If you’re the type to love anything and everything pumpkin pie flavored, you’re going to LOVE this Pumpkin Pie Baked Oatmeal. It’s got all the goodies of pumpkin pie baked right into your breakfast oats. …But with a lot less sugar so you won’t get a sugar crash at 10am. ;)
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What is Baked Oatmeal?
Baked oatmeal is just oats that have been baked into a custard-like mixture. So think of bread pudding but made with oats instead of chunks of bread. They’re soft (not crunchy like the photos sometimes appear), warm, and very moist. Baked oats are more firm than traditionally cooked oats because they contain eggs and less liquid, but they still remain soft.
WhAT KIND OF OATS TO USE
I find that old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and will create a pretty mushy end texture. Steel-cut oats require more moisture and a longer cooking time, so they will not work in this recipe. Old-fashioned rolled oats are the perfect mix between good texture and quick cooking.
How to Serve Baked Pumpkin Pie Oatmeal
I absolutely love eating this pumpkin pie oatmeal cold every morning, but you can also reheat it in the microwave and eat it warm. Try drizzling a little maple syrup over top, sprinkling on a few chopped nuts, or even adding a dollop of whipped cream as you would on a slice of pumpkin pie!
How to Store Baked Oatmeal
This is a bake once, eat all week type of meal. After baking I divide the pumpkin pie baked oatmeal into single portions, then store them in the refrigerator for 4-5 days or freeze them for up to a few months. If you plan to freeze some of your baked oatmeal, chill it completely in the refrigerator first, then transfer it to the freezer.
Baked Pumpkin Pie Oatmeal
Servings 6Ingredients
- 1 15oz. can pumpkin purée ($1.99)
- 1/2 cup brown sugar ($0.32)
- 2 large eggs ($0.36)
- 1/2 Tbsp pumpkin pie spice ($0.15)
- 1/2 tsp vanilla extract ($0.29)
- 1/4 tsp salt ($0.02)
- 3/4 tsp baking powder ($0.03)
- 1 1/2 cups milk ($0.36)
- 2 1/2 cups old fashioned rolled oats ($0.32)
Instructions
- Preheat the oven to 375ºF. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth.
- Add the milk and whisk until smooth again.
- Stir the dry oats into the pumpkin mixture.
- Pour the oats into an 8×8-inch baking dish.
- Bake the oats in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
- Serve hot right out of the oven or refrigerate until ready to serve. The baked oats can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts if desired.
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Nutrition
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How to Make Pumpkin Pie Oatmeal – Step By Step Photos
Preheat the oven to 375ºF. In a bowl, whisk together one 15oz. can of pumpkin purée, ½ cup brown sugar, 2 large eggs, ½ tablespoon of pumpkin pie spice, ¾ tsp baking powder, ½ tsp vanilla extract, and ¼ tsp salt.
Add 1.5 cups milk and whisk until smooth again.
Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.
This is what the mixture should look like, once mixed.
Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.
Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.
Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.
I love the baked oatmeal recipes and eating with the season so this warm bowl was perfect for a fall breakfast/lunch. I topped this one with pepitas for a little crunch and added nutrition but I think I would add more pumpkin spice seasoning if I made it again.
Used maple syrup instead of brown sugar. Topped with crushed walnuts. Love already in that it only uses one bowl. Easy clean up is such a time saver! Plan to serve warm with milk, and maybe some more syrup drizzled.
Has anyone tried making it with protein powder? If so how much/how?
Great texture, very moist. Needs a little sweetness, maybe some golden raisins or chocolate chips if you’re planning to eat it by itself
It is delicious with real maple syrup drizzled on top!
I love this recipe and sub with unsweetened almond milk and egg whites since I am someone who really has to watch what I eat. We have gallons of homemade frozen pumpkin purée since we were gifted many pumpkins after Halloween. Do you think it could work to leave out the oatmeal and essentially make a pan of pumpkin pie custard breakfast filling? I could really use up a lot of pumpkin this way.
Hi Christie! I think you could try it and I feel like it might work. But, just know we haven’t tried it ourselves so I can’t tell you with certainty how it will turn out. I do worry that it will be too watery without the oats.
I’ve made this twice now as I am trying to eat healthier and lose some weight. This satisfies my sugar craving and has helped me to reduce my sugar intake.I have mad this with coconut milk, skim milk and a combo of the two. Turns out great every time! Highly recommend!
I’ve been making this for years, but returned to comment with the changes that I’ve made to it recently. I make it in a 9×13. I peel and shred three organic zucchini and add them to the first step of the recipe. I also substitute 4 tablespoons of Chia seeds, mixed with 10 tablespoons of water(let them sit for about five minutes to gel before adding them to the first step also.tablespoons of Chia seeds, mixed with 10 tablespoons of water… Let them sit for about five minutes to gel before adding them to the first step also.) I use these in place of eggs to make this recipe vegan.
Great treat at breakfast! I love pumpkin bread. This oatmeal fills my pumpkin craving and it’s more nutritious. I saw your recipe oatmeal with cauliflower, I might add 1/4 c to this recipe. If all goes well, I’ll add a little more in the next batch.
I love cutting this into single servings and freezing it. It’s nice to have variety for breakfast when you are rushing to get to work. Is your heritage Slovak? I’ve never seen the Slovak sauerkraut soup recipe anywhere. I love it, especially at the Christmas Eve dinner. I will be trying your soup recipe and your cabbage roll recipe. Keep up the great work!!!
Didn’t like the texture.
I’ve made this recipe dozens of times since it was first published a few years ago. There is scarcely another online recipe I’ve returned to so much.
It turns out absolutely perfect every single time. Best ever make ahead breakfast.
I love that you can mix it all in one bowl. I’m a busy mom and i dont have time for all those dishes.
I love that is uses a whole can of pumpkin puree and not just 1/2 cup which other recipes do, leaving you to figure out what to do with the rest.
Ive made it with many different types of milk, it always turns out great.
Go make this right now, you will thank me later.
Has anyone tried making this with protein powder?
This recipe sounds great, but the sugar content seems really high. Has anyone tried this with less sugar? We try to limit to 1 teaspoon of sugar per serving of oatmeal, so I was thinking of doing the same here. For the 6 servings the recipe makes, that would be 2 T (1/8 c) of sugar, which is 1/4th of what is listed in ingredients here. Any thoughts on whether it would still taste good or change the consistency negatively?
It shouldn’t affect the consistency, so I think it will just be up to your taste buds on whether or not it still tastes good. :) If you’re used to low-sugar foods, it might not be bad!
Add pecans! I added extra spices to my taste as well. It tastes like having pumpkin bread for breakfast.
Can you freeze the oatmeal before cooking and then bake it frozen?
HI Katie, if you plan to freeze I would bake it, portion, and then freeze. We have not tested freezing it mixed and unbaked, but I feel the dairy might separate. xoxo
Thank you!
This has become a breakfast staple for me. So simple and so good.
This is probably just a me thing, but… I feel like this tastes eggy. Like I can taste the eggs in this more than almost anything else. It’s not bad, but it’s not what I’m looking for necessarily. I also find I’d like this to be a bit sweeter. Would there be a way to up the sweetness and cut down on the eggs without messing up the needed consistency when baked? (Worried about it getting too dry or too watery.) I love baked oats as a meal prep breakfast so I really want to love this, not just like/tolerate it!
I make this with no eggs most of the time, I substitute with chia “eggs.” For each egg, mix 1 tablespoon of Chia seeds with 2 1/2 tablespoons of water. Stir them and wait about five minutes for them to absorb most of the water and they’re ready to go!
That pumpkin pie oatmeal has become our new favorite for holiday breakfast! Thank you so much!
Love this recipe! I add 0.5 cups of chocolate chips and make it vegan by swapping 0.5 cups of applesauce for the two eggs and non-dairy milk. I also add some extra cinnamon. It’s delicious!
Delicious!!!
Delicious and cozy. This is not my first time making baked oatmeal, but it is the first time I have actually liked it! I plan on having it for breakfast all week with Greek yogurt & blueberries. Yum :)
Update: did exactly what I was planning (warmed up & served with plain Greek yogurt + blueberries for breakfast each day this week) and can confirm it was a very cozy and satisfying way to start the day. Definitely recommend this one!
Can you assemble this the night before and bake it on the morning?
I wouldn’t recommend it as the oats will turn to mush. However, you can follow the recipe UNTIL the part where you add the oats. Store that and when you’re ready, stir in the oats, place in your baking dish, and go. XOXO -Monti
For more of a dessert style of this recipe, I added sweetened condensed milk on top. Wow! 😍😍
Sorry for the stupid question, I just dont know anything about oats… I wanted to try something Ive never had before since every recipe I try of yours is a hit… can I use quick oats instead of old fashioned rolled oats? Would there be a taste difference? or are they the same thing?
Hi Mandee- I get it. Oats can be confusing. There are quick, rolled, and steel cut and they differ by the amount of processing they have undergone. Quick cook the fastest because they are the most processed, rolled are a happy medium, and steel cut are the least processed and take quite a bit more liquid and time. I wouldn’t recommend quick oats for this recipe, as they fall apart fairly quickly and will turn to mush. XOXO -Monti
From the post: WHAT KIND OF OATS TO USE
I find that old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and will create a pretty mushy end texture. Steel-cut oats require more moisture and a longer cooking time, so they will not work in this recipe. Old-fashioned rolled oats are the perfect mix between good texture and quick cooking!
Finally tried this after making the banana bread baked oatmeal and loving it. This was really delicious! I added 1/2 cup hazelnuts (which I’d managed to score on sale), and I thought the addition of the nuts really gave it an extra boost. Thanks for another great recipe!
Love love love! Thank you for this recipe! Sorry if it’s been asked before, but I couldn’t find my answer! Wondering if it freezes well?
Yes. Just make sure to portion it, as you don’t want to thaw it twice. XOXO -Monti
Made this last night for breakfast today! Super easy and absolutely DELICIOUS!!!
