Go Back
+ servings
Capture the comfort of a warm bowl of oats and the flavors of Fall in this pumpkin maple baked oatmeal as an easy make-ahead breakfast for the whole week in thirty minutes! Recipe by Dash of Jazz

Pumpkin Maple Baked Oatmeal

The warmth and comfort of a bowl of oatmeal captured in baked bars flavored with pumpkin, cranberry, and maple

Course Breakfast
Cuisine American
Keyword fall breakfast idea, fall recipe, meal prep breakfast recipe, pumpkin breakfast, pumpkin oatmeal
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings


  • 4 cups rolled oats (not quick oats)
  • 1 large apple chopped
  • ½ cup canned pumpkin
  • cup Maple syrup
  • cup dried cranberries
  • cup walnut pieces
  • 1 ⅔ cup milk I used unsweetened almond
  • 4 tablespoons butter melted
  • 1 teaspoon cinnamon
  • dash sea salt


  1. Preheat oven to 350 degrees. Thoroughly mix all dry ingredients plus chopped apple together in a large bowl. 
  2. In a smaller bowl, mix together remaining ingredients.
  3. Mix wet and dry well, ensuring there are no dry "pockets" in the mixture. Spread into a square (8" by 8" or 9" by 9") baking pan.
  4. Bake for about 25 minutes or until top of oatmeal is firm when pressing down on it with your fingers (but not hardened). Cool for about 30 minutes then slice into six pieces. Store covered in the fridge. Keeps for about a week.