Pumpkin Pie for breakfast? Oh heck yes! These Pumpkin Pie Baked Oats are basically pumpkin pie in breakfast form. They’re soft, cozy, and packed with pumpkin, maple syrup, cinnamon, and pumpkin pie spice, with a lightly sweet flavor that makes them perfect for a chilly fall morning.
The oats come together in one baking dish too, so there’s no need to dirty a bunch of bowls. They’re easy enough for a weekday breakfast, cozy enough for a fall brunch, and they’re especially good with a hot cup of coffee.
Whether you serve it fresh from the oven, or prep it ahead for busy mornings, this cozy fall breakfast will make your kitchen smell like your favorite café. Just top with a drizzle of maple cream cheese icing, maple syrup, or a dollop of homemade whipped cream for the perfect touch of indulgence!
Why you’ll love this recipe!
What Are Baked Oats?
Baked oats are essentially oatmeal transformed into a soft, sliceable or spoonable baked breakfast. Instead of cooking oats on the stovetop, old-fashioned oats are combined with ingredients like eggs, milk, fruit or pumpkin, and a sweetener before being baked until set. The texture is softer and more tender than traditional oatmeal, making baked oats feel a little more like a breakfast cake. Something my whole family loves!
What ingredients do I need?
- For the Pumpkin Pie Baked Oats
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin gives the oats moisture, flavor, and that classic fall color.
- Eggs: Eggs help bind the ingredients together and give the baked oats structure.
- Maple syrup: Pure maple syrup adds sweetness and pairs beautifully with the pumpkin and warm spices.
- Whole milk: Milk adds moisture and helps create a tender texture. You can substitute another milk if needed.
- Vanilla extract: A little vanilla rounds out all of the warm flavors.
- Old-fashioned oats: Old-fashioned rolled oats provide the best texture. They hold their shape while baking without becoming overly mushy.
- Almond flour: Almond flour adds tenderness and gives the baked oats a softer, more cake-like texture.
- Ground flaxseed: Flaxseed helps with structure while adding a subtle nuttiness.
- Baking powder: Gives the baked oats a little lift so they aren’t overly dense.
- Pumpkin pie spice: The easiest way to get that classic pumpkin pie flavor. You can use homemade pumpkin pie spice if you prefer.
- Cinnamon: Adds another layer of warm cinnamon flavor.
- Salt: Don’t skip it! Salt balances the sweetness and makes the pumpkin and maple flavors pop.
- For the Maple Cream Cheese Icing
- Cream cheese: Adds a creamy, slightly tangy contrast to the sweet baked oats.
- Maple syrup: Sweetens the icing while reinforcing the maple flavor in the oats.
- Powdered sugar: Creates a smooth, drizzleable icing without adding any graniness.
- Optional Toppings
- A drizzle of maple cream cheese icing is my favorite, but you can also finish these with homemade whipped cream, a sprinkle of cinnamon, chopped pecans, or an extra drizzle of maple syrup.
Recipe Variations
- Add chocolate: Stir in a handful of chocolate chips for a delicious pumpkin chocolate combination.
- Add pecans or walnuts: Fold chopped pecans or walnuts (slightly toasted is the best!) into the oats or sprinkle them over the top before baking.
- Make it extra maple-y: Add an extra drizzle of maple syrup over each serving.
- Add dried fruit: Raisins or dried cranberries would be delicious stirred into the batter.
- Make individual servings: Divide the mixture between greased ramekins and reduce the baking time, checking early for doneness.
Pro Tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the recipe.
- Use old-fashioned rolled oats. They provide the best texture and hold up well during baking.
- Don’t overbake. The oats should be set in the center but still soft and moist. Overbaking can make them dry.
- Let them cool before icing. Give the baked oats about 15 minutes to cool so the maple cream cheese icing doesn’t immediately melt into the oats.
- Soften the cream cheese first. Room-temperature cream cheese will blend much more smoothly into the icing.
- Sift the powdered sugar. This helps create a smooth, lump-free drizzle.
- Adjust the icing consistency per your preference. If your icing is too thick, add a tiny bit more maple syrup. If it’s too thin, add a little more powdered sugar.
- Don’t skip the salt. It balances the maple syrup and enhances all of the pumpkin spice flavors.
