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Pumpkin Pie Baked Oatmeal Recipe

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

A bowl of pumpkin pie baked oatmeal with a dollop of maple whipped cream on top and the pan in the background and hands holding the bowl.

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:

All of the ingredients needed to make pumpkin pie baked oatmeal laid out on a white countertop.

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:

Placing 1/2 cup of butter in a square baking dish.

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:

A photo collage showing the step for mixing the batter for pumpkin pie baked oatmeal.

  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.
    Pouring the batter over the melted butter in the pan.

By this time the butter should have melted.

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

Mixing the batter into the 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:

A pan of pumpkin pie baked oatmeal on a white countertop with a blue and white striped linen napkin off to the side.

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

Serving:

Sprinkling a bowl of pumpkin pie baked oatmeal with some pumpkin pie spice mix.

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.

A bowl of pumpkin pie baked oatmeal with a dollop of maple whipped cream on top and the pan in the background.

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:

More Oatmeal Recipes:

More Pumpkin Recipes:

Recipe Card

Yield: 6 servings

Pumpkin Pie Baked Oatmeal Recipe

A bowl of pumpkin pie baked oatmeal with a dollop of maple whipped cream on top and the pan in the background and hands holding the bowl.

This cozy pumpkin baked oatmeal recipe is the perfect hearty fall breakfast!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup butter
  • 3 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3/4 cup whole milk
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Preheat your oven to 350 degrees F and place ½ cup of butter in a square baking dish. Place the dish in the oven to allow the butter to melt (don’t forget it - set a timer!).
  2. Place 3 cups of rolled oats in a large mixing bowl. Add the baking powder, salt, and pumpkin spice. Mix with a wooden spoon. Set aside.
  3. Measure out 1 cup of pumpkin puree in a large measuring cup. Add the milk, maple syrup, vanilla, and eggs. Whisk that together very well. 
  4. Okay, the butter has probably melted by this time, so take it out of the oven.
  5. Pour the wet ingredients over the dry ingredients and mix well. Pour over the melted butter in the pan.
  6. Mix with a wooden spoon until the butter is somewhat incorporated, but there’s still some around the edges. This seems a bit strange, I know, but trust me. This is how my mom made baked oatmeal growing up. 
  7. Now place in the oven and bake for 25-30 minutes, or until the edges are crispy and the oatmeal seems set. 
  8. Allow to cool for a few minutes before serving.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 595Total Fat: 25.1gSaturated Fat: 12.4gTrans Fat: .6gCarbohydrates: 76gFiber: 10gSugar: 19gProtein: 19g

Did you make this recipe?

Please share a photo and tag me on Instagram!

Lacey

Friday 4th of October 2024

I made this with quick oats and it turned out very yummy and not too sweet. Next time I will try with rolled oats.

Shelby

Saturday 5th of October 2024

@Lacey, Yum!! Thanks for another great recipe. I tried this but prefer the first one, the butter stands out more with a great taste. I had to bake mine an extra 20 - 30 minutes. Happy pumpkin season...

Kelly

Friday 4th of October 2024

If you are on the fence about making this, don’t be! I used to love the Dunkin Donuts Pumpkin Muffins in the Fall. Since trying to eat healthier, I’ve avoided them for years. As soon as I took a bite of this, it transported me back to my DD days….minus the unhealthy additives. Win win! Thank you for a great cozy recipe!

Erica Kastner

Saturday 5th of October 2024

So glad you enjoyed! Thank you for sharing your story!

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