Easy Overnight Pumpkin Baked Oatmeal Casserole: Best Fall Breakfast
A warm, cozy breakfast that practically makes itself. This overnight pumpkin baked oatmeal casserole is creamy, spiced just right, and has a perfect texture with slightly chewy edges and a soft, tender middle.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 6 hours 50 minutes (including overnight soak)
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups rolled oats (old-fashioned, not quick-cooking or steel-cut)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 ½ cups milk (dairy, almond, oat, or coconut milk)
- 2 large eggs, room temperature
- ⅓ cup maple syrup (or honey or brown sugar)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon (preferably Ceylon)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons butter, melted (or coconut oil for dairy-free)
- Optional toppings: ½ cup chopped pecans or walnuts, ¼ cup dried cranberries or raisins, ¼ cup chocolate chips, extra maple syrup or brown sugar for drizzling
Instructions
- Grease a 9×13 inch baking dish with the melted butter (or coconut oil).
- In a large mixing bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt.
- In the same bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Fold in any optional mix-ins if desired.
- Transfer the mixture to the greased baking dish and spread evenly.
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 6 hours or overnight.
- When ready to bake, preheat the oven to 375°F (190°C). Remove the dish from the fridge and let it sit on the counter for about 10 minutes.
- Bake uncovered for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let it cool for 5-10 minutes before serving.
- Serve warm with desired toppings.
Notes
For best texture, do not skip the overnight soak. Use room temperature eggs. Do not overmix. Check for doneness at 35 minutes. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (1/8 of ca
- Calories: 285
- Sugar: 16
- Sodium: 210
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 6
- Protein: 8
Keywords: pumpkin baked oatmeal, overnight oatmeal, fall breakfast, pumpkin casserole, easy breakfast, healthy breakfast