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Pumpkin Baked Oatmeal

4.98 from 44 votes

This homemade pumpkin baked oatmeal recipe is the perfect delicious and healthy breakfast for a cozy autumn morning.

Pumpkin Baked Oatmeal Recipe

If you are a pumpkin lover, this is the breakfast recipe for you.

Packed with nutrition and sweet pumpkin and cinnamon flavor, the single serving pumpkin baked oatmeal tastes like eating pumpkin cake for breakfast.

I like to add a few chocolate chips, and each bite reminds me of a giant gooey chocolate chip oatmeal pumpkin cookie hot from the oven.

Also be sure to try this Crustless Pumpkin Pie

Chocolate Chip Baked Oats

Breakfast pumpkin baked oats

We are officially into pumpkin season, a time when grocery stores, coffee shops, and food blogs abound with pumpkin flavored offerings.

Pumpkin is everywhere, from Trader Joe’s to Starbucks (hello, pumpkin spice lattes).

If you stocked up on Libby’s pumpkin and are looking for ways to use those cans up, this healthy pumpkin baked oatmeal is a wonderful place to start.

It tastes like dessert for breakfast and is high in protein and fiber, low fat, and a good source of vitamin A, with under 200 calories for the entire recipe.

Readers also love this Pumpkin Mac And Cheese

TikTok Pumpkin Baked Oatmeal Ingredients

Pumpkin baked oatmeal ingredients

Here’s what you need: rolled oats, cinnamon, pumpkin puree, pumpkin pie spice, baking powder, salt, milk of choice or water, and sweetener of choice.

You can also add some pure vanilla extract and a handful of shredded coconut or chopped walnuts or pecans if desired.

Unable to find canned pumpkin? Fresh roasted pumpkin puree or canned or roasted sweet potato can be used in its place. Here’s how to cook sweet potatoes.

The oatmeal breakfast recipe works with either rolled or quick oats. Using quinoa flakes or spelt flakes also works. I have not tried substituting steel cut oats and therefore cannot personally recommend that substitution.

Pumpkin pie spice adds a spicy Fall flavor to the oatmeal cake. If you do not have any on hand, simply double the amount of cinnamon instead.

Use leftover oats to make Chocolate Overnight Oats

Baked Pumpkin Oats

How to make baked pumpkin oatmeal

Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.

Stir all ingredients together in a bowl, or add them straight to a blender, and blend until smooth if desired.

Pour the blended oatmeal batter into an oven safe dish. If you prefer a gooey inside, go with a deep dish. Or for oatmeal that is evenly cooked through with a cakey texture, choose a wide and shallow dish.

Bake on the center rack for twenty minutes.

Remove from the oven, and top with almond butter, chocolate chips, pure maple syrup, blueberries, strawberries, sliced bananas, or Coconut Whipped Cream.

Feel free to make the oatmeal cake the night before if you prefer. Let it cool after baking, then loosely cover and refrigerate overnight. Reheat in the microwave or oven the next morning for an almost instant breakfast.

Blended Pumpkin Baked Oats

Blended baked oats

I first posted about the blended oatmeal trick years ago, and it’s recently made a resurgence on social media, especially TikTok.

Search TikTok pumpkin baked oatmeal, and the results are endless.

In this quick recipe, the blending step is optional and can be skipped if you prefer the chewy texture of whole oats or if you do not own a blender.

If you do want to go with the blended oats option, a personal blender works really well. Brands like Magic Bullet can even go in the dishwasher for easy clean up.

While you have the blender out, make Blender Muffins

Above, watch the pumpkin baked oatmeal recipe video

Blender Baked Oatmeal Recipe

The recipe was adapted from these Baked Oats and my Pumpkin Oatmeal.

