Let the pumpkin madness begin!!
Since I finally had success with the last baked oatmeal, I decided to give it a shot with pumpkin. This recipe is a little different than the last because I didn’t have any yogurt on hand. It still turned out fantastic and I’ve been enjoying it all week. You can certainly add some yogurt to this and I plan to next time as well. Either add 1/2 cup of plain yogurt to the ingredients as listed below, or reduce the milk to one cup and add one cup of yogurt. The canned pumpkin puree also adds moisture, which is why the total milk content of this recipe is lower.
I absolutely loved eating this cold every morning. I drizzled some maple syrup on top and then added some milk. It was the best oatmeal I’ve had in a while… and since the oats are pretty much baked in a pumpkin pie filling mixture (minus a lot of the fat), it truly does taste like pumpkin pie. You can also try topping it with nuts, whipped cream, or raisins.
This definitely blows my old pumpkin oatmeal recipe out of the water.
AND it’s EASY.
Baked Pumpkin Pie Oatmeal
- 1 (15 oz.) can pumpkin purée $1.00
- ½ cup brown sugar $0.16
- 2 large eggs $0.32
- 1 tsp pumpkin pie spice $0.10
- ½ tsp salt $0.03
- ¾ tsp baking powder $0.03
- ½ tsp vanilla extract $0.14
- 1½ cups milk $0.56
- 2½ cups dry old-fashioned oats $0.43
- Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
- Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
- Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
Step By Step Photos
First, preheat your oven to 350 degrees. Then, in a large bowl, whisk together the pumpkin purée, brown sugar, vanilla, eggs, salt, and baking powder.
Next whisk in the milk. I used 1.5 cups but you can use up to 2 cups. Or, use one cup milk plus one cup plain yogurt.
Now you have what is basically a loose pumpkin pie custard. It needs to be more loose than a regular custard so that there is enough liquid for the oats to soak up.
Stir in the dry oats.
Coat a baking dish with non-stick spray. Pour in the pumpkin oat mixture, cover with foil and bake for 45 minutes. Remove the foil 30 minutes in.
And then you have a delicious, gorgeous, vibrant orange, baked oatmeal packed full of nutrients. (I should say “for the win!” here but I refuse to use that phrase)
I refrigerated the whole dish of oatmeal and just scooped some out every morning. It makes breakfast *so much* faster.
I adore walnuts so I added some to my first bowl. Surprisingly, the oatmeal itself was so good that the walnuts were just lost in the awesomeness… so I didn’t even bother with them for the rest of the week!
Whipped cream, maple syrup, and milk on the other hand? Heaven.