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Pumpkin Baked Oatmeal With Brown Sugar

Pumpkin baked oatmeal with brown sugar is an easy American breakfast baked until set with a caramelized, golden-brown top. Rolled oats, pumpkin puree, and spice bake into a creamy, sliceable texture for a cozy fall-style morning.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 436
Ingredients Equipment Method Notes

Ingredients
  

Base baked oatmeal
  • 3 cup old-fashioned rolled oats
  • 1 pumpkin puree
  • 2 cup whole milk
  • 2 eggs
  • 0.25 cup maple syrup
  • 6 tbsp brown sugar 3 tablespoons in the mix plus 3 tablespoons for the top
  • 3 tbsp unsalted butter, melted
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.5 cup pecans, chopped
  • 1 Maple syrup or cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375F, then grease an 8x8 or 9x9 baking dish.
  2. Whisk pumpkin puree, whole milk, eggs, maple syrup, 3 tablespoons brown sugar, melted butter, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt until smooth.
  3. Stir in old-fashioned rolled oats, then pour the mixture into the prepared baking dish.
Bake and finish
  1. Scatter chopped pecans over the top, then sprinkle the remaining 3 tablespoons brown sugar evenly over the oats.
  2. Bake 35-40 minutes until the oatmeal is set and the top is caramelized golden.
  3. Serve warm with a drizzle of maple syrup or cream.

Notes

For clean slices, let the baked oatmeal rest 5-10 minutes before serving. Store leftovers in the fridge for up to 4 days (reheat individual portions in the microwave). Freezing is yes: cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge. For a dairy-light option, use milk alternatives and vegan butter, keeping baking powder and eggs the same for best set.