Baked Pumpkin Oatmeal – A simple recipe for baked oatmeal flavored with pumpkin and warm spices, and topped with brown sugar-cinnamon pecans. This is a fantastic make ahead breakfast – simply reheat portions as needed!
It’s begun, friends! I’m sharing fall recipes. Yippee! I’m kicking things off with
Baked Pumpkin Oatmeal!
Orange oatmeal! Yay or nay? It’s a little startling at first (what exactly is that?), but once you taste it you’ll be hooked. Pumpkin, oats, brown sugar, cinnamon, pecans, dried cranberries… What’s not to love?
Baked oatmeal is one of my favorite breakfasts because it can be made in advance, and portions reheated as needed. It’s perfect for busy mornings. No standing over the stove stirring a pot of oatmeal. Simply combine the dry ingredients, combine the wet ingredients, place in a casserole dish, and bake. You can eat it fresh from the oven, or refrigerate it for later.
Pumpkin Spice Oatmeal
This oatmeal is creamy with a pumpkin flavor and spices throughout. It’s studded with dried cranberries and topped with brown sugar-cinnamon pecans. It’s a big bowl of warm fall flavors! The perfect way to start the day.
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Pumpkin Spice Baked Oatmeal
Ingredients
Dry ingredients:
- 3 cups old fashioned rolled oats
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup dried cranberries
Wet ingredients:
- 2 eggs lightly beaten
- 2 cups milk
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted butter or melted coconut oil
Topping:
- 2 tablespoons melted butter or coconut oil
- 3/4 cup chopped pecans
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice or ground cinnamon
Instructions
- Preheat oven to 350°F. Butter a 2 ½ quart baking dish.
- Combine all dry ingredients and place in the prepared baking dish.
- Whisk the wet ingredients and pour over the oat mixture. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
- In a separate bowl, combine all topping ingredients until the pecans are thoroughly coated in brown sugar. Scatter the topping mixture over the top of the oats.
- Bake uncovered for about 35-40 minutes, until oats are tender and the mixture is set.
- Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
Recipe Notes
If the oatmeal firms up too much after chilling, just add a little milk or water to each portion before reheating to make it creamy again.
This looks incredible! It reminds me of one of my favorite cakes – Pumpkin crunch cake. I love this! Thanks for sharing 🙂
Thanks, Kathleen!
This was WONDERFUL!!! We all enjoyed this over the weekend and it made great leftovers too 🙂 Yes, adding the milk is a must. Can’t wait to try more of your recipes!!!
Thank you! I’m so happy to you enjoyed it. Thanks for taking the time to stop by. 🙂
I made a few swaps — i.e. almond milk and egg whites. Still turned out great! Thanks for the recipe!
This looks delicious! I’m wondering if you’ve ever made this in individual ramekins and, if so, how long you baked them. What would you recommend?
Hi, Joann. I have never done that before, but you absolutely can. I would say begin checking them around 20 minutes. I can’t say for sure on the timing. Enjoy!
I have made this 3 times in the past couple of weeks. I reduce brown sugar to 1/4 cup, add chocolate chips. I pit pecan in my portion because my oldest doesn’t like them. But it is my favorite breakfast right now!!!!
Yay! So happy to hear that you like it!
I love this recipe. I’ve made it two times, the second time was better, I believe this is due to the topping, I put the nuts in a food processor and really chopped them. I make baked oatmeal almost every week to take to work through out the week, and this recipe is fast becoming me favorite.
I’m glad that you liked it. Thanks for sharing your tip about the food processor. Take care!
Hello there! This recipe looks absolutely divine, and I cannot wait to make it! I was wondering how do you think substituting sweet potato for the pumpkin would go? I was thinking it wouldn’t be as moist with the sweet potato, but I’d love to hear another opinion. Hope to hear back from you. (:
As long as the sweet potato is mashed and smooth (like pumpkin puree), I think it would be fine. If the sweet potato seems dry, add a little liquid to it (maybe milk?). Enjoy!