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 was pretty good but not sweet enough to call pumpkin pie oatmeal. With more sweetness it would be five stars.
Since I discovered your baked oatmeals about a year ago, my life has been quite different. I can safely say it makes breakfast a totally different experience, it’s my favorite meal of the day!
This is one of my favorites!
Just made this for the millionth time…the reason tonight – to usher in fall! Yay!
I made this recipe this morning and it was absolutely delicious! It must be pretty good cold too, because I’ve caught my husband sneaking bites of it from the refrigerator several times today:) Thanks Beth for another delicious recipe.
This was awesome. I actually don’t like Pumpkin Spice flavoring, so I just did 1 t cinnamon instead. After I started making it, I realized that I had no eggs :( so, I read somewhere you could use mashed banana and baking powder instead. AWESOME! Some of my favorite things came together nicely. Thanks for the great recipe.
for those of us who do not normally have pumpkin pie spice lying around- you can make a quick substition- and adjust it to you taste. For 1 tsp I used 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp of nutmeg and a sprinkle of ginger and ground allspice… I generally use my sense of smell to mix accordingly so put and -ish on the end of all measurements! I actually made this for a pseudo dessert and of course follow on breakfast! delicious.
I discovered you through Pinterest a couple weeks ago, and since then I’ve been trying out many of your recipes. They are WONDERFUL!!!! And so is this one. On a scale of 1-10…my family rated this a 10. We made it just as the recipe states, poured a little milk over top, 1 T. maple syrup drizzled over that, and topped it off with a few chopped walnuts. YUM!!! Where has this recipe been my whole life?
Thanks!!!
Anon – Yep, it can definitely be reheated once refrigerated. I keep it in the refrigerator and then reheat a single portion every morning for about a week.
If you refrigerate it can it be reheated?
Found pumpkin pie spice (1.8 oz!) for $1.99 at Trader Joe’s, so look out! Lots more pumpkin oatmeal in my future! Haha. I think I’ve gotten my mom hooked on it too. Thanks again for a great recipe! :)
This is absolutely delicious…I’m about to make my second batch of it. May try throwing in a scoop of vanilla protein powder to beef it up even more.
I am seriously obsessed with this recipe!! I’ve made it twice now and done some variations, adding nuts, etc. So healthy and filling and keeps really well to bring breakfast to work during the week. LOVE!!
How do you do it Beth? You’re the best!!
My cousin shared this recipe with me a few weeks ago and I finally made it last night. I actually scooped the batter into muffin/cupcake cups and baked them in muffin tins. It made 18 portions. I still covered them in foil but I skipped the “bake uncovered” for 15 minutes portion. I just ate my first one this morning with Shamrock fat-free half-and-half and some honey. YUM!!!! I have frozen a good portion of them. It will be fun to see how they do after the freezing process.
Made this for myself since my boyfriend HATES oatmeal. He tried a bite and has been gobbling it up all week. I’ll need to make more if he keeps this up. Definitely have to try your other baked oatmeal recipes!