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+ servings
A piece of pumpkin pie baked oatmeal on a plate topped with whipped cream and honey.
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4.43 from 7 votes

Pumpkin Pie Baked Oatmeal

A special breakfast for fall! Baked oatmeal is easy to make ahead of time, and feeds a crowd. Perfect for before-school breakfasts, or weekend company.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 9 slices
Calories: 187kcal


  • 1 1/2 cups pumpkin canned, not pumpkin pie filling
  • 1 cup coconut milk canned (full fat)
  • 1/2 cup almond milk unsweetened
  • 1/3 cup maple syrup or date syrup
  • 3 eggs
  • 2 1/2 teaspoons pumpkin pie spice or sub 2 teaspoons cinnamon, 1/4 teaspoons ginger and nutmeg).
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 1/2 cups oatmeal rolled oats, not quick oats or steel cut oats
  • 1/4 cup pecans
  • 1/4 cup pumpkin seeds


  • Preheat oven to 350º F.
  • In a large mixing bowl, add pumpkin, coconut milk, almond milk, eggs, maple syrup, pumpkin pie spice, baking powder and salt. Whisk until creamy and smooth.
  • Add oats, and mix in.
  • Pour mixture into a 9x9 baking dish.
  • Top with pecans and pumpkin seeds, if desired. They will slightly sink in because the mixture will still be liquidy, but that's okay.
  • Bake for 35 minutes, or until center is set.
  • Slice and serve hot, or store in the refrigerator for up to 4 days and enjoy hot or cold.



Calories: 187kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 176mg | Potassium: 284mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1725IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg