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Pumpkin Baked Oatmeal With Brown Sugar

Pumpkin baked oatmeal with brown sugar is a cozy baked breakfast with a caramelized golden crust. Rolled oats bake up set and tender with pumpkin puree, warm spices, and crunchy pecans for a sliceable, spoon-ready texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 1 cup pumpkin puree Use plain pumpkin puree (not pumpkin pie filling).
Old-fashioned rolled oats
  • 3 cup old-fashioned rolled oats
Whole milk
  • 2 cup whole milk
Eggs
  • 2 eggs
Maple syrup
  • 0.25 cup maple syrup For sweetness in the batter; plus more for serving.
Brown sugar
  • 3 tbsp brown sugar Plus extra for topping (about 3 tablespoons total for the top).
Unsalted butter
  • 3 tbsp unsalted butter Melted for mixing into the batter.
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Cinnamon
  • 1.5 tsp cinnamon
Baking powder
  • 1.5 tsp baking powder
Vanilla
  • 1 tsp vanilla
Salt
  • 0.25 tsp salt
Pecans
  • 0.5 cup pecans Chopped; adds crunch throughout and on top.
Maple syrup or cream for serving
  • 1 maple syrup or cream for serving Serve warm with extra maple syrup or cream on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease an 8x8 or 9x9 baking dish so the oatmeal releases easily.
Mix the batter
  1. Whisk pumpkin puree, whole milk, eggs, maple syrup, 3 tablespoons brown sugar, melted unsalted butter, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt until smooth and evenly combined.
Assemble
  1. Stir in old-fashioned rolled oats, then pour the mixture into the prepared baking dish.
Top and bake
  1. Scatter chopped pecans over the top and sprinkle the remaining 3 tablespoons brown sugar evenly across the surface for caramelization.
Bake until set
  1. Bake for 35-40 minutes at 375F until the oatmeal is set and the top is caramelized golden.
Serve
  1. Serve warm with a drizzle of maple syrup or cream for added richness.

Notes

Pro tip: let the baked oatmeal rest 5-10 minutes after baking so the center firms up for cleaner servings. Refrigerate leftovers covered for up to 4 days; reheat in the oven or microwave until warmed through. Freezing works up to 2 months—thaw overnight in the fridge and reheat. For a dairy-light swap, use lactose-free milk or a plain unsweetened oat milk (choose one that measures 1:1) and bake as directed.