Pumpkin Baked Oatmeal with Toasted Pecans

Pumpkin Baked Oatmeal with toasted pecans makes for a cozy and healthy breakfast to enjoy with a cup of coffee on a crisp fall day! Take this recipe to the next level by drizzling it with a little maple syrup, a dusting of pumpkin pie spice, a few toasted pecans, and whipped topping. So much goodness in one bite! Pumpkin Baked Oatmeal is gluten-free, dairy-free, and refined sugar-free. 

Pumpkin Baked Oatmeal makes for an easy meal-prep friendly recipe or a tasty addition to a weekend breakfast menu.

This baked oatmeal recipe is perfect for fall. It’s warm, it’s cozy, it’s filled with pumpkin flavors and it has the perfect amount of sweetness from maple syrup. While a simple bowl of pumpkin oatmeal is also incredibly delicious and something I enjoy, especially in the fall, I really love the texture of baked oatmeal. In addition, this pumpkin spice oatmeal will fill your home with a lovely, mouth-watering aroma as it bakes in the oven. 

A few weeks ago I published a Blueberry Baked Oatmeal recipe and so many have tried and loved that recipe, so I’m excited to now share my Pumpkin Baked Oatmeal recipe with you. A recipe that will make for a tasty breakfast this fall. I like to serve it along with our Apple Turkey Sausage Patties for a satisfying, well-balanced, make-ahead (if you wish) breakfast. 

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What you’ll need

• Old-fashioned rolled oats – a budget-friendly, incredibly versatile whole grain. We love baking and cooking with oats!  For gluten-free, use gluten-free certified rolled oats
• Pumpkin pie spice – a blend of delicious spices including cinnamon, ginger, nutmeg, and cloves.
• Baking powder
• Pumpkin puree – our favorite brand of pumpkin puree is Farmer’s Market Foods Organic Pumpkin. It has a perfect consistency and it’s a beautiful color.
• Milk of choice – organic cows milk, unsweetened almond milk, and even kefir works! 
• Eggs – See recipe card below for an egg-free option
• Maple syrup – may substitute honey.
• Unsalted Butter – for dairy-free use coconut oil.
• Pure vanilla extract 
• Chopped pecans – toasting the pecans first really helps to bring out the flavor from the natural oils in the nut. Adds extra crunch, too! For nut-free, simply omit the pecans. 

How to make Pumpkin Baked Oatmeal

A one-bowl kind of a recipe makes for a quick clean up!

1. Preheat the oven to 375℉ and grease a 9×9-inch baking dish with butter or oil spray. Set aside.
2. In a bowl, combine all of the ingredients. Yes, all of them. 
3. Transfer to the prepared 9×9-inch dish. Top with additional toasted pecans. 
4. Bake for 30-34 minutes. Start checking at 30 minutes. You want the center to be nice and firm. 
5. Let the baked oatmeal sit for 5 minutes before serving. 
6. Top with a drizzle of maple syrup and whipped topping (or yogurt) if desired. Enjoy!

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.

How to toast pecans?

You might be wondering, how do you toast pecans? You’ll be happy to hear that it’s a very easy thing to do and it’s 100% worth the 5-7 minutes that it takes. Toasting nuts releases the natural oils that are in the nuts and as a result, adds a more nutty flavor to whatever it is that you’re adding them to. Toasting also gives the nut an extra crunch.

How to toast pecans: Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done. Remove them from the heat and let them cool for a few minutes before adding to the recipe.

How to Store This Baked Pumpkin Oatmeal Recipe

One of my favorite things about this recipe is that it can be prepared in advance and stored in the refrigerator until you need it. Prep (and do dishes!) once, and eat a warm breakfast all week!

Once the oatmeal bake is cooked and cooled, you can cover the entire baking dish in aluminum foil, or cut into servings and place in reusable glass storage containers, and store in the refrigerator. This baked oatmeal recipe will last about a week in the fridge (although we usually finish it before then!).

When you’re ready to eat, remove a serving from the refrigerator and reheat in the oven or microwave until it’s warm. I find that about 1 minute and 30 seconds in the microwave is perfect for me! If you prefer a softer texture, you can add a splash of milk to your serving of oatmeal before reheating.

If you’re meal prepping further in advance, you can freeze this recipe as well! See below.

Can I freeze Baked Oatmeal recipes?

You sure can. It’s a great recipe for the freezer because it reheats nicely even after it has been frozen. After the baked oatmeal has cooled, I recommend cutting it into 9 squares. From there, transfer the squares to a glass storage container and separate the layers of the baked oatmeal squares with parchment paper so that they don’t stick together. This way you can take out the exact number of portions that you would like to reheat and serve.

To reheat from frozen, you can either use your oven or your microwave. To reheat using an oven, place the baked oatmeal in an oven-safe dish and then bake at 300F degrees until it’s nice and warm to your liking. You can also reheat it in the microwave. I recommend starting with 2 minutes at 60-70% power and then 30-second increments after that until the baked oatmeal is nice and warm to your liking.

Other Baked Oatmeal Recipes you’ll love

• Mixed Berry Baked Oatmeal 
• Blueberry Baked Oatmeal 
• Banana Chocolate Chip Baked Oatmeal

Pin now, make later!

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