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    You are here: Home / Breakfast / Pumpkin Pie Baked Oatmeal

    Pumpkin Pie Baked Oatmeal

    Last Updated July 9, 2021. Published November 12, 2017 By Lorie 32 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    pumpkin baked oatmeal.

    Have pumpkin pie for breakfast too with this hearty pumpkin baked oatmeal recipe. Maple sweetened and with just the right spice. Perfect for cozy fall breakfasts! 

    Overhead view of pumpkin baked oats on white plate.

    Pumpkin Pie Baked Oatmeal--perfect for your thanksgiving brunch!

    How is Thanksgiving already almost here? Yes, I know I say this almost every time a holiday arrives lately. But seriously, how?

    I have been seeing so many Thanksgiving dinner recipes that are making me drool, but something is missing from all of it--what about brunch?! Does anyone do a Thanksgiving brunch? Well this year, we are and I can't wait to add this Pumpkin Pie Baked Oatmeal to the spread.

    Thanksgiving is going to look a bit different for us this year, very low key. So since we won't be hopping house to house, a good brunch to start our first Thanksgiving as a family of three is in store.

    Obviously Sam will only be drinking milk, but Anthony and I will certainly indulge in the festivities. I am so grateful I cannot even handle it--more to come on that in next week's Thanksgiving post, but I really am ridiculously happy to spend Thanksgiving with my favorite boys in the whole world.

    Anyone else out there hosting a brunch on Thanksgiving as well?

    Then you cannot serve a feast on Turkey day without pumpkin pie right? So this breakfast worthy pumpkin pie is for you! Just don't forget the whipped cream like I did when I made it. I had to settle for some vanilla yogurt, but I REALLY wanted whipped cream. Consider yourself reminded.

    Oatmeal on plate with forkful.

    Take Your oats beyond the bowl: bake them!

    Lately, I have been shifting my oats to baked versions to switch things up. Baked oatmeal is what I consider oatmeal you can eat with a fork. Not quite cake, but not at all liquefied.

    You could almost grab a piece on the go, but then you will miss out on adding a touch of whipped cream and perhaps a maple drizzle that really seal the deal for this recipe. Maybe you set the alarm a tad earlier so you can sit down and enjoy.

    Pumpkin pie has always been my very favorite pie in the world.

    Lately I have noticed that my taste buds are changing and nutmeg doesn't seem to be doing it for me these days. So the whole pumpkin spice has not been my favorite. Cinnamon is always a go for me though so I have started using solely cinnamon versus the other spices that go into pumpkin spice.

    But if you want to have even more of a pumpkin pie flavor, opt for ½ teaspoon of pumpkin pie spice for part of the cinnamon. It will be amazing either way.

    And like I said before, don't forget the whipped cream!

    Piece of pumpkin baked oatmeal on plate with yogurt and pecans.

    What you will need:

    1. rolled oats: you can use regular or gluten free!
    2. milk: use your favorite milk or dairy free milk. Flavor will vary based on the milk you use.
    3. eggs
    4. maple: breakfast should always be sweetened with maple in my personal opinion. Feel free to use honey or another liquid sweetener.
    5. butter
    6. pecans
    7. pumpkin: straight from the can is fine unless you have your own pumpkin purée!
    8. cinnamon
    9. vanilla
    10. baking powder
    Pumpkin Baked Oatmeal in baking pan with pecans.

    Notes:

    • Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
    • I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it's important or something. Ha.)
    • You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.

    Hope you enjoy this cozy fall breakfast as much as our family does!

    Pumpkin Baked Oatmeal.

    Check out these other cozy fall breakfast recipes:

    • Pumpkin Chip Banana Bread
    • The Easiest Homemade Pop Tarts
    • Spiced Pear French Toast Casserole
    • Banana Bread Baked Oatmeal
    • Maple Vanilla Cashew Coffee
    • Pumpkin Pie Overnight Oats
    • Pumpkin Pecan Baked French Toast
    • Blueberry Baked French Toast Muffins

    DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

    Pumpkin Pie Baked Oatmeal

    Have pumpkin pie for breakfast too with this hearty pumpkin baked oatmeal recipe. Maple sweetened and with just the right spice. Perfect for cozy fall breakfasts! 
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 9
    Calories: 191kcal
    Author: Lorie Yarro

    Ingredients 

    • 2 c rolled oats
    • 1 c milk of choice
    • 2 large eggs
    • 2 T butter, melted
    • 1 c pumpkin puree
    • ⅓ c pure maple syrup or honey
    • ⅓ c chopped pecans or pecan pieces
    • 1 teaspoon vanilla extract
    • 2 teaspoon cinnamon or 1 ½ teaspoon cinnamon plus ½ teaspoon pumpkin spice
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt

    Instructions

    • Preheat oven to 350° F.
    • In a medium bowl, whisk together pumpkin, milk, eggs, maple and vanilla.
    • Add oats and all other ingredients and stir to combine.
    • Spread evenly in a greased 9x9inch square baking pan and sprinkle with more pecans if desired.
    • Bake for about 25 minutes or until top of oatmeal is browned.
    • Allow to cool and serve as desired.
    • Store in the refrigerator for 3-5 days.

    Notes

    • Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
    • I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it's important or something. Ha.)
    • You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.

    Nutrition

    Calories: 191kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 117mg | Potassium: 271mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4395IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Kathy says

      September 21, 2022 at 9:34 pm

      5 stars
      Huge hit with my entire family! I doubled the recipe and baked in a 9x13 pan for 45 minutes intending to freeze half for later. Never made it to the freezer. They ate it for several mornings until it was gone! I like that it’s dairy free ( I used almond milk), gluten free, and has some protein. Just made it again to take along for a healthy breakfast option for a tailgate weekend.

      Reply
      • Lorie says

        September 27, 2022 at 2:05 pm

        Haaaaa--it never makes it to our freezer either! Glad it was a hit!

        Reply
    2. Sara says

      January 02, 2021 at 5:52 pm

      5 stars
      Delicious! I needed to bake the dish for 30min, but I would not change anything else about the recipe.

      Reply
      • Lorie says

        January 03, 2021 at 6:19 pm

        So happy to hear it. Thanks Sara!!

        Reply
    3. Sue says

      December 22, 2019 at 8:07 am

      This looks delicious! where are these little plates from?

      Reply
      • Lorie says

        December 22, 2019 at 8:21 am

        Thanks Sue! The plates are from Crate and Barrel, they are my favorite!

        Reply
    4. Lindsey says

      September 09, 2018 at 7:18 pm

      5 stars
      This is the perfect cozy fall breakfast!

      Reply
      • Lorie says

        September 10, 2018 at 10:37 am

        Can’t go wrong right??

        Reply
    5. Liz says

      September 08, 2018 at 10:12 am

      5 stars
      BRING ON THE PUMPKIN! Mr. CEO says its much appreciated...?

      Reply
      • Lorie says

        September 10, 2018 at 10:39 am

        Anytime, Mr. ❤️

        Reply
    6. Meme says

      September 07, 2018 at 9:28 am

      5 stars
      This makes a perfect breakfast, snack or dessert everyone will love!! Perfect fall treat.

      Reply
      • Lorie says

        September 10, 2018 at 10:41 am

        Yep. Perfect for a little bit of everything.

        Reply
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