Pumpkin Baked Oatmeal

A white bowl filled with pumpkin oatmeal, pecans, and dried cranberries.

This pumpkin baked oatmeal features creamy pumpkin, warm spices, hearty oats, dried cranberries, and a brown sugar-pecan topping.

Course Breakfast, healthier

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 388kcal

Author Allison Mattina

Ingredients

Dry ingredients:

3 cups old fashioned rolled oats
1½ teaspoons baking powder
1½ teaspoons pumpkin pie spice, apple pie spice, or cinnamon
½ teaspoon salt
⅓ cup dried cranberries

Wet ingredients:

2 large eggs
2 cups milk (dairy or non-dairy) I use 2%
1 cup pumpkin puree not pumpkin pie filling
½ cup light brown sugar
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 light brown sugar
½ teaspoon pumpkin pie spice, apple pie spice, or cinnamon

For serving (optional):

milk
maple syrup or brown sugar

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. Pour the wet ingredients over the oat mixture. Gently shake the baking dish back and forth and 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 warm with a splash of milk and drizzle of maple syrup.

Notes

Storage:

Leftovers can be stored, tightly covered, in the refrigerator for up to 4 days. It will firm up after chilling. Add a little milk to each portion before reheating to make it creamy again.

Nutrition