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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal with toasted pecans makes for a cozy breakfast to enjoy with a cup of coffee on a crisp fall day! If you please, top it with a drizzle of maple syrup, dusting of pumpkin pie spice, toasted pecans, and whipped topping. 

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 32
  • Total Time: 47 minutes
  • Yield: 9 servings 1x
  • Category: Breakfast
  • Method: Baking



  1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
  2. In a bowl, combine all of the ingredients. 
  3. Transfer to the prepared 9×9-inch dish. Top with additional toasted pecans, if desired.
  4. Bake for 30-34 minutes.
  5. Let sit for 5 minutes before serving. 
  6. Top with a drizzle of maple syrup and whipped topping (or yogurt) if desired.


How to toast pecans: Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done. Remove them from the heat and let them cool for a few minutes before adding to the recipe.


  • Serving Size: 1/9 of recipe
  • Calories: 240
  • Sugar: 8 g
  • Sodium: 125 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 29 g
  • Fiber: 4 g
  • Protein: 5 g