Pin it now to save for laterPin Recipe

Pumpkin Baked Oatmeal

This homemade pumpkin baked oatmeal recipe is the perfect vegan and healthy breakfast for a cozy Fall morning.
Cook Time 25 minutes
Total Time 25 minutes
Yield 1 oat cake
5 from 44 votes


  • 1/2 cup rolled oats
  • 1/4 tsp cinnamon, and 1/4 tsp pumpkin pie spice or additional cinnamon
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup milk of choice or water
  • 1/4 cup canned pumpkin (or mashed sweet potato)
  • 1 1/2 tbsp sweetener of choice
  • optional 1-2 tbsp nut butter of choice
  • optional add-ins, such as chocolate chips, crushed walnuts or pecans, shredded coconut, etc.


  • Preheat the oven to 350 F. Sir all ingredients together, or add everything to a blender. Blend if desired. Pour into a greased oven safe dish. If you want a gooey inside, use a deeper dish. Or go with a wider shallow dish if you prefer the recipe to be fully cooked in the middle. Bake 20 minutes. Add toppings as desired, and enjoy.
    View Nutrition Facts


For a family size serving, make these Pumpkin Oatmeal Breakfast Cupcakes.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on September 25, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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    • Anna says

      I had the same question. 🙂 it does look delicious though! I understand the name now but when i heard cookie dough i kinda thought like there was cookie dough in it.

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

      • Alexis says

        I’m guessing the cookie dough texture comes from how much pumpkin is in them! I just made them and they are quite pumpkiny

        • Alexis says

          Oh my goodness… I am sorry lol my phone froze and.. ahh! Anyways, I wasn’t done with my comment, they are wonderful! I subbed raisins for the chocolate chips, so mine are more like oatmeal-raisin-cookie-dough-pumpkin-baked-oatmeal squares! Yummy!!

  1. beth says

    what is “uncut” stevia? What ingredients did you use to get the nutritional facts. Thanks for this recipe. I love pumpkin!!!

  2. Jessica says

    This is perfect because I’ve been thinking of how I could change up your cookie-dough baked oatmeal recipe (which is in heavy rotation in our house!) to include pumpkin! Have you tried using any nut butters instead of oil in this recipe?

  3. Teresa says

    Yum! Thanks so much for posting this. Your baked oatmeal recipes are my favorites. And what baked good isn’t better with pumpkin? I’ll definitely be making these soon.

    Did you cut down on the milk at all when using the maple syrup? Have to tried them with a solid sweetener like brown sugar yet?

  4. Lindsey @ Simply Lindsey says

    I don’t know what ingredient I’m more excited about, the cookie dough or the pumpkin!! Can’t wait to make this for breakfast soon! 🙂

  5. Chrystal says

    Thank you for this amazing recipe! I saw it in my email this morning, and made it for breakfast today! Exactly what I have been looking for! So yummy, even my boyfriend stole half of it! This is going on my list of make over and over and over agains 🙂

  6. Kristen says

    Just wondering if I could divide the batter into 4 mini loaf pans instead? Would it change the cooking time? I make your peanut butter cup baked oatmeal often and I always quadruple it and freeze the extras. It works out so well when I need something quick. Just wondering if I could do the same with this. LOVE your site!!

    • Laura says

      I made this in a muffin pan- it worked just fine! The cooking time way pretty similar but I would just keep an eye on it (peek at the bottom if possible). Even a little “undone” is still pretty darn good – gooey sweet pumpkin!

  7. Jessica says

    So I didn’t have chocolate chips (or vanilla…..) so I used pumpkin spice chips instead. Needless to say, it turned out delicious! (although it would have been better with vanilla 🙂 )

  8. Teresa says

    Katie, I love your photos! They show off your delicious food so well. Your photographic journey, from a beginning blogger till now, really inspires me 🙂 And your blogs? They are my companion year round, but especially winter time, when I especially want to bake something cozy!

  9. Rita says

    i just made these and they are fabulous! I added some protein powder and walnuts to keep me fuller. Thank you so much for all your hard work and sharing your recipes!

  10. casey says

    made this last night for my breakfast for the rest of the week to go along with my scrambled egg whites. soo good and sooo filling! great recipe!

  11. Katie says

    Yum! This is delicious! I’ve made so many of your recipes in this past year and have been very pleased with all of them. Next time I make this I won’t leave it in the oven afterwards for quite as long.

