This homemade pumpkin baked oatmeal recipe is the perfect delicious and healthy breakfast for a cozy autumn morning.

If you are a pumpkin lover, this is the breakfast recipe for you.

Packed with nutrition and sweet pumpkin and cinnamon flavor, the single serving pumpkin baked oatmeal tastes like eating pumpkin cake for breakfast.

I like to add a few chocolate chips, and each bite reminds me of a giant gooey chocolate chip oatmeal pumpkin cookie hot from the oven.

Also be sure to try this Crustless Pumpkin Pie

Breakfast pumpkin baked oats

We are officially into pumpkin season, a time when grocery stores, coffee shops, and food blogs abound with pumpkin flavored offerings.

Pumpkin is everywhere, from Trader Joe’s to Starbucks (hello, pumpkin spice lattes).

If you stocked up on Libby’s pumpkin and are looking for ways to use those cans up, this healthy pumpkin baked oatmeal is a wonderful place to start.

It tastes like dessert for breakfast and is high in protein and fiber, low fat, and a good source of vitamin A, with under 200 calories for the entire recipe.

Readers also love this Pumpkin Mac And Cheese

Pumpkin baked oatmeal ingredients

Here’s what you need: rolled oats, cinnamon, pumpkin puree, pumpkin pie spice, baking powder, salt, milk of choice or water, and sweetener of choice.

You can also add some pure vanilla extract and a handful of shredded coconut or chopped walnuts or pecans if desired.

Unable to find canned pumpkin? Fresh roasted pumpkin puree or canned or roasted sweet potato can be used in its place. Here’s how to cook sweet potatoes.

The oatmeal breakfast recipe works with either rolled or quick oats. Using quinoa flakes or spelt flakes also works. I have not tried substituting steel cut oats and therefore cannot personally recommend that substitution.

Pumpkin pie spice adds a spicy Fall flavor to the oatmeal cake. If you do not have any on hand, simply double the amount of cinnamon instead.

Use leftover oats to make Chocolate Overnight Oats

How to make baked pumpkin oatmeal

Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.

Stir all ingredients together in a bowl, or add them straight to a blender, and blend until smooth if desired.

Pour the blended oatmeal batter into an oven safe dish. If you prefer a gooey inside, go with a deep dish. Or for oatmeal that is evenly cooked through with a cakey texture, choose a wide and shallow dish.

Bake on the center rack for twenty minutes.

Remove from the oven, and top with almond butter, chocolate chips, pure maple syrup, blueberries, strawberries, sliced bananas, or Coconut Whipped Cream.

Feel free to make the oatmeal cake the night before if you prefer. Let it cool after baking, then loosely cover and refrigerate overnight. Reheat in the microwave or oven the next morning for an almost instant breakfast.

Blended baked oats

I first posted about the blended oatmeal trick years ago, and it’s recently made a resurgence on social media, especially TikTok.

Search TikTok pumpkin baked oatmeal, and the results are endless.

In this quick recipe, the blending step is optional and can be skipped if you prefer the chewy texture of whole oats or if you do not own a blender.

If you do want to go with the blended oats option, a personal blender works really well. Brands like Magic Bullet can even go in the dishwasher for easy clean up.

While you have the blender out, make Blender Muffins

Above, watch the pumpkin baked oatmeal recipe video

The recipe was adapted from these Baked Oats and my Pumpkin Oatmeal.

More Healthy Fall Recipes

Pumpkin Banana Bread

Keto Pumpkin Bread

Vegan Cinnamon Rolls

Pumpkin Dip

Vegan Snickerdoodles

Apple Crisp Recipe

Vegan Pecan Pie

Applesauce Muffins