Baked Pumpkin Oatmeal

Guys, I feel like you’ve been holding out on me.  Why has no one been shoving baked oatmeal recipes into my hands, insisting I add it to my breakfast routine regardless of childhood oatmeal trauma?  Baked oatmeal is the bomb, and that’s not something I say, like….ever.

I love the endless possible flavour variations once you know the base approach (I started with this Baked Cranberry Oatmeal, and was immediately smitten).   I love that I can bake it, eat some warm, and freeze the rest.  I love that it reheats in 30 seconds in the microwave.  I love that my boys love it.  There is literally nothing not to love here.

Baked Pumpkin Spice Oatmeal |

If your childhood oatmeal (or porridge) memories are, like mine, tasteless and gluey and smothered in as much brown sugar as you could get away with (sorry Mom), please, give this a try.  This baked oatmeal is lightly spiced, lightly sweetened, and can be made into pretty much any flavour you fancy.  I want to try a coconut version, and you all know I want to make a chocolate one – hello, chocolate chip oatmeal cookie flavour :)  Warm and stirred it looks like regular oatmeal, which is the baby’s fave:

Baked Pumpkin Oatmeal Recipe |

But if you let it cool you can cut it cake style, and even top it with whipped cream or yogurt if you’re feelin’ fancy.

Baked Pumpkin Oatmeal Recipe |

It makes a big pan, but any leftovers are perfect cooled, cut it into squares and frozen in individual portions.  Throw one square in a bowl with about a tablespoon of water, microwave for 30-45 seconds, and breakfast is served, as good as fresh.  I credit these hearty portions with helping my ever-hungry baby last between meals and sleep through the night again – miracle food, I tell ya.

Baked Pumpkin Oatmeal Recipe |

I’m off now to get my wisdom teeth pulled today, after having spent the week consulting with various dentists wanting varying amounts of my money but all agreeing on one thing: “Recovery could take a bit longer at your age.”  “You’re quite old for this type of surgery.”  Really?  Just pull ’em all and give me dentures, the way you’re talking.

Anyway, I don’t plan to pull myself out of my self-pitying hole for at least a day and a half, but I’m happy to know I have some of this oatmeal in the freezer, just waiting for a hungry me needing a soft, comforting meal.

5.0 from 1 reviews
Baked Pumpkin Oatmeal
Total time
Baked oatmeal is so easy to throw together, so healthy, and can be made ahead, perfect for a busy morning!
Recipe type: Breakfast
Serves: 8
  • 3 cups old-fashioned rolled oats (not instant or quick cooking oats)
  • ⅓ cup brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ teaspoon cinnamon
  • ½ teaspoon ginger
  • 3 eggs
  • ½ cup pumpkin puree
  • ¼ cup olive oil
  • 1½ cups milk
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees. Stir together all ingredients in a large bowl and pour into a well greased 9x13" baking dish. Bake for 25 minutes or until knife inserted in center comes out mostly clean.
To freeze: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave for 30-45 seconds when needed with a tablespoon of water.

Make ahead: Combine all ingredients as directed. When ready to bake, give mixture a quick stir, dump into greased pan, and bake as directed, adding an extra 5-10 minutes to baking time.

Gluten free: make sure your oats are labelled as certified gluten free.

 *Source: Adapted from Barefeet in the Kitchen.






  1. says

    Made this recipe (actually brandon and brooklyn did), and it’s amazing!! we love it, and brooklyn (2) thinks it’s a treat and eats it in multiple helpings. Tastes delcious on its own, or dipped in a bit of vanilla yogurt!

  2. Sharon says

    Looks yummy! I have not tried it baked… tried oatmeal done in the slow cooker… but I really didn’t like that! I will need to remember this recipe… when our weather turns colder!! Not for a while!!! Thinking of you today………

    • Anna says

      I haven’t tried a slow cooker version – but I like oatmeal drier/more separate, so this is perfect for me, and people who like it creamier can just add water or milk to their portion :)

      • Sharon says

        With the slow cooker you can put it in at night and it cooks on low the whole night… i think that I just didn’t put enough liquid in it! But I have heard from others that they do enjoy it! I will definitely have to try the baked one though!

  3. Kim says

    Traumatic experience!! For the record, I served you and your sisters about 1 tbsp each of oatmeal porridge and insisted you have a bite because I was convinced you would like it if you just tried it. Dramatic gagging later, you all pushed it away. I think I was the one traumatized ;) By the way, had a bowl full of delicious hot oatmeal porridge with brown sugar for breakfast this morning, thanks to your wonderful Dad. Love it! :)

  4. Esther says

    We had this for breakfast this morning! Everyone loves it. I have been making it with two eggs though, since that is what my other (very similar) baked oatmeal recipes call for, and I din’t find much difference. I always make it the night before. It’s easy to whip up, but mornings are even easier when it’s already whipped up. ;)

    • Anna says

      Good to know! My little guy refuses to eat eggs in plain form so I like thinking he gets a bit more in this, but you wouldn’t believe how often I am an egg short when going to make a recipe, so I’m sure the day will come soon when I’ll be thanking you as I make this with two eggs :)

  5. chelsea says

    THIS I need to make! Thinking of you today.. hope your wisdom teeth decide to jump out of your mouth without even having to be pulled :)

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