Whole-Can-of-Pumpkin Baked Oatmeal

By Ann Fulton

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Last fall, a friend mentioned that when she uses part of a can of pumpkin, the leftover portion always seems to go bad before she gets a chance to finish it.  To avoid this problem, feel free to click on the link to my Pumpkin Roundup, below.  But also consider giving the following recipe a try.

One of my older baked oatmeal recipes is for this crunchy top pumpkin version.  We love it, and I have replaced the apple with additional pumpkin on many occasions.  But there is still leftover pumpkin.  (By the way, you can use pumpkin to replace some of the butter or oil in many recipes, just as you would do with applesauce.)

I experimented with this whole-can-of-pumpkin version a handful of times, adjusting the number of eggs and liquid until I found the version everyone here liked best.  Given the velvety texture of pumpkin, no oil is necessary and this wholesome breakfast retains its moisture for days.  One pan will supply a couple days worth of breakfasts, and my kids choose it over their favorite cereal every time.  When you have a family of cereal lovers, this proves to be an excellent litmus test!

Most of my baked oatmeal recipes are actually very flexible.   Don’t hesitate to put your own stamp on them with mix-ins or toppings that sound appealing.  Start with the recipe as written–which can be cut into squares and eaten with a fork, or topped with milk and the traditional oatmeal fixings.  Some prefer the oatmeal cold, others enjoy it warm.  From there, feel free to tweak as you please.  If you’d like a drier oatmeal, reduce the liquid in quarter-cup increments. Increase in the same fashion for a moister oatmeal. In the recipe below, I mention a couple of other options, like adjusting the amount of sweetener.  Minor adjustments will create small changes in the final outcome, but it’s really hard to mess it up.

Perhaps most importantly, this recipe will be ready for an easy breakfast and you’ll reap all the benefits of whole grains, healthy proteins, and a full can of pumpkin…with no leftover pumpkin to fret about!

Whole-Can-of-Pumpkin Baked Oatmeal
As with many recipes that include pumpkin and a variety of spices, the flavor in this dish will improve over time. For that reason, I typically bake it in the afternoon or evening for breakfast the next day. The baked oatmeal may sit on the counter overnight as it cools. After that, it should be covered and refrigerated where it will maintain its freshness for quite a few days.

Yields 6-8 servings.
  • 2 eggs
  • 1 (15-ounce) can 100% pumpkin (just under 2 full cups; not pumpkin pie filling)
  • 1/3 cup pure maple syrup (may substitute honey)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/3 cup unsweetened almond milk (regular milk, soy or coconut milk also work well)
  • 3 cups rolled oats (certified gluten-free, if desired)
  • 1 large or two small bananas, sliced in 1/4 – 1/3-inch rounds
  • 3 tablespoons brown sugar, packed (see notes)
  • Optional: milk, nuts, raisins, dried cranberries, and/or sweetener of choice for serving; may also stir choice of nuts and dried fruit into the batter (1/4-1/3 cup each is a good starting point)
  1. Preheat oven to 375 degrees F, and lightly grease a 9×13 glass baking pan.
  2. In a large bowl whisk the eggs, and then stir in the pumpkin, maple syrup, vanilla, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk in the milk. Then add the oats, mix to thoroughly incorporate, and pour the mixture into the prepared baking pan. (At this point, you may cover and refrigerate the oatmeal for several hours or overnight. In this case, much of the liquid will be absorbed by the oatmeal and it may cook a few minutes quicker, so check oven a little early.) Evenly distribute the banana slices over the top of the oatmeal.
  3. Bake for 25-30 minutes or until the oatmeal is just set in the center. Remove from the oven and switch the oven setting to broil. Sprinkle the brown sugar evenly over the top. Return to the oven and broil about a minute (watching very carefully!) or until the sugar is melted and bubbly.
  4. Serve as is or with any of the optional toppings. You may also completely cool, cover and refrigerate to serve later, either cold or reheated. The oatmeal will keep for about a week and freezes well.
  • The amount of sweetener both in the oatmeal and sprinkled on top may be adjusted to personal preference. If for example, you prefer your oatmeal on the sweeter side, you may increase the amount of brown sugar on top to 1/4 cup. If you prefer things less sweet, you could forego the brown sugar topping entirely or reduce or even omit the maple syrup or honey that is mixed in. After making the recipe once, you will be able to adjust to your precise liking in future batches. If presentation matters, the brown sugar on top does caramelize the banana slices, making them look prettier.
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Thickly cut slices of banana lend an extra layer of flavor and natural sweetness, but they may certainly be omitted.  Feel free to customize to taste with mix-ins like dried cranberries, nuts–even white chocolate chips.


