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.
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.