Homemade Happy Hour

  • Cocktails
  • Mocktails
  • Recipes
  • My Book
  • Etsy Store
menu icon
go to homepage
  • Cocktails
  • Mocktails
  • Recipes
  • My Book
  • Etsy Store
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cocktails
    • Mocktails
    • Recipes
    • My Book
    • Etsy Store
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recent Posts » Baking

    Quick Pumpkin Baked Oatmeal for an Easy Fall Breakfast

    Modified: Mar 19, 2025 · Published: Oct 7, 2020 by Katy McAvoy

    I love when you share my recipes!

    239 shares

    This post contains affiliate links (paid links). Advertisements displayed on this website do not reflect endorsements or recommendations made by Mitten Girl LLC.

    Jump to Recipe

    A delicious, healthy breakfast option, Pumpkin Baked Oatmeal is packed with warm spices and pumpkin flavor. It's the perfect grab-and-go option for busy fall mornings.

    Pumpkin baked oatmeal in muffin tins.
    Jump to:
    • What's in Pumpkin Baked Oatmeal
    • How to Make Pumpkin Baked Oatmeal
    • Tips on Pumpkin Baked Oatmeal
    • FAQs and Substitutions
    • Want More Baked Oatmeal Recipe Options?
    • Print the Recipe Card
    • Pumpkin Baked Oatmeal

    One of my favorite things to make when pumpkin season comes around is Pumpkin Baked Oatmeal. Many versions are made in a baking dish, but I prefer the ease of using muffin tins.

    It bakes up faster and is easier to store or freeze, plus it makes baking up a double batch a breeze. I love how portable pumpkin oatmeal bake is - great for those mornings where we’re rushing out the door. 

    A healthy breakfast, Pumpkin Baked Oatmeal is really freezer friendly and ideal for busy mornings. Make this baked oatmeal recipe during your weekend meal prep, store the baked oatmeal in an airtight container, and you’ll have an easy breakfast ready for the week ahead. 

    This baked pumpkin oatmeal recipe is full of wholesome ingredients, pumpkin spice flavor, and lots of delicious fall flavors. It’s a favorite fall breakfast that’s perfect for the whole family! 

    What's in Pumpkin Baked Oatmeal

    Ingredients for pumpkin baked oatmeal.
    • Old fashioned oats - Both quick cooking and old fashioned oat will work. Use gluten free oats, if needed.
    • Ground flaxseed or flaxseed meal - Be sure it's ground and not whole flax seed so it mixes in well with the rest of the ingredients.
    • Maple syrup - Use 100% pure maple syrup, not pancake syrup, for the best flavor.
    • Pumpkin puree  - Choose 100% pumpkin, no pumpkin pie filling.
    • Milk - Both dairy or non-dairy milk work well in this recipe.
    • Vanilla extract - Choose 100% vanilla extract and not the artificial kind.
    • Almond butter - Swap it for peanut butter if that's what you have on hand.
    • Raisins or mini chocolate chips - Your choice depending on your mood and preference.

    How to Make Pumpkin Baked Oatmeal

    Preheat oven to 350 degrees.

    In a medium bowl combine rolled oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

    The dry ingredients mixed together in a bowl with a white spatula.

    In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

    The wet ingredients mixed together in a bowl with a whisk.

    Pour the dry ingredients into the wet ingredients. Mix well.

    Stir in almond butter and chocolate chips. Mix well, making sure almond butter is incorporated into the batter.

    Batter mixed up with mini chocolate chips waiting to be stirred in.

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. 

    A hand using a scoop to fill muffin tins lined with paper muffin cups.

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Enjoy!

    Pumpkin baked oatmeal.

    Tips on Pumpkin Baked Oatmeal

    • This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
    • Peanut butter can be substituted for the almond butter if you don't have almond butter on hand.
    • Baked oatmeal can be made with either dairy milk or your favorite non-dairy milk.
    • You can use any dried fruit you'd like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.

    FAQs and Substitutions

    Can I use dairy-free milk in this recipe?

    Yes! I’ve tested it with both almond milk and soy milk. Both turned out delicious. 

    What kind of oatmeal should I use? 

    This recipe works best with old fashioned oats. Quick oats work too, but the texture can get a bit mushy. 

    Do I have to use 100% pure maple syrup? 

    Pancake syrup will work here too, but the goal is to keep the sweeteners natural. You can easily substitute honey or agave nectar for the pure maple syrup if you don’t have any on hand. 

    Want More Baked Oatmeal Recipe Options?

    Baked oatmeal is a breakfast staple in our house. It's an easy way for me to sneak a little extra fiber into my kiddo and since baked oatmeal freezes SO well, it's easy to keep on hand. It also travels well, meaning it's a perfect grab-and-go option on a busy weekday morning. Change it up from pumpkin with apple cinnamon baked oatmeal or the original baked oatmeal with chocolate chips.

