Pumpkin Oven-baked Oatmeal

This cozy Pumpkin Baked Oatmeal is made with hearty rolled oats, real pumpkin, warm fall spices and pure maple syrup, then finished with crunchy pecans and a maple cream cheese glaze. An straightforward fall breakfast that is reliable for meal prep or a slow weekend morning!

There's something about pumpkin spice and maple syrup that makes breakfast feel a little extra cozy. This pumpkin baked oatmeal brings those flavors together in one simple baking dish, with a soft, tender center and chopped pecans for a little crunch. Add a drizzle of maple cream cheese glaze and you have a breakfast that feels special without a lot of extra work.

Unlike a bowl of stovetop oatmeal, baked oatmeal sets up enough to slice into portions while keeping that comforting oat texture. Serve it warm straight from the oven, or refrigerate individual servings for straightforward breakfasts throughout the week. It is satisfying on its own, with a splash of milk or alongside a scoop of Greek yogurt.

What goes in

• 2 cups old-fashioned rolled oats
• 1 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup canned pumpkin purée
• 1 1/2 cups milk
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans, plus more for topping
• 3 ounces cream cheese, softened
• 1 tablespoon pure maple syrup
• 1-2 tablespoons milk
• Dash of pumpkin pie spice

How it comes together

1. Preheat the oven to 350°F. Coat an 8×8-inch baking dish with nonstick cooking spray.
2. Use a wide bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon and salt.
3. In a separate bowl, whisk together the eggs, pumpkin purée, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
4. Pour the wet ingredients into the oat mixture and stir until combined. Fold in the pecans.
5. Transfer to the prepared baking dish and spread evenly. Top with additional pecans, if desired. Bake for 32 to 38 minutes, until the center is set and the edges are lightly golden.
6. Whisk the softened cream cheese with the maple syrup, 1 tablespoon of milk and pumpkin pie spice until smooth. Add the remaining milk as needed to thin the glaze.
7. Let the oatmeal cool for 5 to 10 minutes before slicing. Drizzle with the glaze and serve warm.

Keep in mind

Storage: Refrigerate cooled oatmeal in an airtight container for up to 3 days. Store the glaze separately when possible. Reheating: Microwave individual portions in short intervals until heated through. Add a splash of milk if desired, then drizzle with the glaze. Freezing: Freeze individual portions without the glaze for up to 3 months. Thaw overnight in the refrigerator before reheating. Meal prep: Bake ahead and portion after cooling. Add the glaze after reheating.