Pumpkin Pie Baked Oatmeal

This pumpkin pie baked oatmeal is basically a pumpkin oatmeal pie. It’s so good! All the flavors of pumpkin pie but healthy enough for breakfast.

Time is flying so fast that I think this might actually be my last pumpkin post of the year! I mean, Americans still have Thanksgiving coming up and I’m sure they’re still into all things pumpkin, but my brain has officially moved on to cranberries, gingerbread and peppermint. I’m getting started on my holiday cookie baking and it is seriously the BEST. Definitely my favorite season for baking!

But before I spill too much information on all of my cookie baking plans, let me introduce you to PIE for breakfast! Baked oatmeal is always a hit with my family, and this flavor if PERFECT for fall. What’s more fall than pumpkin pie!?

I actually tested this for the last time on a Saturday afternoon and we all ate it after the photos as an afternoon snack, whipped cream and all. It’s a terrific snack – but an even better breakfast!

What is baked oatmeal?

If you’ve been a follower of Love In My Oven for a while, you’ll already know that I’m a huge fan of baked oatmeal! The flavor possibilities are endless so I’m always coming up with new ones! Baked oatmeal is basically large flake (rolled) oats mixed with an egg, baking powder, milk and some flavorings, all mixed into one dish and baked in the oven until soft, cakey and delicious. You can make a big batch to last all week, which makes it great for breakfast meal prep.

My favorites are this banana bread baked oatmeal, carrot cake baked oatmeal and (perfect for the holidays) – EGGNOG baked oatmeal!

How do you make pumpkin pie baked oatmeal?

As with all of my baked oatmeal recipes, start by whisking together the dry ingredients in one bowl, followed by the wet ingredients in the other. I always melt the oil or butter (in this case, butter) first to give it a chance to cool down before mixing it in with the other wet ingredients.

Grease or butter the dish you’re going to use – I used a 9″ pie plate but typically I’d use an 8 x 8″ baking dish. You can easily double this recipe and use a 9 x 13″ dish. Combine the wet ingredients with the dry and stir just until combined.

Pour everything into the greased dish and pop it into the oven. The baked oatmeal will take about 25-28 minutes to bake. You want to pull it out when the middle doesn’t look jiggly anymore! Allow it to sit for a few minutes and then cut into it! We like serving this one with whipped cream to make it a little more decadent, but Greek yogurt would be great too.

Is this baked oatmeal dairy-free and vegan?

You can easily make this dish dairy-free and vegan by using a non-dairy milk. I love to make this with almond milk but you can use your favorite dairy-free milk! Also, be sure to use coconut oil instead of butter in the dish to keep it dairy-free and vegan. 

This baked oatmeal will last in the fridge in an airtight container for 3-4 days. You can eat it cold, or reheat it in the microwave, or even in the oven, covered with aluminum foil. 

If you’re not ready to say goodbye to pumpkin yet, you’ll love this baked oatmeal!

Next up – holiday posts!

PS – be sure to tune into my Instagram page on Wednesday for a REALLY great giveaway for Mickey Mouse’s birthday!

Some other pumpkin recipes from the blog you might like:

• pumpkin cake cookies
• mini pumpkin muffins
• pumpkin chocolate loaf
• buttermilk pumpkin pancakes

Pumpkin Pie Baked Oatmeal

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This pumpkin pie baked oatmeal is basically a pumpkin oatmeal pie. It’s so good! All the flavors of pumpkin pie but healthy enough for breakfast.

---

Ingredients

Scale 1x2x3x

• 2 cups large flake oats
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1/3 cup maple syrup (or honey)
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1 1/2 cups almond milk (or other milk)
• 1/2 cup chopped pecans
• optional: whipped cream, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 F and butter or grease a 9″ pie dish or 8 x 8″ baking dish. In a large mixing bowl, whisk together the oats, baking powder, pumpkin pie spice and salt. In another dish, whisk together the pumpkin puree and egg for 10 seconds. Add the maple syrup, melted butter and vanilla extract and whisk thoroughly. Slowly add in the almond milk and whisk until combined.
2. Add the wet ingredients to the dry, along with the chopped pecans, and stir just until combined. Pour the mixture into the prepared baking dish, smoothing it out. Bake for 25-28 minutes, or until the middle of the dish is no longer jiggly. Let the oatmeal sit for 5 minutes before serving. Top with whipped cream, if desired.

Leftover baked oatmeal can be stored in the fridge, in an airtight container, for 3-4 days or in the freezer for up to 2 months.

Notes

Oatmeal recipe can be doubled and baked in a 9 x 13″ pan. Baking time remains the same.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: breakfast
• Method: oven bake
• Cuisine: american

Recipe Card powered by