If you’re craving a cozy, wholesome breakfast or a comforting snack that screams autumn with every bite, the Pumpkin Pie Baked Oatmeal Recipe is about to become your new favorite go-to. This delightful dish marries the warm spices of pumpkin pie with hearty oats, creating a luscious, tender bake that’s both nutritious and irresistibly delicious. Imagine waking up to the aroma of cinnamon, nutmeg, and pumpkin mingling in your kitchen—this recipe makes that dream a reality, all while being easy enough for busy mornings or lazy weekends.
Ingredients You’ll Need
This recipe keeps it straightforward with simple, pantry-friendly ingredients that each play a crucial role in layering flavor, texture, and that gorgeous golden color. From the creamy pumpkin puree to the crunchy pecans, every component makes a difference.
- 2 cups old fashioned rolled oats: Provides the hearty base that soaks up all the pumpkin spice goodness, giving the dish a satisfying chew.
- 1 teaspoon baking powder: Helps the baked oatmeal rise just enough for a light, tender texture without being cakey.
- 1½ teaspoons pumpkin pie spice: The soulful blend of cinnamon, nutmeg, ginger, and cloves that brings that unmistakable autumn vibe.
- ½ teaspoon coarse sea salt: Enhances all the flavors and balances the sweetness for depth.
- 1 cup milk: Adds creaminess to the oats as they bake, keeping everything moist.
- 1 cup pumpkin puree: Brings vibrant color, velvety texture, and the star pumpkin flavor (use pure pumpkin, not the pie filling).
- ¼ cup maple syrup: Natural sweetness with a touch of caramel complexity, complementing the spices beautifully.
- 2 tablespoons brown sugar: Adds a hint of molasses richness that makes the top crust golden and slightly caramelized.
- 1 large egg: Binds all the ingredients together for a perfect sliceable consistency.
- 1 teaspoon pure vanilla extract: A subtle background note that rounds out the flavors.
- ½ cup chopped pecans (divided): Offers a delightful crunch and nutty contrast sprinkled on top and mixed in.
- Cool Whip and extra maple syrup (optional): For topping, adding a luscious finish and extra sweetness.
How to Make Pumpkin Pie Baked Oatmeal Recipe
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F and grease a 9×9-inch square baking dish with nonstick spray. This step ensures your baked oatmeal releases easily and bakes evenly, setting the stage for a perfect outcome.
Step 2: Mix the Base Ingredients
In a large bowl, combine the oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, maple syrup, brown sugar, egg, vanilla extract, and ¼ cup of chopped pecans. Stir these together until everything is fully incorporated—this mixture is your flavorful and moist center that will bake into soft, pumpkin-infused goodness.
Step 3: Transfer and Top
Pour the oatmeal mixture into your prepared baking dish, smoothing it out evenly. Sprinkle the remaining chopped pecans on top; these will toast during baking and add a lovely texture contrast to every bite.
Step 4: Bake to Perfection
Bake for 25 to 30 minutes, watching closely as the edges turn golden brown and the center sets firmly. This timing creates the ideal tender but structured baked oatmeal that holds together when sliced.
Step 5: Serve Warm and Garnish
Once out of the oven, let it cool slightly before serving. Top with a dollop of Cool Whip, an extra sprinkle of pecans for crunch, and a drizzle of maple syrup if you like a little more sweetness. This final touch elevates the dish to a luscious, comforting treat.
How to Serve Pumpkin Pie Baked Oatmeal Recipe
Garnishes
Adding garnishes like a swirl of Cool Whip or a dusting of cinnamon can make your breakfast feel like a special occasion. Crunchy pecans on top not only provide texture but also add a nutty aroma that heightens the pumpkin pie experience. A little maple syrup drizzle is all you need to enhance sweetness and bring everything together perfectly.
Side Dishes
If you’re serving this baked oatmeal as part of a larger meal, consider fresh fruit like sliced apples or pears for a juicy contrast. A small yogurt parfait on the side also complements the richness with creamy, tangy notes. For something savory, a simple turkey sausage or crispy bacon pairs surprisingly well to balance the sweet spices.
