Pumpkin Baked Oatmeal Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: people

Calories: 198kcal

Author: Becky Hardin - The Cookie Rookie

Perfect for a fall breakfast on a chilly day, this pumpkin pie oatmeal is hearty and filling, and will fuel your family for the day. Simple to prep, this is one tasty oatmeal!

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Ingredients

2 cups Bob’s Red Mill Rolled Oats
1 teaspoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon course sea salt
1 cup milk
1 cup pumpkin puree
¼ cup maple syrup
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla
½ cup pecans chopped, divided
Cool whip/whipped topping for serving
Maple syrup for serving

Instructions

Preheat oven to 350F and spray a 9 inch square baking dish with nonstick spray.
In a large bowl, stir together all the ingredients except ¼ cup chopped pecans and the whipped topping.
2 cups Bob’s Red Mill Rolled Oats, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon course sea salt, 1 cup milk, 1 cup pumpkin puree, ¼ cup maple syrup, 2 tablespoons brown sugar, 1 egg, 1 teaspoon vanilla, ½ cup pecans
Pour the mixture into the baking dish and sprinkle with the additional chopped pecans.
Bake for 25-30 minutes or until the edges are golden brown and the middle is set.
Serve with whipped topping, more pecans, and a drizzle of maple syrup. Enjoy!
Cool whip/whipped topping for serving, Maple syrup for serving

Video

Notes

Don't mix the oatmeal until you are ready to bake it as the oats will soak up too much liquid.
Grease your baking dish with oil or a non stick spray so that it's easy to remove once it's baked.
Feel free to add in some chocolate chips to this recipe if you like!

Nutrition