Pumpkin Baked Oatmeal (with Greek Yogurt)
Developed and tested by Robyn Conley Downs
on Oct 7, 2026 
This pumpkin baked oatmeal comes together in one-bowl in about 5-minutes with whole rolled oats, canned pumpkin, and Greek yogurt for extra protein. It bakes into custardy squares that reheat well all week.
Baked Pumpkin Oatmeal with Greek Yogurt
My apple baked oatmeal is a reader favorite on my site, and every fall I get asked for a pumpkin version, soooooo, I finally broke down and created one! In developing this recipe I was focused on flavor, texture, and protein (!), because most pumpkin baked oatmeal is essentially oats and sugar, which really doesn’t cut it when it comes to breakfast.
So we’re using a whole cup of Greek yogurt that goes in alongside the canned pumpkin, which does two things at once: it bumps the protein, and it makes the texture custardy rather than dry and crumbly. Plus, with just 5-minutes of stirring in one bowl, it’s one of the easiest, healthy make-ahead breakfasts out there!
In testing I tried a 9×13 pan because more servings sounded good, but it spread too thin and dried out at the edges with the soft center gone entirely. I also swapped some of the yogurt for extra milk one round, and that pan came out watery and fell apart the second I cut it. Moral of the story: use an 8×8, and keep the full cup of yogurt!
The other thing? Let it cool a full 15 minutes before slicing. I know that’s annoying when it smells so good, but the center is still setting when it comes out, and cutting early means spooning it onto plates instead of lifting clean squares. And if this ends up in your breakfast rotation, my protein overnight oats are another fantastic make-ahead option.
Welcome to My Kitchen, Let’s Bake Healthy Pumpkin Baked Oats!
Robyn’s Testing Tips for Baked Oats with Pumpkin
- I tested this with quick oats and the texture went pasty and mushy. Use old-fashioned rolled oats, since they hold their shape and give you something to actually chew!
- Bake until the center doesn’t jiggle when you shake the pan, not until a toothpick comes out clean.
- I’ve made this with whole milk, 2 percent, and almond milk, and they all work the same, so use whatever’s in your fridge.
- Reheat individual squares in the microwave for about 45 seconds with a tiny splash of milk over the top.
Pumpkin Baked Oatmeal (with Greek Yogurt)
Ingredients
- 1 cup canned pumpkin puree (225g)
- 1 cup plain, whole or low-fat Greek yogurt (225g)
- ¼ cup whole or low-fat milk (60ml)
- ¼ cup pure maple syrup (80g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats (180g)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons brown sugar, for topping
- ¼ cup chopped pecans or pumpkin seeds, for topping
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish or spray with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, milk, maple syrup, eggs, and vanilla until smooth and well combined.
- Add the Dry Ingredients: Add the oats, pumpkin pie spice, baking powder, and salt. Stir with a rubber spatula until fully combined and the oats are evenly coated.
- Assemble: Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the brown sugar evenly over the top, followed by the pecans or pumpkin seeds, if using.
- Bake: Bake for 35-40 minutes until the edges are golden, the top is set, and the center no longer jiggles when the pan is gently shaken.
- Serve: Cut into 6 squares and serve, or store for later. Top with a dollop of Greek yogurt and a drizzle of maple syrup if desired.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices that will throw off the balance of the recipe.
- This bakes well in either an 8×8 or 9×9 baking dish. A 9×9 will produce slightly thinner squares that bake a few minutes faster.
- For gluten-free, be sure to use gf whole rolled oats.
