This pumpkin pie baked oatmeal is a hearty, comforting breakfast casserole that’s excellent served cold, although I prefer to eat my slice warmed up and served with milk or yogurt. It’s also nice when eaten with some fresh fruit on the side. When I feel like being a little extra (which is mostly all the time), I’ll top mine with a generous dollop of sweetened whipped cream and a sprinkle of extra cinnamon and sugar.
It’s seriously like having dessert for breakfast!
In general, I think baked oatmeal is a fantastic choice for a make-ahead breakfast to get you through hectic weekday mornings. This pumpkin pie baked oatmeal recipe makes a large pan of this sweet breakfast casserole and depending on how you slice it, it makes 8 or more servings. It will keep in the refrigerator for up to 5 days, but this probably won’t be an issue because it probably won’t even last that long!!
The large serving size is also perfect for feeding a crowd. This is a fantastic menu choice for breakfast in a bustling kitchen on a holiday morning or to bring to an office pot luck party.
How to make pumpkin pie baked oatmeal.
This recipe is essentially a serving of hearty oats baked into a traditional pumpkin custard filling! The simple pumpkin pie custard is made with pumpkin puree, pumpkin pie spice, eggs, milk, maple syrup, and vanilla extract. To the oats, you will add a few common baking ingredients such as baking powder, salt, and brown sugar.
Generally, I use quick-cooking and old-fashioned oats interchangeably when I make any recipe for baked oats. My kids have a preference for the soft texture that results from using quick-cooking oats in recipes like this one, and I have a preference for the more firm texture of the old-fashioned oats. So, we take turns on which type of oats we add into morning casseroles like this one when we make them. However, we all enjoy the end result no matter what sort of oats are chosen.
Today is the last day of #PumpkinWeek 2020 and so this is my last recipe contribution for this year! I hope you’ve seen some new recipes to try this week, I know I have! Please keep scrolling and check out today’s recipes from our talented bloggers.
You’ll definitely want to Pin this recipe for later, y’all!
Check out one of my latest videos!
Wouldn’t you like to stay awhile? Sign-up here to receive all of my new posts in your inbox! It’s a free service so subscribe now and never miss a recipe or an update!
Drink Recipes
- Iced Pumpkin Pie Drink by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
- Pumpkin Chocolate Chip Cupcakes by Hezzi-D’s Books and Cooks
- Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
- Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
- Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
- Pumpkin Pull Apart Bread by Making Miracles
- Pumpkin Spice Coffee Cake by Blogghetti
Savory Recipes
- Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
- Pumpkin Bacon Mac and Cheese by Our Good Life
- Pumpkin Corn Chowder by Cindy’s Recipes and Writings
Dessert Recipes
- Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
- Easy Pumpkin Dump Cake byBig Bear’s Wife
- No Churn Pumpkin Ice Cream by Caroline’s Cooking
- Pumpkin Spice Latte Layer Cake by Love & Confections
- Vegan Pumpkin Spiced Muffins by Happily Curated Chaos
Pumpkin Pie Baked Oatmeal
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutesStarting your day with this scrumptious Pumpkin Pie Baked Oat is like having dessert for breakfast! This is a tried and true morning treat for us, perfect for a crisp fall morning or the holidays. Serve this breakfast casserole with sweetened whipped cream and an extra sprinkle of cinnamon!
Ingredients
3 cups old-fashioned or quick cooking oats
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup (1 stick) salted butter, melted and slightly cooled
1 cup pumpkin puree
1/2 half cups milk
2 large eggs, slightly beaten
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
Directions
- Preheat the oven to 350° and grease a 9×13 inch baking dish then set it aside.
- In a large bowl combine the oats, baking powder, pumpkin pie spice, brown sugar and salt. Stir well and set the bowl aside. In another medium-size bowl, combine the pumpkin puree, eggs, cooled butter, milk, vanilla, and maple syrup. Stir well.
- Pour the pumpkin mixture into the large bowl with the oat mixture and stir until well mixed. Pour the oat mixture into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a rack for 15-20 minutes before serving. Serve warm with milk or yogurt. For an extra special breakfast treat, top with whipped cream and an extra sprinkle of cinnamon!
Recipe Video
Notes
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
I came across your recipe and it seemed easy enough to take with me for thanksgiving at my family home. I put all the dry ingredients into a sealed bag. Added liquids once i was ready to bake. The aroma was making my mouth water! Not only was this very good but it was also easy. I knew my husband loved it when he ate the last piece and indicated I needed to make more! Lol
Thanksgiving for the simple recipe!!
Yum, pumpkin pie is my favorite kind of pie. This recipe will allow me to even have it for breakfast- thanks!
I made baked oatmeal for the first time a few years ago. It’s so hearty, easy, and perfectly comforting! I can’t wait to try this pumpkin pie version.
What a fun way to make oatmeal! This looks terrific — such nice flavors. Thanks!
I don’t care for plain oatmeal so this will be such a wonderful breakfast! I love that it’s baked, too.
I eat baked oatmeal all winter long and I’m excited to try out this new flavor! Yum!
I like the way you think, serving it with whipped cream sounds amazing!
Made this for breakfast this morning and it was delicious! I modified for a diabetic, and I am in love.
Hello Terri!! Thank you so much for letting me know how you liked the recipe! There are so many great sugar substitutes these days, I’m truly glad you enjoyed it!! xo
This looks delicious! A perfect fall treat!
My kind of breakfast. A perfect oatmeal for fall!
I am going to make this tomorrow! I’m diabetic so I’ll be playing around with the sugars.
OMG – my “second” mom will LOVE this. She adores oatmeal and anything pumpkin spice! Forwarding to her this minute!
This sounds delicious! We adore baked oatmeal in this house – I am positive a pumpkin version will be making an appearance very soon!
I can’t get enough of pumpkin at this time of year…this baked oatmeal makes a wonderful weekend breakfast!