I rarely comment but this was the best oatmeal bake I have ever had. My husband thought so too! It was an easy recipe which was a bonus! Thank you so much for sharing this delicious oatmeal bake!
This is SO good! Thank you!
Ok it’s official. She’s converted me over to baked oatmeal!
The best. I’ve made this with various fresh winter squash this fall and it’s good no matter what. As always Budget Bytes nailed it.
I love this! This is truly wholesome. Will make it in Cooking Workshop at my workplace!
This is such a wonderful recipe. I’ve been making it for years and modifying it to suit my tastes! I often omit the pumpkin pie spice and include other ingredients, like fruit, nuts or chocolate chips – it doesn’t taste very pumpkin-y that way, but I still get the nutritional benefits of the pumpkin :)
I often put mine in muffin cups and bake about 40 minutes. They get a little firmer that way and it makes them super easy to carry with me for on-the-go breakfasts.
I make baked oatmeal at the beginning of every week for an easy, quick-reheat breakfast for me and my husband. I mix up the flavors based on what we have, what season it is, etc. I made this one for the first time this week and it totally bowled my husband over! He raved about it — Said it felt like getting to eat dessert for breakfast. :) I LOVE that it’s a one-bowl recipe — so easy! I used 1/2 c maple syrup instead of sugar, and added 1 c toasted pecans. I did have to bake it for a few minutes longer than called for because the top wasn’t quite set at 45 minutes. This is a hit that will definitely be on repeat this fall!
This is one of my family’s all-time favorite breakfast recipes and a go-to any time of year. Thank you!
Great recipe. Can make modifications on sweetness, sweetener, add-ins to personal taste.
Thanks,, great recipe! I used almond milk, added 2T chia seed, 3/4 cup slivered almonds. Yum!
Thanks for the vegan tips! This looks amazing and I was wondering what I could use in place of eggs.
You could do a chia or flax egg. 💚
Super yummy. I used pumpkin pie mix because that’s all Walmart had left. So I left out the pumpkin pie spice. Added some maple syrup too! Next time I wanna add some homemade granola to it as well!
Made as directed once, then with half the sugar in a muffin tin rather than the normal pan the second time (made 16 “muffins”. Both delicious, but the lower sugar worked better for me for breakfast food! Overall, delicious and tastes just like pumpkin pie!
Your muffin idea is fantastic. Thanks!
Hey! so I accidentally got pumpkin pie filling instead of pumpkin puree.. you think it’ll still be OK?
Pumpkin pie filling already has spices and sugar, so you could potentially do it by adjusting those other ingredients, or leaving them the same and just having extra spice and extra sweetness. :)
I went back and grabbed the real pumpkin puree and so glad I did.. this is awesome and my house smells amazing. Great recipe :)
Forgot to rate the recipe!
I make this recipe every fall! I absolutely love it. It tastes great hot out of the oven or cold from the fridge the next day! I modify the sweetness by only using a 1/4 cup of brown sugar (or sometimes I’ll sub with a 1/4 cup of coconut sugar or maple syrup, whatever I have on hand). Thank you for my favorite fall recipe!
This was amazing! Thank you for sharing the recipe! I’ve collected many baked oatmeal recipes over the years and this is our favorite of the bunch!
Forgot to give rating…5 *****
Dang!!! So delicious! And easy! And inexpensive!! And calorie prudent!!! LOVE this recipe and every recipe from here I’ve made from here, so THANK YOU! And know you are heard and happily received! Too many exclamation points??? NOPE!
starbucks released the PSL a few days ago which put me in an early fall mood so i had to make this. it’s so comforting and filling. i did use almond milk instead of regular milk since that’s what i buy, and i also added a scoop of chocolate protein powder. topped it with some pumpkin spice granola :) my apartment smelled so good while this was baking. i will definitely be making all throughout the fall and winter. you have the best baked oatmeal recipes!
as soon as september 1st arrives, i’m making this recipe lol. it looks so great!
Do you think omitting the brown sugar would change the way it bakes? My toddler loves pumpkin and oatmeal but we limit sugar since she has no idea what it is.
It might change it a little bit because sugar does hold moisture, but this recipe has so many other ingredients that also do that, so I’m not sure how big of an effect it would have to eliminate it. You can definitely cut it in half, if needed.
Have you ever made a savory baked oatmeal?
I haven’t!
Tasty! Best part is that it actually uses a whole can of pumpkin. I’m not left figuring out what to do with half a can of pumpkin purée.
Make pumpkin granola cereal. It is to die for .
Hi – when you first posted this – you recommended trying 1 cup milk + 1 cup yogurt, which is the way I still make it to this day. I’ve probably made this more than a dozen times (and i Always make a double pan!). Any reason why you ditched that option? I do like This revised higher temp and no foil route.
I don’t remember why I switched it for this particular recipe (maybe to cut down on the number of ingredients?), but you can definitely do part yogurt and part milk. I have other baked oatmeal recipes that use yogurt and they all work great, too.
Can you use Libby’s Easy pumpkin pie mix and add BP?
Unfortunately, I’ve never tried that, so I’m not sure how that will turn out.
Ooh, yummy. I have reduced senses of taste and smell so I tweeked a few ingredients
I increased the salt to about a teaspoon, used about a tablespoon of mixed spices, added 2 tablespoons of oil, increased the sugar to 3/4 cup and used whole milk. Just about like pumpkin pie filling without being super duper sweet. I wanted a treat but not quite as sweet as dessert. I couldn’t find my vanilla but I plan to make sure I have some next time. Five stars for a great base recipe!
This recipe is perfect as written. The only substitution that I made was almond milk instead of cows milk, which I didn’t have. I think it is better after refrigeration over night. Not too sweet but no need for additional sweetener either. Thanks BUDGETBYTES.
It’s in the oven! Smells great! Can’t wait for breakfast!
Fits perfectly in a 9″ round cake pan. Delicious
I mistakenly bought a large can of pumpkin pie filling – thinking it was pumpkin puree. I opened the can and used it in pancakes ( when the texture was off – I realized my mistake ) – but they were still good.
Was thinking I could use the last part of the can in this recipe and omit the sugar ( its already sweet ). Any suggestions
Yesterday I tried this recipe, but I used stevia instead of maple syrup or sugar and almond milk. (I do not eat foods which feed yeast or candida.) I also added 1 tablespoon of coconut oil. It tasted pretty good, but I think I overbaked it. U can probably buy the pumpkin for less than $1.88 if u buy a big can or buy a cheaper brand.
Made it this morning and it was wonderful! I added craisins and some pepitas on top and the whole family enjoyed. Thank you!
Has anyone tried this with canned coconut milk? I just think the coconut flavor would compliment well with our rather warm Texas autumn.
Easy to follow recipe and yummy result! I was worried mine wouldn’t taste great because all I had was soy milk. Thankfully my baked oats came out tasty. Highly recommend this recipe!
I made this last fall, and couldn’t wait to make it again this year. Since I didn’t have a small baking dish, I made the baked oatmeal in a muffin pan and baked it for 25 minutes. 2 “muffins” makes the perfect meal for me. So easy to grab and go!
That’s what I was hoping to do, so thanks for your input! :)
This is my second time baking this and I’m excited to have a new breakfast option for rotation! My boyfriend can’t eat a lot of sugar for his current diet so for second bake I left out brown sugar and when I eat mine I top with maple syrup or brown sugar. I like doing this so if you have someone in your household who doesn’t want sugar highly recommend. I use almond milk as well. Will try an apple pie one next time. Love how easy this recipe is to adapt to your own tastes and the many things you can change up. Would love to try with some yogurt next time.
Just finished making this and I am very pleased. Good way to fill your house with the scent of pumpkin pie! I did as someone else suggested and doubled the pumpkin pie spice because I like things ~flavorful~. I think that was a good call, because it tastes like the amount I would expect to be in pumpkin pie. I also baked mine for only 40 minutes, because I like it better when the oats are still fairly moist and custard-y. Some of the baked oats I have made in the past have been too dry for my taste, but this was just right. Excited to have this for breakfast tomorrow!
I love all things pumpkin so was excited to try this. Walmart has cans for 80 cents in my area to support my pumpkin addiction lol.
I initially thought about cutting the sugar to 1/3 cup, but am glad I didn’t. This isn’t sweeter than any other baked oatmeal recipes and it needs it.
I used Beth’s homemade pumpkin pie spice and I would probably use a full tablespoon next time. It’s a little plain so will probably throw in some chopped walnuts as well.
Will it make a difference if I make this with homemade pumpkin puree? Each year I buy several pie pumpkins, roast them and make puree with it so I can have pumpkin all year and quite frankly, it tastes better.
I love that you make your own, and I couldn’t agree more, it tastes way better. Just make sure that you have strained your puree overnight, in order to take out some of that water content. You should be fine! XOXO -Monti
This was excellent and makes a lot. I actually added a pinch for cardamom to mine and it was a great addition. Overall, great recipe for my first foray into baked oatmeal. Now I can’t wait to try all the other baked oatmeal recipes here.
I loved this recipe! It is hard to find pumpkin in the UK so I roasted and mashed a butternut squash and this worked perfectly. Had it on top of greek yoghurt and honey, so delicious, thank you!
This was my first quarantine bake. :) My 1 year old and I both enjoyed having this for breakfast today. I substituted flax “eggs” for the eggs and nonfat milk.
Love this stuff! Sometimes I add craisons. I make it on Sunday, and we have it as a quick breakfast throughout the week. Sometimes, I cut off a square and take it with me on the go. Other days, I put it in a bowl with some milk and heat it in the microwave. Thank you for making my mornings easier (and yummier)!
Just made this tonight – fabulous. As someone else mentioned, it’s so good I may reduce the sugar a bit. Yum!
What is the nutritional information on this recipe. I love it!
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
This is a fantastic recipe! I was looking for a healthy pumpkin pie oatmeal recipe and came across this one and loved the sound of the ingredients. I made it last night and made a couple of changes (see below) and it still turned out amazing. This is so good just the way it is. I’m saving this recipe and making it over and over again. Thank you!!
