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featured pumpkin pie baked oatmeal
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4.77 from 85 votes

Pumpkin Pie Baked Oatmeal Recipe

This one-bowl quick and easy pumpkin pie baked oatmeal recipe is hearty, filling, and full of delicious pumpkin pie flavor!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 people
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x9-inch Baking Pan

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
  • ½ cup chopped pecans 57 grams, divided

Optional Toppings

Instructions

  • Preheat oven to 350°F and spray a 9x9-inch square baking dish with nonstick spray.
  • In a large bowl, stir together all the ingredients except ¼ cup chopped pecans, the Cool Whip, and the optional maple syrup.
    2 cups old fashioned rolled oats, 1 teaspoon baking powder, 1½ teaspoons pumpkin pie spice, ½ teaspoon coarse sea salt, 1 cup milk, 1 cup pumpkin puree, ¼ cup maple syrup, 2 tablespoons brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup chopped pecans
    pumpkin oatmeal mixture in a glass bowl.
  • Pour the mixture into the baking dish and sprinkle with the additional chopped pecans.
    unbaked pumpkin oatmeal in a baking dish with pecans.
  • Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
    pumpkin pie baked oatmeal in a baking dish with pecans.
  • Serve with Cool Whip, more pecans, and a drizzle of maple syrup, if desired.
    Cool Whip, Maple syrup
    slice of pumpkin pie baked oatmeal with whipped cream and maple syrup.

Video

Notes

  • Nutritional information does not include optional ingredients.
Storage: Store pumpkin baked oatmeal in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 203kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 224mg | Potassium: 249mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4854IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg