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.
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! :)