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 still my favorite breakfast food. I’ve been making it for years. Thank you.
Does this freeze well? I’m looking for oatmeals I can freeze for when baby comes. Thanks for the input!
It sure does! :)
what are the nutritional facts on this! very excited to try it
So delicious! I’m new to the site and love it! Thank you!
This is the second time I’ve made this. It is awesome, cheap, and easy (like me!!). I don’t know why I don’t make it more often.
I know this post is 5 years old..but I still come back to your blog/recipes.
We love this recipe..Thanks so much for creating. I have made it about 10 times this winter and my collage age kids get excited..it’s that good..Thanks for all your hard work🤗
I had tried baked oatmeal many times, and none was very good. This one, however, is AWESOME! Thank you so much!
My fall favorite! I discovered your site last year and have made this many times. As soon as I woke up to the crisp morning the other day, I instantly thought of your recipe. Thanks so much Beth for all the recipes you post. Everything I’ve made from your site has been a big hit!
Even though I didn’t follow all the instructions perfectly (I accidentally set the oven to 350 and only used 1/3c brown sugar, also by accident) this is by FAR my favorite baked oatmeal recipe! I might increase the oats a smidge next time to 2 3/4 or 3c, and will probably keep the temp and sugar quantities the same.
yum
This was perfect for our Halloween breakfast! Wish I could post a picture here. We dressed it up with organic gummy worms, whipped cream on the side with little black plastic spiders.
I just made this for the first time last night – but it won’t be the last! Considering trying an apple variation, using unsweetened applesauce in place of the pumpkin, decreasing the milk a tad, and adding apple pie spice and chopped apples! Thanks for the recipe!
I’ve made different flavors with apple sauce and mashed bananas in place of the pumpkin. Just about any mashed fruit works well! :) Yogurt works, too.
What about adding some apple butter? Awesome concentrated apple and spice flavor!
Yum, this turned out excellent! Instead of brown sugar I used a few spoonfuls of sweetened condensed milk, and topped each serving with another drizzle. Next time I will try substituting fresh cooked pumpkin/winter squash and maybe add some chopped apples.
Do you have the nutritional information for this?
No, I’m sorry, I don’t.
Made this for breakfast last weekend with a few minor changes (decreased the brown sugar to 1/4 cup and used my own mix of cinnamon, nutmeg, allspice, ginger, and cloves. It was delicious and still sweet enough for me and my boyfriend. I served it with sliced banana and almond butte r- yum!