Instead of 1/2 cup brown sugar I used 1/4 cup maple syrup and just a couple of squeezes of liquid monk fruit (I was ok if this came out less sweet than the recipe intended). I will try with even less maple syrup next time to cut down on sugar. Used coconut milk (the refrigerated beverage type, not canned for cooking type) because I thought the hint of coconut couldn’t hurt.
Thanks for the tips Dana!
Can you use quick oats instead of rolled? I’m trying to avoid a run to the store here… 😬 thanks!
Yes you can!
Thanks for sharing! Does it keep long?
A few days in the fridge should be great!
This looks so good! What a great breakfast meal prep for fall!
Thanks Suzanne!
Any recommendations on how to swap eggs for something else? Thanks!
We can’t have eggs in our house, so I’ll make a flax egg (1 Tbsp flax to 3 Tbsp water) to replace 1 egg. Hope that helps!
I made this with 1/2 cup unsweetened apple sauce instead of egg. Came out super yummy and moist!
Delish! My 3 year old helped make this and we dumped dairy free milk on top with two warm slices when it was done. I accidentally bought a can of pumpkin pie filling so we used that and omitted the brown sugar… NEXT TIME I’ll follow as written. This is so good, thank you!
Oh that’s sounds delicious! And I like that there is a next time :)
I made this earlier today with my dad who has dementia. What a great recipe for people who have that issue. He was able to follow the steps an understand what had to be done. It’s 4am an I’m eating some of it again. It’s so much better then pumpkin pie. It’s was special to able to make this with my dad. Thank you for such a great recipe.
How wonderful to make this together. Thank you for sharing Julie!
Eating now… so good! And it makes quite a bit!
Just made this and love it! I used flax meal to replace eggs and Silk original almond milk. I topped with maple syrup, pecans and more almond milk and had to go bacon for seconds 👊👍👌
Great swaps Kara! Happy to hear you liked it!
I love baked oatmeal, I find it SO easy to throw together and it comes out perfectly every single time. It’s August and I am already craving pumpkin, so I had to try this out. I used almond milk in place of dairy milk and flax eggs instead of eggs, and it worked out great! I haven’t tried it in a bowl with milk on top- so I’ll have to do that. Great recipe!
Can I substitute almond milk for the milk?
Yes, several readers have shared that they do this and like the results. :)
Is it 1/2 Tbsp. or 1/2 tsp. for the pumpkin pie spice? Just asking as I don’t often see 1/2 Tbsp. in recipes. Thanks!
1/2 Tbsp. :)
nutrition data:
265 cal / ~0.78$ = 339 cal/$ -> (179.50$/month) food budget at this (cal/$) value.***
serving: ~190g = ~1/6 of total recipe
265 cal/190[g]
6 fat/190[g]
2 sat. fat/190[g]
67 cholesterol [mg]/190[g]
307 sodium [mg]/190[g]
46 carbs/190[g]
5 fiber/190[g]
23 sugars/190[g]
8 protein/190[g]
***blindly optimizing cal/$ will make you sick, use with care and thought for overall nutrition intake
I’ve made a few of your recipes but just had to comment on this one. So delicious! I make a tray on Sunday and freeze individual portions. They reheat beautifully and my coworkers always comment on how good it smells. Pretty good for breakfast under a dollar.
Is this recipe freezer friendly? I wonder if I can freeze them in a muffin tray for small on the go portions
Yes, definitely. :)
I make baked oatmeal weekly and was craving pumpkin flavor and I am so glad I turned to this recipe! I don’t usually mess with peoples’ recipes but I did add a couple Tbs melted butter because I’ve seen baked oatmeal come out rubbery without it. Pecans on top, absolutely perfect. Such a delicious breakfast. I am sure I’m gonna end up making this a ton over the fall. Thank you!
I adore this recipe. It’s hard to say whether this is my favorite of Beth’s or the roasted cauliflower tahini salad.
I make this for breakfasts on-the-go that I can eat at school! I’m a university student, and this recipe is delicious and works perfectly.
My kids love pumpkin pie but don’t like the texture of oatmeal. If I ground the oats into a flour or used quick oats, would I need to use more or less than the amount listed? Would the consistency be more like pumpkin pie custard? Or do the rolled oats become soft enough that they blend in the custard well? Thanks!!
Hmm, unfortunately that’s really hard to guess. I’d have to try it to see how it changes things or how much you’d need.
Delicious!! I have made this many times with many substitutions – it’s so versatile. I’ve used butternut squash in place of pumpkin, stevia or maple syrup in place of brown sugar, and several alternative milks. I’ve also thrown it together the night before and baked it in the morning and it’s great that way too! It’s a yummy way to sneak veggies in as well!
I subbed flax eggs and soy milk to make this vegan, it was awesome!
Have this in the oven right now. I love baked oatmeal for quick breakfast and had some purée to use up so this will be great. Thanks for the recipe!
Just ate some of this out of the oven– so good! I made a 1/2 recipe and baked it for about 25 minutes and it was perfect. I used reduced sugar vanilla almond milk (what I had on-hand) and also a bit of shredded carrot from my fridge that I’m trying to use up. I don’t love carrots on their own, so this recipe was a great place to hide them.
Do you think this recipe could be made in the Crockpot? If so, any idea about cook temperature and time?
Hmm, I’m not sure, honestly. I’ve never tried to bake something like this in a slow cooker. There is a big difference between the two cooking methods, though. The oven is dry air and allows for a lot of evaporation, whereas slow cookers are a wet heat cooking environment, so that will likely affect the texture of the finished dish.
I am going to try making this for me and my 9 month old. Do you think replacing the 1/2 cup of brown sugar with a banana would make it sweet enough?
Hmm, it’s hard to say if it would be sweet *enough* but I definitely don’t think they will be of an equal sweetness. Also, keep in mind that the mashed banana will add quite a bit of moisture to the oatmeal and the final product will likely be a bit softer and mushier.
I always use maple syrup or honey in these recipes. Adds great flavor and it more nutritious. A little more expensive but I think it’s worth it.
Do you sub the maple syrup or honey in equal amounts to what the sugar would be?
Could you use steel cut oats for this?
No, unfortunately steel cut requires a lot more moisture and a much longer cooking time, so it won’t work the same.
Made these in muffin tins so they could be frozen in servings. 350 for 25 minutes was perfect for that.
You are one SMART woman, this is how I do it now! thanks
I made this today for brunch and loved it!!! I added the 1/2 cup plain Greek yogurt you suggested and I used unsweetened coconut milk. It was delish topped with maple syrup. Definitely a keeper.
I love, love, love this recipe. I’ve made it countless times, and I like it with double the amount of pumpkin pie spice plus a sprinkle of chopped pecans on top. The last two times, I made it using the giant bag of “quick cooking” steel cut oatmeal I bought at Costco – also good! I cut the amount of oats in half, and the first time I baked it right after mixing everything. The second time I let the mix sit overnight in the fridge, then baked in the morning. The baking time took about 10 minutes longer in my oven. Both ways were delicious and slightly different. The baking-right-away version was more nutty in texture, and the oats didn’t swell up as much. For the overnight version, it was still nuttier in texture than the regular recipe, but slightly less nutty than the baked-right-away version. I think both steel cut versions had slightly more pumpkin custard than the regular oat version.
Would I be able to use pumpkin pie filling instead of purée? It’s what I’ve got in the back of my pantry. :/ I wouldn’t add the spices to it but am not sure if anyone has tried it
Pumpkin pie filling is also sweetened, so keep that in mind. It might have other ingredients as well, like thickeners, but I think it would still “work” without messing up the texture of the baked oatmeal.
How long will this keep without being refrigerated?
It needs to be stored in the refrigerator. Like other foods that need refrigeration, you don’t want it to stay at room temperature longer than two hours.
Can this be mixed up the night before, refrigerated in baked, and then baked in the morning?
I’ve never tried it that way, but the only issues I can foresee might be that the texture will be slightly more mushy since the oats have all night to absorb the moisture and you may need to bake a little longer since it will be chilled going into the oven.
Very very good! I replaced the brown sugar with maple syrup and added some chopped pecans and more cinnamon. . Turned out great and i am not a morning oatmeal eater because oatmeal makes me gag when it is prepared overnight or on the stove. Never could swallow it. Now I can eat healthy oatmeal and enjoy.
This is still my favorite breakfast food. I’ve been making it for years. Thank you.
Does this freeze well? I’m looking for oatmeals I can freeze for when baby comes. Thanks for the input!
It sure does! :)
what are the nutritional facts on this! very excited to try it
So delicious! I’m new to the site and love it! Thank you!
This is the second time I’ve made this. It is awesome, cheap, and easy (like me!!). I don’t know why I don’t make it more often.
I know this post is 5 years old..but I still come back to your blog/recipes.
We love this recipe..Thanks so much for creating. I have made it about 10 times this winter and my collage age kids get excited..it’s that good..Thanks for all your hard work🤗
I had tried baked oatmeal many times, and none was very good. This one, however, is AWESOME! Thank you so much!
My fall favorite! I discovered your site last year and have made this many times. As soon as I woke up to the crisp morning the other day, I instantly thought of your recipe. Thanks so much Beth for all the recipes you post. Everything I’ve made from your site has been a big hit!
Even though I didn’t follow all the instructions perfectly (I accidentally set the oven to 350 and only used 1/3c brown sugar, also by accident) this is by FAR my favorite baked oatmeal recipe! I might increase the oats a smidge next time to 2 3/4 or 3c, and will probably keep the temp and sugar quantities the same.
yum
This was perfect for our Halloween breakfast! Wish I could post a picture here. We dressed it up with organic gummy worms, whipped cream on the side with little black plastic spiders.
I just made this for the first time last night – but it won’t be the last! Considering trying an apple variation, using unsweetened applesauce in place of the pumpkin, decreasing the milk a tad, and adding apple pie spice and chopped apples! Thanks for the recipe!
I’ve made different flavors with apple sauce and mashed bananas in place of the pumpkin. Just about any mashed fruit works well! :) Yogurt works, too.
