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. ;)
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
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.
Going to experiment with steel cut oats and the crockpot overnight!
Just made this tonight and it tastes so good warm, I can’t wait to try it tomorrow morning after it cools down!
I froze a batch, Star, and it thaws wonderfully. My grocery store had a huge sale on pumpkin and sweet potato pie purees after Thanksgiving and Christmas, so I stocked up. Unfortunately, it was all the big cans, so I have to double it every time until I use ’em all up :-) I left it in the glass pan with plastic wrap touching the surface and foil over the top. Next time, I’ll probably cut it into serving sizes after it cools and freeze them individually. It’ll keep me from eating THE SAME THING every day for 2 weeks in a row.
Thank you so much for the recipe! I made this for dinner one night this week and actually thought it wasn’t sweet enough…but all three of my kids LOVED it. I think I’m going to start making a pan at the beginning of the week and using it as a healthy alternative to cereal.
So good!! Just tried it tonight!
Star – I haven’t tried it because I always eat it up too fast, but I think it probably would!
Does this freeze well? I love this, it is wonderful, but I’m thinking maybe making a big batch and freezing individual servings might be a great idea.
I’m not an oatmeal person at all. I gag it down because it’s good for me. But let me tell you – I just absolutely love love love this recipe! I made it this morning and packed up the rest for breakfast this week. It was super easy to make, and a million times better than instant oatmeal. Delicious!
LOVE LOVE LOVE your oatmeal recipes! Loved this one…my picky 5 year old even liked it!!!! Love your blog and recipes! So creative!
Tried making this with steelcut oats, and it turned out great! I used 1 1/4 cups of oats and upped the milk to 2 cups. Also cut the sugar and salt in half. The oats stayed on the al dente side, but definitely cooked through, and it really does taste like pumpkin pie filling with oats!
Anon – I’m sure it would work fine if doubled and baked in a 9×13 pan. You may need to bake 10 min longer or so just to make sure the center is cooked, but otherwise it should work exactly the same :)
I made this for breakfast this morning and it is delicious! My husband, 1 year old son and I all loved it. It’s especially good with the maple syrup and whip cream on top, like you suggested. Thanks for a great recipe!
I made this yesterday and it is, as everyone else has said,delicious! The only negative thing I can say is that one 8×8 pan disappears way too quickly. I am just wondering about doubling this or your other baked oatmeal recipes. Have you or any of your blog followers tried to double the recipe and bake it in a 9×13 pan? If not, I would also appreciate any thoughts/suggestions about this experiment. Thanks!
Truly perfect recipe! YUM!
Just had to stop and say that I adore this! I have been making it every Sunday for the past 6 weeks and divying up in individual cups to microwave in the morning. So good! Thanks!