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.
I made this twice last week! The second time I realized I only had half the amount of oats needed so I substituted oat bran. It was good but tasted much “healthier.” I also added golden raisins which were a nice touch! THANKS!
A friend of mine directed me to this blog, and boy am I happy she did! I love the recipes here, and they are really good (unlike other sites that only sound good, but in reality are not). This was the first recipe I made and I have been eating it daily for over a week (just made a second batch). I wish I could say I only have it for breakfast, but alas, it is soooo good that I find myself having it several times throughout the day. Based on what I had in the fridge, I used a can of evaporated milk instead of plain milk, and added some raisins, for additional texture. After I reheat my portion, I add a drizzle of real Quebec maple syrup, some half-and-half cream, and a dollop of light whipped cream. This is beyond amazing…so thank you for sharing this simple and super good recipe! I have since tried the Coffee Pulled Pork and Taco Chicken bowls…both turned out fabulous! I look forward to making more of your recipes!
I have been eating this all week and just loving it! I grew a whole slew of pumpkins over the summer and I’ll probably be making this recipe over and over this fall and winter. Thank you so much for sharing!
Made it this morning! SO GOOD! Also much healthier than other baked oatmeals I have made which call for melted butter. Only differences were I used white sugar because i was out of brown, and half cinnamon/half nutmeg instead of pumpkin pie spice. It
Mercy me this is delicious! I made it this morning! Got the hubs approval too! Yummy!
I meant that I baked it in the bowl I mixed it in…
I made this for lunch today. I can’t say enough about the delishiousness of it!!! I’m a lazy cook so I baked it in the bowl I cooked it in and it took an extra 1/2 hour at 325, but came out just fine without the cooking spray. Perfect for this crisp fall day! Now the question is, should I hide the leftovers or share with my family?!
I just made this for breakfast and it was awesome! I only had quick cooking oats so I added only a cup of milk and an additional fourth of a cup sugar. Its soft but certainly not mushy! Its really yummy. Paired it with vanilla yogurt and ginger syrup. Hello Fall!
I echo the comments above but just have to say I love this one too. Healthy and pumpkin-y!
Just made this…AMAZING! I love how it isn’t too sweet– I had it with greek yogurt, maple syrup, and some whipped cream. Too good, so excited to eat this all week!
Love your website! This is the first recipe I’ve made of yours and it was FABULOUS! So god with a little milk and raisins on top!!! Thanks and can’t wait to see what you make next!
LOVE! That’s all I can say about this. So wonderful. I’m going to try your recipe for regular baked oatmeal tomorrow. Other recipes I’ve seen have called for oil, which just defeats the healthy purpose of oatmeal. Thanks for sharing!
i made this the first time using an 8×8 glass pan and put it in the fridge so that i could dole out my daily–sometimes more than daily–portions. this stuff is fabulous!
this time, i wanted to see if i could make it more portable and portion controlled, so i baked it for 30 min. in a silicone muffin pan. i covered it with foil like the original recipe, and it came out of the pan after i ran a butter knife around each one. YAY! these’ll go in the freezer and be pulled out for me to take to work in the wee hours of the morning (i work at starbucks and i open normally–can you say 4a wakeup).
thanks for making my breakfasts more healthy and enjoyable!
I made this AGAIN, but without the eggs (because I didn’t have any and didn’t want to run to the store). I used a tablespoon of flour and it came out awesome! So…don’t let lack of eggs detour you from making this! Also, since I used coconut milk this can be a totally vegan dish (although I’m not vegan, or vegetarian…just sayin).
I love pumpkin pie, and oatmeal! I am definitely going to make this to have for breakfasts! Thank-you for the recipe!