Perfect for a fall breakfast on a chilly day, my pumpkin pie baked oatmeal is hearty, filling, and the perfect fuel for my family. This one-bowl quick and easy pumpkin baked oats recipe is so simple to make. It’s full of delicious pumpkin pie flavor that makes me feel like I’m eating dessert for breakfast!
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Fall may be my favorite season, thanks to the colors on the trees, cozy jumpers, and of course, all the pumpkin recipes! But I must say, there’s nothing quite like pumpkin pie for breakfast! This pumpkin pie baked oatmeal truly feels like eating my favorite dessert for breakfast, and it’s so simple to make, too! I can’t imagine a better fall breakfast than these pumpkin baked oats.
What’s in This Pumpkin Pie Baked Oatmeal Recipe?
- Oats: I recommend old-fashioned rolled oats for this recipe. They cook much faster than steel-cut and have a creamier texture. I do not recommend using quick-cooking oats, as they may turn mushy.
- Baking Powder: Helps this baked oatmeal rise in the oven so it is light and fluffy.
- Pumpkin Pie Spice: Enhances the pumpkin flavor of the oatmeal.
- Salt: Coarse sea salt enhances the overall flavor of the dish.
- Milk: Helps soften the oats and keeps them moist as they cook. I like whole milk, but any kind will work, including plant-based.
- Pumpkin Puree: Adds rich pumpkin flavor and lots of moisture to the oats. Make sure to use 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added spices and sweeteners and will make this oatmeal too sweet!
- Maple Syrup: Adds a nutty sweetness to the oats.
- Brown Sugar: Adds a molasses sweetness to the oats.
- Egg: Helps bind the oats together.
- Vanilla Extract: Enhances the sweet flavor of the oatmeal.
- Pecans: Add a delightful crunch! Walnuts would also work here.
Tips for Success
- If you are gluten-free, make sure to buy certified gluten-free oats. I like Bob’s Red Mill.
- Don’t mix the oatmeal until you are ready to bake it as the oats will soak up too much liquid.
- Grease your baking dish with oil or a nonstick spray so that it’s easy to remove once it’s baked.
- Feel free to add in some chocolate chips to this recipe if you like!
- Use a pure canned pumpkin for this recipe, or make homemade pumpkin puree.
How to Store and Reheat
This pumpkin pie baked oatmeal will keep well in the fridge for 3-4 days. I like to make up a dish at the start of the week for meal prep, so I can enjoy it for quick breakfasts. You can eat it cold, or reheat it in the oven at 350°F for 10-15 minutes (until warmed through). It also freezes well for up to 3 months. Just let this thaw overnight in the fridge before reheating.
Serving Suggestions
I like to serve my pumpkin baked oats with a heaping dollop of whipped cream and a drizzle of maple syrup. It’s also delicious with my pumpkin spice flavored whipped cream, too! And don’t forget to make a pumpkin spice latte!
5-Star Review
“Absolutely delicious!!! I’m pumpkin obsessed and will be making this again!” -Tracey
Pumpkin Pie Baked Oatmeal Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Ingredients
- 2 cups old fashioned rolled oats 192 grams
- 1 teaspoon baking powder 4 grams
- 1½ teaspoons pumpkin pie spice 5 grams
- ½ teaspoon coarse sea salt
- 1 cup milk 227 grams
- 1 cup pumpkin puree 227 grams – NOT pumpkin pie filling!
- ¼ cup maple syrup 78 grams
- 2 tablespoons brown sugar 27 grams
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup chopped pecans 57 grams, divided
Optional Toppings
- Cool Whip
- Maple syrup
Instructions
- Preheat oven to 350°F and spray a 9×9-inch square baking dish with nonstick spray.
- In a large bowl, stir together all the ingredients except ¼ cup chopped pecans, the Cool Whip, and the optional maple syrup.2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1½ teaspoons pumpkin pie spice, ½ teaspoon coarse sea salt, 1 cup milk, 1 cup pumpkin puree, ¼ cup maple syrup, 2 tablespoons brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup chopped pecans
- Pour the mixture into the baking dish and sprinkle with the additional chopped pecans.
- Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
- Serve with Cool Whip, more pecans, and a drizzle of maple syrup, if desired.Cool Whip, Maple syrup
Video
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pumpkin Pie Baked Oatmeal Step by Step
Mix the Oatmeal: Preheat your oven to 350°F and spray a 9×9-inch square baking dish with nonstick spray. In a large bowl, stir together 2 cups of old-fashioned rolled oats, 1 teaspoon of baking powder, 1½ teaspoons of pumpkin pie spice, ½ teaspoon of coarse sea salt, 1 cup of milk, 1 cup of pumpkin puree, ¼ cup of maple syrup, 2 tablespoons of brown sugar, 1 large egg, 1 teaspoon of pure vanilla extract, and ¼ cup of chopped pecans.
Top with Pecans: Pour the mixture into the baking dish and sprinkle with the additional ¼ cup of chopped pecans.
Bake the Oatmeal: Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
Serve the Oatmeal: Serve with Cool Whip, more pecans, and a drizzle of maple syrup, if desired.
This was my first attempt at making baked oatmeal and it was absolutely delicious! I’m sorry I didn’t take a picture. It just looked and smelled SO good I couldn’t wait to dig in. It was divine and so easy. Will definitely make this again!
Really good, though I upped the protein by using 3 scoops of unflavored protein powder. Incorporated pumpkin seeds and mini choc chips instead of the pecans.
Sounds amazing!
Absolutely delicious!!! I’m pumpkin obsessed and will be making this again!
Thanks for sharing, Tracey!
My house smells amazing! Can’t wait to try this
The great cozy fall smells!
I know you said that this can be made vegan. What do i do about the egg? Omit it or use a flax egg?
Any vegan egg substitute works!
This is delicious! I followed the recipe exactly and it came out perfect. Kids love it, I love it so it’s a keeper!
Thanks for sharing, Ruby!!
Came out great. I didn’t have maple syrup so I used some maple sugar and I also substituted unsweetened almond milk for the cow’s milk. I added dried cranberries and raw pepitas to the batter and then topped it with chopped walnuts and almonds. This is so versatile…will be fun to play around with different add-ins all fall season.
Sounds delicious, Robin!
Could you do this in a muffin tin ?
You could give it a shot!