    Apple Baked Oatmeal
    Apple Cinnamon Baked Oatmeal
    Baked Oatmeal
    Baked Oatmeal with Chocolate Chips

    Print the Recipe Card

    Print

    Pumpkin Baked Oatmeal

    Pumpkin Baked Oatmeal
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Pumpkin baked oatmeal is a delicious, healthy breakfast option that's packed with warm spices and pumpkin flavor.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 25 min
    • Total Time: 40 min
    • Yield: 14 muffins 1x
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Ingredients

    Scale
    • 3 cups old fashioned oats (gluten free if needed)
    • ⅓ cup ground flaxseed or flaxseed meal
    • 1 Tbsp ground cinnamon
    • 1½ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp baking powder
    • ½ tsp salt
    • 2 eggs
    • ¼ cup maple syrup
    • 1 cup pumpkin puree  
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 tsp vanilla extract
    • ¼ cup almond butter
    • ¼ cup raisins or mini chocolate chips

    Instructions

    Preheat oven to 350 degrees.

    In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

    In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

    Pour the dry ingredients into the wet ingredients. Mix well.

    Stir in almond butter and chocolate chips. Mix well, making sure almond butter is incorporated into the batter.

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. 

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Enjoy!

    Equipment

    Image of Flaxseed Meal

    Flaxseed Meal

    Buy Now →
    Image of Muffin Pan

    Muffin Pan

    Buy Now →
    Image of Large Bowls

    Large Bowls

    Buy Now →

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 198
    • Sugar: 7.4 g
    • Sodium: 103.3 mg
    • Fat: 8.4 g
    • Carbohydrates: 22.1 g
    • Fiber: 4.1 g
    • Protein: 5.7 g
    • Cholesterol: 26.9 mg

    Did You Make This Recipe?

    Leave some stars or a review! And don't forget to share a photo and tag me (@katymcavoy) on Instagram. I can’t wait to see what you make!

    I love when you share my recipes!

    239 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




    1. sherry Burley says

      October 07, 2020 at 10:35 am

      This sounds good! I wonder if I could put it in a loaf pan instead of muffins? I’m gonna give it a try.

      Reply
      • MittenGirl says

        October 07, 2020 at 11:50 am

        I’ve had success in 8x11” and 9x13” pans, but had to increase the bake time. Never tried a loaf pan, though it may be too dense to bake up correctly.

        Reply
    2. AutismMama says

      January 23, 2021 at 11:21 am

      Absolutely luv this recipe! Delicious! It's the perfect food for hiding lots of important nutrients for our kiddos. It's packed with fiber, protein and omega3s!
      Since it can be gluten free and dairy free, it also meets our particular family need. If you have nut allergies, you can also substitute sunbutter for almond butter. So easy for kids to help make with you!

      Reply
      • MittenGirl says

        January 23, 2021 at 12:25 pm

        My daughter loves making this recipe with me too! So glad your family likes it! 🙂

        Reply
        • Marilyn says

          September 25, 2022 at 10:11 am

          Can you just skip the almond butter or substitutes all together?

          Reply
          • Katy McAvoy says

            September 26, 2022 at 9:11 am

            The almond butter (or peanut butter) helps thicken the batter, so I'm not sure how well the muffins would hold together if you left it out completely. I would swap the almond butter for another nut butter or seed butter.

            Reply
    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

    Search

    Buy Homemade Happy Hour, a Cocktail Book

    Most Searched Recipes

    • Glass filled with mocktail drink and garnished with a cherry and orange slice.
      Easy and Delicious Mocktail for Kids (Without Sugary Soda)
    • Non Alcoholic Piña Colada Mocktails
      Piña Colada Mocktail (Without a Blender)
    • Glasses filled with red drinks and fruit, with a pitcher of red drinks in the background.
      Easy Pitcher Drinks - Large Batch Cocktails and Mocktails for a Party
    • A glass of coconut margarita.
      Coconut Margarita Recipe (On the Rocks)
    • BBQ Meatballs in a bowl, garnished with parsley.
      Easy Stove Top Barbecue Meatballs (No Grape Jelly)
    • A glass of pineapple old fashioned garnished with a pineapple wedge.
      Pineapple Old Fashioned Cocktail Recipe 
    • Raspberry Peach Martini being poured through a strainer into a cocktail glass.
      12 Easy Vodka Cocktails for Summer 
    • Pineapple Vodka Martini
      Bright and Refreshing Pineapple Martini with Citrus
    • A coupe glass of strawberry lemon drop martini cocktail with a white sugar rim and strawberry slice garnish.
      Strawberry Lemon Drop Martini Cocktail
    • A small hand holding on to a glass of unicorn drink lemonade.
      Unicorn Drink for Kids (Color-Changing Lemonade) 

    Footer

    Website

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Newsletter

    Sign up for weekly emails

    Contact

    Work with Me

    Contact Me

    As an Amazon Associate and Amazon Influencer, I earn from qualifying purchases.

    Copyright © 2025 Mitten Girl LLC. All rights reserved.

    Advertisements displayed on this website do not in any way reflect endorsements or recommendations made by Mitten Girl LLC.

    Mittengirl.com and Homemade Happy Hour are properties of Mitten Girl LLC.
    All photographs, text, and recipes on this site may not be copied to social media, or used for any commercial
    or AI purposes without the express written permission of the site owner.