Baked Pumpkin Oatmeal

I am so excited to share this recipe with y’all today! I made this baked pumpkin oatmeal over the long labor day weekend for my family and we devoured it, so I know it was good! And, my kids keep asking about it for snack time. It’s really easy and could be whipped up for a Sunday morning pre-church breakfast or a late Saturday brunch, either way it is totally the bomb! 

I’ve made it in a casserole dish and in individual ramekins which is adorable the ramekins totally “encourage” my kids not to gorge themselves on oatmeal and leave out the fruit I push on them 😉

I’m a total sucker for a good brunch and the ramekins are just the perfect presentation for a brunch. Plus, they were a Target dollar section find, you seriously can’t  beat 2 for $3 ramekins.

Baked Pumpkin Oatmeal
Yummy fall breakfast.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
  1. 3 Cups Oatmeal (instant or rolled oat/old fashioned oats)
  2. 1/2 Cup Maple Syrup
  3. 1 1/2 Teaspoons Baking Powder
  4. 1 1/2 Teaspoons Cinnamon
  5. 1/2 Teaspoon Salt
  6. 2 Eggs
  7. 2 Cups Milk
  8. 1 Cup Pumpkin Puree
  9. 1 Teaspoon Vanilla Extract
  10. 2 Tablespoons Melted Coconut Oil
  1. Walnut Pieces
  2. Drizzle of Maple Syrup
  1. Pre-heat oven to 350 degrees.
  2. Coat the inside of baking dish or ramekins with melted coconut oil.
  3. Combine all of the dry ingredients in a bowl until well incorporated.
  4. Combine all of the wet ingredients in a second bowl until well incorporated.
  5. Pour wet ingredients into dry ingredients and mix until well incorporated.
  6. Transfer mixture to baking dish or ramekins.
  7. Top with a drizzle of maple syrup and walnut pieces to your liking.
  8. Bake at 350 degrees for 30-40 minutes.
Love The Tompkins

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