For more delicious pumpkin recipes, click here.

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    1. Ann Post author

      Absolutely. The recipe would probably be fine with no further adjustments, but I might round up the milk to 1½ cups to provide just a bit more liquid.

  1. Amy

    This is fantastic! Thank you! I love baked oatmeal, but I was bored with my old recipe and wanted to use pumpkin. I used an extra egg and less rice milk, and I put the smashed banana inside instead of on top (so I can use it through the week or put in freezer). I added chopped walnuts. This is a keeper!

    1. Ann Post author

      I’m so glad this was a success and love your tweaks, Amy. Thanks for the great feedback!

  2. John

    I made it as written..Two things….It DOES taste better after sitting overnight. Substantially so. Second…I think it COULD be a Bit sweeter….but the more I eat it, the more it grows on me AS IS! I’m also loving it at room temperature. I didn’t like it quite as much warmed. (I used fresh roasted pumpkin BTW) Great recipe!

    1. Ann

      Wonderful feedback, John. Thanks for taking the time to comment. Some things really do improve with time…an added benefit of the make-ahead factor!

  3. Christie

    I have saved this recipe a while ago and never got a round to making it. Cleaning out my pantry this weekend and I had two cans of pumpkin and thought of this recipe.

    I made this on Sunday morning and again this morning (Tuesday). My boys LOVED this! I added raisins to it. I even had a very picky 2 year old here this morning and she had two bowls!

    Next time I am going to bake half in an 8×8 and bake the rest in muffin tins and freeze and see how that works out.

    Ann as always, great recipe!

    1. Ann

      It’s always a treat to get this sort of feedback, Christie. Thank you very much for taking the time to share the details. I’m so glad it went over so well and would love to know how the muffin cup version turns out!

  4. Carol

    I came across your site while looking for foolproof crockpot recipes. I’m going to try the turkey breast this week. I checked out your gluten free index and saw the pumpkin baked oatmeal, which I would love to make for my grandson. He has a serious egg and dairy allergy. Have you ever tried to make the oatmeal with egg replacer? I have flax seed, which I sometimes use to replace eggs. Do you think it would work? Glad I found your site. Your have some great sounding recipes!

    1. Ann

      Thank you very much for your thoughtful message, Carol. Coincidentally, I have been testing a new egg replacer called “neat egg” recently and am incredibly impressed by it. I am attaching a link to one of the recipes I used it in so you can read a little more about it. I have not yet used it in any of my baked oatmeal recipes, but based on the results so far, I feel confident it would produce a great outcome. Please let me know if you have any questions, and I’d love to know how you make out!


      1. Ann Post author

        Hi Vera, You’d need two 9-inch pie plates to accommodate the amount that goes into a 9×13 baking dish. Alternatively, you could use a 12-inch oven-proof skillet if you have one. Hope that helps!

  5. Alexis M

    Hi, made this over the weekend and is yummy! I subbed one cup steel cut oats for one cup of rolled oats and it worked perfectly! I also add a flax/chia blend after warming in microwave. Lovely fall breakfast! Thanks

  6. Beverley

    Your recipes are so inviting. Can’t wait to try this one out and will let you know. I’m sure it will be all gone before I have a chance to take a picture! xoxo

  7. Kate Eddins

    I am a diabetic how can you make this oatmeal diabetic friendly. And how many carbs do you think a serving would be.

  8. Mary Lou Keller

    Good morning Ann! This looks like one I’ll be making this weekend. Very chilly here and windy.

    That and soup are on my menu. .

    Take care!