What about adding some apple butter? Awesome concentrated apple and spice flavor!
Yum, this turned out excellent! Instead of brown sugar I used a few spoonfuls of sweetened condensed milk, and topped each serving with another drizzle. Next time I will try substituting fresh cooked pumpkin/winter squash and maybe add some chopped apples.
Do you have the nutritional information for this?
No, I’m sorry, I don’t.
Made this for breakfast last weekend with a few minor changes (decreased the brown sugar to 1/4 cup and used my own mix of cinnamon, nutmeg, allspice, ginger, and cloves. It was delicious and still sweet enough for me and my boyfriend. I served it with sliced banana and almond butte r- yum!
This is an amazing idea! Guilt-free pumpkin pie! 😊 Thank you! I have this in the oven and can’t wait to try it!!
Can I substitute coconut or almond milk (due to milk protein intolerance)?
I’ve read comments from other readers who have used almond an soy milk and they’ve said it worked well. :)
Can I store the remainder in the freezer? And just a question in general, can I store cooked oatmeal in a freezer at all?
Yep, baked oatmeal or regular cooked oatmeal both freeze great.
Thank you for all your wonderful recipes! I just created one modeled after the pumpkin oatmeal here, but I used mango pulp, some coconut and coconut milk – so good! Surprisingly healthy too! Thanks again!
I know that this post is quite a few years old, but I wanted to add my comment. I made this tonight using steel cut oats (all I had in the house, and being pregnant this was a craving that needed to filled NOW!). Here are my adjustments:
I left most of the ingredients the same. I halved the amount of brown sugar, increased the milk to 2 1/2 cups, and I used about 1 cup of steel cut oats, uncooked. Followed the directions, and cooked it for an hour and a half at 375F.
It came out perfect! Fluffy, light, and the oats are still a little snappy. Thank you for sharing your original recipe! This pregnant mama is quite happy and satisfied. And I have breakfast for the whole week!
This adjustment looks great! I saw it but didn’t like all the sugar it had. I may try it with a little less or maple syrup. The recipe sounds yummy!
Fantastic recipe as usual! Only thing is if you use homemade butternut squash puree like I did, you don’t need nearly as much sugar. I roasted a really sweet coquina squash and all I needed was 2 tablespoons of sugar! Good to note for those not using canned. I love this recipe, such a genius way to have oatmeal on hand for healthy breakfasts!
Fantastic recipe! I loved it! I added cranberries and walnuts to it and replaced the brown sugar with honey and it turned out so yummy! Very cake-like.
Made this yesterday, had leftovers this morning. Excellent, love the taste with some almond milk and it’s easy to grab leftovers on weekday mornings! Only one thing I will add next time…raisins. Thank you for the delicious recipe!!!
Thank you for sharing this recipe, Beth!
So, so yummy! I feel like having it for breakfast, lunch, dinner… you name it!!
I topped mine with almond milk (I’ll try topping with coconut milk, I have a good feeling about this combination).
I made this yesterday and replaced half of the sugar with molasses and it was amazing
Doubled recipe and made in muffin tins to freeze! Tasty, nutritious and simple. Easy to microwave for a quick, hot breakfast or snack.
How long did you bake this in muffin tins? That sounds like a great idea.
De-lish! I’ve never had baked oatmeal before and now I’m a convert. I love the creamy texture. I didn’t have all the pumpkin pie spices (whoops) so I just used cinnamon and a little ginger, which worked well for me. Topped it with some toasted pecans.
I made this recipe for the first time today and it is absolutely delicious. It truly tastes just like pumpkin pie. Thanks for another great recipe, Beth!
Can’t the liquid ingredients be combined the night before and refrigerated? Want to save time putting it together in the morning. Love your blog and your book – thanks for all of the great recipes!!
Yep, that would probably work just fine. :)
I made this today in my little toaster oven. Had to bake it in a few batches. You can’t find pumpkin pie spice in Korea, so made do with a little more nutmeg and cinnamon. This is just what I needed, to start the holidays. Thank you for this recipe!!
Can I substitute steel cut oats in this recipe?
It would need quite a few other adjustments, too, like liquid level and cooking time because steel cut oats require more moisture and take a lot longer to cook. Unfortunately, I haven’t tested it with steel cut oats, so I can’t make a good suggestion for the alterations needed to make it work.
I cook my steel cut oats in a rice cooker for about an hour. If I end stop the cooking time at 40, let it cool then add to wet ingredients and only 1/4 – 1/2 cup of milk and bake for just 20 minutes (to heat ingredients through) it should turn out the same. Worth a shot?
I just made this and it turned out so good. Thank you for this awesome recipe. I’ll be taking this in my lunch :) now to try some other recipes from your site
Am I totally crazy, or did this recipe used to have foil covering for the first 30 minutes? Either way, I love it – it’s a Saturday morning staple for us!
Yep, it did. But after making tons of baked oatmeal, I find that it works better without the foil, so I changed that when I updated the post. :)
THIS LEGITIMATELY TASTES JUST LIKE PUMPKIN PIE!
I cut the brown sugar in half (used 4T) and added 4 dashes of pure stevia powder (1 dash for each T cut).
But don’t worry, I’m no saint, I replaced 3 T of milk with 3 T heavy cream. (Just enough to make it creamy, but not enough to go to my thighs XD)
[Your] baked oatmeal of any variety is hands down my favorite breakfast, but this one is my favorite. Let’s call it the best of the best.
So easy and delicious! I made this before work as a nice little treat for my coworkers. It literally took me 5 minutes to whip up and baked while I was getting ready. Thank you for the recipe :)
It’s in the oven as I type! I doubled it because my kids are pumpkin pie freaks. The batter tasted pretty good; can’t wait to taste the finished product!
Are the eggs super necessary or can they be replaced with something else? Pumpkin and oatmeal are two of my favorite things, but I’m dealing with a egg intolerance.
They help solidify the oatmeal into a more cake-y texture. I’m not good with egg substitutes, so I can’t vouch for any in this recipe, but I think some other people have said they’ve used flaxseed (mixed with water?) as a replacement. But, you could just mix pumpkin puré, pumpkin spice, and brown sugar into regular oatmeal and have a really delicious normal oatmeal texture, but flavored like pumpkin pie. :)
I have always used this recipe with chia seed “eggs.” It works just fine.
So excited to make this as a Saturday breakfast! As a runner, I’ve been trying to sneak more protein into my breakfasts, and oatmeal seems to be the way to go. This recipe just screams autumn!
I knew I had a can of pumpkin in the back of my cupboard. Sure enough there it was. This recipe turned out wonderful. Came together easily. My only change was reducing the amount brown sugar to 1/3 cup (instead of 1/2 cup). It came out slightly sweet which was perfect for me. Topped off my bowl with blueberries and the Budget Bytes Yogurt recipe. Delish!
Don’t knock your old pumpkin spice oatmeal recipe! It’s fantastic, and uses steel cut oats, which I find much tastier than regular rolled oats-and it has less WW points for sure-if anyone is counting!
I didn’t have any pumpkin in my pantry, but I was craving baked oatmeal so I used 15 oz. mashed overripe bananas instead (didn’t change anything else in the recipe). Absolutely delicious – a perfect fall breakfast! Can’t wait to try it with pumpkin!
So delicious, creamy, spicy, filling, and easy. I ate a serving with 2 tbsp of chopped pecans that I toasted, which I recommend. I didn’t think this was too sweet, and I used 1/2 cup of brown sugar (unpacked); it was just sweet enough for me. I added a tiny bit more salt, and since I didn’t have pumpkin pie spice I added cinnamon, ginger, nutmeg and allspice, and cardamom extract. Will make again, this is a perfect winter breakfast.
Sounds delish! Can’t wait to try it. May sub sweet potatoes as someone suggested since I have some lying around. Also, great job on the video! Loved the music choice too
I’ve been making this a few years now and we just love it! We eat it hot ot cold. Sometimes we add milk or nuts. I think it’s the first of many recipes I’ve made and enjoyed from your website. Thanks!!#
Looks good but I got diabetes looking at all the brown sugar and then the added honey or syrup added to the bowl after it cooked. I’m going to try this, but cut the sugar in 1/2.
Maybe this has been asked before, but do you think this could be made in a crockpot? Planning a birthday brunch. :)
I’ve seen people do oats and oat mixtures like this in slow cookers, but I haven’t actually tried it myself, so I’m not sure how it would go.
I am counting calories, any idea of an approximate calorie count per serving?
If you download the Myfitnesspal app, you can import recipes from any website and it will give you calorie counts :)
Do you think I could get away with putting these in muffin tins and creating single-servings that way? Or would they be too soft for that?
(I’ve made this the normal way and it’s super good, was just wondering to maybe increase portability/crumbling ability.)
I think it would work. They might not hold together as well as, say, a muffin, but it should work. Keep an eye on it, though. They will bake faster as individual servings than as a whole casserole.
This is really good! I only used a tiny amount of brown sugar, added more pumpkin spice, and also threw in about 1C of shredded zucchini. Yum!
I grew up on sweet potato pie instead of pumpkin, so I substituted mashed sweet potatoes. Also added another cup of milk and baked this overnight in the crockpot. My breakfast was the envy of my coworkers for a week!
I made this using steel cut oats – adding an extra 1/2 of liquid – and it was delicious!
I made this last week for Sunday breakfast. I’m not a big fan of oatmeal in general, but we needed something different on the menu. While my kids weren’t big fans, my husband and I loved it. Don’t know what’s wrong with my kids! :) We ate leftovers the next day with some dried cranberries thrown in. Delish! Am going to double the recipe this week so we can enjoy more leftovers. Thanks!
This is the best thing I have made in years. Seriously. I eat it for breakfast and dessert.
I’ve made this a couple times – I don’t think the oat type matters. It smells amazing while it’s baking and it’s not too sweet! I like it warm, cold, with milk, plain, with honey, just so delicious!
