the store has it on sale!

    Quick question, though. Where do you buy your oatmeal? According to my calculations, the breakdown would be a dollar more for the price that I find oatmeal! :(

  83. Try adding some milk before microwaving. Or, loosely cover it with something like a plate or bowl to hold in the steam while microwaving. I usually microwave mine in the plastic container that I had it refrigerated in and I just lay the lid over top without clamping it down. That keeps it from exploding but holds in enough steam to keep it moist. I hope that helps!

  84. Anonymous says:

    I liked it better right out of the oven– when I reheated it (microwave) it dried out. Any suggestions?

  85. Anonymous says:

    OMG! Just made this, and *had* to try it tonight. It’s definitely a keeper! To cut down on the calories, I used brown sugar splenda and unsweetened vanilla almond milk. I can’t wait to make this for my mom this weekend!

  86. Going to experiment with steel cut oats and the crockpot overnight!

  87. Anonymous says:

    Just made this tonight and it tastes so good warm, I can’t wait to try it tomorrow morning after it cools down!

  88. Melanie says:

    I froze a batch, Star, and it thaws wonderfully. My grocery store had a huge sale on pumpkin and sweet potato pie purees after Thanksgiving and Christmas, so I stocked up. Unfortunately, it was all the big cans, so I have to double it every time until I use ‘em all up :-) I left it in the glass pan with plastic wrap touching the surface and foil over the top. Next time, I’ll probably cut it into serving sizes after it cools and freeze them individually. It’ll keep me from eating THE SAME THING every day for 2 weeks in a row.

  89. Thank you so much for the recipe! I made this for dinner one night this week and actually thought it wasn’t sweet enough…but all three of my kids LOVED it. I think I’m going to start making a pan at the beginning of the week and using it as a healthy alternative to cereal.

  90. Anonymous says:

    So good!! Just tried it tonight!

  91. Star – I haven’t tried it because I always eat it up too fast, but I think it probably would!

  92. Does this freeze well? I love this, it is wonderful, but I’m thinking maybe making a big batch and freezing individual servings might be a great idea.

  93. I’m not an oatmeal person at all. I gag it down because it’s good for me. But let me tell you – I just absolutely love love love this recipe! I made it this morning and packed up the rest for breakfast this week. It was super easy to make, and a million times better than instant oatmeal. Delicious!

  94. LOVE LOVE LOVE your oatmeal recipes! Loved this one…my picky 5 year old even liked it!!!! Love your blog and recipes! So creative!

  95. Christina says:

    Tried making this with steelcut oats, and it turned out great! I used 1 1/4 cups of oats and upped the milk to 2 cups. Also cut the sugar and salt in half. The oats stayed on the al dente side, but definitely cooked through, and it really does taste like pumpkin pie filling with oats!

  96. Anon – I’m sure it would work fine if doubled and baked in a 9×13 pan. You may need to bake 10 min longer or so just to make sure the center is cooked, but otherwise it should work exactly the same :)

  97. I made this for breakfast this morning and it is delicious! My husband, 1 year old son and I all loved it. It’s especially good with the maple syrup and whip cream on top, like you suggested. Thanks for a great recipe!

  98. Anonymous says:

    I made this yesterday and it is, as everyone else has said,delicious! The only negative thing I can say is that one 8×8 pan disappears way too quickly. I am just wondering about doubling this or your other baked oatmeal recipes. Have you or any of your blog followers tried to double the recipe and bake it in a 9×13 pan? If not, I would also appreciate any thoughts/suggestions about this experiment. Thanks!

  99. Truly perfect recipe! YUM!

  100. Just had to stop and say that I adore this! I have been making it every Sunday for the past 6 weeks and divying up in individual cups to microwave in the morning. So good! Thanks!

  101. This is absolutely delicious! I LOVE it!!!! Last week I randomly started making pumpkin oatmeal (trying to add more super foods to my diet) and it was a pain to mix up every morning and wait 3-4 min in the microwave for my rolled oats to cook. I remembered seeing some baked pumpkin oatmeal recipes and found yours. I baked it last night and it smelled heavenly. Cut off a nice square this morning, added a dash of milk and heated it up. The texture is great! I used the old fashioned rolled oats. It’s creamy and smooth but has a bit of texture from the oats too.

