This Pumpkin Baked Oatmeal with Greek Yogurt gives you a cozy, protein-rich, make-ahead breakfast that’s creamy, warmly spiced, and perfect for busy mornings or feeding the whole family over the holidays.
For more cozy breakfasts, try our Baked Apple Oatmeal, Banana Baked Oatmeal, or Blueberry Baked Oatmeal.
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Why you’ll love our Pumpkin Baked Oatmeal!
This Pumpkin Baked Oatmeal with Greek Yogurt is the kind of cozy, wholesome breakfast you’ll want to make all fall long. 🎃 It’s creamy, moist, perfectly sweet, and warmly spiced, with a satisfying chewy bite from the rolled oats and crunchy walnuts on top.
Louise and I absolutely loved this one! The Greek yogurt adds protein and a wonderful creaminess, while pumpkin, oats, raisins, and walnuts make every serving hearty, fiber-rich, and satisfying. 🍂
It’s also perfect for Thanksgiving morning, Christmas breakfast, or feeding family over the holidays. Just 10 minutes of prep, simple pantry ingredients, and a whole can of pumpkin puree (no leftovers!). Bake once and you’ve got a delicious breakfast or snack everyone can enjoy.
We love it slightly warm with an extra dollop of Greek yogurt and a drizzle of maple syrup. 🥣 It’s easy to make ahead, freezes beautifully, and reheats in seconds, making busy mornings and holiday gatherings a little easier.
P.S: If you love cozy pumpkin breakfasts, don’t miss our Pumpkin Oatmeal Muffins, Pumpkin Chia Pudding, No-bake Pumpkin Energy Balls, and Soft Pumpkin Cookies.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pumpkin puree: Use plain, unsweetened pumpkin puree, not pumpkin pie filling. Mashed roasted butternut squash works too.
- Rolled oats: Old-fashioned oats give the best chewy texture. Quick oats work but make it softer. Use certified gluten-free oats if needed.
- Greek yogurt: Adds protein and creaminess. Substitute low-fat Greek yogurt or Skyr for even more protein, or dairy-free Greek-style yogurt.
- Maple syrup: Adds gentle sweetness. Substitute honey or agave syrup.
- Egg: Helps the oatmeal set. Substitute a flax egg made with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Rest for 5 minutes.
- Vanilla extract: Adds warmth and sweetness. Substitute a few drops of almond extract.
- Pumpkin pie spice: Gives this oatmeal its cozy fall flavor. Substitute 1½ teaspoons cinnamon, ½ teaspoon ginger, and a pinch of nutmeg.
- Baking powder: Helps lighten the texture. Omit for a denser oatmeal.
- Salt: Balances the sweetness and spices. Fine sea salt or kosher salt both work.
- Raisins: Add natural sweetness. Substitute dried cranberries, chopped dates, or dark chocolate chips for a more dessert-like treat.
- Walnuts: Add crunch. Substitute pecans, pumpkin seeds, or chopped almonds.
How to Make Pumpkin Baked Oatmeal With Greek Yogurt
Step 1. Mix the wet ingredients
Preheat the oven to 375°F (190°C) and lightly grease an 8 × 8-inch baking dish.
In a large bowl, add the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract.
Whisk until smooth and creamy.
Step 2. Add the dry ingredients
Add the rolled oats, pumpkin pie spice, baking powder, salt, and raisins.
Stir until everything is well combined and the oats are evenly coated in the pumpkin mixture.
The mixture should be thick, creamy, and moist.
Step 3. Add the crunchy topping
Transfer the mixture to your prepared baking dish and spread it evenly with a spoon or spatula.
Sprinkle with chopped walnuts or pecans for a delicious crunch.
Step 4. Bake until golden
Bake for 35–40 minutes, until the center is set and the top is lightly golden.
Let cool for 10 minutes before slicing. This helps the oatmeal firm up while staying wonderfully moist and creamy.
Serve slightly warm with a dollop of Greek yogurt and, if you like, a drizzle of maple syrup.
This baked pumpkin oatmeal is also delicious the next day. For a quick breakfast, reheat a slice in the microwave for 15–20 seconds.
Tips
- Use a whole can of pumpkin puree: This recipe uses a standard 15-ounce (425 g) can, so there’s no leftover pumpkin. Choose unsweetened puree, not pumpkin pie filling.
- Stick with rolled oats: Old-fashioned oats give the oatmeal a satisfying chewy bite. Quick oats make it softer.
- Use Greek yogurt: It adds protein and makes the oatmeal creamy without turning it wet. Plain Greek yogurt or Skyr work best.
- Don’t add extra milk: Pumpkin puree and Greek yogurt provide plenty of moisture. Extra liquid could make the oatmeal too soft.
- Keep the sweetness balanced: Maple syrup and raisins add just enough sweetness. Drizzle with extra maple syrup when serving if you like.
- Mix raisins into the batter: They’ll stay soft and juicy. For a more dessert-like treat, substitute dark chocolate chips.