I have been making all of your baked oatmeal dishes for years! I loved the apple cranberry, the banana blueberry, the chocolate banana and this one is my new favorite. I think mornings are seriously tough but this oatmeal makes my morning a little easier. How fun to eat pumpkin pie in the morning! Btw I made the cranberry biscotti this weekend and gifted it. Let’s not even begin to talk about the dragon noodles and the chipotle burgers. I feel like this site was made for me. :) thank you!
I just love your recipes, Beth, especially all your wonderful baked oatmeal! This recipe has become one of my household favorites for breakfast. I made it again this morning and( since I can never seem to leave well enough alone) I doubled the vanilla, increased the oats to 3 cups, skipped the foil and sprinkled pecans on top. The pecans toasted as the oatmeal cooked. I also cooked mine for 15 minutes longer since I prefer oats a bit drier so we can add milk to our bowls. I’ve added raisins to it before, too. Pumpkin seeds sound like a fantastic addition. If I ever want leftovers for the next morning I always have to double the recipe in a 9×13 pan. Awesome stuff!
Sounds fantastic!!
i made this today and 1 heaping teaspoon of pumpkin pie spice, I like that it isn’t too sweet. I plan to have it for breakfast the next couple of days.
I love baked oatmeal. However, this was the worst recipe I have ever tried. The flavor was bland and not nearly sweet enough. Also, the texture was rubbery. The only positive is that it smelled good in the oven and looked good when I took it out.
OH. SWEET. MOLASSES. I made this baked oatmeal this morning. You’re absolutely right, it’s incredible with a bit of cold milk poured over it. Thank you for creating such amazing recipes!
My husband loves the pumpkin pie oats with a fried egg on top. Sounds strange but its yummy. Just wondering could it be done with quick steele cut oats instead of the old fashioned oats and how much would you use?
Hmm, I’ve never worked with “quick steel cut oats”, only the regular steel cut, which require much more liquid and a longer cooking time.
why is the foil cover needed? what happens if you don’t use it?
It helps hold in the moisture to soften the oats, but I think I’ve made this since without the foil and it still worked out alright. :)
Hmm, funny to see a comment I left last year…. guess I forgot I had made this before with mediocre results, as I made it this year, too! This year I would say I had much better results.
I do still think that it didn’t reheat as well as it was fresh, BUT I disagree with my statement from last year that it was bland. I LOVED it over vanilla soy milk, and I added just a bit of walnuts and maple syrup to it, too.
I tried this today and was so disappointed – it tasted like raw bread dough. Much too ‘vegetabley’ and not like oatmeal at all. Had been so looking forward to it as well :(!
I love this recipe because I can do the weirdest substitutions & it comes out good haha. I had this caramel greek yogurt that was bound to go bad any day….and only 1/2 can of pumpkin. Used those (remembering that you use plain greek yogurt in some of your other baked oatmeal recipes) and threw the last crumbs of some granola on the top. And….still delicious. I can’t screw this one up!
Oooh, caramel yogurt and pumpkin? YES.
This is the best oatmeal I ever had. If my mom had made me this, I would have eaten oatmeal all my life. Delightful slightly fluffy texture. I cut the sugar in half. My husband ate two servings – rare.
I added some toasted pumpkin seeds to add to the pumpkiny goodness. I make lots if adjustments to fit my dietary restrictions, like unsweetened almond milk, just 3T coconut sugar, and for a topping, clarified butter mixed with honey. It’s fantastic! I’m thinking of adapting the baked oatmeal recipes you have on your site into a savory one to serve as a gluten-free, whole grain (just some of my dietary requirements) stuffing for Thanksgiving. Probably with onions, garlic, celery, maybe carrots and apples for moisture. Herbs. Stock instead of milk. Any other suggestions? Maybe sausage, but others at our holiday might not want that. I’m so excited to try this!
I did make that savory Thanksgiving stuffing baked oatmeal, with onions, garlic, celery, carrots, fennel, and mushrooms sautéed in olive oil. It was fantastic! A great gluten-free alternative for the holidays.
Thanks for replying on the savory oatmeal. My grandmother has celiac disease, so I might have to try making that in place of stuffing for her for Christmas :)
Hi, I was wondering if this should be set all the way through when done or is it okay if it’s a little liquidy still in the center? I baked it as directed and added an extra 5 minutes too.
It will still be soft and moist, but shouldn’t really be watery.
I love this recipe and I just made a Banana Nut Muffin version. Sub three ripe bananas and half a cup of applesauce for the pumpkin, use cinnamon instead of pumpkin pie spice and add half a cup of walnuts. It is so good. I have one version or the other almost every morning. I want to try a peach one next. So, so good!
This looks delish! I am starting a new healthy eating plan next week and I think I found my breakfast recipe!
xo Rachel
I have made this twice now. Its so easy and yummy. If you cut the pan in 6 pieces its 267 calories. 8 pieces is 200 calories.
I’d never made baked oatmeal before but I think it’s going to be a staple for me now!
I didn’t have pumpkin pie spice so I substituted with a generous helping of cinnamon. It doesn’t have the same spice flavors but it still tastes good. The pumpkin flavor is a lot more subtle than I expected, but it’s still enough to be recognizable.
I also made it in a loaf pan, it’s firm enough to slice like bread, which is awesome for quick breakfasts on the go.
I made this recipe today and I will definitely be making it again. I also didnt have pumpkin pie spice, but mixed up my own using a recipe from food.com. here’s the link-
http://www.food.com/recipe/pumpkin-pie-spice-mix-412266
This sounds wonderful! Would it work to use steel cut oats in place of the old-fashioned oats?
You would have to adjust the recipe quite a bit to make it work because steel cut oats require much more moisture and a longer cooking time. So, I can’t advise on how to make that swap without having done some experimentation. :(
LOVE,LOVE,LOVE this recipe. It came out perfect, my 2 yr. Old twins loved it also. Thanks for sharing
I just discovered your blog and am printing out recipes to try. I have an 8 x8 metal pan. Will your oatmeal recipes bake fine in that, instead of glass? I’m guessing you used the Pyrex 8×8 pans for better photos.
Thank you!
Yes, they should work fine in an 8×8 metal pan as well. :)
Delicious and easy! Been meaning to make this since last fall and finally did! Especially good with a drizzle of maple syrup!
I’ve made this again and again and again. I love it so much!!! I make a big batch and put it in the freezer!! thanks for this great recipe!!
This was great! Prepped everything the night before and put it in the oven in the morning while I got ready for work! Easy and delish! Topped with maple syrup. WILL MAKE AGAIN!
We don’t have a pumpkin pie tradition in Australia, so I’ve never tasted it. Pumpkin is almost always eaten savoury here, aside from scones (which are like American biscuits). So I wasn’t sure about this, but it looked so pretty, and I had a butternut in the fridge.
ZOMG. Yum. Double Yum. Even though I have to make the purée and the spices myself, it’s worth the extra effort.
I don’t live in the USA and pumpkin pie is very much not a thing in this country although I’m intrigued by the idea. What is in pumpkin pie spice? And roughly how much non-canned pumpkin would the recipe equate to? They don’t sell either of those here but I’m keen to try the recipe anyway!
As it turns out, I just happen to have a recipe for pumpkin pie spice mix. :) One can of pumpkin is about 1.75 cups of pumpkin puree.
I have to add that this makes the best dog treats ever. When making the puppy batch, I leave out the pumpkin pie spice, reduce the sugar, and add a little pure maple syrup. The dogs love them, it adds a little fiber, and costs less than half the price of high quality dog treats.
This looks amazing! Can I sub soy milk as a dairy free option or do you think it would go weird in the oven?
Yep, I have subbed soy milk with great results. :)
My favorite so far of the baked oatmeals. Divine with syrup and a splash of milk.
This is AMAZING!! I also tried an apple-pumpkin baked oatmeal variation by substituting 3 containers apple-cinnamon Greek yogurt for the milk and added a large cored & chopped Granny Smith apple…even more delicious!!
Made this Friday night to have ready for Saturday morning breakfast. It was a hit at my house, my whole family loved it. I was out of old fashioned oats, so I just added an extra 1/2 cup of quick oats–it turned out perfect. Thanks! :)
I found this recipe by accident, and I’m so glad I did. The only change I made was to use a huge sweet potato instead of pumpkin, mainly because it was late and I had all the ingredients except pumpkin and I didn’t want to go back out and sweet potato seemed like a fine substitution. And it was so delicious! Definitely will make this one again.
I often add some ground flax seed and wheat germ to my hot cereal after it’s cooked, in order to up the nutrition and get some of those Omega 3’s into my diet. I added them to this baked recipe and the consistency turned out fine. So delicious! I wondering if you would know, Beth, if the nutrients in ground flax and wheat germ are reduced by baking?
I’m not sure how the baking would affect the nutritional value of the flax. The only thing I can think is that it *might* oxidize the delicate omega-3’s, but that’s just a guess.
You could always add the wheat germ and flax after baking.
I added a few things, flax seed and brewers yeast, to eat to make it lactation friendly since I am currently breastfeeding, but it was fantastic! Thanks for sharing your awesome recipes!
Holy cow, this was fantastic! I was a little nervous because it took a little bit longer to bake (an extra 10 minutes), but it was worth the wait. I have 4 year old twins and one of them had 3 servings. Then I had some and was shocked by how moist and chewy it was. Now my husband is eating it and I can hear that he’s loving it. Easy, healthy, and everybody likes it? Win win win!
I love this recipe, but both times I’ve made it so far, it has taken over 30 minutes longer to bake than the instructions state. After 45 minutes, the middle is still very liquid; it isn’t baked through until about 75 or 80 minutes.
Maybe this is due to my altitude? I’m at about 5000 feet.
Ah, probably. I’m not very knowledgeable about high altitude cooking. :P
Oh yum! I made this a few nights ago, with a cup of unsweetened vanilla almond milk and a cup of nonfat vanilla yogurt (they’re all I had), and doubled the spices and halved the sugar to make up for my additions. When it first came out of the oven, I thought it was quite good, but after it hung out overnight in the refrigerator and I ate it microwaved? BEST. The texture is perfect and the flavors are in love with each other and have made me a part of that love. (Maybe because they mingled? Or maybe I just missed most of the subtlety when I ate it hot because I’d just eaten a very, very spicy dinner.)