    I did reduce the sugar to 1/3 cup but found I needed to add just a sprinkle when I heated it up. I may have scrimped a bit on the spices though – I was almost out of pumpkin pie spice so I added a dash of cinnamon and allspice but it probably needed just a bit more. I added raisins when I heated it up – will add those during baking next time. I did use the 1 cup of milk + 1 cup plain nonfat Greek yogurt and it is great. Thanks for this recipe!

  102. I made this with 1/3 cup sugar, like suggested and it was very good. (more sugar probably would have been nice but i was happy with saving a few calories) really liked this recipe, thank you!

  103. I made this today… It is SO GOOD!! I ended up using using about 1 cup pumpkin puree and a chopped up pear because I didn’t have enough pumpkin puree thawed out… Yum!! I also added a 1/4 cup of caramel coffee creamer.

  104. Kristin – I think it would be good with less sugar. I’d start by trying 1/3 cup of brown sugar and see how you like that. Then, maybe the next batch work down to 1/4 cup. The pumpkin does need some sweetness to balance it, unlike the bananas in the banana bread oatmeal.

  105. Do you think this would work well with less sugar? Or maybe with a sugar alternative?

  106. I made this this morning with yogurt and milk and it was great! Will definitely be doing this again. Thanks a lot!

  107. Melanie says:

    Holy. Crap. Delicious! I had some Cinnabon creamer in the fridge, so I poured it over one morning when it was cold. One of the best things ever. I’m addicted.

  108. Anonymous says:

    Has anyone tried this with steel cut oats?

  109. Anonymous says:

    Love this recipe! I am watching my weight a made some small adjustments. I substituted water for the milk and egg beaters for the eggs. Still yummy and I saved some calories and fat! :)

  110. Anonymous says:

    Made this for the family and they loved it, even the 14 month old Grandson LOVES it! Thank you for a wonderful blog!

  111. Anonymous says:

    This is the greatest food site I’ve come across. Turns out, a college student can eat low-cost, healthy, flavorful foods after all. Thank you!

  112. Anonymous says:

    I love this recipe, but I always double the spices! Last night I made a batch and happened to find some white chocolate chips in my cupboard… I threw them in and it is DELICIOUS!

  113. Anonymous says:

    Oh this is so so good. Really really good. I love this blog, and have made several things that have made our “make again” list, this is definitely on it. Well done. Sadly in NYC groceries are wicked pricey, even at our coop, I still factor in my head the recipes to be at least 30% more costly. We appreciate what you’re doing here. Delicious and cheap! Thanks!

  114. I used Steele cut oats and it came out great, but I only used 1 cup as it needs more liquid than the old fashioned….thanks for the great recipe.

  115. Anonymous says:

    I’m looking forward to trying this tomorrow morning. I was trying to find a recipe for baked oatmeal that involved things I actually have in my pantry and stumbled onto the blog. I’ll be making mine with stevia or splenda brown sugar blend and let you know how it goes.
    I know it was over a month ago but I saw another poster, Ash, was looking for pumpkin in NOLA. It is on sale at Rouses on the westbank for 98 cent/can which I thought was a great price. Near the front stacked with evaporated milk and cranberry sauce.

  116. I made this twice last week! The second time I realized I only had half the amount of oats needed so I substituted oat bran. It was good but tasted much “healthier.” I also added golden raisins which were a nice touch! THANKS!

  117. A friend of mine directed me to this blog, and boy am I happy she did! I love the recipes here, and they are really good (unlike other sites that only sound good, but in reality are not). This was the first recipe I made and I have been eating it daily for over a week (just made a second batch). I wish I could say I only have it for breakfast, but alas, it is soooo good that I find myself having it several times throughout the day. Based on what I had in the fridge, I used a can of evaporated milk instead of plain milk, and added some raisins, for additional texture. After I reheat my portion, I add a drizzle of real Quebec maple syrup, some half-and-half cream, and a dollop of light whipped cream. This is beyond amazing…so thank you for sharing this simple and super good recipe! I have since tried the Coffee Pulled Pork and Taco Chicken bowls…both turned out fabulous! I look forward to making more of your recipes!

  118. I have been eating this all week and just loving it! I grew a whole slew of pumpkins over the summer and I’ll probably be making this recipe over and over this fall and winter. Thank you so much for sharing!

