Honey Butter Pumpkin Oat Skillet Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 cup (240 g) pumpkin puree (100% pumpkin)
• 1 cup (240 ml) milk
• 2 large eggs
• 1/3 cup (70 g) packed light brown sugar
• 2 tbsp (30 ml) honey (in batter)
• 3 tbsp (42 g) unsalted butter, melted
• 1 1/2 tsp ground cinnamon + 1/2 tsp ground ginger + pinch nutmeg and cloves
• 1/2 tsp baking powder + 1/2 tsp fine salt
• 4 tbsp (56 g) unsalted butter (for topping)
• 1/4 cup (85 g) honey (for topping)
• 2 tbsp (15 g) rolled oats (for topping)
• Optional: 1/3 cup chopped pecans or walnuts, yogurt or cream to serve

Do This

• 1. Heat oven to 350°F (175°C). Generously butter a 10-inch oven-safe skillet (cast iron works best).
• 2. In a large bowl, whisk pumpkin, milk, eggs, brown sugar, 2 tbsp honey, melted butter, vanilla, and spices until smooth.
• 3. Stir in oats, baking powder, and salt (and nuts if using) until evenly combined.
• 4. Spread batter evenly in the skillet. Let sit 5 minutes so oats start to absorb liquid.
• 5. For topping: gently melt 4 tbsp butter with 1/4 cup honey and a pinch of salt. Stir in 2 tbsp oats, then spoon and drizzle all over the batter.
• 6. Bake 30–35 minutes until puffed, set in the center, and the honey-butter top is deep golden and bubbling at the edges. Cool 5–10 minutes, then serve warm with yogurt, cream, or an extra drizzle of honey.

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Why You’ll Love This Recipe

• It tastes like a cozy cross between pumpkin pie and baked oatmeal, all cooked in one skillet.
• The honey-butter topping slowly caramelizes in the oven, giving you a golden, crackly, irresistible top.
• Uses pantry staples and canned pumpkin, so it is easy to pull together on a chilly morning or evening.
• Bakes in one pan, which means less cleanup and a rustic presentation straight from skillet to table.

Grocery List

• Produce: 1 can (about 15 oz / 425 g) pumpkin puree (100% pumpkin, not pie filling)
• Dairy: Milk, unsalted butter, eggs, plain Greek yogurt or heavy cream (for serving, optional)
• Pantry: Old-fashioned rolled oats, honey, light brown sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves or allspice, fine sea salt, baking powder, cooking spray or extra butter for greasing, optional chopped nuts (pecans or walnuts), optional chocolate chips

Full Ingredients

Pumpkin Oat Skillet Base

• 1 1/2 cups (135 g) old-fashioned rolled oats (not quick or instant)
• 1 cup (240 g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
• 1 cup (240 ml) milk (whole milk preferred, or any milk you like)
• 2 large eggs
• 1/3 cup (70 g) packed light brown sugar
• 2 tbsp (30 ml) honey
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves or allspice (optional but nice)
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• Optional: 1/3 cup (35 g) chopped pecans or walnuts, or chocolate chips

Honey-Butter Caramelized Topping

• 4 tbsp (56 g) unsalted butter
• 1/4 cup (85 g) honey
• 2 tbsp (15 g) old-fashioned rolled oats
• Pinch fine sea salt
• Optional: pinch of ground cinnamon for the topping

To Serve (Optional)

• Plain Greek yogurt, lightly sweetened whipped cream, or pouring cream
• Extra honey for drizzling
• Extra chopped, toasted pecans or walnuts

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the skillet

Position a rack in the center of your oven and preheat to 350°F (175°C). Generously butter a 10-inch oven-safe skillet, preferably cast iron for the best caramelization and rustic presentation. Make sure to coat the bottom and sides well so the pumpkin bake releases easily and the edges get nicely browned. If you prefer, you can also spray the skillet lightly with cooking spray after buttering for extra nonstick insurance.

Step 2: Whisk together the pumpkin and wet ingredients

In a large mixing bowl, add the pumpkin puree, milk, eggs, brown sugar, 2 tablespoons honey, melted butter, and vanilla. Whisk until the mixture is smooth and the sugar is mostly dissolved. Sprinkle in the cinnamon, ginger, nutmeg, and cloves, and whisk again until the spices are evenly distributed. The mixture should smell like warm pumpkin pie.