- Serve them warm for the best texture. They’re especially cozy when served slightly warm with whipped cream on top.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Whole milk: Any milk you normally use can work here, including 2%, skim, oat milk, or almond milk. Keep in mind that lower-fat or dairy-free milks may create a slightly different texture.
- Almond flour: If you don’t have almond flour, you can use additional finely ground oat flour, although the texture will be slightly different.
- Maple syrup: Honey can be used in a pinch, but maple syrup gives these baked oats their best fall flavor.
- Pumpkin pie spice: Use a combination of cinnamon, ginger, nutmeg, and cloves if you don’t have pumpkin pie spice on hand.
- Cream cheese: For the icing, softened dairy-free cream cheese can be used if needed.
Dietary Substitutions
- Dairy-Free: Use your favorite dairy-free milk and dairy-free cream cheese for the icing. The baked oats themselves are easy to make dairy-free.
- Gluten-Free: Use certified gluten-free old-fashioned oats and verify that your other ingredients are gluten-free if needed.
- Nut-Free: The almond flour can be replaced with additional oat flour for a nut-free version.
Leftovers and Storage
- Refrigerator: Allow the baked oats to cool completely, then cover the baking dish tightly or transfer individual portions to airtight containers. Refrigerate for up to 5 days.
- For the best texture, store the maple cream cheese icing separately and drizzle it over individual servings just before eating.
- How to Reheat Baked Oats: Reheat individual portions in the microwave for about 30–60 seconds, or until warmed through. You can also reheat them in a 350°F oven until warm.
- If the oats seem a little dry after refrigeration, add a small splash of milk before reheating.
- Freezer: Allow the baked oats to cool completely, then cut into individual portions and wrap or store them in freezer-safe containers. Freeze for up to 2–3 months.
- Thaw overnight in the refrigerator and reheat in the microwave or oven.
- For the best texture, freeze the baked oats without the maple cream cheese icing and add fresh icing after reheating.
But, I Still Have A Few Questions…
Can I make these Pumpkin Pie Baked Oats ahead of time?
Yes! These are a great make-ahead breakfast. Bake them, allow them to cool, and refrigerate them for up to 5 days. Reheat individual portions when you’re ready to eat.
Do I have to use the maple cream cheese icing?
No. The baked oats are delicious without it, but I highly recommend it if you want that extra pumpkin-pie-dessert feel. Whipped cream, maple syrup, or a sprinkle of cinnamon are also delicious toppings.
Can I use pumpkin pie filling instead of pumpkin puree?
No, I recommend using plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would change the sweetness, flavor, and texture of the recipe.
What kind of oats are best for baked oats?
Old-fashioned rolled oats are my favorite because they create a hearty, but tender texture. Quick oats can produce softer baked oats, while steel-cut oats require a different amount of liquid and cooking time.
Can I use quick oats?
You can, but the texture will be softer and less hearty. For the best results, stick with old-fashioned rolled oats.
Can I use steel-cut oats?
I don’t recommend substituting steel-cut oats in this recipe. They require significantly more liquid and a longer cooking time than rolled oats.
Why are my baked oats mushy?
Baked oats can be mushy if they’re underbaked or haven’t had enough time to cool and set. Make sure the center is set before removing them from the oven and allow them to cool for about 15 minutes before serving.
Why are my baked oats dry?
Overbaking is the most common reason baked oats become dry. Bake just until the center is set and avoid leaving them in the oven longer than necessary.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, as long as the homemade pumpkin puree has a similar thick consistency to canned pumpkin. If your puree is particularly watery, it may affect the texture of the baked oats.
Can I use a different milk?
Absolutely. You can substitute 2%, skim, oat, almond, or another milk you prefer. Whole milk gives the richest texture, but several alternatives will work.
Can I make these dairy-free?
Yes. Use a dairy-free milk in the baked oats and dairy-free cream cheese for the optional icing.
Can I make these gluten-free?
Yes. Use certified gluten-free old-fashioned oats and check the labels of your other ingredients if cross-contamination is a concern.
Can I make these without almond flour?
Yes. You can substitute additional oat flour, although the texture will be slightly different. The almond flour helps give the baked oats a tender texture.
Can I make these nut-free?
