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.
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.
For anyone who had trouble finding pureed pumpkin and could only find pumpkin pie filling, just cut some of the sugar (since theres already some sugar in the canned pie filling). It worked out just fine!
like it so yummy …
just made this… i’ll be sad to see the pumpkin season leave us. I don’t know if i’ll be able to go back to normal oatmeal again.
I made this last night, and it is so yummy! I added 1/2 c. nonfat Greek yogurt and halved the sugar.
Thank you so much sharing your recipe!
This is soooo sinfully good! Delicious cold for breakfast with nothing else added. I started off halving the recipe since I’m just one person but when I got to the milk I forgot to halve it and added the full amount so I ended having to backtrack to add the ingredients for the full recipe…what a wonderful mistake!
Walmart was stocking their “seasonal specials” area with pumpkin puree as I was walking by today! This is in the oven right now and it smells HEAVENLY!
Yumm! My hubby loves oatmeal and loves his mom’s pumpkin pie bars…so this sounds like something he would like to try.
…also…you said that you eat this cold?
Blessings & Aloha!
Stephanie – it was the generic brand at my local supermarket :P I guess I’m just lucky… although this was a few days before all of the news headlines about the pumpkin shortage so prices may have gone up since then for all I know!
Wow, where are you getting cans of pumpkin for $1 each? Here a good price is $2 but it’s usually more like $3.50.
Can I just say that this oatmeal BLEW MY MIND?! Seriously, it is like eating a delicious pie custard for breakfast. You can’t go wrong. I am beyond full right now and am still daydreaming about wandering back to the fridge and eating the rest. Thank you for your genius idea.
Once again, another great recipe from BB! I think I am going to bake/toast some of the leftovers, to make a granola like cereal with added walnuts perhaps. I’ll let you know how it turns out!
This was soooo yummy! I made it with quick-oats. I used 1 cup yogurt and 1/4-1/2 cup milk (I eye-balled it). Turned out great and not too mushy! Thanks Beth!
I’m one of those blog lurkers, too, at times. However, you are on my blogroll. Anyhooo… I’m a huge fan of pumpkin, and my husband loves his morning oats. This looks like a perfect recipe to combine both loves together. I can see this with pure maple syrup and some crunch pecans on top as a breakfast. I’m glad you shared this, as I’d never seen this kind of recipe before. I’ll try both Steel cut and Old-Fashioned and see which works better.
*Update* The recipe worked fabulously with coconut milk, the flavor was/is wonderful. Looking forward to having it for breakfast – but without the ice cream this time.
Anon – I think steel cut oats are worth a try. I think some people tried the last baked oatmeal recipe with steel cut and I haven’t heard back so maybe it worked!