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.
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!