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This Make Ahead Pumpkin Baked Oatmeal is the perfect fall breakfast for busy mornings or holiday brunch. It’s packed with pumpkin puree, warm spices, cranberries, and pecans, and the best part? You prep it the night before and bake it in the morning. Soft, cozy, and full of autumn flavor, it’s a breakfast that feels special but is incredibly simple to make.
Pumpkin Baked Oatmeal Recipe
If you love pumpkin, cinnamon, and cozy fall breakfasts, this pumpkin make-ahead baked oatmeal is a must-try.
Overnight soaking allows the oats to fully absorb the milk, spices, and maple syrup, giving you a soft, custardy texture and deeper flavor than traditional baked oatmeal.
It’s hearty, nourishing, and perfect for family breakfasts, meal prep, or holiday brunches.
Why You’ll Love This Recipe
- Prep ahead: Assemble the night before, bake in the morning.
- Delicious fall flavors: Pumpkin, cinnamon, pumpkin pie spice, cranberries, maple and pecans in every bite.
- Family-friendly breakfast: Lightly sweet, hearty, and nourishing for both kids and adults.
- Versatile serving options: Serve with milk, maple syrup, whipped cream, or enjoy as-is.
- Great for meal prep: Keeps well for several days, perfect for reheating throughout the week.
This yummy breakfast recipe is similar to overnight oats, except you bake it. The main benefits are the softer oats and creaminess of the dish.
You get the nice bit of browning on top, and the pecans toast while baking, making them crunchy, and taste even nuttier.
Ingredients in Make-Ahead Pumpkin Baked Oatmeal
For exact amounts, see the recipe card below.
- Quick Cooking Oats
- Brown Sugar
- Salt
- Cinnamon
- Pumpkin Pie Spice
- Baking Powder
- Dried Cranberries
- Unsalted Butter
- Eggs
- Pumpkin Puree (not pumpkin pie filling)
- Milk
- Vanilla Extract
- Pure Maple Syrup
Topping
• Chopped Pecans
• Dried Cranberries
Variations
- Swap dried cranberries for raisins, dried cherries, or chopped dates.
- Add mini chocolate chips for a sweeter twist.
- Use walnuts or almonds instead of pecans.
- Make it dairy-free with almond milk and coconut oil instead of butter.
How To Make Overnight Pumpkin Baked Oatmeal
- In a large mixing bowl, combine oats, brown sugar, salt, cinnamon, pumpkin pie spice, baking powder, and most of the dried cranberries.
- Stir in melted butter.
- In a small bowl, beat the eggs and add to the oat mixture.
- Add the pumpkin and stir well.
- Add milk, vanilla, and maple syrup. Stir until well combined.
- Cover and refrigerate overnight.
The next morning
- Stir the mixture and let it sit at room temperature for about 30 minutes.
- Preheat oven to 350°F. Spray an 11×7-inch (2-quart) baking dish.
- Pour oat mixture into dish, smooth it out, and sprinkle with remaining cranberries and chopped pecans.
- Bake uncovered for 30–40 minutes, until set and the center reaches 160°F.
- Serve warm with your favorite toppings like maple syrup, whipped cream, milk, or a dusting of powdered sugar.
Serving Suggestions
- Drizzle with extra maple syrup.
- Add a dollop of whipped cream for a festive brunch.
- Serve in a bowl with warm milk poured over.
- Sprinkle with powdered sugar for a bakery-style finish.
Why Soak Pumpkin Baked Oatmeal Overnight?
Q: Do you have to soak it overnight?
A: Yes. This recipe was specifically developed as an overnight make-ahead oatmeal. While other pumpkin baked oatmeal recipes bake immediately, soaking overnight makes the oats softer and more custardy while allowing the flavors to meld.
Q: What’s the advantage of making it ahead?
A: It saves time in the morning and produces a more flavorful, and more tender baked oatmeal.
Q: Can I soak it longer?
A: Yes! Up to 24 hours in the fridge works—just let it sit 20–30 minutes before baking.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 325°F oven.
- Freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
If you make this Make-Ahead Pumpkin Baked Oatmeal, let me know! Just leave a comment with a star rating below. I’d love to hear from you!
Make-Ahead Pumpkin Baked Oatmeal
Equipment
- 11”x7” Baking Dish (2-quart size)
Ingredients
- 3 cups Quick Cooking Oatmeal
- ¾ cup Brown Sugar
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 ½ teaspoons Baking Powder
- 1 ¼ cups Dried Cranberries, divided
- ⅓ cup Unsalted Butter, melted
- 2 Eggs
- 1 15-ounce can Pure Pumpkin Puree (~2 cups)
- 1 cup Milk
- 1 ½ teaspoons Vanilla
- ¼ cup Pure Maple Syrup
Topping
- ⅓ cup Chopped Pecans
- ¼ cup Dried Cranberries
Instructions
- In a large mixing bowl, add the oats, brown sugar, salt, cinnamon, pumpkin pie spice, baking powder, and 1 cup of the dried cranberries. Mix together.
- Stir in the melted butter.
- In a small bowl, beat the eggs and add to the oat mixture.
- Add the pumpkin and stir well.
- Add the milk, vanilla, and maple syrup and mix together well.
- Cover the bowl and put in the fridge overnight.
The Next Morning
- Remove from the fridge and stir well. Let stand about 30 minutes to warm up a bit before baking.
- Preheat the oven to 350°F.
- Spray the baking dish and transfer the oat mixture to it. Spread mixture evenly.
- Sprinkle the top with the reserved dried cranberries and the chopped pecans.
- Bake uncovered for 30-40 minutes, or until set and the internal temperature is 160°F in the center.
- Serve with a drizzle of maple syrup, whipped cream, in a bowl with a little milk, or with a dusting of powdered sugar.
Notes
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 325°F oven.
- Freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe. Would regular oats work? I never have quick cooking oats in my pantry.
Thank you.
I think they will work fine, since they are soaking several hours.