There’s nothing like waking up to the warm, comforting aroma of pumpkin spice baked oatmeal filling your kitchen. This easy, one-bowl wonder has become my go-to fall breakfast – it’s like eating pumpkin pie, but totally acceptable at 7 AM! What I love most is how simple it is to throw together while still tasting special enough for weekend brunch. The cozy blend of cinnamon, nutmeg, and real pumpkin puree makes every bite taste like autumn in a dish. Plus, it reheats beautifully, so you can meal prep it on Sunday and enjoy perfect breakfasts all week long. Trust me, this pumpkin spice baked oatmeal will make chilly mornings something to look forward to!

Ingredients for Pumpkin Spice Baked Oatmeal

Here’s everything you’ll need for that perfect pumpkin spice flavor – I always double check my pantry before starting! You’ll want:

2 cups old-fashioned rolled oats (not instant!)
1 cup pure pumpkin puree (make sure it’s not pie filling)
1 1/2 cups milk (I use whole, but any kind works)

1/4 cup real maple syrup (the good stuff!)
1 large egg, lightly beaten
1 tsp vanilla extract

1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt

1/2 cup chopped pecans (optional, but so good for crunch)

How to Make Pumpkin Spice Baked Oatmeal

Okay, let me walk you through exactly how I make this pumpkin spice baked oatmeal – it’s seriously foolproof! The hardest part is waiting for it to bake because your whole house will smell AMAZING.

Step 1: Prep and Mix Ingredients

First, grab that big mixing bowl – no need to dirty extra dishes! I dump in the oats, pumpkin puree, milk, maple syrup, egg, vanilla, and all those warm spices together. Mix just until everything’s combined (don’t go crazy stirring – a few lumps are totally fine). The batter will look thick and kinda pumpkin-y orange at this point.

Step 2: Bake to Perfection

Pop that baking dish into your preheated 375°F oven and set your timer for 35 minutes. This is when I sprinkle those pecans on top – they toast up beautifully! The oatmeal’s done when the edges pull away slightly and the top turns this gorgeous golden color. Pro tip: stick a toothpick in the center – if it comes out clean, you’re golden (literally and figuratively!).

Step 3: Serving Your Pumpkin Spice Baked Oatmeal

Let it cool for just 5 minutes (I know, torture!) before digging in. My favorite way to serve it? A big scoop topped with Greek yogurt and an extra drizzle of maple syrup – breakfast heaven!

Why You’ll Love This Pumpkin Spice Baked Oatmeal

Here’s why this recipe has become my autumn breakfast obsession:

Cozy flavors – Every bite tastes like your favorite pumpkin spice latte transformed into breakfast
Meal-prep magic – Make it Sunday, enjoy perfect quick breakfasts all week

Totally customizable – Swap nuts, add chocolate chips, or drizzle with caramel
Wholesome ingredients – Real pumpkin, oats, and maple syrup make it feel indulgent but actually good for you

Ingredient Substitutions and Tips

Listen, I get it – sometimes you gotta work with what’s in your pantry! Here’s how to adapt this pumpkin spice baked oatmeal when you’re in a pinch:

First, that pumpkin puree – not pie filling! They’re totally different (pie mix has sugar and spices already added). For dairy-free, almond or oat milk works beautifully. Vegan? Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water). Not a pecan person? Walnuts or even pepitas make great crunchy toppings.

Pro tips: For extra fluffy texture, let the batter sit 5 minutes before baking – the oats drink up some liquid. And if you love bold spice flavor? Add an extra 1/4 tsp of cinnamon. Your kitchen, your rules!

Storing and Reheating Pumpkin Spice Baked Oatmeal

Here’s the best part – this pumpkin spice baked oatmeal gets even better as leftovers! Store cooled portions in an airtight container in the fridge for up to 5 days. When ready to eat, just zap a piece in the microwave for 30-60 seconds until warm. Want to freeze it? Cut cooled oatmeal into squares, wrap tightly, and freeze for up to 3 months. Morning me is always so grateful when past me remembered to stash some in the freezer!

Pumpkin Spice Baked Oatmeal Nutrition

Now, let’s talk numbers – because yes, this pumpkin spice baked oatmeal tastes decadent, but it’s actually pretty wholesome! These are estimates per serving (that’s 1/6 of the pan): about 220 calories with 32g carbs, 6g protein, and 4g filling fiber. You’re getting all that pumpkin goodness with just 10g natural sugar from the maple syrup. See? Comfort food that loves you back!

Common Questions About Pumpkin Spice Baked Oatmeal

I get asked about this pumpkin spice baked oatmeal all the time – here are the answers to my most frequent questions! First up: “Can I use steel-cut oats?” Nope – they’re too dense and won’t soften properly. Stick with old-fashioned rolled oats for that perfect texture. “Does it freeze well?” Absolutely! Just wrap individual portions tightly – they’ll keep beautifully for up to 3 months. “How to make it vegan?” Easy! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use your favorite plant milk. Boom – pumpkin spice magic for everyone!

Alright, now it’s your turn to make some pumpkin spice magic happen! Whip up this cozy baked oatmeal and let me know how you make it your own. Did you add chocolate chips? Swap in different nuts? Maybe drizzle it with caramel? I want to hear all your delicious variations in the comments below – seriously, there’s no wrong way to pumpkin spice! You can find more delicious recipes like this on our Pinterest page.