  12. Heidi Bruner says

    If I do not have maple syrup could i use the stevia conversion chart and make it with 3TBSP of turbinado sugar?

  13. Bed Rochford says

    ! Recipe looks fantastic!! I was just wondering if the nutritional information is including oil and chocolate chips? Thanks for all your fabulous recipes!! X

  14. Charlotte says

    I made this last night and it was sooooo good! I wanted to use up a whole can of pumpkin rather than end up with a bit leftover, so I scaled back the liquid to make up the difference and it worked out really well. I also added some shelled hemp seeds for a protein boost. I just ate a square topped with coconut butter and a thin drizzle of maple syrup, and it was one of the best afternoon snacks I’ve had in some time (and quite filling too)!

  15. Alexis says

    I don’t have maple syrup or uncut stevia. Can I use stevia powder? I am googling the conversion of uncut stevia to powdered form and can’t find it. Any idea? THanks

    • Susan says

      I used honey in place of maple syrup and it turned out fantastic. (same measurement as for the syrup)

  16. Rachel says

    Yum! My sweet tooth kids and calorie-counting self were delighted with this–I used sugar free Torani syrup (either caramel or hazelnut flavor) and some mini chocolate chips mixed in. I love baking huge batches of things like this for the freezer–breakfast is just a few seconds in the microwave!

  17. Cathy says

    Hi, just wanted to say I made this last night for breakfast this morning and it is so so good. Thank you for sharing the recipe! I’ve made other things from your blog as well and have never been disappointed.

  18. Stephanie says

    I add mashed banana if I have them in my freezer. I make 4 batches at a time (in two 9×13 pans) and it sometimes doesn’t even take a whole week to get through it all.

    • Tish says

      @Stephanie – When you use mashed banana, how much? And is the banana a sub for something or do you then change other measurements?

  19. Cindy says

    5 stars
    Made a double recipe this morning in a 9×13 pan. Substituted 1/2 cup brown sugar for the stevia/maple syrup. And used butternut squash instead of pumpkin. YUMMERS! Very good!

  20. Christine says

    4 stars
    I need these last night. They taste great, but they weren’t very firm. Did I do something wrong? How long should you cool them in the pan before cutting? I bake them in a baking stone, would a different kind of pan have been better?

  21. Sara13 says

    5 stars
    I made these last week and follows the recipe as is. Yum! This week I wanted to make them a little heartier/not as soft, so I added chia seeds, walnuts and pecans, and used 1 Tbsp coconut oil, 1 Tbsp almond butter in the place of the 2 Tbsp oil. So good! Thank you for this recipe.

  22. Jay says

    Just made it — love the taste (very neutral, nothing like those sickly sweet ones I mostly end up with when I follow other baked oatmeal recipes)! I used 1 minute oats, rice milk, maple syrup and added dried cranberries instead of chocolate chips. Baked it for the whole 45 minutes though as it didn’t seem “ready” after 25. Do you keep it in the fridge or on the shelf overnight?

  23. Amanda says

    Hi! I just made these and they are amazing! Mine turned out a bit more moist I think. Yours look almost like granola bars – they look so good! Mine are delicious, but kind of more gooey/less chewy if that makes any sense. Next time I might try adding something to firm them up a little bit and give more chewiness. Maybe doing the almond butter instead of the oil would do the trick. The best part about them is the way they made the house smell though. So delicious – just like Fall. I didn’t have pumpkin spice, so I did 1/8th teaspoon each of cinnamon, cloves, ginger, and nutmeg in place of the 1/2 teaspoon of pumpkin spice. It worked well I think – the smell is amazing! One tip – because of how wet these are, just a reminder that they are perishable. Pumpkin and wet oats will get moldy if left out so be sure to store the leftovers in the refrigerator! Maybe everyone else is smart enough to know that, but I made this mistake before with the oatmeal breakfast cupcakes. I made a big batch and I was so bummed because they got moldy on the counter after a couple of days. I should’ve known better than that, but just wanted to pass along that tip so it doesn’t happen to anyone else! Thanks Katie for all of your awesome recipes.

