If you’re looking for the coziest, most comforting breakfast treat, Pumpkin Pie Baked Oatmeal is truly a breakfast dream come true! Imagine all the warm spices and creamy pumpkin goodness of classic pumpkin pie, but baked into wholesome, hearty oats you can slice and savor all week long. It’s like a hug in a baking dish, and I can’t wait for you to try it.
Why You Should Make This Recipe
- Wholesome & Nourishing: Each bite is packed with fiber-rich oats, pure pumpkin, and nourishing ingredients that keep you full and energized all morning.
- No-Fuss Prep: Just stir, pour, and bake—no special equipment or fancy steps required!
- Cozy Fall Flavor All Year: You don’t need to wait until autumn; Pumpkin Pie Baked Oatmeal is a warm, spiced treat that’s delicious any time you crave comfort.
- Make-Ahead Friendly: Busy mornings are no match! This oatmeal reheats beautifully for quick breakfasts all week.
Ingredients & Substitutions
This recipe comes together with just a handful of simple, pantry-friendly ingredients. Each one brings something special—creamy texture, natural sweetness, gorgeous golden color, or warm flavor. Let’s walk through the lineup and I’ll share some easy swaps, too!
- Pumpkin Puree: The star of the show! Use pure canned pumpkin (not pumpkin pie mix) for that earthy flavor and vibrant color.
- Eggs: Bind everything together and add a fluffy, custardy bite—swap for flax eggs to make it vegan.
- Milk of Choice: Any dairy or non-dairy milk works here; almond, oat, or whole milk all give a creamy base.
- Coconut Sugar (or Brown Sugar): Brings a gentle, caramel-like sweetness—use whichever you have on hand.
- Pure Maple Syrup: Adds moisture and a hint of rich sweetness that complements the pumpkin perfectly.
- Vanilla Extract: Just a splash enhances all the cozy spices and pumpkin flavor.
- Old Fashioned Rolled Oats: For the best texture, stick with old fashioned oats—not quick oats or steel-cut.
- Pumpkin Pie Spice: This classic blend is what gives the oatmeal that nostalgic pie flavor (sub with cinnamon and a dash of nutmeg if needed).
- Baking Powder: Ensures the oatmeal lifts a bit, giving you a satisfying, cake-like bite.
- Salt: A pinch balances all the flavors and heightens the sweetness.
- Chopped Pecans (optional): Add crunch, toastiness, and a pretty finish—walnuts or pepitas also work well!
- Cream Cheese Glaze (optional): For serious pumpkin pie vibes, drizzle this sweet, tangy glaze over the top.
How to Make Pumpkin Pie Baked Oatmeal
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for quick and easy cleanup. While the oven heats up, gather all your ingredients—it’ll make the next steps a total breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, coconut sugar, maple syrup, and vanilla. Make sure everything is smooth and well-blended—this is your creamy, spiced base!
Step 3: Add the Dry Ingredients
To the same bowl, add your rolled oats, pumpkin pie spice, baking powder, and salt. Mix until just combined, scraping the sides so every oat is coated. Fold in the chopped pecans if you’re using them for extra crunch and flavor.
Step 4: Bake Until Golden
Pour the mixture into your prepared pan and smooth the top. Pop it in the oven and bake for 35-45 minutes, or until the edges are golden and the center is set. Let it cool for at least 10 minutes—this helps the oatmeal slice neatly and allows the flavors to meld.
Step 5: Make the Cream Cheese Glaze
If you’re making the optional glaze (which I highly recommend!), whisk together the softened cream cheese, powdered sugar, vanilla, and a teaspoon or two of milk until silky smooth. Drizzle over the slightly warm oatmeal for extra indulgence, and finish with more chopped pecans if you like. Slice and enjoy!
How to Serve Pumpkin Pie Baked Oatmeal
Garnishes
Sprinkle extra toasted pecans or a handful of pepitas right over the top for beautiful color and toasty crunch. For a decadent touch, a dusting of cinnamon or a drizzle of maple syrup makes each slice of Pumpkin Pie Baked Oatmeal feel extra special—just like dessert for breakfast!
Side Dishes
This cozy baked oatmeal pairs wonderfully with tangy Greek yogurt or a dollop of whipped cream on the side for a bit of creamy contrast. Add a platter of fresh fruit, like orange slices or berries, to brighten the table and balance the spice.
Creative Ways to Present
Cut the oatmeal into tidy squares for on-the-go breakfast bars, or serve warm in bowls with an extra pour of milk. For brunch gatherings, present the Pumpkin Pie Baked Oatmeal family-style with a little bowl of glaze and toppings so everyone can build their own cozy slice.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Baked Oatmeal keeps beautifully in an airtight container in the fridge for up to 5 days. Let it cool completely before storing so the texture stays just right—a quick breakfast is always within reach!
Freezing
This baked oatmeal freezes like a dream. Wrap slices tightly or place in a freezer-safe container, and freeze for up to 2 months. Simply thaw in the fridge overnight or reheat straight from the freezer for those “need something cozy now” mornings.
Reheating
Warm individual portions in the microwave for 30–60 seconds, or pop the whole pan (covered) into a 350°F oven for about 10 minutes until heated through. Add your favorite toppings just before serving for maximum freshness and flavor.
FAQs
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Can I make Pumpkin Pie Baked Oatmeal vegan?
Absolutely! Simply replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and choose a plant-based milk. The oatmeal will still be hearty, creamy, and full of pumpkin spice flavor.
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Can I use steel-cut or quick oats instead of rolled oats?
For the best texture, stick to old fashioned rolled oats. Quick oats tend to get mushy and steel-cut oats won’t become tender enough in this recipe’s bake time.
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Do I have to use the cream cheese glaze?
Nope! While it adds a fun pumpkin-pie twist, the recipe is just as delicious without. You can drizzle with maple syrup or serve with a scoop of Greek yogurt if you want to keep things lighter.
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Can I prep Pumpkin Pie Baked Oatmeal the night before?
Yes! You can mix the batter, cover, and refrigerate overnight. In the morning, just give it a quick stir, pour into your pan, and bake as usual—perfect for effortless breakfast or brunch.
Final Thoughts
I hope you love this Pumpkin Pie Baked Oatmeal as much as I do—it’s pure coziness in every bite, so easy to make, and always a crowd-pleaser. Give it a try and let its warm spices and creamy texture brighten up your breakfast routine. Happy baking!
Print
Pumpkin Pie Baked Oatmeal Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6–8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Baked Oatmeal is a delicious and comforting breakfast option that combines the flavors of pumpkin pie in a wholesome oatmeal dish. Perfect for a cozy fall morning!
Ingredients
For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 1/4 cup (300g) milk of choice
- 1/3 cup (51g) coconut sugar (or sub brown sugar)
- 1/4 cup (78g) pure maple syrup
- 1 teaspoon vanilla extract
For the dry ingredients:
- 2 1/2 cups (238g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Optional mix-ins:
- Optional, but recommended: 1/2 cup (56g) chopped pecans
Optional cream cheese glaze:
- 2 tablespoons softened cream cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk of choice, to thin glaze
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F. Grease a 9×9 inch pan and set aside.
- Prepare wet ingredients: In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
- Add dry ingredients: Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder, and salt. Mix until combined, then fold in chopped pecans, if using.
- Bake: Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.
- Make cream cheese glaze: In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 16g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
