Maple Pumpkin Baked Oatmeal

Fall mornings tend to ask for something warm, and this baked oatmeal answers without much fuss.

You stir everything together in one bowl, slide the dish into the oven, and let the smell of maple and pumpkin fill the kitchen while you get on with the rest of your morning.

It sits somewhere between breakfast and dessert. The middle bakes up soft and almost custardy, with just enough sweetness from real maple syrup to feel like a small treat.

Best of all, it’s a make-ahead friend. Bake it on a Sunday, keep it in the fridge, and you’ve got breakfast handled for the next several days.

Why You’ll Love This Recipe

It comes together in one bowl, so cleanup is quick and there’s no mixer to drag out.

The flavor tastes like pumpkin pie in the best way, but it’s built on oats, pumpkin, and maple instead of a pile of sugar.

It reheats beautifully. A quick warm-up in the microwave or a low oven brings it right back to fresh-from-the-pan texture.

It’s also easy to adjust. Swap the milk for a dairy-free version, skip the nuts, or add a handful of chocolate chips if that’s your kind of morning.

Ingredients

Dry ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup pure maple syrup
• 1 1/2 cups milk of choice
• 1 large egg
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Optional toppings

• 1/3 cup chopped pecans
• 2 tablespoons pumpkin seeds
• Extra maple syrup, for serving

Instructions

Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.

In a large bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon, and salt.

In a separate bowl, whisk the pumpkin puree, maple syrup, milk, egg, melted butter, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and stir until everything is evenly combined.

Transfer the mixture to your prepared dish and spread it into an even layer. Scatter the pecans and pumpkin seeds over the top if you’re using them.

Bake for 38 to 42 minutes, until the top is set and a knife inserted in the center comes out clean.

Let it cool for about 10 minutes so it firms up before slicing. Serve warm, with an extra drizzle of maple syrup if you like.

Storage

Cover and refrigerate leftovers for up to 5 days.

Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in a 300°F oven until heated through. You can also freeze slices for up to 3 months.

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