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.
My kids love pumpkin pie but don’t like the texture of oatmeal. If I ground the oats into a flour or used quick oats, would I need to use more or less than the amount listed? Would the consistency be more like pumpkin pie custard? Or do the rolled oats become soft enough that they blend in the custard well? Thanks!!
Hmm, unfortunately that’s really hard to guess. I’d have to try it to see how it changes things or how much you’d need.
Delicious!! I have made this many times with many substitutions – it’s so versatile. I’ve used butternut squash in place of pumpkin, stevia or maple syrup in place of brown sugar, and several alternative milks. I’ve also thrown it together the night before and baked it in the morning and it’s great that way too! It’s a yummy way to sneak veggies in as well!
I subbed flax eggs and soy milk to make this vegan, it was awesome!
Have this in the oven right now. I love baked oatmeal for quick breakfast and had some purée to use up so this will be great. Thanks for the recipe!
Just ate some of this out of the oven– so good! I made a 1/2 recipe and baked it for about 25 minutes and it was perfect. I used reduced sugar vanilla almond milk (what I had on-hand) and also a bit of shredded carrot from my fridge that I’m trying to use up. I don’t love carrots on their own, so this recipe was a great place to hide them.
Do you think this recipe could be made in the Crockpot? If so, any idea about cook temperature and time?
Hmm, I’m not sure, honestly. I’ve never tried to bake something like this in a slow cooker. There is a big difference between the two cooking methods, though. The oven is dry air and allows for a lot of evaporation, whereas slow cookers are a wet heat cooking environment, so that will likely affect the texture of the finished dish.
I am going to try making this for me and my 9 month old. Do you think replacing the 1/2 cup of brown sugar with a banana would make it sweet enough?
Hmm, it’s hard to say if it would be sweet *enough* but I definitely don’t think they will be of an equal sweetness. Also, keep in mind that the mashed banana will add quite a bit of moisture to the oatmeal and the final product will likely be a bit softer and mushier.
I always use maple syrup or honey in these recipes. Adds great flavor and it more nutritious. A little more expensive but I think it’s worth it.
Do you sub the maple syrup or honey in equal amounts to what the sugar would be?
Could you use steel cut oats for this?
No, unfortunately steel cut requires a lot more moisture and a much longer cooking time, so it won’t work the same.
Made these in muffin tins so they could be frozen in servings. 350 for 25 minutes was perfect for that.
You are one SMART woman, this is how I do it now! thanks
I made this today for brunch and loved it!!! I added the 1/2 cup plain Greek yogurt you suggested and I used unsweetened coconut milk. It was delish topped with maple syrup. Definitely a keeper.
I love, love, love this recipe. I’ve made it countless times, and I like it with double the amount of pumpkin pie spice plus a sprinkle of chopped pecans on top. The last two times, I made it using the giant bag of “quick cooking” steel cut oatmeal I bought at Costco – also good! I cut the amount of oats in half, and the first time I baked it right after mixing everything. The second time I let the mix sit overnight in the fridge, then baked in the morning. The baking time took about 10 minutes longer in my oven. Both ways were delicious and slightly different. The baking-right-away version was more nutty in texture, and the oats didn’t swell up as much. For the overnight version, it was still nuttier in texture than the regular recipe, but slightly less nutty than the baked-right-away version. I think both steel cut versions had slightly more pumpkin custard than the regular oat version.
Would I be able to use pumpkin pie filling instead of purée? It’s what I’ve got in the back of my pantry. :/ I wouldn’t add the spices to it but am not sure if anyone has tried it
Pumpkin pie filling is also sweetened, so keep that in mind. It might have other ingredients as well, like thickeners, but I think it would still “work” without messing up the texture of the baked oatmeal.
How long will this keep without being refrigerated?
It needs to be stored in the refrigerator. Like other foods that need refrigeration, you don’t want it to stay at room temperature longer than two hours.
Can this be mixed up the night before, refrigerated in baked, and then baked in the morning?
I’ve never tried it that way, but the only issues I can foresee might be that the texture will be slightly more mushy since the oats have all night to absorb the moisture and you may need to bake a little longer since it will be chilled going into the oven.
Very very good! I replaced the brown sugar with maple syrup and added some chopped pecans and more cinnamon. . Turned out great and i am not a morning oatmeal eater because oatmeal makes me gag when it is prepared overnight or on the stove. Never could swallow it. Now I can eat healthy oatmeal and enjoy.