  119. Made it this morning! SO GOOD! Also much healthier than other baked oatmeals I have made which call for melted butter. Only differences were I used white sugar because i was out of brown, and half cinnamon/half nutmeg instead of pumpkin pie spice. It

  120. Mercy me this is delicious! I made it this morning! Got the hubs approval too! Yummy!

  121. I meant that I baked it in the bowl I mixed it in…

  122. I made this for lunch today. I can’t say enough about the delishiousness of it!!! I’m a lazy cook so I baked it in the bowl I cooked it in and it took an extra 1/2 hour at 325, but came out just fine without the cooking spray. Perfect for this crisp fall day! Now the question is, should I hide the leftovers or share with my family?!

  123. I just made this for breakfast and it was awesome! I only had quick cooking oats so I added only a cup of milk and an additional fourth of a cup sugar. Its soft but certainly not mushy! Its really yummy. Paired it with vanilla yogurt and ginger syrup. Hello Fall!

  124. Anonymous says:

    I echo the comments above but just have to say I love this one too. Healthy and pumpkin-y!

  125. Just made this…AMAZING! I love how it isn’t too sweet– I had it with greek yogurt, maple syrup, and some whipped cream. Too good, so excited to eat this all week!

  126. Lauren says:

    Love your website! This is the first recipe I’ve made of yours and it was FABULOUS! So god with a little milk and raisins on top!!! Thanks and can’t wait to see what you make next!

  127. LOVE! That’s all I can say about this. So wonderful. I’m going to try your recipe for regular baked oatmeal tomorrow. Other recipes I’ve seen have called for oil, which just defeats the healthy purpose of oatmeal. Thanks for sharing!

  128. i made this the first time using an 8×8 glass pan and put it in the fridge so that i could dole out my daily–sometimes more than daily–portions. this stuff is fabulous!

    this time, i wanted to see if i could make it more portable and portion controlled, so i baked it for 30 min. in a silicone muffin pan. i covered it with foil like the original recipe, and it came out of the pan after i ran a butter knife around each one. YAY! these’ll go in the freezer and be pulled out for me to take to work in the wee hours of the morning (i work at starbucks and i open normally–can you say 4a wakeup).

    thanks for making my breakfasts more healthy and enjoyable!

  129. I made this AGAIN, but without the eggs (because I didn’t have any and didn’t want to run to the store). I used a tablespoon of flour and it came out awesome! So…don’t let lack of eggs detour you from making this! Also, since I used coconut milk this can be a totally vegan dish (although I’m not vegan, or vegetarian…just sayin).

  130. Anonymous says:

    I love pumpkin pie, and oatmeal! I am definitely going to make this to have for breakfasts! Thank-you for the recipe!

  131. Made this last night and enjoyed it for breakfast today. Talk about yum! I ate it with a tiny bit of maple syrup drizzled on it and heated up and loved it. My husband texted me to say it didn’t have enough flavor, but I think that is because he ate it cold. I’ll make sure he heats it up tomorrow morning. This is definitely a keeper, what a great/fast breakfast.

  132. Delicious!! I added protein powder, left out the sugar, and used nonfat milk. It was amazing. I LOVE a big healthy bowl of oatmeal every morning. This is amazing. Thanks so much for the great recipe! I’d never tried baked oats before

  133. This is delicious. We even drizzles a thinned cream cheese frosting on top…yum!!

  134. MelinCo says:

    This recipe is evil! I may have to always have some of this in the fridge as my family loves to eat it for breakfast, lunch, dinner and everything in between. Super delicious! Thanks Beth!

  135. I just made it this morning and it is WONDERFUL! This is the first recipe I have tried from your blog, and in fact, the one that drew me in. I can’t wait to try more!!

  136. I made mine with 1 cup Greek yogurt and 1/2 cup each of half & half and water since I didn’t have milk. I also used steel cut oats b/c that’s all I had, which made it nice and “crunchy” in contrast to the creamy pumpkin filling. Ate right out of the oven with no toppings. The addition of toppings would probably be awesome. I want to try the other pumpkin oatmeal recipe for comparison.

  137. Anonymous says:

    I baked this about an hour ago, and it is absolutely HEAVENLY. I don’t have an 8×8 pan so I just used my 13×9 and it wasn’t a problem at all! I also forgot the vanilla extract but it’s still tasty, I didn’t even remember until I sat down here to leave a comment.

    I adore this blog. I have been cooking so many recipes from here since I moved in with my boyfriend and they are really perfect for us. Thank you so much.

  138. Anonymous says:

    I made this last week, and although it was extremely delicious, I felt like it was missing a spice or two.
    I just made it earlier tonight, but I added 1/4 tsp of ground cloves to it this time, and that was just the spice it needed for me. Thank you so much for sharing this recipe.