- Sprinkle nuts on top: Walnuts or pecans toast beautifully in the oven, adding crunch to the creamy oatmeal.
- Choose the right baking dish: An 8 × 8-inch dish makes thicker squares. A 9 × 9-inch dish produces thinner squares that may bake faster.
- Don’t overbake: Start checking at 35 minutes. The center should be set but still moist. It will firm up as it cools.
- Let it rest: Cool for at least 10 minutes before slicing so the squares hold together.
- Serve slightly warm: Add a dollop of Greek yogurt and a drizzle of maple syrup. Reheat refrigerated slices for 15–20 seconds in the microwave.
- Make it ahead: Refrigerate in an airtight container for up to 4 days or freeze individual squares for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Absolutely! This is a wonderful make-ahead breakfast for busy mornings, Thanksgiving, or Christmas. Bake it the day before, refrigerate, and warm individual portions when you’re ready to eat.
Yes, but the texture will be softer and less chewy. Old-fashioned rolled oats give this healthy baked oatmeal its satisfying bite and help it hold together when sliced.
Yes! This recipe is naturally made without gluten-containing ingredients. Just use certified gluten-free rolled oats, as regular oats can be cross-contaminated with wheat during processing. Check that your other packaged ingredients are gluten-free, too.
Yes! Replace the egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then add it to the wet ingredients. The oatmeal may be slightly softer.
Yes. Thick, plain dairy-free Greek-style yogurt is a good alternative. Choose an unsweetened variety to keep the sweetness balanced.
Yes! Cook and mash fresh pumpkin until smooth, then drain any excess liquid. Homemade pumpkin puree can contain more water than canned, so aim for a thick consistency.
Let it cool completely, then refrigerate in an airtight container for up to 4 days.
For longer storage, freeze individual squares for up to 3 months, separated with parchment paper. Thaw overnight in the fridge.
We love it slightly warm! Reheat individual portions in the microwave for 15–20 seconds, or longer if needed, until heated through.
More Easy Oatmeal Breakfast Recipes
- Oatmeal Raisin Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Peanut Butter and Jelly Baked Oatmeal
- Baked Apple Oatmeal Cups
- Banana Baked Oatmeal Cups
- Blueberry Baked Oatmeal Cups
- Banana Oatmeal Bars
- Protein Overnight Oats
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Pumpkin Baked Oatmeal With Greek Yogurt
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 1 can pumpkin puree 15 oz / 425 g – unsweetened
- 2 cups rolled oats old fashioned
- 1 cup Greek yogurt
- ¼ cup maple syrup or honey
- 1 large egg or a flax egg
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice or 1½ teaspoon cinnamon, 1/2 teaspoon ginger, 1 pinch nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raisins
- ½ cup chopped walnuts or pecans for a crunchy topping
Instructions
- Mix the wet ingredients: Preheat the oven to 375°F (190°C). Lightly grease an 8 × 8-inch baking dish. In a large bowl, whisk together 1 can pumpkin puree, 1 cup Greek yogurt, ¼ cup maple syrup, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Add the dry ingredients: Stir in 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ cup raisins until well combined.
- Add the topping: Spread the mixture evenly into the baking dish and sprinkle with ½ cup chopped walnuts.
- Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing. Serve slightly warm with a dollop of Greek yogurt and, if desired, a drizzle of maple syrup.
Notes
- Pumpkin puree → Mashed roasted butternut squash.
- Rolled oats → Quick oats (softer texture) or certified gluten-free oats.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free Greek-style yogurt.
- Maple syrup → Honey or agave syrup.
- Egg → Flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes).
- Vanilla extract → A few drops of almond extract.
- Pumpkin pie spice → 1½ tsp cinnamon, ½ tsp ginger, and a pinch of nutmeg.
- Baking powder → Omit for a denser texture.
- Salt → Fine sea salt or kosher salt.
- Raisins → Dried cranberries, chopped dates, or dark chocolate chips.
- Walnuts → Pecans, pumpkin seeds, or chopped almonds.
- Use the whole can: Choose 15 oz (425 g) unsweetened pumpkin puree, not pumpkin pie filling.
- Stick with rolled oats: They give the best chewy texture. Quick oats make it softer.
- Use thick Greek yogurt: It adds protein and creaminess without making the oatmeal wet. Skyr works too.
- Skip extra milk: Pumpkin and yogurt provide plenty of moisture.
- Adjust sweetness: Maple syrup and raisins are enough, but add more syrup when serving if desired.
- Mix in raisins: They stay soft and juicy. Use dark chocolate chips for a dessert-like treat.
- Top with nuts: Walnuts or pecans toast in the oven for extra crunch.
- Don’t overbake: Check at 35 minutes. The center should be set but moist.
- Let it rest: Cool for 10 minutes before slicing.
- Serve warm: Add Greek yogurt and maple syrup. Microwave leftovers for 15–20 seconds.
- Store and freeze: Refrigerate for up to 4 days or freeze individual squares for up to 3 months. Thaw overnight or in the microwave.
Nutrition
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