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. ;)
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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.
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Nutrition
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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.
This was amazing! Thank you for sharing the recipe! I’ve collected many baked oatmeal recipes over the years and this is our favorite of the bunch!
Forgot to give rating…5 *****
Dang!!! So delicious! And easy! And inexpensive!! And calorie prudent!!! LOVE this recipe and every recipe from here I’ve made from here, so THANK YOU! And know you are heard and happily received! Too many exclamation points??? NOPE!
starbucks released the PSL a few days ago which put me in an early fall mood so i had to make this. it’s so comforting and filling. i did use almond milk instead of regular milk since that’s what i buy, and i also added a scoop of chocolate protein powder. topped it with some pumpkin spice granola :) my apartment smelled so good while this was baking. i will definitely be making all throughout the fall and winter. you have the best baked oatmeal recipes!
as soon as september 1st arrives, i’m making this recipe lol. it looks so great!
Do you think omitting the brown sugar would change the way it bakes? My toddler loves pumpkin and oatmeal but we limit sugar since she has no idea what it is.
It might change it a little bit because sugar does hold moisture, but this recipe has so many other ingredients that also do that, so I’m not sure how big of an effect it would have to eliminate it. You can definitely cut it in half, if needed.
Have you ever made a savory baked oatmeal?
I haven’t!
Tasty! Best part is that it actually uses a whole can of pumpkin. I’m not left figuring out what to do with half a can of pumpkin purée.
Make pumpkin granola cereal. It is to die for .
Hi – when you first posted this – you recommended trying 1 cup milk + 1 cup yogurt, which is the way I still make it to this day. I’ve probably made this more than a dozen times (and i Always make a double pan!). Any reason why you ditched that option? I do like This revised higher temp and no foil route.
I don’t remember why I switched it for this particular recipe (maybe to cut down on the number of ingredients?), but you can definitely do part yogurt and part milk. I have other baked oatmeal recipes that use yogurt and they all work great, too.
Can you use Libby’s Easy pumpkin pie mix and add BP?
Unfortunately, I’ve never tried that, so I’m not sure how that will turn out.
Ooh, yummy. I have reduced senses of taste and smell so I tweeked a few ingredients
I increased the salt to about a teaspoon, used about a tablespoon of mixed spices, added 2 tablespoons of oil, increased the sugar to 3/4 cup and used whole milk. Just about like pumpkin pie filling without being super duper sweet. I wanted a treat but not quite as sweet as dessert. I couldn’t find my vanilla but I plan to make sure I have some next time. Five stars for a great base recipe!
This recipe is perfect as written. The only substitution that I made was almond milk instead of cows milk, which I didn’t have. I think it is better after refrigeration over night. Not too sweet but no need for additional sweetener either. Thanks BUDGETBYTES.
It’s in the oven! Smells great! Can’t wait for breakfast!
Fits perfectly in a 9″ round cake pan. Delicious
I mistakenly bought a large can of pumpkin pie filling – thinking it was pumpkin puree. I opened the can and used it in pancakes ( when the texture was off – I realized my mistake ) – but they were still good.
Was thinking I could use the last part of the can in this recipe and omit the sugar ( its already sweet ). Any suggestions