Pumpkin Baked Oatmeal with Maple and Pecans (2024)

A few weeks ago on Instagram, I put out a call for fall recipe requests, and the resounding answer was Pumpkin Baked Oatmeal.

Actually, it was pumpkin EVERYTHING. Pumpkin granola, vegan pumpkin muffins, pumpkin energy balls. You are ready for it all!

When I shared this recent recipe forPumpkin Banana Bread, it felt like a tease. We’d had a few cool mornings but nothing so committal that I was tempted to pull out the puffy vest.

WELL. Guess who’s ready now?!?

Vest and coordinating assortment of flannel shirts are at the front of my closet, boots are by our backdoor, and I’m set to join you in all things “P.” Forget the pre-season sneak peeks. It’s time for pumpkin to step up to the starting line.

If you’re looking to scratch your pumpkin itch, this healthy Baked Pumpkin Oatmeal is where you should begin.

Warmly spiced with cinnamon, nutmeg, and ginger, this Baked Pumpkin Oatmeal is the kind of recipe that you’ll fall asleep feeling excited about eating the next day.

About This Healthy Pumpkin Baked Oatmeal Recipe

In addition to being a mood booster, this Baked Pumpkin Oatmeal is also a body booster. Thanks to the plethora of whole-grain oats, protein-rich eggs (which act as a binder), the serving of fruit from the pumpkin itself, plus healthy fats from the pecans, this pumpkin oatmeal is ultra filling.A serving topped with yogurt kept even me, a serious snacker, full and satisfied all morning long.

For sweetness, I opted to make this a maple Pumpkin Baked Oatmeal recipe, adding just a touch of maple syrup to the batter. As the recipe is written, this baked oatmeal recipe isn’t super sweet, which is just how I like it.If you’d like your Baked Pumpkin Oatmeal sweeter, you can add a bit more maple syrup to the recipe or simply drizzle some on at the end.

For a vegan pumpkin baked oatmeal: I haven’t played around with flax eggs in place of the regular eggs yet, but you can certainly experiment. I’d love to hear how it goes!

If you share my sentiment that pumpkin and oatmeal are an ingredient match made in the autumnal heavens, be sure to check out my Pumpkin Oatmeal, Pumpkin Overnight Oats and Oatmeal Pumpkin Chocolate Chip Bread.

And speaking of chocolate chips: for the mix-ins, I used the cozy combo of pecans and dried cranberries. You can feel free to omit them, swap walnuts or raisins instead, and/or add a generous handful of (you guessed it!) chocolate chips.

How to Serve this Baked Oatmeal

This baked oatmeal is delicious warm right out of the oven, but here are a few ideas of how to serve it:

• Serve as Bars. You can let it cool, then slice it into pumpkin baked oatmeal bars. (Like my favorite peanut butter banana Oatmeal Breakfast Bars).
• Serve with Toppings. Try this oatmeal warmed up with a smear of peanut butter or almond butter.
• Serve with Yogurt. Serve with a side of yogurt and a few sliced bananas. It’s filling, cozy, and can’t help but put you in a good mood.

Truth time: I ate most of this pumpkin oatmeal cold right out of the refrigerator. It’s been one of those weeks all month. You know what though? This Baked Pumpkin Oatmeal is surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.

However you choose to enjoy it, just make sure you try this healthy Pumpkin Baked Oatmeal recipe soon. Your mornings will be better and brighter for it.

How to Store This Baked Oatmeal

• To Store. The leftovers can last 5 to 7 days in the refrigerator, which means that you can bake this pumpkin oatmeal once, then wake up feeling happy to pull back the covers (a feat for me in the cooler months) all week long…or as long as the oatmeal lasts!