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.
See how we calculate recipe costs here.
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 just have to say… YUM!!
I pinned this a few weeks ago and have made it FIVE TIMES since!! It is amazing!! I have three children (two of whom won’t touch oatmeal with a ten-foot pole) and they all devour it. I’ve shared with co-workers that can’t get enough also. Just wanted to thank you for making my [pumpkin-obsessed] world a little brighter :-)
Just made This! So yummy. Thanks for posting. I am going to link up this recipe on my blog for my current favorite ways to eat oatmeal later this week!
I made this today and it is fantastic! Thank you so much, officially stalking you on Pinterest now.
Mandy – It makes about 6 regular sized bowls or 8 small-ish bowls. If you need a visual, take your baking dish (8×8 inch size) and imagine it divided into 6 or 8 sections. The oatmeal was about 2 inches deep. If you’re afraid of having enough, I’d definitely double it just in case. Leftovers can be frozen :D
Ok so I was wondering how many servings you get out of this recipe. I want to make it for my family for the week but want to make sure it will feed us all week or I will just double the recipe. I can’t wait to try it though, looks awesome!
Thanks for the recipe! I’m not normally much of an oatmeal fan, but this was pretty good. I did go ahead and add 1/2 c. of vanilla Greek yogurt, and I also sprinkled a few chocolate chips on top before baking (didn’t want too many, just so I wouldn’t totally negate the healthy aspect… haha).
One thing I hate about making pumpkin dishes in the fall is the cost of pumpkin pie spice. Anybody found a place to get it cheaper? Seems like it runs around $4 something for a tiny little amount. Maybe buying the spices individually would be cheaper… just don’t know how much I’d use them all though.
I used the individual spices (cinnamon, nutmeg, all-spice & ginger) because I didn’t have the pumpkin pie spice on hand.
Made this over the weekend: Amazing :) I topped it with milk, coconut, and almond slivers. The coconut is my favorite.
Love this recipe!! If you divide it into 9 servings, each servings is 179.3 calories…just an fyi for those calorie counters like me.
Ahhhhh! This is so ridiculously good! Thank you for the awesome recipe!
xjoshi – I buy the large cannisters (15 cups in volume) of generic old-fashioned oats at the grocery store and they usually cost between $2-$4 dollars depending on whether I’m at Walmart or my local grocery store. Also, I find that oats are super inexpensive when I buy them from the bulk bins (both my local grocery and Whole Foods sell them in bulk). I hope that helps!
Oh I can’t wait to try this! I’m so happy to say it’ll be even CHEAPER because I can get my milk for 2.50 a gallon regularly, and sometimes even 2.00 a gallon when the store has it on sale!
Quick question, though. Where do you buy your oatmeal? According to my calculations, the breakdown would be a dollar more for the price that I find oatmeal! :(
Try adding some milk before microwaving. Or, loosely cover it with something like a plate or bowl to hold in the steam while microwaving. I usually microwave mine in the plastic container that I had it refrigerated in and I just lay the lid over top without clamping it down. That keeps it from exploding but holds in enough steam to keep it moist. I hope that helps!
I liked it better right out of the oven– when I reheated it (microwave) it dried out. Any suggestions?
OMG! Just made this, and *had* to try it tonight. It’s definitely a keeper! To cut down on the calories, I used brown sugar splenda and unsweetened vanilla almond milk. I can’t wait to make this for my mom this weekend!