Baked Oatmeal is one of my family’s favorite make-ahead breakfasts. This Pumpkin Baked Oatmeal is filled with all your favorite Fall flavors and makes such an easy, fast, and healthy breakfast that the kids love it!
Mmmmmm, pumpkin season! Who’s excited?
I definitely am! It’s one of my favorite things (cue the song from The Sound of Music).
Seriously, fall has become one of my favorite times of the year…leaves turning beautiful colors, temperatures cooling off just a bit but still warm, and that lovely pumpkin spice scent everywhere.
I love making pumpkin dishes this time of year like my no-fail pumpkin spice bread, and pumpkin cheesecake bites, and, of course, my easy pumpkin pie bars are a MUST for the holidays.
I even make gluten-free pumpkin pancakes that are pretty taste-bud satisfyingly spectacular. Is that a phrase? Well, if it wasn’t – it is now.
Recently I was making fruity baked oatmeal for dinner and then saw a commercial on TV that had pumpkins in it.
That sparked a connection between the two, and I started thinking “Why don’t I make pumpkin baked oatmeal?” Seriously, we LOVE my fruity baked oatmeal (the kids ask me to make it) so I make it on regular rotation for quick & hearty out the door breakfasts.
Love Fall Flavors? Try These!
- Slow Cooker Apple Cinnamon Oatmeal
- Easy Slow Cooker Three Bean Chili
- Best Healthy Apple Crisp
- 15 Amazing Pumpkin Desserts (that aren’t pie)
But it had never occurred to me to make a pumpkin spice bake of some type for breakfast!
Developing a Pumpkin Baked Oatmeal Recipe
Until I saw some pumpkin oatmeal product in the grocery store – it sealed the deal. I had to make pumpkin baked oatmeal.
From then on, I was on a mission to create an amazing baked oatmeal recipe that really encapsulated Fall flavors.
I had to play with the portions a little bit because at first – it was too gooey (gooey mush in my mouth first thing in the morning is not one of my favorite things!).
Then it was too dry.
But it needed some texture.
So I added chopped apples…because apples are another favorite Fall flavor. And apples and pumpkin go really well together.
Mmmmmm, pumpkin oatmeal bake with little bits of real apples to add texture and the perfect amount of Fall spice to add more flavor? Yes…yes…and YES! We have a winner!
And it makes the perfect healthy make-ahead Fall breakfast 😘
Classic Fall Flavors In One Pumpkin Spice Oatmeal Breakfast
When it comes to oatmeal, my family demands goodness. Trust me, they don’t pull their punches when they don’t like something.
We eat oatmeal for breakfast several times a week so we need variation to keep breakfast interesting.
Plus, everyone in the family loves pumpkin, cinnamon, and all the other cozy fall flavors and scents.
That’s what’s makes this pumpkin baked oatmeal a dish we majorly enjoy. This pumpkin apple baked oatmeal is a must!
This recipe uses real pumpkin puree along with lots of warm, comforting Fall spices to turn ordinary oats into a hearty, cake-like breakfast that’s just sweet enough and perfect to take on the go for those busy mornings.
How Do You Eat Pumpkin Apple Baked Oatmeal?
Can You Only Eat Pumpkin Spice Baked Oatmeal For Breakfast?
Love breakfast for dinner? Me too!
And since I am always looking for easy, simple & fast dinner ideas, options like breakfast for dinner often come near the top of the list!
My favorite thing to do with baked oatmeal (of any variety) is to make it and serve it for dinner then eat the leftovers for breakfast.
Maximize the yumminess!
Do You Have to Refrigerate Pumpkin Baked Oatmeal?
One of the reasons that Pumpkin Spice Oatmeal Bake is so easy is that it can be made ahead of time (and keeps really well in the refrigerator) to make your busy morning or holidays easier.
Variations for Pumpkin Baked Oatmeal
- add 1/2 cup raisins to the recipe
- add 1/2 cup craisins to the recipe
- try it with new toppings to add variety: dollop of Greek yogurt, cinnamon sugar, nuts, or milk
How To Freeze This Recipe
This pumpkin baked oatmeal freezes really well.
It works best when you freeze it in individual slices so you can pull one out at a time to enjoy in the mornings.
TIP: Freeze your slices spread out on a baking sheet. Once they’re frozen, put them in a freezer bag separated by wax paper squares or wrap them in plastic wrap and put them in an airtight container.
Freeze for up to 3 months.
How to Make Ahead of Time
This Pumpkin Baked Oatmeal can be made ahead of time and served warm or cold.
If you need a grab-and-go breakfast, simply wrap individual portions in plastic wrap and toss them in your bag (or hand them to your kids) on your way out the door!
Pumpkin Apple Baked Oatmeal Ingredients
Here are the basic ingredients in this delicious dish and where you can find them.
GOOD Canned Pumpkin Puree
Pumpkin is full of essential vitamins and minerals and is so healthy. Plus, it tastes amazing.
I personally prefer to use organic here since it isn’t terribly much more than traditional. You can use either one, but make sure that the puree you use doesn’t have unnecessary added ingredients.
9×13 Baking Pan
How to Make Pumpkin Spice Oatmeal BakeIf you’ve ever made baked oatmeal before, you know just how easy it is. There are 3 main steps: mix, pour, and bake!
Make this Pumpkin Spice Baked Oatmeal Recipe for your busy fall morning breakfasts this year!
|12-15 servings||10-15 minutes|
|Cook Time||Passive Time|
|40 minutes||10 minutes|
With pumpkin, sweet apple, and cozy Fall spices, this pumpkin baked oatmeal recipe makes the best cool weather breakfast (especially for busy mornings)!
- 6 cups quick cooking oats
- 1.5 cups light brown sugar
- 4 tsp baking powder
- 2 tsp salt
- 3 tsp cinnamon
- 2 tsp nutmeg
- 1/2 tsp allspice (optional; I didn't use it)
- 4 large eggs, slightly beaten
- 1.5 cups fat free milk or rice milk I used rice milk
- 1/2 cup butter (1 stick) melted
- 1/2 cup unsweetened applesauce
- 1 can (15 oz) pure pumpkin puree
- 2 tsp pure vanilla extract
- 2 small diced apples
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients together (oats, sugar, baking powder, salt, and spices). Set aside.
- In a medium bowl, melt butter. Add milk, eggs, and applesauce. Combine.
- Add pumpkin puree and vanilla to the wet ingredients. Mix to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Add chopped apples and mix thoroughly.
- Poor mixture into a greased 9x13 baking dish. Bake at 350 degrees for about 40 minutes or until oatmeal appears cake-like and doesn't jiggle in the middle when you jiggle the pan.
- Cool for about 10 minutes. Cut into squares and serve. Add optional toppings, if desired.
*In this recipe you can choose to use 1 full cup of butter, OR replace half of that butter with unsweetened applesauce. I choose to replace 1/2 cup butter with 1/2 cup applesauce to reduce fat and unnecessary calories.
This recipe looks great. But you have 2 small green bell peppers at the end. I assume this is a typo.
Hey Tanya! Good catch! You’re totally right…that should have said 2 small APPLES 🙂 Thank you for pointing that out – I corrected it in the recipe!