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Ultra close-up macro texture of warm freshly baked spiced pumpkin pecan baked oatmeal with caramelized pecans, pumpkin spice, and glistening maple syrup

Cozy Spiced Pumpkin Pecan Baked Oatmeal

Wholesome, comforting fall baked oatmeal brimming with real pumpkin puree, fragrant warm spices, crunchy toasted pecans, and pure maple syrup. Incredibly tender with a custardy center and golden crisp edges—ideal for cozy autumn mornings and meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 generous servings
Course: Breakfast, Brunch, Fall Baking, Meal Prep
Cuisine: American Comfort Food
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned rolled oats certified gluten-free if needed; do not use instant quick oats
  • 1 teaspoon baking powder for gentle lift and fluffy crumb
  • 1 ½ teaspoon ground cinnamon high-quality Saigon cinnamon preferred
  • 1 teaspoon pumpkin pie spice blend of cinnamon, nutmeg, ginger, and cloves
  • ½ teaspoon fine sea salt balances the sweetness
  • ¾ cup raw pecans roughly chopped and divided (½ cup for batter, ¼ cup for crunchy topping)
Wet Spiced Pumpkin Custard
  • 1 cup pure pumpkin puree canned 100% pure pumpkin, NOT pumpkin pie mix
  • 1 ½ cups milk whole milk, unsweetened almond milk, or oat milk
  • ⅓ cup pure maple syrup Grade A dark amber for rich caramel notes
  • 2 large eggs at room temperature, beaten
  • 2 tablespoon unsalted butter melted and cooled slightly (or melted coconut oil)
  • 1 ½ teaspoon pure vanilla extract
Optional Serving Garnishes
  • 2 tablespoon warm pure maple syrup for drizzling over warm slices
  • ¼ cup Greek yogurt or splash of heavy cream for rich morning indulgence

Method
 

Preparation & Mixing
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together the dry ingredients: old-fashioned rolled oats, baking powder, ground cinnamon, pumpkin pie spice, sea salt, and ½ cup of the chopped pecans.
  3. In a separate medium bowl, whisk together the wet custard ingredients: pure pumpkin puree, milk, pure maple syrup, beaten eggs, melted butter, and vanilla extract until completely smooth and emulsified.
  4. Pour the wet pumpkin mixture into the dry oat mixture. Stir gently with a silicone spatula just until thoroughly combined and evenly moistened.
Baking & Finishing
  1. Transfer the oatmeal batter into the prepared baking dish, smoothing the top into an even layer. Scatter the remaining ¼ cup chopped pecans evenly over the surface.
  2. Bake at 375°F (190°C) for 32 to 38 minutes, until the center is softly set, the top is lightly puffed, and the edges turn fragrant and golden amber.
  3. Remove from the oven and let cool for 5 to 10 minutes on a wire rack so the custard sets cleanly into sliceable portions. Slice into warm squares and serve drizzled with maple syrup!

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 42gProtein: 7gFat: 12gSaturated Fat: 2.5gCholesterol: 62mgSodium: 180mgPotassium: 320mgFiber: 6gSugar: 14gVitamin A: 7200IUVitamin C: 2.5mgCalcium: 110mgIron: 2.8mg

Notes

Chef's Make-Ahead Tip: You can assemble the wet and dry ingredients in the baking dish the night before, cover tightly with foil, and refrigerate overnight. In the morning, simply bake at 375°F (190°C) for 35 to 40 minutes for effortless warm autumn breakfast!

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