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Pumpkin-Pecan Baked Oatmeal

Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min.
  • Makes
    6 servings


  • 2 large eggs
  • 3 cups quick-cooking oats
  • 1 can (15 ounces) pumpkin
  • 1 cup 2% milk
  • 3/4 cup packed brown sugar
  • 1/2 cup dried cranberries
  • 1/3 cup butter, melted
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 cup chopped pecans
  • Additional 2% milk and brown sugar


  • In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
  • Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.
Nutrition Facts
3/4 cup (calculated without additional ingredients): 478 calories, 19g fat (8g saturated fat), 92mg cholesterol, 335mg sodium, 71g carbohydrate (39g sugars, 7g fiber), 10g protein.

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Average Rating:
  • Orbs
    Sep 28, 2020

    So delicious! I cut the recipe in half and substituted raisins for cranberries. I will continue to make this delicious recipe. Thank you, Alex, for sharing this recipe.

  • Hans
    Nov 14, 2019

    No comment left

  • shawnba
    Oct 21, 2019

    This is so tasty! I have made it 3 times since I came across this recipe. My husband loves it, it’s a great way to sneak in some extra veggies. I cut it into portions and freeze it, it’s great for breakfast, with a little milk, or as a healthy snack, with a little whipped cream. VFE

  • LPHJKitchen
    Oct 13, 2019

    We aren't huge fans of baked oatmeal recipes but this one was AMAZING! It's perfectly sweet and easy to make. We loved the crunch of the pecans too. A great, hearty recipe that will definitely be in our rotation now!

  • kredhead
    Mar 4, 2019

    I used 1 Tsp of pumpkin pie spice because I felt a dish with pumpkin needed some cinnamon too. Swapped cranberries for raisins. Came out very nice, can cut or scoop it from the pan. I thought the extra sugar on top was needed because it wasn't as sweet as I thought it would be, which was actually a pleasant surprise. I'd make it again with my changes.

  • Ceege
    Sep 25, 2018

    Delicious and so easy to prepare. Nice for out of town guests as can make night before and just toss in oven next morning. There were four of us eating this and we all agreed that it was very good.