Quick Pumpkin Baked Oatmeal Recipe (Warm, Spiced & Ready in 30 Minutes)

Fall mornings were made for something warm, nourishing, and just sweet enough to feel like a treat. This Quick Pumpkin Baked Oatmeal recipe is a perfect make-ahead breakfast that’s comforting, loaded with real ingredients, and on the table in under 30 minutes. Whether you’re preparing for a busy workweek or a cozy weekend brunch, this dish brings the best flavors of fall into one easy and wholesome bake.

Made with real pumpkin puree, rolled oats, warming spices, and naturally sweetened with maple syrup, this baked oatmeal is gluten-free, dairy-free, and can easily be made vegan. It’s the kind of breakfast that’s as nourishing as it is delicious—and best of all, it reheats beautifully throughout the week.

Let’s break down the recipe in detail and show you exactly how to create this simple yet flavorful breakfast dish in your own kitchen.

Why You’ll Love This Recipe

This pumpkin baked oatmeal checks every box for a healthy, satisfying morning meal:

• Quick prep time with no fancy steps
• Uses pantry staples you probably already have
• Naturally gluten-free and dairy-free
• Customizable for different diets and preferences
• Great for meal prep—make once, eat all week
• Tastes like pumpkin pie but is packed with fiber and nutrients
  

It’s the kind of breakfast that makes you feel like you’re winning at mornings without spending an hour in the kitchen.

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Ingredients

This recipe keeps things simple, using whole ingredients that pack flavor, fiber, and just enough natural sweetness. You’ll find everything at your local grocery store or already in your pantry.

Main Ingredients:

• 2 cups rolled oats (certified gluten-free if needed)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (or 2 flax eggs for vegan option)
• 1½ cups unsweetened almond milk (or any milk of choice)
• ½ cup pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins or mini chocolate chips (optional)

Instructions

1. Preheat and Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish with a bit of oil or butter, or line it with parchment paper to prevent sticking.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract. Whisk until the mixture is smooth and well blended. This ensures the eggs are evenly distributed and the pumpkin gets a good base for the oats.

3. Add the Dry Ingredients

To the same bowl, add rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Stir until everything is fully incorporated. At this stage, the mixture will look a little wet—that’s exactly how it should be.

4. Fold in Optional Add-ins

If using chopped nuts, raisins, or chocolate chips, fold them into the mixture. This adds texture and extra flavor, making the oatmeal more satisfying.

5. Transfer to the Baking Dish

Pour the mixture into your prepared baking dish and smooth the top with a spatula. Make sure it’s spread evenly so it bakes uniformly.

6. Bake

Bake for 28 to 32 minutes, or until the center is set and the top is golden brown. You’ll know it’s ready when the edges start to pull away slightly from the pan and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the oatmeal cool for at least 5 to 10 minutes before slicing. This helps it firm up and makes for cleaner servings. Serve warm as-is, or top with Greek yogurt, a drizzle of maple syrup, or almond butter for extra richness.

Storage and Meal Prep Tips

One of the best things about this pumpkin baked oatmeal is how well it stores. It’s a true meal-prep hero that saves time on busy mornings.

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual slices in freezer-safe bags or containers for up to 3 months.
• Reheating: Reheat in the microwave for 30–45 seconds or in a 300°F oven for about 10 minutes.

This recipe is ideal for making on Sunday night and enjoying throughout the week, especially when you need a quick, nourishing start to the day.

Substitutions and Variations

This recipe is incredibly flexible. Here are some easy swaps and creative twists:

• Make it vegan: Replace the eggs with two flax eggs (2 tablespoons ground flax + 5 tablespoons water, let sit for 5 minutes).
• Add protein: Mix in a scoop of vanilla protein powder or collagen for an added boost.
• Use other sweeteners: Sub honey, brown sugar, or coconut sugar for maple syrup.
• Spice it differently: Swap individual spices for pumpkin pie spice for a shortcut.
• Switch the oats: Use quick oats for a slightly softer texture, or try steel-cut oats with longer baking time and added liquid.
• Change the add-ins: Dried cranberries, chopped apples, shredded coconut, or sunflower seeds all work great.

Nutrition Information (Per Serving – makes 6 servings)

Nutrient	Amount
Calories	245
Protein	6g
Carbohydrates	34g
Fat	9g
Fiber	5g
Sugar	10g

These values are estimates and will vary based on your add-ins and milk of choice.

YOU MAY WANT TO READ MORE RECIPES:-

• Easy Pumpkin Cinnamon Rolls Recipe
• Best Starbucks Pumpkin Cream Cheese Muffins Recipe 
• Best Creamy Vegan Pumpkin Pasta Sauce Recipe
• Best Pumpkin Pie With Sweetened Condensed Milk Recipe
• Cream Cheese Filled Pumpkin Bread Recipe

Final Thoughts

Pumpkin baked oatmeal is more than just a seasonal breakfast. It’s one of those recipes that blends convenience, nutrition, and comfort in every bite. It warms the kitchen, fills the house with the nostalgic scent of cinnamon and nutmeg, and makes mornings feel less rushed and more intentional.

If you’re someone who skips breakfast or grabs a protein bar on the way out the door, this is a game-changer. With just 10 minutes of prep and half an hour in the oven, you’ll have a meal that fuels your day without slowing you down.

And the best part? You can enjoy it year-round—just grab a can of pumpkin and get baking.