Creative Ways to Present
Don’t be afraid to get creative! Try scooping the baked oatmeal into individual ramekins for portion control, or cut it into bars for an easy-on-the-go snack. You can even bake it in a muffin tin for grab-and-run pumpkin pie bites—perfect for kids or packed lunches. Presentation makes this warm breakfast feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Pumpkin Pie Baked Oatmeal Recipe in an airtight container in the refrigerator for up to 4 days. This keeps it fresh and makes for a quick breakfast when mornings get hectic.
Freezing
For longer storage, freeze the baked oatmeal in portions wrapped tightly in plastic wrap and foil, or in a freezer-safe container. It freezes beautifully and will keep well for up to 3 months without losing flavor or texture.
Reheating
When ready to enjoy leftovers, reheat individual portions in the microwave for about 1 to 2 minutes until warmed through. You can also pop it in a preheated oven at 325°F for 10 to 15 minutes. Adding a splash of milk or a pat of butter before reheating will help it regain creamy softness.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because canned pie filling contains added sugars and spices that will alter the balance of flavors and sweetness in this recipe.
Is this recipe gluten-free?
The Pumpkin Pie Baked Oatmeal Recipe can be gluten-free if you use certified gluten-free oats. Make sure to check your oat packaging if gluten sensitivity is a concern.
Can I substitute the milk with a non-dairy alternative?
Absolutely! Almond milk, oat milk, or any plant-based milk works wonderfully, keeping the oatmeal creamy while accommodating dietary preferences.
How spicy is this dish?
This recipe has a gentle warmth from the pumpkin pie spice, creating cozy autumn flavors without being overpowering. You can always adjust the spice amount to suit your taste.
Can I prepare this recipe the night before?
Yes! You can mix the ingredients the night before, cover the baking dish, and refrigerate it to bake fresh in the morning, saving you time during busy weekday breakfasts.
Final Thoughts
I can’t recommend the Pumpkin Pie Baked Oatmeal Recipe enough for those chilly mornings when you want something heartwarming and satisfying but don’t want to fuss over complicated prep. The comforting spices, creamy pumpkin, and crunchy pecans come together in the most delightful way. Trust me, once you try this, it just might become your new seasonal staple that friends and family ask for year after year.
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Pumpkin Pie Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Baked Oatmeal is a cozy and wholesome breakfast treat perfect for fall. Combining hearty rolled oats with warm pumpkin pie spices and creamy pumpkin puree, it bakes into a deliciously soft and comforting dish. Topped with crunchy pecans, a dollop of Cool Whip, and a drizzle of maple syrup, this recipe offers all the flavors of pumpkin pie in a nutritious, easy-to-make baked oatmeal.
Ingredients
Main Ingredients
- 2 cups old fashioned rolled oats (192 grams)
- 1 teaspoon baking powder (4 grams)
- 1½ teaspoons pumpkin pie spice (5 grams)
- ½ teaspoon coarse sea salt
- 1 cup milk (227 grams)
- 1 cup pumpkin puree (227 grams – NOT pumpkin pie filling!)
- ¼ cup maple syrup (78 grams)
- 2 tablespoons brown sugar (27 grams)
- 1 large egg (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Toppings
- ½ cup chopped pecans (57 grams, divided)
- Cool Whip
- Maple syrup (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×9-inch square baking dish with nonstick spray to ensure the oatmeal doesn’t stick during baking.
- Mix Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, coarse sea salt, milk, pumpkin puree, maple syrup, brown sugar, egg, and vanilla extract. Stir until all the ingredients are evenly blended, except for ¼ cup of the chopped pecans, Cool Whip, and optional maple syrup.
- Assemble in Baking Dish: Pour the oatmeal mixture into the prepared baking dish and sprinkle the remaining ¼ cup chopped pecans evenly over the top to add a crunchy texture.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. The oatmeal is done when the edges turn golden brown and the center is set and firm to the touch.
- Serve: Remove from oven and let cool slightly. Serve warm with a dollop of Cool Whip, extra chopped pecans, and a drizzle of maple syrup if desired for additional sweetness and flavor.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- You can substitute pecans with walnuts or almonds if preferred.
- For a dairy-free version, use almond milk or another plant-based milk.
- This recipe can be made ahead and reheated; store leftovers covered in the refrigerator for up to 3 days.
- Adjust maple syrup amount to taste or omit for lower sugar.