  139. Johanne says:

    It’s like dessert for breakfast! Yum

  140. This tastes great, less sugary than I figured it would be. It fits right in with my food plan and even gives me a serving of vegetables with my half serving of carb! I ate it with soymilk (though I usually don’t eat oatmeal with any kind of milk)and got a whole serving of protein in a serving of oatmeal. I love it!

  141. Anonymous says:

    I made this tonight. It is *amazing*. I didn’t include nuts or whipped cream, but I think some walnuts and maybe sliced bananas would make this unstoppable.

  142. Erin Rose says:

    I am enjoying a bowl of this right now! Thanks! Definitely a keeper and probably my favorite version of baked oatmeal so far!

  143. Thank you so much for this recipe! I just made this (adding chopped apples, since I had a bunch languishing in the fridge, and using about half the sugar) and it’s delicious. Perfect for fall. Thank you!

  144. Another recipe that is a hit in our house. Our little guy and my husband love having it for a snack.

  145. Oh my goodness this is delicious! Just made it this morning. I was out of vanilla extract but just so happened to have french vanilla yogurt so I used that. It might be a little sweet for some people, but I love it! This recipe is awesome, it works great for breakfast and I can imagine very delicious as a dessert with ice cream :)

  146. Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!

    P.S. Have you thought about adding a pinterest button on your site?

  147. Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!

    P.S. Have you thought about adding a pinterest button on your site?

  148. Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!

    P.S. Have you thought about adding a pinterest button on your site?

  149. This tasted exactly like pumpkin pie and was super quick and easy to put together. We had it with lots of whipped cream…so good and comforting on a chilly fall day.

  150. Anonymous says:

    WE made this yesterday. It was ssoooooooo good and filling. I decided to take small pieces to work for “break time.” It was the talk of the table!!!!! Love your recipes and blog so much!

  151. I think in the past month I’ve made at least 30 of your recipes and this might be my new favorite (although I pretty much think that every time I make another one of your recipes). Always look forward to checking out your blog!

  152. This is baking right now. I bought a couple of pumpkins from Trader Joe’s to make my husband a pie (he has been craving pumpkin since the trees began turning) and I decided to use the rest of the pumpkin mash to make this. The smell in my apartment is heavenly! I love your recipes so much.

  153. Oops! Y’all are right! It goes in with the eggs and brown sugar and everything else :P I’ll fix that right away!

  154. Sarah, I didn’t see it in the instructions either, but from the pictures, I figured step 1, with the eggs & everything else (I think that’s some vanilla at the top of the pic. =) I’m actually in the middle of making it too…can’t wait to try the end result!

  155. Where do you add in the vanilla? I don’t see it in the instructions but am making this now so I’ll probably just dump it in whenever. :-) I can’t wait until this is done! What a great breakfast for the first day of October!

  156. Anonymous says:

    I’m wondering if i can get pumpkin puree all year long or is it only available during October… I want to eat this every morning!

  157. Yeah, you could definitely do it in a crock pot although it won’t need nearly the 8 hours that a lot of people use theirs for. Maybe 2-3 hours on low?

  158. Do you think this would work in the crockpot?

  159. This is currently in my oven. I LOVE your blog. Thanks for all the great recipes!!

  160. I am getting ready to start making my oatmeal in the AM again – although it is still in the 80’s and very humid so it might just be a few weeks. I will definitely try this. We did a crockpot oatmeal last year, but I think this baked recipe will turn out better – plus I am a huge pumpkin fan and have already started to stock up for dishes like this. Sounds yummy!

  161. Anonymous says:

    For anyone who had trouble finding pureed pumpkin and could only find pumpkin pie filling, just cut some of the sugar (since theres already some sugar in the canned pie filling). It worked out just fine!

  162. like it so yummy …

  163. just made this… i’ll be sad to see the pumpkin season leave us. I don’t know if i’ll be able to go back to normal oatmeal again.

  164. I made this last night, and it is so yummy! I added 1/2 c. nonfat Greek yogurt and halved the sugar.

    Thank you so much sharing your recipe!

  165. Amanda says:

    This is soooo sinfully good! Delicious cold for breakfast with nothing else added. I started off halving the recipe since I’m just one person but when I got to the milk I forgot to halve it and added the full amount so I ended having to backtrack to add the ingredients for the full recipe…what a wonderful mistake!

