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.
This is an amazing idea! Guilt-free pumpkin pie! 😊 Thank you! I have this in the oven and can’t wait to try it!!
Can I substitute coconut or almond milk (due to milk protein intolerance)?
I’ve read comments from other readers who have used almond an soy milk and they’ve said it worked well. :)
Can I store the remainder in the freezer? And just a question in general, can I store cooked oatmeal in a freezer at all?
Yep, baked oatmeal or regular cooked oatmeal both freeze great.
Thank you for all your wonderful recipes! I just created one modeled after the pumpkin oatmeal here, but I used mango pulp, some coconut and coconut milk – so good! Surprisingly healthy too! Thanks again!
I know that this post is quite a few years old, but I wanted to add my comment. I made this tonight using steel cut oats (all I had in the house, and being pregnant this was a craving that needed to filled NOW!). Here are my adjustments:
I left most of the ingredients the same. I halved the amount of brown sugar, increased the milk to 2 1/2 cups, and I used about 1 cup of steel cut oats, uncooked. Followed the directions, and cooked it for an hour and a half at 375F.
It came out perfect! Fluffy, light, and the oats are still a little snappy. Thank you for sharing your original recipe! This pregnant mama is quite happy and satisfied. And I have breakfast for the whole week!
This adjustment looks great! I saw it but didn’t like all the sugar it had. I may try it with a little less or maple syrup. The recipe sounds yummy!
Fantastic recipe as usual! Only thing is if you use homemade butternut squash puree like I did, you don’t need nearly as much sugar. I roasted a really sweet coquina squash and all I needed was 2 tablespoons of sugar! Good to note for those not using canned. I love this recipe, such a genius way to have oatmeal on hand for healthy breakfasts!
Fantastic recipe! I loved it! I added cranberries and walnuts to it and replaced the brown sugar with honey and it turned out so yummy! Very cake-like.
Made this yesterday, had leftovers this morning. Excellent, love the taste with some almond milk and it’s easy to grab leftovers on weekday mornings! Only one thing I will add next time…raisins. Thank you for the delicious recipe!!!
Thank you for sharing this recipe, Beth!
So, so yummy! I feel like having it for breakfast, lunch, dinner… you name it!!
I topped mine with almond milk (I’ll try topping with coconut milk, I have a good feeling about this combination).
I made this yesterday and replaced half of the sugar with molasses and it was amazing
Doubled recipe and made in muffin tins to freeze! Tasty, nutritious and simple. Easy to microwave for a quick, hot breakfast or snack.
How long did you bake this in muffin tins? That sounds like a great idea.
De-lish! I’ve never had baked oatmeal before and now I’m a convert. I love the creamy texture. I didn’t have all the pumpkin pie spices (whoops) so I just used cinnamon and a little ginger, which worked well for me. Topped it with some toasted pecans.
I made this recipe for the first time today and it is absolutely delicious. It truly tastes just like pumpkin pie. Thanks for another great recipe, Beth!
Can’t the liquid ingredients be combined the night before and refrigerated? Want to save time putting it together in the morning. Love your blog and your book – thanks for all of the great recipes!!
Yep, that would probably work just fine. :)
I made this today in my little toaster oven. Had to bake it in a few batches. You can’t find pumpkin pie spice in Korea, so made do with a little more nutmeg and cinnamon. This is just what I needed, to start the holidays. Thank you for this recipe!!