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 24 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.

184 Comments

  1. Lawanda says:

    LOVE,LOVE,LOVE this recipe. It came out perfect, my 2 yr. Old twins loved it also. Thanks for sharing

  2. Monica says:

    I just discovered your blog and am printing out recipes to try. I have an 8 x8 metal pan. Will your oatmeal recipes bake fine in that, instead of glass? I’m guessing you used the Pyrex 8×8 pans for better photos.
    Thank you!

  3. Katie says:

    Delicious and easy! Been meaning to make this since last fall and finally did! Especially good with a drizzle of maple syrup!

  4. Sonia says:

    I’ve made this again and again and again. I love it so much!!! I make a big batch and put it in the freezer!! thanks for this great recipe!!

  5. Vickie says:

    This was great! Prepped everything the night before and put it in the oven in the morning while I got ready for work! Easy and delish! Topped with maple syrup. WILL MAKE AGAIN!

  6. Mand01 says:

    We don’t have a pumpkin pie tradition in Australia, so I’ve never tasted it. Pumpkin is almost always eaten savoury here, aside from scones (which are like American biscuits). So I wasn’t sure about this, but it looked so pretty, and I had a butternut in the fridge.
    ZOMG. Yum. Double Yum. Even though I have to make the purée and the spices myself, it’s worth the extra effort.

  7. I don’t live in the USA and pumpkin pie is very much not a thing in this country although I’m intrigued by the idea. What is in pumpkin pie spice? And roughly how much non-canned pumpkin would the recipe equate to? They don’t sell either of those here but I’m keen to try the recipe anyway!

  8. Stacy says:

    I have to add that this makes the best dog treats ever. When making the puppy batch, I leave out the pumpkin pie spice, reduce the sugar, and add a little pure maple syrup. The dogs love them, it adds a little fiber, and costs less than half the price of high quality dog treats.

  9. Shayna says:

    This looks amazing! Can I sub soy milk as a dairy free option or do you think it would go weird in the oven?

  10. Helen S. says:

    My favorite so far of the baked oatmeals. Divine with syrup and a splash of milk.

  11. Karen says:

    This is AMAZING!! I also tried an apple-pumpkin baked oatmeal variation by substituting 3 containers apple-cinnamon Greek yogurt for the milk and added a large cored & chopped Granny Smith apple…even more delicious!!

  12. Andrea says:

    Made this Friday night to have ready for Saturday morning breakfast. It was a hit at my house, my whole family loved it. I was out of old fashioned oats, so I just added an extra 1/2 cup of quick oats–it turned out perfect. Thanks! :)

  13. I found this recipe by accident, and I’m so glad I did. The only change I made was to use a huge sweet potato instead of pumpkin, mainly because it was late and I had all the ingredients except pumpkin and I didn’t want to go back out and sweet potato seemed like a fine substitution. And it was so delicious! Definitely will make this one again.

  14. DeAnna says:

    I often add some ground flax seed and wheat germ to my hot cereal after it’s cooked, in order to up the nutrition and get some of those Omega 3′s into my diet. I added them to this baked recipe and the consistency turned out fine. So delicious! I wondering if you would know, Beth, if the nutrients in ground flax and wheat germ are reduced by baking?

    • I’m not sure how the baking would affect the nutritional value of the flax. The only thing I can think is that it *might* oxidize the delicate omega-3′s, but that’s just a guess.

    • Karen says:

      You could always add the wheat germ and flax after baking.

  15. I added a few things, flax seed and brewers yeast, to eat to make it lactation friendly since I am currently breastfeeding, but it was fantastic! Thanks for sharing your awesome recipes!

  16. Heidi says:

    Holy cow, this was fantastic! I was a little nervous because it took a little bit longer to bake (an extra 10 minutes), but it was worth the wait. I have 4 year old twins and one of them had 3 servings. Then I had some and was shocked by how moist and chewy it was. Now my husband is eating it and I can hear that he’s loving it. Easy, healthy, and everybody likes it? Win win win!

  17. Rebecca says:

    I love this recipe, but both times I’ve made it so far, it has taken over 30 minutes longer to bake than the instructions state. After 45 minutes, the middle is still very liquid; it isn’t baked through until about 75 or 80 minutes.

    Maybe this is due to my altitude? I’m at about 5000 feet.

  18. Oh yum! I made this a few nights ago, with a cup of unsweetened vanilla almond milk and a cup of nonfat vanilla yogurt (they’re all I had), and doubled the spices and halved the sugar to make up for my additions. When it first came out of the oven, I thought it was quite good, but after it hung out overnight in the refrigerator and I ate it microwaved? BEST. The texture is perfect and the flavors are in love with each other and have made me a part of that love. (Maybe because they mingled? Or maybe I just missed most of the subtlety when I ate it hot because I’d just eaten a very, very spicy dinner.)

  19. Steph says:

    I’ve made a few of your other baked oatmeals with raging success, but this one fell short of the mark for me. I’m not sure what it was… the batter was DELICIOUS, hot out of the oven it was DELICIOUS…. but for some reason, when I reheated the rest of the week it just didn’t wow me. I couldn’t really taste the spices, it was just oatmeal. I think I’ll try it again doubling or maybe tripling the spices because I want to it to be good reheated! Either way, since it was so good straight out of the oven, I’ll make it for Thanksgiving breakfast for all the relatives! :)

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