Pumpkin baked oatmeal is a filling and delicious fall breakfast that tastes like pumpkin pie. Make it for a hearty weekend breakfast or prep it ahead of time to eat throughout the week.
But there’s no reason we can’t incorporate pumpkin into a hearty, filling breakfast!
If you’re wanting to bring your favorite pumpkin and warm spice flavors into a breakfast that will fuel you up for a busy morning, this pumpkin baked oatmeal is totally where it’s at.
WHAT IS BAKED OATMEAL?
Have you ever had baked oatmeal? I feel like it had a moment a few years ago, but I still really enjoy it.
If you like the flavor of oatmeal but sometimes struggle with the texture (we all know it can get kind of gloopy if you aren’t careful), you have to try baked oatmeal.
When you bake oatmeal, it becomes firm and sliceable – like french toast casserole – with a center that is still moist and delicious.
There are a ton of different ways to flavor baked oatmeal, but for fall there’s nothing more perfect than adding all of the flavors you’d find in pumpkin pie: pumpkin puree, warm spices, a bit of maple syrup, and plenty of toasted pecans.
It’s a hearty breakfast option that will keep you full for a morning of apple picking or visits to the pumpkin patch.
HOW TO MAKE PUMPKIN BAKED OATMEAL
One of my favorite things about making baked oatmeal is how quick and easy it is to mix together. Toss it in the oven and by the time you’re done getting ready, you’ll have a hot and delicious breakfast waiting for you!
Ingredients you’ll need
- 2 cups old fashioned oats
- 3 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 can pumpkin puree
- 1 ½ cups milk
- 3 tablespoons maple syrup
- 2 tablespoons melted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped and toasted pecans
See? I bet most of that list is already waiting in your pantry.
This recipe is already gluten-free, so it’s perfect for serving to loved ones with different dietary restrictions. Just make sure you purchase certified gluten-free ingredients so you don’t have to worry about any cross contamination.
You can also tweak the recipe to make it vegan. Skip down to the FAQs section to find some more info on that.
Making this recipe
Alright, are you ready to see how easy this is?
In a large bowl, whisk together the oats, brown sugar, pumpkin pie spice, baking powder and salt.
In another bowl, whisk together the remaining ingredients except for the nuts. Add the wet ingredients to the oat mixture and stir until combined, then stir in the pecans.
Pour the mixture into a grease 8×8-inch baking dish and bake for about an hour, until the top is golden brown and the center is set.
And that’s it! You can serve it warm or at room temperature. Try it with a drizzle of maple syrup or even a dollop of whipped cream.
MAKE-AHEAD AND STORAGE TIPS
When it comes to making this pumpkin baked oatmeal ahead of time, you have a few options.
You can assemble it the night before, cover it, and refrigerate until you’re ready to bake it the next morning.
You can also bake it ahead of time then let it cool. Either cover and refrigerate the whole pan or divide it into individual portions and refrigerate those in airtight containers.
When you’re ready to reheat and enjoy, cover the full pan with foil and pop it into the oven for about 15 minutes to warm through. Or simply microwave individual servings for about 1 minute.
You can also freeze individual portions in airtight containers. Let the portions thaw in the refrigerator overnight, then microwave for about 1 minute to warm through.
Can I make this pumpkin baked oatmeal gluten free?
Yes! As written, the recipe for this pumpkin baked oatmeal is already gluten free. But if you have someone in your household with a gluten allergy, make sure you purchase ingredients that are certified gluten free so that you know they are free from any cross contamination.
Can I make this vegan?
Yes! For a vegan version: use your favorite non-dairy milk, substitute the melted butter for an equal amount of melted coconut oil, and substitute the eggs for 2 flax eggs.
Can I use homemade pumpkin puree instead of canned?
Of course! If you want to make your own pumpkin puree, you will need just under 2 cups for this pumpkin baked oatmeal recipe.
Keep in mind that homemade pumpkin puree is often not as brightly orange as the canned puree (since the canned puree is often made from a variety of winter squashes), but it’ll still make for a delicious oatmeal.
Can I leave out the nuts?
Yes, you can absolutely omit the pecans if you like or need. You can also swap them for walnuts if you prefer them to pecans.
You could also swap out the nuts entirely and use chocolate chips or dried cranberries instead.
Pumpkin Baked Oatmeal
- Preheat oven to 350 degrees. Lightly grease an 8×8 baking dish; set aside.
- In a large bowl, combine oats, brown sugar, pumpkin pie spice, baking powder and salt.
- In a medium bowl, whisk together pumpkin, milk, maple syrup, butter, egg and vanilla. Add to the dry ingredients and stir until combined. Stir in nuts. Pour into prepared pan.
- Bake for 55-60 minutes or until the top is golden and the center is set.