I’ve made a few of your other baked oatmeals with raging success, but this one fell short of the mark for me. I’m not sure what it was… the batter was DELICIOUS, hot out of the oven it was DELICIOUS…. but for some reason, when I reheated the rest of the week it just didn’t wow me. I couldn’t really taste the spices, it was just oatmeal. I think I’ll try it again doubling or maybe tripling the spices because I want to it to be good reheated! Either way, since it was so good straight out of the oven, I’ll make it for Thanksgiving breakfast for all the relatives! :)
good lord Beth, this is divine. Thank you! I made it true to the recipe, but to save my milk, I used dry milk powder and water. Tasted just fine =)
I really appreciate this recipe because I’ll be able to grab a piece of this & run out of the house with a healthy breakfast in the morning. I used 1 cup of greek yogurt, 1/2 c. plain unsweetened coconut milk, and instead of pumpkin I had Pink Banana Squash in the freezer. I think the pumpkin might give it a flavor boost though. My pumpkin pie spice is probably 100 years old so I substituted cinnamon, ginger, allspice, cloves, & nutmeg. Good recipe. Thank you!
Could this be assembled the night before and baked in the morning?
I haven’t tried it, but I think it would work great.
I made this for breakfast today. It was pretty good, but I thought it was kind of bland. Next time I will double the spice. I also baked it about 10 minutes longer because it was pretty gloppy in the middle after 45 minutes. Walnuts crumbled on top give it a nice crunch and some extra flavor, too.
Same thing happened to me! I guess I should double the spice next time as well. Maple syrup really helped.
Made this and the chocolate banana last night. I think it is good and easy! My kids aren’t quite sold on it yes, but I’m hoping it grows on them!
Just made this last night – loved it! Thanks.
It was even better this morning.
This is so yummy and easy to make! :o) Thanks for sharing
I made this for breakfast, my 9 month old and I both had big bowls of it. So amazing!
I made this and your oatmeal pumpkin cookies, but only after I took this out of the oven did I realize that I used WAY more pumpkin puree than your recipe called for. The only pumpkin puree can size at my market was 29 oz, and with only a half cup of puree missing from the can, I probably used around 10 oz more than your recipe called for…. Any way I can save this? It tastes like purely pumpkin-y with some oatmeal tagging along for the ride. It’s not BAD but it’s definitely not what it’s supposed to be.
It’s a shame because I would’ve loved to make several more batches of those cookies with the leftovers! YUM.
Bummer! I don’t think there is any way to save it once it’s already baked. :(
Aw, man. Oh well, I’ll just add cranberries and nuts to it and eat it as-is. Thanks!
Made this and it is delish! The consistency in your pictures looks different than mine though.. Is yours crunchy? Mine isn’t. Inyourpic with milk it looks like you have crunchy oatmeal. What’s the consistency supposed to be? Thanks for the great recipe!
Nope, it’s definitely not crunchy. It’s soft and almost custard like. Some parts around the edges may be a little more firm, though (that might be what looks crunch?).
This recipe is fantastic. I bake this one OR the banana version nearly EVERY week. The banana one is made a lot more often because I always have bananas around.
Made this once again. I can’t get enough!
This is in the oven right now – perfect for a rainy, chilly fall day. Can’t wait!
I just found this site yesterday and I love it! I have a question. Do you think this recipe would work if I used mashed sweet potatoes instead of pumpkin puree?
Yes, absolutely! I use them interchangeably a lot. :)
I’ve made this recipe 2x in the last week. The first batch lasted less than 24 hours between two people. The second batch was shared with Festival Friends at the Minnesota Ren Festival.
In the first batch I mixed the milk with the other ingredients, instead of mixing the ingredients first, and THEN adding the milk. This caused the oats not to absorb correctly in the oven. The second time I mixed per the instructions, that worked.
I also added an addl tsp of Pumpkin Spice, and use Almond Milk instead of Dairy. It works just as well. Thank you!
This was pretty good but not sweet enough to call pumpkin pie oatmeal. With more sweetness it would be five stars.
Since I discovered your baked oatmeals about a year ago, my life has been quite different. I can safely say it makes breakfast a totally different experience, it’s my favorite meal of the day!
This is one of my favorites!
Just made this for the millionth time…the reason tonight – to usher in fall! Yay!
I made this recipe this morning and it was absolutely delicious! It must be pretty good cold too, because I’ve caught my husband sneaking bites of it from the refrigerator several times today:) Thanks Beth for another delicious recipe.
This was awesome. I actually don’t like Pumpkin Spice flavoring, so I just did 1 t cinnamon instead. After I started making it, I realized that I had no eggs :( so, I read somewhere you could use mashed banana and baking powder instead. AWESOME! Some of my favorite things came together nicely. Thanks for the great recipe.
for those of us who do not normally have pumpkin pie spice lying around- you can make a quick substition- and adjust it to you taste. For 1 tsp I used 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp of nutmeg and a sprinkle of ginger and ground allspice… I generally use my sense of smell to mix accordingly so put and -ish on the end of all measurements! I actually made this for a pseudo dessert and of course follow on breakfast! delicious.
I discovered you through Pinterest a couple weeks ago, and since then I’ve been trying out many of your recipes. They are WONDERFUL!!!! And so is this one. On a scale of 1-10…my family rated this a 10. We made it just as the recipe states, poured a little milk over top, 1 T. maple syrup drizzled over that, and topped it off with a few chopped walnuts. YUM!!! Where has this recipe been my whole life?
Thanks!!!
Anon – Yep, it can definitely be reheated once refrigerated. I keep it in the refrigerator and then reheat a single portion every morning for about a week.
If you refrigerate it can it be reheated?
Found pumpkin pie spice (1.8 oz!) for $1.99 at Trader Joe’s, so look out! Lots more pumpkin oatmeal in my future! Haha. I think I’ve gotten my mom hooked on it too. Thanks again for a great recipe! :)
This is absolutely delicious…I’m about to make my second batch of it. May try throwing in a scoop of vanilla protein powder to beef it up even more.
I am seriously obsessed with this recipe!! I’ve made it twice now and done some variations, adding nuts, etc. So healthy and filling and keeps really well to bring breakfast to work during the week. LOVE!!
How do you do it Beth? You’re the best!!
My cousin shared this recipe with me a few weeks ago and I finally made it last night. I actually scooped the batter into muffin/cupcake cups and baked them in muffin tins. It made 18 portions. I still covered them in foil but I skipped the “bake uncovered” for 15 minutes portion. I just ate my first one this morning with Shamrock fat-free half-and-half and some honey. YUM!!!! I have frozen a good portion of them. It will be fun to see how they do after the freezing process.
Made this for myself since my boyfriend HATES oatmeal. He tried a bite and has been gobbling it up all week. I’ll need to make more if he keeps this up. Definitely have to try your other baked oatmeal recipes!
I just have to say… YUM!!
I pinned this a few weeks ago and have made it FIVE TIMES since!! It is amazing!! I have three children (two of whom won’t touch oatmeal with a ten-foot pole) and they all devour it. I’ve shared with co-workers that can’t get enough also. Just wanted to thank you for making my [pumpkin-obsessed] world a little brighter :-)
Just made This! So yummy. Thanks for posting. I am going to link up this recipe on my blog for my current favorite ways to eat oatmeal later this week!
I made this today and it is fantastic! Thank you so much, officially stalking you on Pinterest now.
Mandy – It makes about 6 regular sized bowls or 8 small-ish bowls. If you need a visual, take your baking dish (8×8 inch size) and imagine it divided into 6 or 8 sections. The oatmeal was about 2 inches deep. If you’re afraid of having enough, I’d definitely double it just in case. Leftovers can be frozen :D
Ok so I was wondering how many servings you get out of this recipe. I want to make it for my family for the week but want to make sure it will feed us all week or I will just double the recipe. I can’t wait to try it though, looks awesome!
Thanks for the recipe! I’m not normally much of an oatmeal fan, but this was pretty good. I did go ahead and add 1/2 c. of vanilla Greek yogurt, and I also sprinkled a few chocolate chips on top before baking (didn’t want too many, just so I wouldn’t totally negate the healthy aspect… haha).
One thing I hate about making pumpkin dishes in the fall is the cost of pumpkin pie spice. Anybody found a place to get it cheaper? Seems like it runs around $4 something for a tiny little amount. Maybe buying the spices individually would be cheaper… just don’t know how much I’d use them all though.
I used the individual spices (cinnamon, nutmeg, all-spice & ginger) because I didn’t have the pumpkin pie spice on hand.
Made this over the weekend: Amazing :) I topped it with milk, coconut, and almond slivers. The coconut is my favorite.
Love this recipe!! If you divide it into 9 servings, each servings is 179.3 calories…just an fyi for those calorie counters like me.
Ahhhhh! This is so ridiculously good! Thank you for the awesome recipe!
xjoshi – I buy the large cannisters (15 cups in volume) of generic old-fashioned oats at the grocery store and they usually cost between $2-$4 dollars depending on whether I’m at Walmart or my local grocery store. Also, I find that oats are super inexpensive when I buy them from the bulk bins (both my local grocery and Whole Foods sell them in bulk). I hope that helps!
Oh I can’t wait to try this! I’m so happy to say it’ll be even CHEAPER because I can get my milk for 2.50 a gallon regularly, and sometimes even 2.00 a gallon when the store has it on sale!
Quick question, though. Where do you buy your oatmeal? According to my calculations, the breakdown would be a dollar more for the price that I find oatmeal! :(
Try adding some milk before microwaving. Or, loosely cover it with something like a plate or bowl to hold in the steam while microwaving. I usually microwave mine in the plastic container that I had it refrigerated in and I just lay the lid over top without clamping it down. That keeps it from exploding but holds in enough steam to keep it moist. I hope that helps!
