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
Scale
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.
