Baked Pumpkin Pie Oatmeal
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 can actually feel good about eating it first thing in the morning. :)
Originally posted 9-24-11, updated 10-13-15
What is Baked Oatmeal?
Baked oatmeal is basically like oats baked into a custard-like mixture. 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 still remain soft. Almost like bread pudding! Want more baked oatmeal recipes? Check out Sweet Potato Casserole Baked Oatmeal and Oatmeal Cookie Baked Oatmeal.
How to Serve Baked Pumpkin Pie Oatmeal
I absolutely loved eating this cold every morning (you can also reheat, if preferred). 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.
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 to the freezer.
Baked Pumpkin Pie Oatmeal
Ingredients
- 1 15 oz. can pumpkin purée ($1.88)
- 1/2 cup brown sugar ($0.32)
- 2 large eggs ($0.75)
- 1/2 Tbsp pumpkin pie spice ($0.15)
- 1/2 tsp salt ($0.03)
- 3/4 tsp baking powder ($0.03)
- 1/2 tsp vanilla extract ($0.14)
- 1 1/2 cups milk ($0.74)
- 2 1/2 cups dry old-fashioned oats ($0.65)
Instructions
- Preheat the oven to 375 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.
- 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. Bake 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. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
Nutrition
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Scroll down for the step by step photos!
How to Make Pumpkin Pie Baked Oatmeal – Step By Step Photos
First, preheat your oven to 375 degrees. Then, in a large bowl, whisk together one 15oz. can pumpkin purée, 1/2 cup brown sugar, 1/2 tsp vanilla, 2 large eggs, 1/2 Tbsp pumpkin pie spice, 1/2 tsp salt, and 3/4 tsp baking powder.
Whisk those ingredients together until smooth.
Add 1.5 cups milk, and whisk until smooth again. This mixture is like a pumpkin pie custard, or very similar to the filling of a pumpkin pie! :D
Add 2.5 cups rolled oats. I find that “old-fashioned” rolled oats work the best because they have more texture than quick or instant oats.
Stir the oats into the pumpkin custard.
Coat a baking dish with non-stick spray. Pour in the pumpkin oat mixture and bake for 45 minutes, or until the center is no longer wet and the edges are slightly golden brown.
And then you have a delicious, gorgeous, vibrant orange, baked oatmeal packed full of nutrients.
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!
Do you think omitting the brown sugar would change the way it bakes? My toddler loves pumpkin and oatmeal but we limit sugar since she has no idea what it is.
It might change it a little bit because sugar does hold moisture, but this recipe has so many other ingredients that also do that, so I’m not sure how big of an effect it would have to eliminate it. You can definitely cut it in half, if needed.
Have you ever made a savory baked oatmeal?
I haven’t!
Tasty! Best part is that it actually uses a whole can of pumpkin. I’m not left figuring out what to do with half a can of pumpkin purée.
Make pumpkin granola cereal. It is to die for .
Hi – when you first posted this – you recommended trying 1 cup milk + 1 cup yogurt, which is the way I still make it to this day. I’ve probably made this more than a dozen times (and i Always make a double pan!). Any reason why you ditched that option? I do like This revised higher temp and no foil route.
I don’t remember why I switched it for this particular recipe (maybe to cut down on the number of ingredients?), but you can definitely do part yogurt and part milk. I have other baked oatmeal recipes that use yogurt and they all work great, too.
Can you use Libby’s Easy pumpkin pie mix and add BP?
Unfortunately, I’ve never tried that, so I’m not sure how that will turn out.
Ooh, yummy. I have reduced senses of taste and smell so I tweeked a few ingredients
I increased the salt to about a teaspoon, used about a tablespoon of mixed spices, added 2 tablespoons of oil, increased the sugar to 3/4 cup and used whole milk. Just about like pumpkin pie filling without being super duper sweet. I wanted a treat but not quite as sweet as dessert. I couldn’t find my vanilla but I plan to make sure I have some next time. Five stars for a great base recipe!
This recipe is perfect as written. The only substitution that I made was almond milk instead of cows milk, which I didn’t have. I think it is better after refrigeration over night. Not too sweet but no need for additional sweetener either. Thanks BUDGETBYTES.
It’s in the oven! Smells great! Can’t wait for breakfast!
Fits perfectly in a 9″ round cake pan. Delicious
I mistakenly bought a large can of pumpkin pie filling – thinking it was pumpkin puree. I opened the can and used it in pancakes ( when the texture was off – I realized my mistake ) – but they were still good.
Was thinking I could use the last part of the can in this recipe and omit the sugar ( its already sweet ). Any suggestions