Baked Pumpkin Pie Oatmeal

$3.84 recipe / $0.64 serving
by Beth - Budget Bytes
4.88 from 117 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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. ;)

Overhead view of baked pumpkin pie oatmeal in the baking dish being scooped with a wooden spoon.

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 Baked Pumpkin Pie Oatmeal

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 for an extra dessert-like finish.

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 it to the freezer.

Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Share this recipe

Baked Pumpkin Pie Oatmeal

4.88 from 117 votes
Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.
Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Servings 6
Prep 10 mins
Cook 45 mins
Total 55 mins

Ingredients

  • 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.

See how we calculate recipe costs here.



Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 50gProtein: 9gFat: 6gSodium: 208mgFiber: 6g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
close up of pumpkin pie oatmeal being scooped out of the baking dish.

How to Make Pumpkin Pie Oatmeal – Step By Step Photos

Custard ingredients without milk, in a bowl.

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.

Milk being poured into the bowl.

Add 1.5 cups milk and whisk until smooth again.

Dry oats added to the pumpkin custard mixture.

Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.

Final pumpkin oatmeal mixture mixed together in the bowl.

This is what the mixture should look like, once mixed.

pumpkin pie oatmeal mixture in a baking dish.

Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.

Baked pumpkin pie oatmeal in the baking dish.

Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.

Baked pumpkin pie oatmeal in a bowl with nuts and milk.

Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.

side view of a bowl of baked pumpkin pie oatmeal.
Share this recipe

Posted in: , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. That pumpkin pie oatmeal has become our new favorite for holiday breakfast! Thank you so much!

  2. Love this recipe! I add 0.5 cups of chocolate chips and make it vegan by swapping 0.5 cups of applesauce for the two eggs and non-dairy milk. I also add some extra cinnamon. It’s delicious!

  3. Delicious and cozy. This is not my first time making baked oatmeal, but it is the first time I have actually liked it! I plan on having it for breakfast all week with Greek yogurt & blueberries. Yum :)

    1. Update: did exactly what I was planning (warmed up & served with plain Greek yogurt + blueberries for breakfast each day this week) and can confirm it was a very cozy and satisfying way to start the day. Definitely recommend this one!

    1. I wouldn’t recommend it as the oats will turn to mush. However, you can follow the recipe UNTIL the part where you add the oats. Store that and when you’re ready, stir in the oats, place in your baking dish, and go. XOXO -Monti

  4. For more of a dessert style of this recipe, I added sweetened condensed milk on top. Wow! 😍😍

  5. Sorry for the stupid question, I just dont know anything about oats… I wanted to try something Ive never had before since every recipe I try of yours is a hit… can I use quick oats instead of old fashioned rolled oats? Would there be a taste difference? or are they the same thing?

    1. Hi Mandee- I get it. Oats can be confusing. There are quick, rolled, and steel cut and they differ by the amount of processing they have undergone. Quick cook the fastest because they are the most processed, rolled are a happy medium, and steel cut are the least processed and take quite a bit more liquid and time. I wouldn’t recommend quick oats for this recipe, as they fall apart fairly quickly and will turn to mush. XOXO -Monti

      From the post: 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!

  6. Finally tried this after making the banana bread baked oatmeal and loving it. This was really delicious! I added 1/2 cup hazelnuts (which I’d managed to score on sale), and I thought the addition of the nuts really gave it an extra boost. Thanks for another great recipe!

  7. Love love love! Thank you for this recipe! Sorry if it’s been asked before, but I couldn’t find my answer! Wondering if it freezes well?

    1. Yes. Just make sure to portion it, as you don’t want to thaw it twice. XOXO -Monti