Pumpkin Baked Oatmeal with toasted pecans makes for a cozy breakfast to enjoy with a cup of coffee on a crisp fall day! If you please, top it with a drizzle of maple syrup, dusting of pumpkin pie spice, toasted pecans, and whipped topping. 

Prep: 15 minCook: 32Total: 47 minutes
Servings: 9 servings 1x



  1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
  2. In a bowl, combine all of the ingredients. 
  3. Transfer to the prepared 9×9-inch dish. Top with additional toasted pecans, if desired.
  4. Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean. 
  5. Let sit for 5 minutes before serving. 
  6. Top with a drizzle of maple syrup and whipped topping (or yogurt) if desired.


* Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of the eggs in this recipe.

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.

Nutrition Information

  • Serving Size: 1/9 of recipe
  • Calories: 240
  • Fat: 11 g
  • (Sat Fat: 4 g)
  • Sodium: 125 mg
  • Carbohydrate: 29 g
  • (Fiber: 4 g
  • Sugar: 8 g)
  • Protein: 5 g


© The Real Food Dietitians
Recipe By: Stacie Hassing