Baked Pumpkin Pie Oatmeal

$4.69 recipe / $0.78 serving
by Beth - Budget Bytes
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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

A bowl of Pumpkin Pie Baked Oatmeal with milk poured over top and a pumpkin on the side

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.

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Baked Pumpkin Pie Oatmeal

It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Pie Oatmeal is a great "fix ahead" breakfast option. 
Servings 6
Prep 10 mins
Cook 45 mins
Total 55 mins

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.

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Nutrition

Serving: 1ServingCalories: 286.5kcalCarbohydrates: 50.23gProtein: 9.37gFat: 6.13gSodium: 471.83mgFiber: 5.53g
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Scroll down for the step by step photos!

Side view of a bowl of Baked Pumpkin Pie Oatmeal with a pumpkin in the background

How to Make Pumpkin Pie Baked Oatmeal – Step By Step Photos

Baked Oatmeal Wet Ingredients in mixing bowl
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.

Whisked Wet Ingredients in mixing bowl with whisk

Whisk those ingredients together until smooth.

Whisk in Milk to ingredients
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

Stir in Oats to wet ingredients
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.

Stirred in Oats to wet ingredients

Stir the oats into the pumpkin custard.

Wet Oats poured into Casserole Dish
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.

Baked Pumpkin Pie Oatmeal in casserole dish
And then you have a delicious, gorgeous, vibrant orange, baked oatmeal packed full of nutrients. 

Baked Pumpkin Pie Oatmeal being served into a bowl
I refrigerated the whole dish of oatmeal and just scooped some out every morning. It makes breakfast *so much* faster.

A bowl of Pumpkin Pie Baked Oatmeal with milk poured over top
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!

A casserole dish full of Baked Pumpkin Pie Oatmeal

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  1. I make baked oatmeal at the beginning of every week for an easy, quick-reheat breakfast for me and my husband. I mix up the flavors based on what we have, what season it is, etc. I made this one for the first time this week and it totally bowled my husband over! He raved about it — Said it felt like getting to eat dessert for breakfast. :) I LOVE that it’s a one-bowl recipe — so easy! I used 1/2 c maple syrup instead of sugar, and added 1 c toasted pecans. I did have to bake it for a few minutes longer than called for because the top wasn’t quite set at 45 minutes. This is a hit that will definitely be on repeat this fall!

  2. This is one of my family’s all-time favorite breakfast recipes and a go-to any time of year. Thank you!

  3. Great recipe. Can make modifications on sweetness, sweetener, add-ins to personal taste.

  4. Thanks,, great recipe! I used almond milk, added 2T chia seed, 3/4 cup slivered almonds. Yum!

  5. Super yummy. I used pumpkin pie mix because that’s all Walmart had left. So I left out the pumpkin pie spice. Added some maple syrup too! Next time I wanna add some homemade granola to it as well!

  6. Made as directed once, then with half the sugar in a muffin tin rather than the normal pan the second time (made 16 “muffins”. Both delicious, but the lower sugar worked better for me for breakfast food! Overall, delicious and tastes just like pumpkin pie!

  7. Hey! so I accidentally got pumpkin pie filling instead of pumpkin puree.. you think it’ll still be OK?

    1. Pumpkin pie filling already has spices and sugar, so you could potentially do it by adjusting those other ingredients, or leaving them the same and just having extra spice and extra sweetness. :)

      1. I went back and grabbed the real pumpkin puree and so glad I did.. this is awesome and my house smells amazing. Great recipe :)

    1. I make this recipe every fall! I absolutely love it. It tastes great hot out of the oven or cold from the fridge the next day! I modify the sweetness by only using a 1/4 cup of brown sugar (or sometimes I’ll sub with a 1/4 cup of coconut sugar or maple syrup, whatever I have on hand). Thank you for my favorite fall recipe!