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.
This is absolutely delicious! I LOVE it!!!! Last week I randomly started making pumpkin oatmeal (trying to add more super foods to my diet) and it was a pain to mix up every morning and wait 3-4 min in the microwave for my rolled oats to cook. I remembered seeing some baked pumpkin oatmeal recipes and found yours. I baked it last night and it smelled heavenly. Cut off a nice square this morning, added a dash of milk and heated it up. The texture is great! I used the old fashioned rolled oats. It’s creamy and smooth but has a bit of texture from the oats too.
I did reduce the sugar to 1/3 cup but found I needed to add just a sprinkle when I heated it up. I may have scrimped a bit on the spices though – I was almost out of pumpkin pie spice so I added a dash of cinnamon and allspice but it probably needed just a bit more. I added raisins when I heated it up – will add those during baking next time. I did use the 1 cup of milk + 1 cup plain nonfat Greek yogurt and it is great. Thanks for this recipe!
I made this with 1/3 cup sugar, like suggested and it was very good. (more sugar probably would have been nice but i was happy with saving a few calories) really liked this recipe, thank you!
I made this today… It is SO GOOD!! I ended up using using about 1 cup pumpkin puree and a chopped up pear because I didn’t have enough pumpkin puree thawed out… Yum!! I also added a 1/4 cup of caramel coffee creamer.
Kristin – I think it would be good with less sugar. I’d start by trying 1/3 cup of brown sugar and see how you like that. Then, maybe the next batch work down to 1/4 cup. The pumpkin does need some sweetness to balance it, unlike the bananas in the banana bread oatmeal.
Do you think this would work well with less sugar? Or maybe with a sugar alternative?
I made this this morning with yogurt and milk and it was great! Will definitely be doing this again. Thanks a lot!
Holy. Crap. Delicious! I had some Cinnabon creamer in the fridge, so I poured it over one morning when it was cold. One of the best things ever. I’m addicted.
Has anyone tried this with steel cut oats?
Love this recipe! I am watching my weight a made some small adjustments. I substituted water for the milk and egg beaters for the eggs. Still yummy and I saved some calories and fat! :)
Made this for the family and they loved it, even the 14 month old Grandson LOVES it! Thank you for a wonderful blog!
This is the greatest food site I’ve come across. Turns out, a college student can eat low-cost, healthy, flavorful foods after all. Thank you!
I love this recipe, but I always double the spices! Last night I made a batch and happened to find some white chocolate chips in my cupboard… I threw them in and it is DELICIOUS!
Oh this is so so good. Really really good. I love this blog, and have made several things that have made our “make again” list, this is definitely on it. Well done. Sadly in NYC groceries are wicked pricey, even at our coop, I still factor in my head the recipes to be at least 30% more costly. We appreciate what you’re doing here. Delicious and cheap! Thanks!
I used Steele cut oats and it came out great, but I only used 1 cup as it needs more liquid than the old fashioned….thanks for the great recipe.
I’m looking forward to trying this tomorrow morning. I was trying to find a recipe for baked oatmeal that involved things I actually have in my pantry and stumbled onto the blog. I’ll be making mine with stevia or splenda brown sugar blend and let you know how it goes.
I know it was over a month ago but I saw another poster, Ash, was looking for pumpkin in NOLA. It is on sale at Rouses on the westbank for 98 cent/can which I thought was a great price. Near the front stacked with evaporated milk and cranberry sauce.