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. ;)
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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 as you would on a slice of pumpkin pie!
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.
Baked Pumpkin Pie Oatmeal
Servings 6Ingredients
- 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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How to Make Pumpkin Pie Oatmeal – Step By Step Photos
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.
Add 1.5 cups milk and whisk until smooth again.
Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.
This is what the mixture should look like, once mixed.
Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.
Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.
Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.
Yesterday I tried this recipe, but I used stevia instead of maple syrup or sugar and almond milk. (I do not eat foods which feed yeast or candida.) I also added 1 tablespoon of coconut oil. It tasted pretty good, but I think I overbaked it. U can probably buy the pumpkin for less than $1.88 if u buy a big can or buy a cheaper brand.
Made it this morning and it was wonderful! I added craisins and some pepitas on top and the whole family enjoyed. Thank you!
Has anyone tried this with canned coconut milk? I just think the coconut flavor would compliment well with our rather warm Texas autumn.
Easy to follow recipe and yummy result! I was worried mine wouldn’t taste great because all I had was soy milk. Thankfully my baked oats came out tasty. Highly recommend this recipe!
I made this last fall, and couldn’t wait to make it again this year. Since I didn’t have a small baking dish, I made the baked oatmeal in a muffin pan and baked it for 25 minutes. 2 “muffins” makes the perfect meal for me. So easy to grab and go!
That’s what I was hoping to do, so thanks for your input! :)
This is my second time baking this and I’m excited to have a new breakfast option for rotation! My boyfriend can’t eat a lot of sugar for his current diet so for second bake I left out brown sugar and when I eat mine I top with maple syrup or brown sugar. I like doing this so if you have someone in your household who doesn’t want sugar highly recommend. I use almond milk as well. Will try an apple pie one next time. Love how easy this recipe is to adapt to your own tastes and the many things you can change up. Would love to try with some yogurt next time.
Just finished making this and I am very pleased. Good way to fill your house with the scent of pumpkin pie! I did as someone else suggested and doubled the pumpkin pie spice because I like things ~flavorful~. I think that was a good call, because it tastes like the amount I would expect to be in pumpkin pie. I also baked mine for only 40 minutes, because I like it better when the oats are still fairly moist and custard-y. Some of the baked oats I have made in the past have been too dry for my taste, but this was just right. Excited to have this for breakfast tomorrow!
I love all things pumpkin so was excited to try this. Walmart has cans for 80 cents in my area to support my pumpkin addiction lol.
I initially thought about cutting the sugar to 1/3 cup, but am glad I didn’t. This isn’t sweeter than any other baked oatmeal recipes and it needs it.
I used Beth’s homemade pumpkin pie spice and I would probably use a full tablespoon next time. It’s a little plain so will probably throw in some chopped walnuts as well.
Will it make a difference if I make this with homemade pumpkin puree? Each year I buy several pie pumpkins, roast them and make puree with it so I can have pumpkin all year and quite frankly, it tastes better.
I love that you make your own, and I couldn’t agree more, it tastes way better. Just make sure that you have strained your puree overnight, in order to take out some of that water content. You should be fine! XOXO -Monti
This was excellent and makes a lot. I actually added a pinch for cardamom to mine and it was a great addition. Overall, great recipe for my first foray into baked oatmeal. Now I can’t wait to try all the other baked oatmeal recipes here.
I loved this recipe! It is hard to find pumpkin in the UK so I roasted and mashed a butternut squash and this worked perfectly. Had it on top of greek yoghurt and honey, so delicious, thank you!
This was my first quarantine bake. :) My 1 year old and I both enjoyed having this for breakfast today. I substituted flax “eggs” for the eggs and nonfat milk.
Love this stuff! Sometimes I add craisons. I make it on Sunday, and we have it as a quick breakfast throughout the week. Sometimes, I cut off a square and take it with me on the go. Other days, I put it in a bowl with some milk and heat it in the microwave. Thank you for making my mornings easier (and yummier)!
Just made this tonight – fabulous. As someone else mentioned, it’s so good I may reduce the sugar a bit. Yum!
What is the nutritional information on this recipe. I love it!
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
This is a fantastic recipe! I was looking for a healthy pumpkin pie oatmeal recipe and came across this one and loved the sound of the ingredients. I made it last night and made a couple of changes (see below) and it still turned out amazing. This is so good just the way it is. I’m saving this recipe and making it over and over again. Thank you!!
Instead of 1/2 cup brown sugar I used 1/4 cup maple syrup and just a couple of squeezes of liquid monk fruit (I was ok if this came out less sweet than the recipe intended). I will try with even less maple syrup next time to cut down on sugar. Used coconut milk (the refrigerated beverage type, not canned for cooking type) because I thought the hint of coconut couldn’t hurt.
Thanks for the tips Dana!