This pumpkin baked oatmeal tastes like pumpkin pie but works as a real breakfast.
Baked oatmeal is one of the hottest breakfast trends on TikTok right now. You mix it once, bake it once and eat well all week.
Our version gets its cozy flavor from one shaker of Pumpkin Dust.
Why Pumpkin Baked Oatmeal Is Trending
Busy mornings need easy answers. Baked oatmeal is soft in the middle, golden on top and holds together in squares.
It reheats in seconds. It travels well. It feeds the whole family.
Add pumpkin and fall spice and you have the coziest breakfast of the season.
Pumpkin also brings fiber and vitamin A. You can check the numbers in USDA FoodData Central.
The Secret: Pumpkin Dust
Pumpkin Dust is our sweet pumpkin spice blend. It has organic cane sugar, organic pumpkin powder, vanilla bean, cinnamon, ginger, nutmeg and allspice.
That means you do not need five spice jars. One shaker brings the sweetness and the spice together.
Pumpkin Baked Oatmeal Ingredients (Serves 6)
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups milk (dairy or plant-based)
- 2 eggs
- 2 tablespoons Pumpkin Dust, plus more for the top
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts
- 1/4 cup chocolate chips (optional)
How to Make Pumpkin Baked Oatmeal
1. Heat the oven
Heat your oven to 375°F. Grease an 8x8 baking dish.
2. Mix the wet ingredients
Whisk the pumpkin, milk, eggs, maple syrup and Pumpkin Dust in a large bowl.
3. Add the oats
Stir in the oats, baking powder and salt. Fold in half the nuts.
4. Top and bake
Pour into the dish. Sprinkle the remaining nuts and a light dusting of Pumpkin Dust on top.
Bake for 35 to 40 minutes until the center is set and the top is golden.
Because it has eggs, cook it to 160°F in the center. That is the safe temperature for egg dishes on the USDA safe temperature chart.
5. Rest and slice
Let it cool for 10 minutes. It firms up as it rests, so the squares hold together.
Serving Ideas for Pumpkin Baked Oatmeal
- A spoon of Greek yogurt for extra protein
- A drizzle of maple syrup or nut butter
- Sliced apples or bananas
- A splash of warm milk poured over the top
Make It High-Protein
Swap 1/2 cup of milk for Greek yogurt. Or stir in a scoop of vanilla protein powder.
Either one turns your pumpkin baked oatmeal into a breakfast that keeps you full until lunch.
Pumpkin Baked Oatmeal Meal Prep Tips
Slice into 6 squares. Store in the fridge for up to 5 days.
Reheat for 30 to 45 seconds. You can also freeze squares for up to 2 months.
Pack a square with yogurt and fruit for an easy grab-and-go breakfast. Kids love it in lunch boxes too.
Wondering how long your spices last? Read how long seasonings really last.
More Ways to Use Pumpkin Dust
- Coffee, lattes and hot cocoa
- Pancakes and waffles
- Yogurt bowls and smoothies
- Muffins, cookies and banana bread
Love sweet breakfast flavors? Try Sweet Vanilla Dream too.
Pumpkin Baked Oatmeal FAQ
Can I make pumpkin baked oatmeal without eggs?
Yes. Use 2 flax eggs (2 tablespoons ground flax plus 5 tablespoons water). The texture will be a little softer.
Can I use quick oats?
You can, but old-fashioned oats give a better texture. Quick oats turn softer and more cake-like.
Is pumpkin baked oatmeal healthy?
It is made with whole grain oats, real pumpkin and eggs. You control the sweetness, so it is a solid everyday breakfast.
Can I double the recipe?
Yes. Use a 9x13 pan and add 5 to 10 minutes to the bake time.
The Bottom Line
Pumpkin baked oatmeal is fall breakfast made easy. Mix it in one bowl, bake it in one pan and eat well all week.
Ready to bake?
Grab Pumpkin Dust and make pumpkin baked oatmeal this weekend.
Shop Perry Spices → PerrySpices.com
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