  24. Sandra Lasenby says

    I tried this and it’s awesome! Right now I am baking another one with diced apple in place of the chocolate chips!

  25. Caroline says

    This looks delicious! There is nothing better than the combination of chocolate chips with oatmeal. I will be making this very soon. Thank you for sharing Katie!

  26. AB says

    This looks great but the nutritional information seems way off to me. 2 cups of oatmeal have 600 calories, and 2 TBS oil alone have 200 calories from fat. That’s without any of the other ingredient. So if there are 4-6 servings in the recipe there is basically a minimum of 133 calories and 33 calories from fat, and that is not counting the pumpkin, milk, or chocolate chips. It seems like these could easily have twice the calories you give if you put in the chocolate chips, and triple or more if you use maple syrup instead of Stevia.

    • Jason Sanford says

      The ingredients you mentioned are optional, and the standard for optional ingredients in recipes is that they aren’t included in nutrition facts unless specifically stated. Hope that helps clarify!

  27. Karin says

    I plan to make this for an Easter family brunch.
    I wish to double the receipe, can you please let me know if I need to adjust the cooking time? Thank you.

  28. Angela says

    A’right Chocolate Covered Katie, this recipe seals it – you were sent to me from heaven above! Can not wait to try this!

  29. Chelsy says

    Hi Kate! This looks so yummy ! Love all things pumpkin!! Question, the ingredient list says 2 tbsp of oil or almond butter and at end, you say 1/4 cup.
    Just wanted to clarify .. thanks

    • Jason Sanford says

      Thanks for pointing this out. Katie just went in and fixed the recipe to clarify – it should be 2 tbsp if using the oil or milk, but you can go up to 1/4 cup if using the drier almond butter.

      Jason (media relations)

  30. Lindsey says

    Found this recipe on a pumpkin for breakfast article. I used maple syrup instead of stevia, followed the recipe by cutting the amount of milk, then added pumpkin seeds and carob chips to the top. After baking, I topped it with a cream cheese, yogurt frosting. I originally made the recipe for my husband to have in the morning before work but we also had some for dessert. We liked it very much! Thank you for sharing the recipe.

  31. Palutena says

    I’m sooooo excited to make this! I’m crazy about all things pumpkin…. I NEED fall to arrive soon, so I’m hoping that baking thousands of pumpkin treats will make fall hurry and arrive… Anyhow, I just ran out of pure maple syrup, and I’m wondering if honey would work as a sweetener…. or perhaps molasses? brown sugar? which would be best? Thank you! =^w^=

  32. Isabella says

    I made this today because I’ve had a mad craving for oats and peanut butter lately. This is so amazingly delicious! I used light brown sugar in place of the maple syrup and used peanut butter in place of the oil. The only bad thing I would say about this recipe is that I want to eat it for every meal and for snacks in between meals! Seriously so good! I smear peanut butter on top when it’s hot. I’ll be making this a lot!

  33. Amanda says

    These are delicious!! I made mine with peanut butter and ran out of chocolate chips (due to too much snacking on my bag of chocolate chips!) so I could only add about half the amount. They still turned out good!! I was surprised at how yummy they were. I can only imagine when I use the full amount of chocolate chips! ? thank you so much for these awesome and healthy recipes!!!

  34. Yoshi says

    Definitely the best oatmeal recipe I’ve ever had. My husband who NEVER eats oats loved it!
    Thank you so much!

  35. Kelly says

    I showed my 7yo several pictures of baked pumpkin oatmeal a few weeks ago and he said he wanted to eat this. It took me a while to get round to it and he reminded me about his pumpkin bar. Just baked it today and he LOVED it. I would cut back on the honey though cos I found it a little too sweet.

  36. Sie says

    5 stars
    I made this for a friend and kept one for me. Had it for breakfast. It was delicious. I had baked it 5 mins longer and it was like a soft spongy bread. So yummy. Didn’t need to add anything else.

