Pumpkin Pie Baked Oatmeal

Name: Pumpkin Pie Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: For the wet ingredients:; 1 (15 ounce) can pumpkin puree; 2 eggs; 1 ¼ cup (300g) milk of choice; ⅓ cup (51g) coconut sugar (or sub brown sugar); ¼ cup (78g) pure maple syrup; 1 teaspoon vanilla extract; For the dry ingredients:; 2 ½ cups (238g) old fashioned rolled oats, gluten free if desired; 2 teaspoons baking powder; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; Optional mix-ins:; Optional, but recommended: ½ cup (56g) chopped pecans; Optional cream cheese glaze:; 2 tablespoons softened cream cheese; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract; 1-2 teaspoons milk of choice, to thin glaze

User Reviews

4.8

168 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Calories
290 kcal
Course
Breakfast, Brunch
Cuisine
American, Vegan

Pumpkin Pie Baked Oatmeal

Stella Guerrero

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Cozy and delicious pumpkin baked oatmeal that truly tastes like your favorite pumpkin pie! This nutritious pumpkin oatmeal bake uses up a whole can of pumpkin puree and is filled with warming spices. Options to add chopped nuts and a lovely cream cheese glaze for an extra treat! The perfect healthy breakfast for fall that's freezer-friendly.

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Ingredients

Servings

For the wet ingredients:
1 (15 ounce) can pumpkin puree
2 eggs
1 ¼ cup (300g) milk of choice
⅓ cup (51g) coconut sugar (or sub brown sugar)
¼ cup (78g) pure maple syrup
1 teaspoon vanilla extract
For the dry ingredients:
2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt
Optional mix-ins:
Optional, but recommended: ½ cup (56g) chopped pecans
Optional cream cheese glaze:
2 tablespoons softened cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1-2 teaspoons milk of choice, to thin glaze

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Instructions

Preheat the oven to 350 degrees F. Grease a 9x9 inch pan and set aside.
In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder and salt. Mix until combined, then fold in chopped pecans, if using.
Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.
In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.

Notes

To make into baked oatmeal muffins: divide the batter into a prepared muffin tin lined with muffin liners and bake for 20-25 minutes until the oatmeal muffins are set. You should get 10-12 oatmeal muffins.
Feel free to skip the cream cheese glaze: I love this served warm with peanut or almond butter spread on top, plus a drizzle of maple syrup and a sprinkle of sea salt. SO GOOD! It’s also wonderful served in a bowl with a little milk. OMG!
Make it indulgent: feel free to throw in ½ cup chocolate chips before baking. Pumpkin + chocolate chips = match made in heaven.

Nutrition Information

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Serving 1serving (without nuts or glaze) Calories 290cal (15%) Carbohydrates 54.7g (18%) Protein 8.3g (17%) Fat 4.8g (7%) Saturated Fat 0.9g (5%) Fiber 6.7g (27%) Sugar 21.5g (43%)