Your new favourite fall breakfast

Cooler weather brings cravings for warm foods. Pair that sentiment with seasonal favourites, like pumpkin spice, and you have a match made in heaven! I’ve already written about my love for all things pumpkin at this time of year, so it likely comes as no surprise that I spent the last year testing and perfecting this baked oatmeal recipe. It has just the right amount of both pumpkin and spice, and is best served warm on a plate, or in a bowl with a splash of milk. 

A family-friendly choice

I’m not the only one who has fallen for this autumn classic. This past year my husband and I were blessed to welcome our sweet boy into the world, and baked oatmeal has become one of his favourite breakfasts. He likes the independence of using his fingers to feed himself; I like the healthy ingredients (oats, pumpkin, milk), plus it freezes well so you can pop a single piece in the microwave for a quick morning meal. Exposing kids to the foods and flavours your family enjoys (keeping in mind what is safe for their age and ability), will help move your child toward the goal of learning to eat the foods their parents eat.

Make-ahead option

Want to avoid making a mess in your kitchen first thing in the morning? Or have company coming and need a breakfast to impress? This recipe can be prepped the night before, kept in the fridge and baked in the morning. Simply stir the mixture in the pan right before baking it in the oven.

Do you have a favourite pumpkin spice food or drink? Let me know in the comments.

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Pumpkin Spice Baked Oatmeal
Prep Time
10 minutes
Cook Time
45 minutes
9 servings


2 eggs
1 1/2 tbsp (22 ml) butter, melted
1 1/2 cups (375 ml) milk
1 tsp (5 ml) vanilla extract
1 cup (250 ml) pumpkin puree
2 cups (500 ml) oats
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) baking powder
2 tsp (10 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/2 tsp (2 ml) cloves
1 tsp (5 ml) ground ginger
1/2 cup (125 ml) chopped nuts or raisins (optional)


  1. Preheat oven to 350F (180C).
  2. Whisk eggs, butter, milk and vanilla, then stir in pumpkin puree.
  3. Mix remaining ingredients in a seperate bowl, then combine with egg mixture.
  4. Pour into a greased 8x8 inch (20x20 cm) pan
  5. Bake for 45 minutes.