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.
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!!