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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Recipe
Pumpkin Spice Baked Oatmeal
Ingredients
Dry ingredients:
- 3 cups old fashioned rolled oats
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice, or ground cinnamon
- ½ teaspoon salt
- ⅓ 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
- ¾ cup chopped pecans
- ¼ cup brown sugar
- ½ 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.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kathleen @ Yummy Crumble says
This looks incredible! It reminds me of one of my favorite cakes – Pumpkin crunch cake. I love this! Thanks for sharing 🙂
Celebrating Sweets says
Thanks, Kathleen!
Jo El Snyder says
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!!!
Celebrating Sweets says
Thank you! I’m so happy to you enjoyed it. Thanks for taking the time to stop by. 🙂
Crystal says
I made a few swaps — i.e. almond milk and egg whites. Still turned out great! Thanks for the recipe!
Joann says
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?
Celebrating Sweets says
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!
Rebekah says
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!!!!
Celebrating Sweets says
Yay! So happy to hear that you like it!
Carolyn says
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.
Celebrating Sweets says
I’m glad that you liked it. Thanks for sharing your tip about the food processor. Take care!
Mia says
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. (:
Celebrating Sweets says
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!
Robin Bowers says
Can you make this the night before and bake in the morning?
Celebrating Sweets says
I would not recommend it, I think the oats would absorb the liquid and get mushy. You can bake it the night before and reheat it in the morning.
Jo-Anne says
Has anyone tried this with steel-cut Scottish oatmeal? If the oats were brought to a boil in water, then covered & left overnight. In the morning proceed as per the original recipe… It sounds Absolutely Scrumptious. Are you sure it isn’t a dessert ? LOL
Celebrating Sweets says
I have not tried it with steel-cut oats, but I definitely agree that the way you are suggesting would be necessary (so the oats are soft enough). And yes, it could be dessert. Ha! Thanks for stopping by!
Molly says
In the oven now!!! Can’t wait!!!
Celebrating Sweets says
Enjoy!