Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional)

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I’m always a little sad when I eat my last juicy peach of the summer.  My mood quickly cheers, however, when I think ahead to pumpkin!

For a quick pumpkin fix, I enjoy stirring a quarter cup of pumpkin puree into a serving of basic stovetop oatmeal.  For a muffin-like version of oatmeal that my whole family enjoys, I turn to this baked oatmeal recipe.

I have long relied on homemade baked oatmeal as an easy, economical, and wholesome way to start the day. Store-bought versions can be delicious but often contain more sugar and oil than oats. Doing it yourself allows you to control the ingredients in a way that still tastes great. This version is sweet enough to satisfy our tastes and cleverly uses the natural sweetness of a freshly grated apple.

There’s probably no food I have experimented with more than baked oatmeal, and I have created many variations of the original, which reminds me of eating a warm oatmeal cookie for breakfast. One thing is certain, the recipe is forgiving and can be adapted in a myriad of ways. So feel free to try it first as written, and then adjust to personal taste by adding some nuts, raisins, shredded coconut, or a little extra pumpkin.

For those who need to keep added sugars to a minimum, the sugar in this recipe can be easily reduced by omitting the topping–although there is something quite special about that sweet crunch on top. As an option, you can forgo or reduce the maple syrup that’s mixed into the oatmeal and keep the crunchy topping. Because it’s right on top, a small amount goes a long way.

Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional)
  • 2 eggs
  • 1/4 cup maple syrup (may substitute honey)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice (see note*)
  • 1/4 cup melted butter (can also use coconut or canola oil)
  • 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1 small apple, grated (I leave skin on)
  • 1 1/4 cups milk (I like almond milk; use what you prefer)
  • 3 cups old-fashioned oats
  • 1/4 cup brown sugar
  1. Butter a 2-quart baking dish or muffin tins. I like a 9-inch square pan or a 10-inch cast iron skillet. (A 9-inch pie plate or 8-inch square pan work, too, if you prefer a thicker baked oatmeal. These pans will require a few extra minutes of cook time.)
  2. In a large bowl, mix together all of the ingredients except the oats and brown sugar. Then add the oats and mix until thoroughly combined.
  3. Transfer the mixture to the baking dish or muffin tins. (See notes**) Cover with plastic wrap and refrigerate overnight or at least 2 hours.
  4. In the morning, set the uncooked oatmeal on counter while the oven preheats to 375 degrees F. Bake for 27-30 minutes (or about 20 minutes for a muffin pan), or until the oatmeal is just cooked through the center. Remove the pan from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching very closely, or until the sugar melts and begins to caramelize.
  5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.
  • *Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.
  • **When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl and transfer it to the muffin tin once the liquid has been absorbed by the oats. You can make 8 regular muffins or 6 jumbo.
  • I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts and/or shredded coconut are other good options.
The Fountain Avenue Kitchen

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  1. Christine

    I made this today & it was great! I added some mascarpone (like in your peaches and cream baked oatmeal recipe) then sprinkled chopped walnuts along with the brown sugar on top. Very yummy. My husband had 2 servings!

  2. Mim &Jake Ober

    Great reviews on my muffins that i made for the coffee station today at church today !!! Iadded a few things to the recipe !!! I added cranraisins and nuts I also put steel oats As part of the oatmeal amount !!! I didn’t have enough oatmeal !! Everyone loved them !!! Keep giving ideas !!THANKS MIM

    1. Ann

      Thank you very much for the feedback, Mim! I am thrilled they were a hit at church. How wonderful of you to make them for everyone!

  3. Tricia

    sounds delicious – do you think you could completely replace the old fashioned oats with steel cut?? and do you have any info on the nutritional facts?

    1. Ann

      Hi Tricia,
      The texture would be different with all steel cut oats. I have cooked with them a lot, and after much experimentation, found a way to make them in a similar fashion. I will share that recipe one of these days soon! I haven’t entered my recipes into a calorie/nutrition program, but several people have mentioned two– and MyFitnessPal. I hope that helps!

  4. Mary Lou Keller

    AH! Found another one I am going to make, and I have my great-great grandmother’s cast iron skillet to use, it will be perfect!

  5. Mary Lou Keller

    I made this today, assembled it this morning and put in the fridge and baked it later this afternoon. Smelled heavenly, but I am saving it for breakfast tomorrow. Can’t wait to try it!

    1. Ann

      I love it when I have a baked oatmeal ready to go first thing in the morning…makes the morning routine so easy! I hope you enjoy the pumpkin version and that you think it tastes as good as it smells: )

  6. Mary Lou Keller

    Thanks! I’m out the door usually by 6:30 in morning so having something ready to grab and eat at work makes much easier.
    I also did better job of carmelizing the brown sugar on top this time.
    This will make Monday bit easier to take knowing I have this to look forward to. 🙂

  7. Mary Lou Keller

    Just ate my piece I brought in and it is fabulous! Not too sweet, just right with the crunchy brown sugar glaze on top. So good Ann!

  8. Rila Hackett


    I’ve loved all of your baked oatmeal recipes and this one was no exception. I made two batches of it last week — one in a casserole dish and one in muffin form. I brought the muffins into work and they were a huge hit. Several folks asked for the recipe and it was so easy to copy the link and send it to them. Folks seem to really appreciate healthy, flavorful, and easy to make recipes. Thanks for giving us lots of options, Ann!

    1. Ann

      You are so kind to pass along the wonderful feedback, Rila! I am so glad you–and your coworkers–enjoyed this version and appreciate your passing along the link. That was so thoughtful of you to take a batch to work, by the way. Your coworkers are lucky to have you!

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  10. Sara

    Awesome! This is the 4th recipe I’ve tried from your site and so impressed with them all. My life is complete now that you have introduced me to baked oatmeal:)

    1. Ann

      Hi Terri and thank you for asking. You are more than welcome to blog about this recipe. I have used this technique for other recipes, too. It is great for avoiding overcooked oatmeal and a lot of mess…makes a delicious breakfast easy!

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  12. nona estabrook

    My mother in law would make oatmeal one day and the left over would go in a bowl till next day then take it out slice it off and fry it in butter and pour homemade syrup over the top it was awesome and my kids loved it .

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