  37. Judith E. says

    5 stars
    I made the pumpkin baked oatmeal twice, the second time I blended the ingredients. It looks better but tastes pretty much the same. I have a question, can I double the recipe? That way I just wash the blender once and save some water here in dry SoCal. It also saves time to mix and blend two days’ worth at one time. The only problem is that I might eat a double portion in one sitting. BTW, I used one tablespoon of maple syrup only. Thanks

  38. Judith Edwards says

    5 stars
    Thanks for your reply. I’m baking it again in my toaster oven. I bake it for 25 minutes. I just hope it makes it to tomorrow’s breakfast. BTW, what I love about it is that it’s all mixed together in one bowl. So easy. Do you have any suggestions for when pumpkin season ends, what to substitute for the pumpkin? Thanks

  39. Sandra says

    5 stars
    This is the most decadent breakfast entree I’ve ever tried! Thank you so much for sharing this with all your followers! I made this recipe the 1st time without tinkering, which I’m prone to do. My sweetener of choice was organic maple sugar, which I order online. I did take your suggestion and used (no sugar added coconut) and topped it with the chocolate chips, simply amazing! My husband told me “this is crazy, dessert for breakfast”, and he’s absolutely correct! I wanted to make 2 servings at the same time so I doubled the recipe and baked mine in a 9” pie dish, Perfection!

    The 2nd time I added dried cranberries and chopped pistachios, soooo good!

    The 3rd time and 4th times I added one scoop of “unflavored” Orgains Collagen Protein with Superfoods, (20Gms) of extra protein, and doubled the cinnamon and pumpkin pie spice (Trader Joe’s), with the coconut and chocolate chips, of course, crazy good! As you can see this has become a regular at our house! Thank you so so much Katie, this recipe is amazing and so are you!

  40. Judith E. says

    5 stars
    I’ve made this recipe every other day since I now double the recipe since I first posted a comment in October 2022. I can’t go back to stovetop oatmeal. I stopped using pumpkin after Trader Joe’s ran out for the season. I now use apples and occasionally a banana. I also sometimes use cardamom instead of cinnamon. I always add walnuts and ground flax seeds. And I always blend it. It is so yummy.

  41. Jack Benjamin says

    5 stars
    Hey there, Chocolate Covered Katie! 🎃🍫

    First of all, let me just say that your pumpkin baked oatmeal recipe has completely won me over! As a fellow pumpkin lover, I couldn’t resist trying it out, and boy, was it a treat! The combination of sweet pumpkin, cinnamon, and chocolate chips is like a party in my mouth. It truly feels like indulging in a warm, gooey chocolate chip oatmeal pumpkin cookie for breakfast. I love how you managed to create a dish that tastes like dessert but is still packed with nutrition. It’s the perfect way to start a cozy autumn morning.

    I also appreciate how versatile this recipe is. You’ve provided options for using different types of oats and even suggested substitutes for canned pumpkin. That makes it easy for everyone to enjoy this delightful breakfast, regardless of their dietary preferences or ingredient availability. It’s great to know that I can use fresh roasted pumpkin puree or even sweet potato if I can’t find canned pumpkin. And the fact that it’s high in protein, fiber, and vitamin A while being low in fat and calories is just the cherry on top. This pumpkin baked oatmeal has quickly become a favorite in my breakfast rotation, and I can’t wait to explore more of your delicious recipes!

    Thanks a million for sharing this delightful treat with us pumpkin enthusiasts. You’ve definitely made my autumn mornings much cozier and more delicious. Keep up the fantastic work, Chocolate Covered Katie!

  42. Cherie says

    5 stars
    I followed the recipe almost exactly. I doubled it to make two bowls, and added 1 TBSP vanilla-flavored vegan protein powder (so 1/2 TBSP per bowl). Used maple syrup to sweeten, and soy milk as my liquid. I added a small handful of chocolate chips to one bowl. This is completely amazing, and is now my new favorite! With or without chocolate chips – it tastes like a slightly chewy pumpkin pie! I’ll try adding diced apple, cranberries, and whatever else sounds good. Thank you, Katie!

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