Yes. Replace the almond flour with oat flour to make the recipe nut-free.
Can I make these without eggs?
You can experiment with flax eggs, but the texture will be softer because the eggs provide structure. I recommend the original recipe if you’re looking for the best texture.
Can I use honey instead of maple syrup?
Yes, honey can replace the maple syrup, although the flavor will be different. Maple syrup gives these baked oats a particularly nice pumpkin-pie-inspired flavor.
Can I add chocolate chips?
Absolutely! Chocolate chips are a delicious addition. Semi-sweet or dark chocolate would both work especially well with pumpkin.
Can I add nuts?
Yes! Chopped pecans or walnuts would be delicious. You can mix them into the oats or sprinkle them over the top before baking.
Can I make these into individual baked oats?
Yes. Divide the mixture between greased ramekins and bake until the centers are set. Because smaller portions bake more quickly, begin checking them earlier than the full baking dish.
Can I make the maple cream cheese icing ahead of time?
Yes. Store the icing covered in the refrigerator for several days. Let it soften slightly and stir or beat it again before drizzling.
Why is my cream cheese icing lumpy?
The cream cheese was likely too cold or the powdered sugar wasn’t sifted. Make sure the cream cheese is softened to room temperature before mixing, and then sift the powdered sugar before adding it as well.
How do I make the icing thinner?
Add a small amount of maple syrup and mix again until you reach your desired drizzling consistency.
How do I make the icing thicker?
Add additional sifted powdered sugar a little at a time until the icing reaches the consistency you want.
Can I freeze baked oats?
Yes. Freeze cooled, uniced baked oats for up to 2–3 months. Thaw overnight in the refrigerator and reheat before serving.
What’s the best way to reheat baked oats?
The microwave is the quickest option for individual portions. You can also reheat them in a 350°F oven. Add a small splash of milk if they seem dry after refrigeration.
Can I eat these cold?
Yes! They’re delicious warm, but you can absolutely eat refrigerated baked oats cold if that’s your preference.
Are baked oats the same as oatmeal?
Not quite. Both use oats, but baked oats are mixed with additional ingredients and baked in the oven, giving them a much more cake-like, sliceable texture compared with traditional oatmeal.
What should I serve with Pumpkin Pie Baked Oats?
They’re delicious with whipped cream, maple syrup, Greek yogurt, fresh fruit, chopped pecans, or a hot cup of coffee.
Can I make these for meal prep?
Definitely. Bake the oats, cool completely, and divide them into individual portions. Store them in the refrigerator so you have an easy breakfast ready to grab and reheat throughout the week.
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Pumpkin Pie Baked Oats
Ingredients
Pumpkin Pie Baked Oats
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 1½ cups old-fashioned rolled oats
- ½ cup almond flour
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Maple Cream Cheese Icing (Optional)
- ⅓ cup powdered sugar sifted
- 3 tablespoons pure maple syrup
- 2 ounces cream cheese softened
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×11-inch baking dish.
- Add the pumpkin puree, eggs, maple syrup, whole milk, and vanilla extract directly to the prepared baking dish. Whisk until smooth and well combined.
- Add the old-fashioned oats, almond flour, ground flaxseed, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until everything is evenly combined.
- Spread the mixture evenly in the baking dish. Bake for 25–28 minutes, or until the center is set and the oats are lightly golden around the edges.
- Remove from the oven and allow the baked oats to cool for about 15 minutes.
- Make the maple cream cheese icing. While the oats cool, beat the softened cream cheese and maple syrup until smooth. Add the sifted powdered sugar and beat again until creamy and well combined.
- Drizzle the maple cream cheese icing over the slightly cooled baked oats. Add whipped cream, if desired, and serve warm.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Old-fashioned rolled oats provide the best texture for this recipe.
- Don’t overbake. The center should be set but the oats should still be soft and moist.
- Allow the baked oats to cool for about 15 minutes before adding the icing.
- The maple cream cheese icing is optional, but highly recommended for an extra cozy, pumpkin-pie-inspired breakfast.
- For meal prep, cool completely and refrigerate in an airtight container for up to 5 days.
- To freeze, portion the cooled baked oats into freezer-safe containers and freeze for up to 2–3 months. For best results, freeze without the icing.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.