I liked it better right out of the oven– when I reheated it (microwave) it dried out. Any suggestions?
OMG! Just made this, and *had* to try it tonight. It’s definitely a keeper! To cut down on the calories, I used brown sugar splenda and unsweetened vanilla almond milk. I can’t wait to make this for my mom this weekend!
Going to experiment with steel cut oats and the crockpot overnight!
Just made this tonight and it tastes so good warm, I can’t wait to try it tomorrow morning after it cools down!
I froze a batch, Star, and it thaws wonderfully. My grocery store had a huge sale on pumpkin and sweet potato pie purees after Thanksgiving and Christmas, so I stocked up. Unfortunately, it was all the big cans, so I have to double it every time until I use ’em all up :-) I left it in the glass pan with plastic wrap touching the surface and foil over the top. Next time, I’ll probably cut it into serving sizes after it cools and freeze them individually. It’ll keep me from eating THE SAME THING every day for 2 weeks in a row.
Thank you so much for the recipe! I made this for dinner one night this week and actually thought it wasn’t sweet enough…but all three of my kids LOVED it. I think I’m going to start making a pan at the beginning of the week and using it as a healthy alternative to cereal.
So good!! Just tried it tonight!
Star – I haven’t tried it because I always eat it up too fast, but I think it probably would!
Does this freeze well? I love this, it is wonderful, but I’m thinking maybe making a big batch and freezing individual servings might be a great idea.
I’m not an oatmeal person at all. I gag it down because it’s good for me. But let me tell you – I just absolutely love love love this recipe! I made it this morning and packed up the rest for breakfast this week. It was super easy to make, and a million times better than instant oatmeal. Delicious!
LOVE LOVE LOVE your oatmeal recipes! Loved this one…my picky 5 year old even liked it!!!! Love your blog and recipes! So creative!
Tried making this with steelcut oats, and it turned out great! I used 1 1/4 cups of oats and upped the milk to 2 cups. Also cut the sugar and salt in half. The oats stayed on the al dente side, but definitely cooked through, and it really does taste like pumpkin pie filling with oats!
Anon – I’m sure it would work fine if doubled and baked in a 9×13 pan. You may need to bake 10 min longer or so just to make sure the center is cooked, but otherwise it should work exactly the same :)
I made this for breakfast this morning and it is delicious! My husband, 1 year old son and I all loved it. It’s especially good with the maple syrup and whip cream on top, like you suggested. Thanks for a great recipe!
I made this yesterday and it is, as everyone else has said,delicious! The only negative thing I can say is that one 8×8 pan disappears way too quickly. I am just wondering about doubling this or your other baked oatmeal recipes. Have you or any of your blog followers tried to double the recipe and bake it in a 9×13 pan? If not, I would also appreciate any thoughts/suggestions about this experiment. Thanks!
Truly perfect recipe! YUM!
Just had to stop and say that I adore this! I have been making it every Sunday for the past 6 weeks and divying up in individual cups to microwave in the morning. So good! Thanks!
This is absolutely delicious! I LOVE it!!!! Last week I randomly started making pumpkin oatmeal (trying to add more super foods to my diet) and it was a pain to mix up every morning and wait 3-4 min in the microwave for my rolled oats to cook. I remembered seeing some baked pumpkin oatmeal recipes and found yours. I baked it last night and it smelled heavenly. Cut off a nice square this morning, added a dash of milk and heated it up. The texture is great! I used the old fashioned rolled oats. It’s creamy and smooth but has a bit of texture from the oats too.
I did reduce the sugar to 1/3 cup but found I needed to add just a sprinkle when I heated it up. I may have scrimped a bit on the spices though – I was almost out of pumpkin pie spice so I added a dash of cinnamon and allspice but it probably needed just a bit more. I added raisins when I heated it up – will add those during baking next time. I did use the 1 cup of milk + 1 cup plain nonfat Greek yogurt and it is great. Thanks for this recipe!
I made this with 1/3 cup sugar, like suggested and it was very good. (more sugar probably would have been nice but i was happy with saving a few calories) really liked this recipe, thank you!
I made this today… It is SO GOOD!! I ended up using using about 1 cup pumpkin puree and a chopped up pear because I didn’t have enough pumpkin puree thawed out… Yum!! I also added a 1/4 cup of caramel coffee creamer.
Kristin – I think it would be good with less sugar. I’d start by trying 1/3 cup of brown sugar and see how you like that. Then, maybe the next batch work down to 1/4 cup. The pumpkin does need some sweetness to balance it, unlike the bananas in the banana bread oatmeal.
Do you think this would work well with less sugar? Or maybe with a sugar alternative?
I made this this morning with yogurt and milk and it was great! Will definitely be doing this again. Thanks a lot!
Holy. Crap. Delicious! I had some Cinnabon creamer in the fridge, so I poured it over one morning when it was cold. One of the best things ever. I’m addicted.
Has anyone tried this with steel cut oats?
Love this recipe! I am watching my weight a made some small adjustments. I substituted water for the milk and egg beaters for the eggs. Still yummy and I saved some calories and fat! :)
Made this for the family and they loved it, even the 14 month old Grandson LOVES it! Thank you for a wonderful blog!
This is the greatest food site I’ve come across. Turns out, a college student can eat low-cost, healthy, flavorful foods after all. Thank you!
I love this recipe, but I always double the spices! Last night I made a batch and happened to find some white chocolate chips in my cupboard… I threw them in and it is DELICIOUS!
Oh this is so so good. Really really good. I love this blog, and have made several things that have made our “make again” list, this is definitely on it. Well done. Sadly in NYC groceries are wicked pricey, even at our coop, I still factor in my head the recipes to be at least 30% more costly. We appreciate what you’re doing here. Delicious and cheap! Thanks!
I used Steele cut oats and it came out great, but I only used 1 cup as it needs more liquid than the old fashioned….thanks for the great recipe.
I’m looking forward to trying this tomorrow morning. I was trying to find a recipe for baked oatmeal that involved things I actually have in my pantry and stumbled onto the blog. I’ll be making mine with stevia or splenda brown sugar blend and let you know how it goes.
I know it was over a month ago but I saw another poster, Ash, was looking for pumpkin in NOLA. It is on sale at Rouses on the westbank for 98 cent/can which I thought was a great price. Near the front stacked with evaporated milk and cranberry sauce.
I made this twice last week! The second time I realized I only had half the amount of oats needed so I substituted oat bran. It was good but tasted much “healthier.” I also added golden raisins which were a nice touch! THANKS!
A friend of mine directed me to this blog, and boy am I happy she did! I love the recipes here, and they are really good (unlike other sites that only sound good, but in reality are not). This was the first recipe I made and I have been eating it daily for over a week (just made a second batch). I wish I could say I only have it for breakfast, but alas, it is soooo good that I find myself having it several times throughout the day. Based on what I had in the fridge, I used a can of evaporated milk instead of plain milk, and added some raisins, for additional texture. After I reheat my portion, I add a drizzle of real Quebec maple syrup, some half-and-half cream, and a dollop of light whipped cream. This is beyond amazing…so thank you for sharing this simple and super good recipe! I have since tried the Coffee Pulled Pork and Taco Chicken bowls…both turned out fabulous! I look forward to making more of your recipes!
I have been eating this all week and just loving it! I grew a whole slew of pumpkins over the summer and I’ll probably be making this recipe over and over this fall and winter. Thank you so much for sharing!
Made it this morning! SO GOOD! Also much healthier than other baked oatmeals I have made which call for melted butter. Only differences were I used white sugar because i was out of brown, and half cinnamon/half nutmeg instead of pumpkin pie spice. It
Mercy me this is delicious! I made it this morning! Got the hubs approval too! Yummy!
I meant that I baked it in the bowl I mixed it in…
I made this for lunch today. I can’t say enough about the delishiousness of it!!! I’m a lazy cook so I baked it in the bowl I cooked it in and it took an extra 1/2 hour at 325, but came out just fine without the cooking spray. Perfect for this crisp fall day! Now the question is, should I hide the leftovers or share with my family?!
I just made this for breakfast and it was awesome! I only had quick cooking oats so I added only a cup of milk and an additional fourth of a cup sugar. Its soft but certainly not mushy! Its really yummy. Paired it with vanilla yogurt and ginger syrup. Hello Fall!
I echo the comments above but just have to say I love this one too. Healthy and pumpkin-y!
Just made this…AMAZING! I love how it isn’t too sweet– I had it with greek yogurt, maple syrup, and some whipped cream. Too good, so excited to eat this all week!
Love your website! This is the first recipe I’ve made of yours and it was FABULOUS! So god with a little milk and raisins on top!!! Thanks and can’t wait to see what you make next!
LOVE! That’s all I can say about this. So wonderful. I’m going to try your recipe for regular baked oatmeal tomorrow. Other recipes I’ve seen have called for oil, which just defeats the healthy purpose of oatmeal. Thanks for sharing!
i made this the first time using an 8×8 glass pan and put it in the fridge so that i could dole out my daily–sometimes more than daily–portions. this stuff is fabulous!
this time, i wanted to see if i could make it more portable and portion controlled, so i baked it for 30 min. in a silicone muffin pan. i covered it with foil like the original recipe, and it came out of the pan after i ran a butter knife around each one. YAY! these’ll go in the freezer and be pulled out for me to take to work in the wee hours of the morning (i work at starbucks and i open normally–can you say 4a wakeup).
thanks for making my breakfasts more healthy and enjoyable!
I made this AGAIN, but without the eggs (because I didn’t have any and didn’t want to run to the store). I used a tablespoon of flour and it came out awesome! So…don’t let lack of eggs detour you from making this! Also, since I used coconut milk this can be a totally vegan dish (although I’m not vegan, or vegetarian…just sayin).
I love pumpkin pie, and oatmeal! I am definitely going to make this to have for breakfasts! Thank-you for the recipe!
Made this last night and enjoyed it for breakfast today. Talk about yum! I ate it with a tiny bit of maple syrup drizzled on it and heated up and loved it. My husband texted me to say it didn’t have enough flavor, but I think that is because he ate it cold. I’ll make sure he heats it up tomorrow morning. This is definitely a keeper, what a great/fast breakfast.
