Recipes › Giant Pumpkin (Squash) › Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal
A warming, make-ahead breakfast bake using giant pumpkin purée to transform plain oats into a custardy, sliceable morning dish. This recipe is ideal for feeding a crowd from a glut harvest, and reheats perfectly throughout the week. Serve warm with a drizzle of maple syrup.
Giant Pumpkin (Squash) is in season now. More giant pumpkin (squash) recipes, or see what to sow this month where you are.
Ingredients
- 1 cup giant pumpkin purée, well-drainedAny pumpkin purée
- 2 cups old-fashioned rolled oatsUse certified GF oats for strict gluten-free
- 2 cups milkOat milk or almond milk for dairy-free
- 2 large eggs
- 3 tbsp maple syrup, plus more for serving
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup pecans, roughly chopped, for topping (optional)
Contains: cereals gluten, eggs, milk, nuts.
Method
- Preheat oven to 375°F. Grease an 8×8-inch baking dish.About 3 min
- In a large bowl, whisk together pumpkin purée, milk, eggs, maple syrup, vanilla, pumpkin pie spice, baking powder, and salt until smooth.About 3 min
- Stir in oats until evenly coated. Pour into prepared baking dish. Scatter pecans over the top.About 2 min
- Bake for 35 to 40 minutes until the top is golden and the center is just set — it will firm up as it cools.About 40 min
- Let stand for 5 minutes. Scoop into bowls and serve warm with additional maple syrup.About 5 min
Tips
- Assemble the night before, refrigerate, and bake in the morning for effortless breakfasts
- The center should wobble slightly when done — it sets as it cools
- Giant pumpkin purée is mild, so don't skimp on spice
Ring the changes
- Fold in 1/2 cup dried cranberries or raisins for sweetness
- Top with a brown sugar streusel before baking for extra crunch
Keeping it
Refrigerate covered for up to 5 days. Reheat individual portions in the microwave for 2 minutes, adding a splash of milk.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A hearty, filling stew that puts giant pumpkin's abundant flesh to excellent use alongside protein-rich red lentils and North African spices. This stew is warming, deeply satisfying, and a brilliant way to process large quantities of harvest. It tastes even better the next day.
50 min · easy · Giant Pumpkin (Squash)Moist, generously spiced muffins made from the surprisingly useful flesh of giant Atlantic pumpkins. While grown for competition, giant pumpkins are edible and produce copious amounts of purée. These muffins are a delicious way to use up the harvest without wasting a single pound.
37 min · easy · Giant Pumpkin (Squash)A lightly spiced, amber-colored jam that transforms pounds of giant pumpkin flesh into jars of autumn sunshine. Pumpkin jam is less common than apple or berry, which makes it a wonderful talking point — and a perfect use of a harvest too large to eat fresh. Spread on warm biscuits or toast.
1 h 5 min · medium · Giant Pumpkin (Squash)
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.