This Creamy Baked Pumpkin Oatmeal is a comforting holiday breakfast that’s rich, custardy, and full of warm pumpkin spice flavor. Easy to make ahead and perfect for serving a crowd, it’s a festive way to start the day whether you’re serving company or yourself!
When family is in town or you’re waking up to a holiday morning, it’s nice to have a breakfast that feels cozy, seasonal, and a little bit special. This Creamy Baked Pumpkin Oatmeal is one of my favorites to serve because it has the nostalgic, fall flavors, but in a form that’s hearty enough to keep everyone full until the big meal later in the day.
If you’ve tried baked oatmeal before and found it dry or crumbly, this version will change your mind. With the right balance of oats, pumpkin, milk, and cream, the texture turns out custardy and rich. And the best part? It’s make-ahead friendly, so you can prep it the night before and pop it in the oven while the coffee brews.
Key Ingredients
- Old-fashioned rolled oats. A common question is whether you can use quick oats or steel-cut oats. For the right texture, stick with rolled oats — quick oats turn mushy, and steel-cut won’t soften enough during baking.
- Pumpkin purée. Not pumpkin pie filling! Just pure pumpkin adds moisture and that earthy sweetness.
- Warm spices. Cinnamon, ginger, nutmeg, and a pinch of cloves (or, simply, pumpkin spice blend) bring warm, fall flavors.
- Eggs. Help bind the oats and give the dish its custard-like quality.
- Milk + cream. The secret to keeping baked oatmeal creamy instead of dry.
- Brown sugar. Sweetens and deepens the flavor. You can reduce the sugar if you prefer a less sweet breakfast, especially if you’ll serve it with maple syrup.
- Optional extras. Pecans, dried cranberries, raisins, or chocolate chips add festive flavor and texture.
Step-by-Step Instructions
Grease baking dish and preheat oven to 350°F.
Bake 40–45 minutes until edges are set and center is creamy.
Cool 5–10 minutes before serving warm.
Tips for Success
- Don’t overbake. A common issue with baked oatmeal is dryness — the trick is pulling it out when the center still looks a little soft. It will finish setting as it cools.
- Let it rest before serving. Just 5–10 minutes gives the oatmeal time to firm up without losing creaminess.
- Reheat with a splash of milk. If you’re enjoying leftovers, warm them with a drizzle of milk or cream to bring back that custardy texture.
- Scale it up. For a larger group, double the recipe and bake in a 9×13-inch dish. Add 5–10 minutes to the baking time.
Make Ahead Options
Readers often ask, “Can I make baked pumpkin oatmeal ahead of time?” The answer is yes — it’s one of the best parts about this recipe!
- Assemble & refrigerate overnight. Mix everything, pour into the dish, cover, and refrigerate. Bake in the morning, adding a few extra minutes if starting cold from the fridge.
- Bake ahead. Bake fully, let cool, and refrigerate. Rewarm the next morning at 325°F, covered with foil.
- Freeze portions. Slice, wrap, and freeze. Thaw overnight in the fridge and reheat with a splash of milk.
If you’re looking for more make-ahead fall breakfast ideas:
- Easy Pumpkin Banana Bread Muffins come together in minutes and go great with a cup of coffee for a grab & go bite
- Apple Pie Cinnamon Rolls seem like a labor of love but are made with frozen bread dough for a genius shortcut.
- Pumpkin Seed Chocolate Chunk Granola or Apple Spice Granola are both fantastic to set out with yogurt or to use in a breakfast parfait.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in the microwave or oven with a splash of milk or cream.
FAQ’s
How do I keep baked oatmeal from drying out?
The key is enough liquid and not overbaking. This recipe uses both milk and cream, plus pumpkin purée, to lock in moisture.
Is baked pumpkin oatmeal healthy?
This version leans more cozy and indulgent, but you can lighten it by skipping the cream, using just milk, and reducing the sugar. It’s still full of fiber and nutrients from oats and pumpkin.
Can I make this dairy-free or vegan?
Yes. Use almond or oat milk in place of dairy, coconut oil for butter, and flax eggs instead of regular eggs. The texture won’t be quite as custardy but will still be delicious.
How sweet is it? Can I cut the sugar?
It’s moderately sweet, similar to pumpkin bread. You can reduce the brown sugar to ⅓ cup without affecting texture.
Does it reheat well?
Yes! Reheat individual servings in the microwave or cover the dish with foil and warm in the oven at 325°F. Always add a splash of milk or cream for that creamy texture.
Serve It In Style
Though baked oatmeal is usually humble, a few easy touches can elevate it for a holiday table:
- Bake in individual ramekins (these pumpkin ramekins are SO cute) and top with whipped cream and powdered sugar.
- Serve family-style in bowls with maple syrup, toasted nuts, and pomegranate arils for color.
- Add sugared cranberries or a sprig of rosemary as a festive garnish.
- Set up a “pumpkin oatmeal bar” with toppings like candied nuts, spiced whipped cream, dried fruit, and chocolate shavings so guests can customize their bowls.
Creamy Baked Pumpkin Oatmeal
