Baked Pumpkin Spice Oatmeal

I LOVE putting a pumpkin twist on my favorite baked oatmeal!  This recipe is full of pumpkin, warm spices, sweetened with maple syrup, and the pecans give it a crunch.  It’s a great make-ahead meal that reheats very well.  Oh, and your house will smell heavenly!


Preheat your oven to 350 degrees and spray your baking dish with a non-stick spray.

Toast pecans on a baking sheet for 4-6 minutes until fragrant.

In a large bowl, combine pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla.

Beat until smooth.

Blend in oats, toasted pecans, cinnamon, ginger, all-spice, salt, and baking powder.

Pour mixture into prepared baking dish and bake for 30 minutes.

Bake until set and light golden brown on top.  Let cool for 5 minutes in dish before slicing.

Garnish as desired.  I love this So Delicious Coco Whip!  It makes it taste even more like pumpkin pie!


1 cup pecans, chopped (plus additional for garnish, if desired)
1 (15oz) can pumpkin puree (NOT pumpkin pie filling)
1.5 cup almond milk (OR milk of your choosing), at room temperature
4 eggs, at room temperature
1/2 cup coconut oil, melted and slightly cooled
1/2 cup pure maple syrup
2 teaspoon pure vanilla extract
4 cups rolled oats
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Optional garnishes: brown sugar, toasted pecans, maple syrup, milk, whipped cream, toasted coconut, fresh fruit, dried fruit


Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray a 9×13-inch baking dish.

Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.

In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, toasted pecans, cinnamon, nutmeg, ginger, allspice, salt, and baking powder; stir until mixture is well-combined.

Spread oatmeal into prepared baking dish and bake for 30 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes.


The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.

Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.


Related Recipes:

Peanut Butter and Banana Overnight Oatmeal

Pillowy Pumpkin Spice and Honey Cookies

Apple and Almond Butter Baked Oatmeal

Recipe adapted from FiveHeartHome

Join the Conversation

  • Laura Olinger

    I’ve never tried that coco whip! I love all their other products, though. Thanks for sharing!

    • JenChoosesJoy

      We LOVE it!!

  • Kimberly

    OMG! This looks heavenly. Thank you so much for sharing the recipe.

    • JenChoosesJoy

      Thank you!!!!

  • Gretchen Braun

    Looks delicious! Yay for pumpkin foods :) I’ve never seen that whip before, so I’ll have to check it out!

    • JenChoosesJoy

      It’s SOOO good!

  • Alaina @ The Simple Peach

    Yum! This looks perfect!

    • JenChoosesJoy

      Thank you!!!!

  • Angie @ Pace with Grace Blog

    The perfect fall recipe! Thanks for sharing!

    • JenChoosesJoy


  • Jamie Whittendale
    • JenChoosesJoy

      We love it!!

  • bubblyrunner

    Oh my gosh this looks delicious and perfect for fall! Maybe I’ll bake this Sunday—and eat it all by Tuesday. Ooops.

    • JenChoosesJoy

      I may have eaten it three days in a row, lol!

  • Shannon Chenoweth

    Oooooh, this looks great!

    • JenChoosesJoy

      Thank you!!

  • Amanda B @ Cupcakes and Miles

    Whoa! That looks so good, and the recipe looks like something even I could do. Hmm… 😉

    • JenChoosesJoy

      It’s super simple!

  • corrie

    This looks like Heaven!! I can’t wait to try it!!

    • JenChoosesJoy

      I ate way too much!!

  • Liz

    Ooooh my goodness!!! I need this in my life! That coco-whip is amazing.. I’m sure it made the perfect topping on this!

    • JenChoosesJoy

      It definitely blurs the line between breakfast and dessert!

  • Abby

    I am so ready for the weather to cool down so I can eat pumpkin everything.

    • JenChoosesJoy

      Me too!!!

  • Jill Aldred

    Jen, this looks delicious!! Like a fantastic dish for Thanksgiving morning…ooooh…

    • JenChoosesJoy

      It would be perfect for Thanksgiving!!!!

  • Leonilde Clay

    Oh my I want to make this NOW, looks delicious! This is definitely a Saturday bake!

    • JenChoosesJoy

      I hope you like it!!!