Step 3: Stir in the oats and dry ingredients

To the same bowl, add the rolled oats, baking powder, and salt. If you are using chopped nuts or chocolate chips, add them now as well. Use a spatula or wooden spoon to stir until everything is evenly combined, making sure no pockets of dry oats remain. The batter will be pourable but fairly thick, similar to a loose oatmeal.

Step 4: Transfer to the skillet and let it rest briefly

Pour the pumpkin-oat batter into the prepared skillet and spread it into an even layer, smoothing the top with your spatula. Let the mixture sit in the skillet for about 5 minutes. This short rest lets the oats start absorbing some of the liquid so the final bake is creamy and custardy rather than watery, and it helps the texture hold together into nice spoonfuls or wedges.

Step 5: Make the honey-butter topping

While the batter rests, prepare the topping. In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), gently melt the 4 tablespoons butter. Remove from the heat and stir in the 1/4 cup honey, a pinch of salt, and a pinch of cinnamon if using. When fully combined, stir in the 2 tablespoons oats. The mixture should be glossy and pourable. Carefully spoon and drizzle this honey-butter all over the surface of the batter in the skillet, letting some of it pool slightly in spots and run toward the edges. This is what will caramelize into a golden, crackly top.

Step 6: Bake until puffed, set, and deeply golden

Place the skillet in the preheated oven and bake for 30–35 minutes. The bake is done when the edges are deeply golden and bubbling with honey-butter, the top looks caramelized, and the center is just set and barely jiggly when you gently shake the pan. A toothpick inserted near the center should come out mostly clean, with just a few moist crumbs. If the top seems to be browning too quickly at any point, loosely tent the skillet with foil for the last 5–10 minutes of baking.

Step 7: Cool slightly, garnish, and serve warm

Remove the skillet from the oven and place it on a heatproof surface or trivet. Let the pumpkin bake cool for 5–10 minutes. As it cools, the top will firm slightly and the honey-butter will finish setting into a shiny, caramelized layer. Serve the bake warm, scooped straight from the skillet or cut into wedges. Top each serving with a spoonful of Greek yogurt or a dollop of whipped cream, a drizzle of extra honey, and a sprinkle of toasted nuts if you like. Enjoy it as a cozy breakfast, brunch dish, or a not-too-sweet dessert.

Pro Tips

• Use pure pumpkin: Make sure you are using 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the flavor and texture.
• Do not skip greasing the skillet well: The honey and butter can stick as they caramelize. A well-buttered skillet ensures those delicious edges release instead of burn.
• Adjust sweetness to taste: For a less-sweet breakfast version, reduce the brown sugar to 1/4 cup and keep the honey the same. For dessert, you can add an extra tablespoon of honey to the topping.
• Let it rest before serving: Giving the bake a few minutes to cool helps it slice or scoop more cleanly and keeps the texture creamy rather than runny.
• Use real rolled oats: Quick oats will make the texture mushier; steel-cut oats need more liquid and time. Old-fashioned rolled oats give the best hearty, tender bite.

Variations

• Pecan streusel top: Stir 1/3 cup chopped pecans into the honey-butter topping along with the oats for a nutty, crunchy layer that almost tastes like pecan pie on top.
• Chocolate chip swirl: Fold 1/3–1/2 cup semisweet chocolate chips into the pumpkin-oat base before baking. The melted chocolate pockets are especially good if you are serving this as dessert.
• Dairy-free option: Use a neutral plant milk (such as oat or almond milk) and swap the butter for your favorite dairy-free buttery spread or coconut oil. The texture will still be rich and comforting.

Storage & Make-Ahead

Let any leftovers cool completely in the skillet, then transfer to an airtight container or cover the skillet tightly. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm larger portions in a 300°F (150°C) oven for 10–15 minutes until heated through. You can also assemble the pumpkin-oat mixture (without the honey-butter topping) up to 12 hours ahead, cover, and refrigerate in the skillet. When you are ready to bake, let it sit at room temperature while the oven preheats, add the freshly made honey-butter topping, and bake as directed, adding a few extra minutes if needed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional toppings): about 380 calories, 50 g carbohydrates, 17 g fat, 7 g protein, 3 g fiber, and roughly 35 g total sugars. Actual nutrition will vary based on the type of milk, exact honey and sugar amounts, and any add-ins or toppings you choose. This is a rich, satisfying dish, so smaller portions pair well with a side of fruit or extra yogurt.