Pumpkin Pie Baked Oatmeal Recipe

This pumpkin pie baked oatmeal is the perfect fall breakfast recipe to make during pumpkin season!

If you’re looking for a cozy fall breakfast recipe that the whole family can enjoy, your search stops here.

This Pumpkin Pie Baked Oatmeal has everything you need:

✅Yummy pumpkin: perfect for the season ahead!

✅Hearty oats that will keep you full.

✅Warm fall spices to make your taste buds sing!

You’re probably gonna add this to your list of favorite pumpkin recipes.

Okay, let me show you how to make it!

Video Tutorial:

Here’s a video tutorial of the recipe in case you learn better that way. The full written tutorial is below, along with the printable recipe!

Ingredients:

Okay, let’s go over the simple ingredients you’ll need to make this delicious fall breakfast:

• 1/2 cup butter: Please use salted butter for the best flavor. 
• 3 cups rolled oats (AKA old-fashioned oats): You can also use quick oats, but the texture will be a little different. I would not recommend using steel-cut oats.
• 1/2 cup maple syrup: I like to use pure maple syrup in this pumpkin baked oatmeal, but you could substitute honey, brown sugar, coconut sugar, or your sweetener of choice.
• 1 teaspoon salt: I use unrefined sea salt.
• 2 teaspoons pumpkin spice blend: You can use store-bought or homemade pumpkin pie spice. See the “Substitutions” section below for what spices to substitute if you don’t have any pumpkin pie spice on hand.
• 1 cup pumpkin purée: Make sure to use pure pumpkin puree, NOT pumpkin pie filling. You can used canned pumpkin puree from the grocery store, or make homemade pumpkin puree! 
• 3/4 cup milk: I like to use whole milk, but another type of milk should work as well. 
• 4 large eggs
• 2 teaspoons vanilla extract: Please use pure vanilla extract, not imitation vanilla flavoring!
• 2 teaspoons baking powder

 

How to Make Pumpkin Pie Baked Oatmeal:

Start by preheating your oven to 350 degrees Fahrenheit (177 Celsius).

Place the butter in a square glass baking dish, and place in the oven to melt.

DO NOT forget about it! Set a timer for 5 minutes to remind yourself to check on it.

Mixing the Batter:

1. First, place the oats in a large mixing bowl. Add the baking powder, salt, and pumpkin pie spice. Mix with a wooden spoon until well combined.
2. Next, measure out 1 cup of pumpkin puree in a large measuring cup. Add the milk, maple syrup, eggs, and vanilla and mix well.
3. Pour the wet ingredients over the dry ingredients in the large bowl.
4. Finally, mix with the wooden spoon until well combined.
   

By this time the butter should have melted.

Pour the oat mixture over the melted butter in the pan.

Stir with the wooden spoon until the butter is somewhat incorporated, but there’s still some unmixed around the edges. 

This seems a bit strange, I know, but trust me. This is how my mom made baked oatmeal growing up.

Baking Time:

Now place in the preheated oven and bake for 25-30 minutes, or until the edges are crispy and the oatmeal seems set.

Serving:

Allow to cool in the pan for 5-10 minutes before dishing up.

I don’t find it necessary, but if you like your baked oatmeal extra sweet, you can add a drizzle of maple syrup.

This can be served as-is, or you can add a dollop of maple whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

Other topping options include vanilla Greek yogurt, roasted pepitas (AKA pumpkin seeds), or even a scoop of vanilla ice cream to turn this into a dessert.

Storing:

Store any leftovers in an airtight container in the refrigerator. It should keep for 3-5 days.

Meal Prep:

You could bake up a big pan of this pumpkin pie baked oatmeal, and reheat it throughout the week.

Or you could divide a regular batch into individual portions and store in airtight containers if you’re making it for only one or two people.

Substitutions:

• Rolled Oats: As stated in the ingredients section, you can also use quick oats. However, I don’t recommend using instant oats or steel cut oats.
• Butter: I have not personally tried it, but for a dairy-tree alternative I’m sure you can substitute coconut oil, avocado oil, olive oil, etc. The flavor will be affected, of course.
• Milk: Same for milk: I have not personally tried it, but I’m sure you could substitute a non-dairy milk such as unsweetened almond milk, oat milk, coconut milk, etc. 
• Maple Syrup: You can substitute your favorite sweetener if you don’t have any maple syrup on hand. Keep in mind that if you use a dry sweetener instead of maple syrup, it could alter the cooking time.
• Pumpkin Pie Spice: If you’re out of pumpkin pie spice, you can substitute 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch each of nutmeg and allspice. Or you can simply use 1 teaspoon of cinnamon. 
• Chocolate Chips: You could sprinkle some chocolate chips or nuts on top of the baked oatmeal for an extra layer of flavor. 

 

More Fall Breakfast Recipes:

• Gluten Free Pumpkin Waffles
• Apple French Toast Casserole
• Sourdough Coffee Cake
• Pear Dutch Baby

More Oatmeal Recipes:

• Simple Baked Oatmeal
• Blueberry Oatmeal Recipe
• Overnight Oats Recipe

More Pumpkin Recipes:

• Grain Free Pumpkin Bread
• Low Sugar Pumpkin Pie
• Pumpkin Cold Foam
• Easy Baked Pumpkin Custards
• Pumpkin Sourdough Dinner Rolls

Recipe Card