  166. Walmart was stocking their “seasonal specials” area with pumpkin puree as I was walking by today! This is in the oven right now and it smells HEAVENLY!

  167. Yumm! My hubby loves oatmeal and loves his mom’s pumpkin pie bars…so this sounds like something he would like to try.
    …also…you said that you eat this cold?

    Blessings & Aloha!

  168. Stephanie – it was the generic brand at my local supermarket :P I guess I’m just lucky… although this was a few days before all of the news headlines about the pumpkin shortage so prices may have gone up since then for all I know!

  169. Wow, where are you getting cans of pumpkin for $1 each? Here a good price is $2 but it’s usually more like $3.50.

  170. Carly says:

    Can I just say that this oatmeal BLEW MY MIND?! Seriously, it is like eating a delicious pie custard for breakfast. You can’t go wrong. I am beyond full right now and am still daydreaming about wandering back to the fridge and eating the rest. Thank you for your genius idea.

  171. Fanactic Mom says:

    Once again, another great recipe from BB! I think I am going to bake/toast some of the leftovers, to make a granola like cereal with added walnuts perhaps. I’ll let you know how it turns out!

  172. Kathleen says:

    This was soooo yummy! I made it with quick-oats. I used 1 cup yogurt and 1/4-1/2 cup milk (I eye-balled it). Turned out great and not too mushy! Thanks Beth!

  173. I’m one of those blog lurkers, too, at times. However, you are on my blogroll. Anyhooo… I’m a huge fan of pumpkin, and my husband loves his morning oats. This looks like a perfect recipe to combine both loves together. I can see this with pure maple syrup and some crunch pecans on top as a breakfast. I’m glad you shared this, as I’d never seen this kind of recipe before. I’ll try both Steel cut and Old-Fashioned and see which works better.

  174. *Update* The recipe worked fabulously with coconut milk, the flavor was/is wonderful. Looking forward to having it for breakfast – but without the ice cream this time.

  175. Anon – I think steel cut oats are worth a try. I think some people tried the last baked oatmeal recipe with steel cut and I haven’t heard back so maybe it worked!

  176. The month of October is one of my favorite cooking months, largely because I try to make one pumpkin recipe a week (last year included everything from pumpkin & black bean burritos to pumpkin curry). Your baked oatmeal looks delicious, so I very well might have to add it to this October’s itinerary.

  177. Anonymous says:

    Can you make this with steel cut oats ..maybe just cook it longer or will it not work? I have a huge box I really want to use!

    • Smilee Richards says:

      Yes. I made 3 batches for the grandsons with steel cut oats.
      They loved it every time.
      I will be making it tomorrow with Bob’s Red Mill rolled 5 grain – oats, rye, barley, wheat, triticale, and flax seed. I expect it will again be well liked by the little guys.

  178. Ash – Rouse’s on Carrolton… and it was just last week. Although, with all of these news stories about pumpkin shortages maybe people tried to stock up. The pumpkin farmers play this game with us every year… I think it’s a farce!

  179. Beth, where did you buy the pumpkin puree? I’m in the NOLA area too and could only find canned pumpkin pie mix at Rouses and Winn Dixie, not just the straight pumpkin.

  180. AND…it’s for dessert, will be serving with vanilla ice cream.

  181. Making it RIGHT NOW…but, I substituted coconut milk because I didn’t want to run to the store. It smells wicked good, but we’ll see how it actually tastes! Thanks for the yummy recipe!

  182. Yum! I have made this with fruit, but never pumpkin. Off to make this right now!

  183. i made a pumpkin baked oatmeal last fall…it was so good!

  184. Oh. My. Gosh.

  185. I wanted to say I’m totally a fan of your blog. I kinda lurk, subscribing via email and all, but wanted to tell you I very much enjoy your posts and that this oatmeal makes even an oatmeal unfan like me look forward to making something yum! Thanks so much!

  186. Oh my gosh, this looks amazing!!! I’m definitely trying this soon!

  187. Anonymous says:

    Beth- Really enjoy your varied tastes, and get such inspiration from your wonderful(and affordable!)taste sensations. Thank You!

  188. Kathleen – you can use quick oats although you’ll have less texture (it will be more mushy). But the flavor will still be great!!

  189. Kathleen says:

    This looks absolutely delicious!! Can you use quick-oats for the oatmeal portion?

  190. I just bought a can of pumpkin specifically to make pumpkin pie oatmeal! I’ve never had baked oatmeal before though. I think I need to try your recipe instead!

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