Pumpkin Pie Baked Oatmeal
User Reviews
4.8
Pumpkin Pie Baked Oatmeal
Description
This baked oatmeal recipe starts with wet ingredients consisting of canned pumpkin puree, eggs, milk, coconut sugar, maple syrup, and vanilla extract combined into a smooth mixture. The dry ingredients include rolled oats, baking powder, pumpkin pie spice, and salt, which are mixed into the wet ingredients before folding in optional chopped pecans.
The mixture is baked in a greased 9x9-inch pan at 350°F for 35-45 minutes until the edges become slightly golden brown and the center is set. The result is a dense, moist oatmeal with warm cinnamon, nutmeg, and clove aromas from the pumpkin pie spice. The pecans add texture and a subtle nutty crunch.
The optional cream cheese glaze, made from softened cream cheese, powdered sugar, vanilla, and a bit of milk, adds a smooth and sweet finish when drizzled over warm slices. This baked oatmeal serves well as a filling breakfast or brunch option and can be cut into slices to serve 6 to 8 people.
This dish is versatile; the batter can be baked in muffin tins for individual servings, and the cream cheese glaze can be omitted for a simpler experience, optionally paired with nut butters or maple syrup for added richness.
Ingredients
- For the wet ingredients:
- 1 pumpkin puree 15 ounce can
- 2 egg
- 1 ¼ cup milk of choice
- ⅓ cup coconut sugar 51 g, or sub brown sugar
- ¼ cup maple syrup 78g; pure
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2 ½ cups rolled oats old fashioned, gluten free if desired
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- Optional mix-ins:
- pecans chopped, optional but recommended
- cream cheese glaze, optional
- 2 tablespoons cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk of choice, to thin glaze
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 muffins, divide batter into a lined muffin tin and bake 20-25 minutes until set, yielding 10-12 muffins.
- The cream cheese glaze is optional; the baked oatmeal is also excellent served warm with nut butters and maple syrup.
- Add ½ cup chocolate chips to the batter before baking for a richer flavor combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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