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Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal

Eating oatmeal for breakfast is one of the best ways to add more fiber to your diet, and can keep you full until lunchtime.

Baked oatmeal is a great alternative to cooked oatmeal because it can be prepared ahead of time and reheated in the microwave. The uncooked oatmeal "batter" can also be stored overnight to bake the next day - just stir before baking.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • Cooking spray, to grease pan
  • 3 cups old-fashioned oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ⅓ cup craisins (optional)
  • 3 cups milk
  • 2 eggs
  • 1 cup canned pumpkin puree
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • Garnish: maple syrup


1. Preheat oven to 350°F. Lightly coat a 9- x 13-inch baking dish with cooking spray.

2. In a medium bowl, mix oatmeal, brown sugar, spices, and craisins (if using). 

3. In a separate medium bowl, mix milk, eggs, pumpkin, syrup, and vanilla. 

4. Add wet ingredients to the dry ingredients, and stir to combine. 

5. Pour mixture into baking dish. Bake at 350°F for 25 to 30 minutes, until set. Serve warm, drizzled with maple syrup.