Baked Pumpkin Pie Oatmeal

$2.77 recipe / $0.46 serving

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

Baked Pumpkin Pie Oatmeal

4.9 from 30 reviews
baked pumpkin pie oatmeal
 
Prep time
Cook time
Total time
 
Total Cost: $2.77
Cost Per Serving: $0.46
Serves: 6-8
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.

 

baked pumpkin pie oatmeal

Step By Step Photos

pumpkin custardFirst, preheat your oven to 350 degrees. Then, in a large bowl, whisk together the pumpkin purée, brown sugar, vanilla, eggs, salt, and baking powder.

whisk in milkNext 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.

pumpkin pie custardNow 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.

add oatsStir in the dry oats.

baking dishCoat 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.

baked pumpkin pie oatmealAnd 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)

baked pumpkin pie oatmealI refrigerated the whole dish of oatmeal and just scooped some out every morning. It makes breakfast *so much* faster.

baked pumpkin pie oatmealI 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!

baked pumpkin pie oatmealWhipped cream, maple syrup, and milk on the other hand? Heaven.

201 Comments

  1. Alicia says:

    why is the foil cover needed? what happens if you don’t use it?

  2. Steph says:

    Hmm, funny to see a comment I left last year…. guess I forgot I had made this before with mediocre results, as I made it this year, too! This year I would say I had much better results.

    I do still think that it didn’t reheat as well as it was fresh, BUT I disagree with my statement from last year that it was bland. I LOVED it over vanilla soy milk, and I added just a bit of walnuts and maple syrup to it, too.

  3. Lynn says:

    I tried this today and was so disappointed – it tasted like raw bread dough. Much too ‘vegetabley’ and not like oatmeal at all. Had been so looking forward to it as well :(!

  4. Megan says:

    I love this recipe because I can do the weirdest substitutions & it comes out good haha. I had this caramel greek yogurt that was bound to go bad any day….and only 1/2 can of pumpkin. Used those (remembering that you use plain greek yogurt in some of your other baked oatmeal recipes) and threw the last crumbs of some granola on the top. And….still delicious. I can’t screw this one up!

  5. This is the best oatmeal I ever had. If my mom had made me this, I would have eaten oatmeal all my life. Delightful slightly fluffy texture. I cut the sugar in half. My husband ate two servings – rare.

  6. I added some toasted pumpkin seeds to add to the pumpkiny goodness. I make lots if adjustments to fit my dietary restrictions, like unsweetened almond milk, just 3T coconut sugar, and for a topping, clarified butter mixed with honey. It’s fantastic! I’m thinking of adapting the baked oatmeal recipes you have on your site into a savory one to serve as a gluten-free, whole grain (just some of my dietary requirements) stuffing for Thanksgiving. Probably with onions, garlic, celery, maybe carrots and apples for moisture. Herbs. Stock instead of milk. Any other suggestions? Maybe sausage, but others at our holiday might not want that. I’m so excited to try this!

    • I did make that savory Thanksgiving stuffing baked oatmeal, with onions, garlic, celery, carrots, fennel, and mushrooms sautéed in olive oil. It was fantastic! A great gluten-free alternative for the holidays.

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