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
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
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.
I love all your baked oatmeal recipes that I’ve tried,and appreciate that there are so many to choose from! I’m trying to choose 1 to make each week to make meal planning easy.
Has anyone tried blending this? Love this recipe, just curious!
Loved this! Absolutely delicious with a splash of milk and maple syrup.
Easy to make and the instructions are exactly right! Good cold or reheated. It keeps me full for hours. I use this recipe as a guide for other varieties of baked oatmeal. It’s delicious and versatile.
I love the baked oatmeal recipes and eating with the season so this warm bowl was perfect for a fall breakfast/lunch. I topped this one with pepitas for a little crunch and added nutrition but I think I would add more pumpkin spice seasoning if I made it again.
Used maple syrup instead of brown sugar. Topped with crushed walnuts. Love already in that it only uses one bowl. Easy clean up is such a time saver! Plan to serve warm with milk, and maybe some more syrup drizzled.
Has anyone tried making it with protein powder? If so how much/how?
Great texture, very moist. Needs a little sweetness, maybe some golden raisins or chocolate chips if you’re planning to eat it by itself
It is delicious with real maple syrup drizzled on top!
I love this recipe and sub with unsweetened almond milk and egg whites since I am someone who really has to watch what I eat. We have gallons of homemade frozen pumpkin purée since we were gifted many pumpkins after Halloween. Do you think it could work to leave out the oatmeal and essentially make a pan of pumpkin pie custard breakfast filling? I could really use up a lot of pumpkin this way.
Hi Christie! I think you could try it and I feel like it might work. But, just know we haven’t tried it ourselves so I can’t tell you with certainty how it will turn out. I do worry that it will be too watery without the oats.
I’ve made this twice now as I am trying to eat healthier and lose some weight. This satisfies my sugar craving and has helped me to reduce my sugar intake.I have mad this with coconut milk, skim milk and a combo of the two. Turns out great every time! Highly recommend!
I’ve been making this for years, but returned to comment with the changes that I’ve made to it recently. I make it in a 9×13. I peel and shred three organic zucchini and add them to the first step of the recipe. I also substitute 4 tablespoons of Chia seeds, mixed with 10 tablespoons of water(let them sit for about five minutes to gel before adding them to the first step also.tablespoons of Chia seeds, mixed with 10 tablespoons of water… Let them sit for about five minutes to gel before adding them to the first step also.) I use these in place of eggs to make this recipe vegan.
Great treat at breakfast! I love pumpkin bread. This oatmeal fills my pumpkin craving and it’s more nutritious. I saw your recipe oatmeal with cauliflower, I might add 1/4 c to this recipe. If all goes well, I’ll add a little more in the next batch.
I love cutting this into single servings and freezing it. It’s nice to have variety for breakfast when you are rushing to get to work. Is your heritage Slovak? I’ve never seen the Slovak sauerkraut soup recipe anywhere. I love it, especially at the Christmas Eve dinner. I will be trying your soup recipe and your cabbage roll recipe. Keep up the great work!!!
Didn’t like the texture.
I’ve made this recipe dozens of times since it was first published a few years ago. There is scarcely another online recipe I’ve returned to so much.
It turns out absolutely perfect every single time. Best ever make ahead breakfast.
I love that you can mix it all in one bowl. I’m a busy mom and i dont have time for all those dishes.
I love that is uses a whole can of pumpkin puree and not just 1/2 cup which other recipes do, leaving you to figure out what to do with the rest.
Ive made it with many different types of milk, it always turns out great.
Go make this right now, you will thank me later.
Has anyone tried making this with protein powder?