Pumpkin Baked Oatmeal – Yummy Toddler Food

This Pumpkin Baked Oatmeal is a delicious and hearty breakfast to share with the kids. It has all of the flavors of pumpkin pie but the nutrition of a bowl of oatmeal.

I love to have a breakfast ready and waiting in the fridge for myself and the kids—and baked oatmeal is a year-round go-to. I love how easy it is to stir together, that it has the flavors of pumpkin pie, and that it’s so satisfying.

This toddler breakfast recipe can also be served as a baby-led weaning food, a baby finger food, and as an easy meal for older kids and parents.

You can even top it with chocolate chips, cream cheese frosting, or a drizzle of maple syrup or whipped cream!

(You may also like my Banana Bread Baked Oatmeal, Banana Blueberry Baked Oatmeal, Apple Baked Oatmeal, and Pumpkin Oatmeal Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Pumpkin Baked Oatmeal so you know what to pick up from the store or have ready.

• Rolled oats: I like to use rolled oats, which are also called “old-fashioned oats” as the base of this recipe.
• Pumpkin pie spice and vanilla: Adding a combination of these ensures there is ample flavor in the finished dish. If you don’t have pumpkin pie spice, you can use cinnamon.
• Baking powder: Fresh, active baking powder helps the batter bake through and rise enough to make a nice (not dense) texture.
• Pumpkin puree: Look for pumpkin puree, not pumpkin pie filling, in the baking aisle of your store. This recipe uses a full 14.5 ounce can, so you don’t need to worry about wasting any.
• Eggs: I cook and bake with large eggs, so that’s what I use here. Plan to use the same so the volume of wet to dry ingredients is correct.
• Milk: I cook and bake with whole milk, but you can use a lower fat milk or a nondairy milk as you prefer.
• Maple syrup: I add some maple syrup to the batter to ensure the baked oatmeal is flavorful enough.
• Butter: I use unsalted butter in my recipes so we can control the added salt. If you have only salted butter, that will work fine though.
• Chopped walnuts or chocolate chips (optional)

TIP: If you want to make this without added sugar, you can replace ½ cup of the pumpkin puree with mashed very ripe banana to add natural sweetness.

Step-by-Step Instructions

Here’s a preview of how to make this Pumpkin Baked Oatmeal so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add all ingredients to a bowl.

Step 2. Stir to combine well.

Step 3. Pour into the prepared baking pan and smooth the top with a spatula.

Step 4. Bake until lightly golden brown. Cool at least slightly before slicing.

How to Store

Store the Pumpkin Baked Oatmeal in an airtight container in the fridge for up to 5 days or at room temperature for 3 days.

Serve it at room temperature, chilled, or warmed up as you like.

You can also freeze slices in a freezer container or bag for up to 6 months to enjoy later, too.

Best Tips for Success

• Swap in brown sugar for the maple syrup if desired.
• Use half pumpkin puree and half mashed ripe banana to make this without added sugar. (Just pumpkin will likely not taste sweet at all, and it may be bland.)
• Add chopped walnuts or chocolate chips. Or try adding dried cranberries.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan.

• Optionally, you can briefly pulse the oats in a blender or food processor before starting the recipe to make them a slightly finer texture. This results in a baked oatmeal with oats that are less visible and slices that hold together a little more easily.

• Stir all ingredients together in a bowl.

• Pour into the prepared baking pan and smooth the top with a spatula.

• Bake for 28-30 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.

• Place pan onto a wire rack and let cool completely before cutting.

• Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. Serve it at room temperature, chilled, or warmed up as you like.
• Egg-free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
• Gluten-free: Use certified gluten-free oats.
• Dairy-free: Use coconut oil instead of butter and nondairy milk.

Serving: 1 slice, Calories: 145kcal, Carbohydrates: 19g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 52mg, Sodium: 156mg, Potassium: 171mg, Fiber: 2g, Sugar: 7g, Vitamin A: 5342IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1mg