This easy pumpkin baked oatmeal is everything I want for breakfast on a crisp fall morning! It's comforting, warmly spiced, and great for meal prep.Jump to recipe If you love cozy fall flavors, you need this pumpkin baked oatmeal in your breakfast rotation! I’d be happy eating it every morning in October.It’s hearty, filling, and packed with pumpkin, warm spices, and pecans.

It has a lightly crisp brown sugar top, and it pairs perfectly with coffee too.I adapted this pumpkin baked oatmeal from my blueberry baked oatmeal, and just like the blueberry version, it’s great two ways.You can either meal prep it and enjoy slices for a healthy breakfast on busy mornings, or you can serve it freshly baked for brunch.

In that case, I like to drizzle it with a quick vanilla glaze to make it feel extra-special.Totally optional, of course, but delicious! Pumpkin Baked Oatmeal IngredientsHere’s what you’ll need to make this pumpkin baked oatmeal recipe:Canned pumpkin puree – Make sure to use pure pumpkin puree and not canned pumpkin pie filling, which would be too sweet for this recipe.Whole rolled oats – Aka old fashioned oats.

They have the perfect texture for this recipe—they soften as they bake, but they don’t get mushy.Quick oats might work here, but they’ll be softer.Steel-cut oats would be too tough.

Almond milk – Or any milk.Regular milk or another plant-based milk like oat milk would work well.Eggs – They add protein and bind the baked oats

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