Delicious!! I added protein powder, left out the sugar, and used nonfat milk. It was amazing. I LOVE a big healthy bowl of oatmeal every morning. This is amazing. Thanks so much for the great recipe! I’d never tried baked oats before
This is delicious. We even drizzles a thinned cream cheese frosting on top…yum!!
This recipe is evil! I may have to always have some of this in the fridge as my family loves to eat it for breakfast, lunch, dinner and everything in between. Super delicious! Thanks Beth!
I just made it this morning and it is WONDERFUL! This is the first recipe I have tried from your blog, and in fact, the one that drew me in. I can’t wait to try more!!
I made mine with 1 cup Greek yogurt and 1/2 cup each of half & half and water since I didn’t have milk. I also used steel cut oats b/c that’s all I had, which made it nice and “crunchy” in contrast to the creamy pumpkin filling. Ate right out of the oven with no toppings. The addition of toppings would probably be awesome. I want to try the other pumpkin oatmeal recipe for comparison.
I baked this about an hour ago, and it is absolutely HEAVENLY. I don’t have an 8×8 pan so I just used my 13×9 and it wasn’t a problem at all! I also forgot the vanilla extract but it’s still tasty, I didn’t even remember until I sat down here to leave a comment.
I adore this blog. I have been cooking so many recipes from here since I moved in with my boyfriend and they are really perfect for us. Thank you so much.
I made this last week, and although it was extremely delicious, I felt like it was missing a spice or two.
I just made it earlier tonight, but I added 1/4 tsp of ground cloves to it this time, and that was just the spice it needed for me. Thank you so much for sharing this recipe.
It’s like dessert for breakfast! Yum
This tastes great, less sugary than I figured it would be. It fits right in with my food plan and even gives me a serving of vegetables with my half serving of carb! I ate it with soymilk (though I usually don’t eat oatmeal with any kind of milk)and got a whole serving of protein in a serving of oatmeal. I love it!
I made this tonight. It is *amazing*. I didn’t include nuts or whipped cream, but I think some walnuts and maybe sliced bananas would make this unstoppable.
I am enjoying a bowl of this right now! Thanks! Definitely a keeper and probably my favorite version of baked oatmeal so far!
Thank you so much for this recipe! I just made this (adding chopped apples, since I had a bunch languishing in the fridge, and using about half the sugar) and it’s delicious. Perfect for fall. Thank you!
Another recipe that is a hit in our house. Our little guy and my husband love having it for a snack.
Oh my goodness this is delicious! Just made it this morning. I was out of vanilla extract but just so happened to have french vanilla yogurt so I used that. It might be a little sweet for some people, but I love it! This recipe is awesome, it works great for breakfast and I can imagine very delicious as a dessert with ice cream :)
Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!
P.S. Have you thought about adding a pinterest button on your site?
Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!
P.S. Have you thought about adding a pinterest button on your site?
Looks absolutely Delicious! I love your blog. I love cooking and was whining to my hubby that I could never cook anything because we are both students and defiantly on a budget! (I have a feeling we will stick to a lot of your principles when it comes to buying groceries even after) Thanks for the inspiration!
P.S. Have you thought about adding a pinterest button on your site?
This tasted exactly like pumpkin pie and was super quick and easy to put together. We had it with lots of whipped cream…so good and comforting on a chilly fall day.
WE made this yesterday. It was ssoooooooo good and filling. I decided to take small pieces to work for “break time.” It was the talk of the table!!!!! Love your recipes and blog so much!
I think in the past month I’ve made at least 30 of your recipes and this might be my new favorite (although I pretty much think that every time I make another one of your recipes). Always look forward to checking out your blog!
This is baking right now. I bought a couple of pumpkins from Trader Joe’s to make my husband a pie (he has been craving pumpkin since the trees began turning) and I decided to use the rest of the pumpkin mash to make this. The smell in my apartment is heavenly! I love your recipes so much.
Oops! Y’all are right! It goes in with the eggs and brown sugar and everything else :P I’ll fix that right away!
Sarah, I didn’t see it in the instructions either, but from the pictures, I figured step 1, with the eggs & everything else (I think that’s some vanilla at the top of the pic. =) I’m actually in the middle of making it too…can’t wait to try the end result!
Where do you add in the vanilla? I don’t see it in the instructions but am making this now so I’ll probably just dump it in whenever. :-) I can’t wait until this is done! What a great breakfast for the first day of October!
I’m wondering if i can get pumpkin puree all year long or is it only available during October… I want to eat this every morning!
Yeah, you could definitely do it in a crock pot although it won’t need nearly the 8 hours that a lot of people use theirs for. Maybe 2-3 hours on low?
Do you think this would work in the crockpot?
This is currently in my oven. I LOVE your blog. Thanks for all the great recipes!!
I am getting ready to start making my oatmeal in the AM again – although it is still in the 80’s and very humid so it might just be a few weeks. I will definitely try this. We did a crockpot oatmeal last year, but I think this baked recipe will turn out better – plus I am a huge pumpkin fan and have already started to stock up for dishes like this. Sounds yummy!
For anyone who had trouble finding pureed pumpkin and could only find pumpkin pie filling, just cut some of the sugar (since theres already some sugar in the canned pie filling). It worked out just fine!
like it so yummy …
just made this… i’ll be sad to see the pumpkin season leave us. I don’t know if i’ll be able to go back to normal oatmeal again.
I made this last night, and it is so yummy! I added 1/2 c. nonfat Greek yogurt and halved the sugar.
Thank you so much sharing your recipe!
This is soooo sinfully good! Delicious cold for breakfast with nothing else added. I started off halving the recipe since I’m just one person but when I got to the milk I forgot to halve it and added the full amount so I ended having to backtrack to add the ingredients for the full recipe…what a wonderful mistake!
Walmart was stocking their “seasonal specials” area with pumpkin puree as I was walking by today! This is in the oven right now and it smells HEAVENLY!
Yumm! My hubby loves oatmeal and loves his mom’s pumpkin pie bars…so this sounds like something he would like to try.
…also…you said that you eat this cold?
Blessings & Aloha!
Stephanie – it was the generic brand at my local supermarket :P I guess I’m just lucky… although this was a few days before all of the news headlines about the pumpkin shortage so prices may have gone up since then for all I know!
Wow, where are you getting cans of pumpkin for $1 each? Here a good price is $2 but it’s usually more like $3.50.
Can I just say that this oatmeal BLEW MY MIND?! Seriously, it is like eating a delicious pie custard for breakfast. You can’t go wrong. I am beyond full right now and am still daydreaming about wandering back to the fridge and eating the rest. Thank you for your genius idea.
Once again, another great recipe from BB! I think I am going to bake/toast some of the leftovers, to make a granola like cereal with added walnuts perhaps. I’ll let you know how it turns out!
This was soooo yummy! I made it with quick-oats. I used 1 cup yogurt and 1/4-1/2 cup milk (I eye-balled it). Turned out great and not too mushy! Thanks Beth!
I’m one of those blog lurkers, too, at times. However, you are on my blogroll. Anyhooo… I’m a huge fan of pumpkin, and my husband loves his morning oats. This looks like a perfect recipe to combine both loves together. I can see this with pure maple syrup and some crunch pecans on top as a breakfast. I’m glad you shared this, as I’d never seen this kind of recipe before. I’ll try both Steel cut and Old-Fashioned and see which works better.
*Update* The recipe worked fabulously with coconut milk, the flavor was/is wonderful. Looking forward to having it for breakfast – but without the ice cream this time.
Anon – I think steel cut oats are worth a try. I think some people tried the last baked oatmeal recipe with steel cut and I haven’t heard back so maybe it worked!
The month of October is one of my favorite cooking months, largely because I try to make one pumpkin recipe a week (last year included everything from pumpkin & black bean burritos to pumpkin curry). Your baked oatmeal looks delicious, so I very well might have to add it to this October’s itinerary.
Can you make this with steel cut oats ..maybe just cook it longer or will it not work? I have a huge box I really want to use!
Yes. I made 3 batches for the grandsons with steel cut oats.
They loved it every time.
I will be making it tomorrow with Bob’s Red Mill rolled 5 grain – oats, rye, barley, wheat, triticale, and flax seed. I expect it will again be well liked by the little guys.
Ash – Rouse’s on Carrolton… and it was just last week. Although, with all of these news stories about pumpkin shortages maybe people tried to stock up. The pumpkin farmers play this game with us every year… I think it’s a farce!
Beth, where did you buy the pumpkin puree? I’m in the NOLA area too and could only find canned pumpkin pie mix at Rouses and Winn Dixie, not just the straight pumpkin.
AND…it’s for dessert, will be serving with vanilla ice cream.
Making it RIGHT NOW…but, I substituted coconut milk because I didn’t want to run to the store. It smells wicked good, but we’ll see how it actually tastes! Thanks for the yummy recipe!
Yum! I have made this with fruit, but never pumpkin. Off to make this right now!
i made a pumpkin baked oatmeal last fall…it was so good!
Oh. My. Gosh.
I agree!!
My grandsons (4+9) LOVE THIS !!!!!
(So do I !!!!)
I wanted to say I’m totally a fan of your blog. I kinda lurk, subscribing via email and all, but wanted to tell you I very much enjoy your posts and that this oatmeal makes even an oatmeal unfan like me look forward to making something yum! Thanks so much!
Oh my gosh, this looks amazing!!! I’m definitely trying this soon!
Beth- Really enjoy your varied tastes, and get such inspiration from your wonderful(and affordable!)taste sensations. Thank You!
Kathleen – you can use quick oats although you’ll have less texture (it will be more mushy). But the flavor will still be great!!
This looks absolutely delicious!! Can you use quick-oats for the oatmeal portion?
I just bought a can of pumpkin specifically to make pumpkin pie oatmeal! I’ve never had baked oatmeal before though. I think I need to try your recipe instead!