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Pumpkin baked oatmeal with golden walnuts in a white ceramic baking dish

Pumpkin Baked Oatmeal With Greek Yogurt

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Nico Pallotta

  • 1 can pumpkin puree 15 oz / 425 g – unsweetened
  • 2 cups (200 g) rolled oats old fashioned
  • 1 cup (240 g) Greek yogurt
  • ¼ cup (70 g) 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 (70 g) raisins
  • ½ cup (50 g) chopped walnuts or pecans for a crunchy topping

  • 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.
    Step 1 Smooth pumpkin, Greek yogurt, maple syrup, and egg mixture in a bowl.
  • 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.
    Step 2 Thick pumpkin oatmeal batter with rolled oats and raisins.
  • Add the topping: Spread the mixture evenly into the baking dish and sprinkle with ½ cup chopped walnuts.
    Step 3 Unbaked pumpkin oatmeal topped with chopped walnuts in a white dish.
  • 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.
    Step 4 Golden baked pumpkin oatmeal with a lightly toasted walnut topping.
Substitutions
  • 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.
 
Tips
  • 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.
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