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.
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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.
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. :)