Pumpkin Pie Baked Oatmeal
This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!
First, there was this Pumpkin Pie Oatmeal. Then, I brought you these Pumpkin Pie Overnight Oats.
And now, I’m rounding out the trifecta with this Pumpkin Pie Baked Oatmeal!
Just in case you didn’t notice, I may have a teeny, tiny obsession with pumpkin. But, who doesn’t? Especially since it’s fall and ALL things pumpkin are perfectly acceptable in my book.
This Pumpkin Pie Baked Oatmeal is bursting with oats, sweet pumpkin, and cozy fall spices. Hearty, healthy and perfect for oatmeal lovers, this easy breakfast captures the flavors of the season!
If you’re an oatmeal lover like I am, then this pumpkin baked oatmeal was made for you. It has a sweet pumpkin taste and plenty of warm spices.
Ingredients for Pumpkin Pie Baked Oatmeal
This baked pumpkin spice oatmeal contains basic ingredients you likely have on hand already. Here’s what you’ll need:
- Old-fashioned oats
- Splenda Naturals or granulated sugar
- Brown sugar
- Baking powder
- Pumpkin pie spice
- Salt
- Pure pumpkin puree
- Eggs
- Almond milk
- Coconut oil
- Vanilla bean paste (or extract)
How to Make Pumpkin Pie Baked Oatmeal
Like most of my recipes, this Pumpkin Pie Baked Oatmeal is a breeze to whip up!
- Simply whisk together the dry ingredients, followed by the wet ingredients, and then combine the two.
- Pop it into the oven and let it work its magic.
- Let the pumpkin spice oatmeal cool for about 10 minutes before serving.
In less than an hour, your easy and healthier breakfast is ready to be devoured! I love to eat mine drizzled with honey and a sprinkling of pecans, but however you eat it, I guarantee it’ll be an oatmeal favorite for years to come.
The hearty texture, cozy flavors and irresistible taste make this Pumpkin Pie Baked Oatmeal perfect for the season!
How Long Does Baked Oatmeal Last?
Store the pumpkin baked oatmeal in the fridge for up to five days. Keep it in an airtight container, or cover the pan tightly with foil.
How to Reheat Baked Oatmeal
I typically reheat slices of pumpkin pie baked oatmeal in the microwave for 20-second bursts. It can also be enjoyed cold with a drizzle of milk or a dollop of yogurt on top.
Can I Use Instant Oats?
No, old-fashioned oats must be used to make this fall oatmeal recipe. Instant oats won’t create the same chewy texture!
Tips for Making Pumpkin Baked Oatmeal
- Be sure to use 100% pure pumpkin puree to make this recipe, not canned pumpkin pie filling.
- You’re welcome to use granulated sugar or a a sugar-free alternative, like Splenda Naturals.
- The eggs help bind together the pumpkin pie baked oatmeal. I’m not sure what a good egg substitute for this recipe would be.
Looking for More Baked Oatmeal Recipes?
Baked oatmeal is one of my go-to fall breakfast ideas! Here are some reader favorites:
- Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal Cups
- Strawberry Banana Baked Oatmeal Cups
- Blueberry Baked Oatmeal
- Strawberry Banana Baked Oatmeal in a Mug
Pumpkin Pie Baked Oatmeal
Ingredients
- 3 cups old-fashioned oats
- ¼ cup granulated sugar, (or Splenda Naturals)
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pure pumpkin puree
- 2 eggs
- 2 cups almond milk, (or milk of choice)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla bean paste, (or vanilla extract)
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine the oats, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, almond milk, coconut oil, and vanilla extract until smooth.
- Pour oat mixture into pumpkin mixture and stir until combined. Pour into prepared baking dish.
- Bake for about 38-40 minutes, or until oatmeal is firm and edges are set.
- Remove from oven and let cool for 10 minutes before serving. Top with honey, maple syrup, or pecans, if desired.
I love the holiday season, but hate the extra pounds that come with it 😉 This looks like the perfect breakfast to start your day on the right track. Pumpkin’s the best!
Thank you, Megan! Pumpkin definitely makes oatmeal even better! 🙂
Sigh. Agreed about the extra pounds coming on and LOVE this recipe for this reason! And I was wondering if you had any pumpkin recipes for me because I’m on the hunt this time of year and you didn’t disappoint =)
Thank you, Laura! It’s so hard to not gain those extra pounds come the holidays!
You know I love pumpkin too, Gayle, so I’m loving this! And pecans on top? Yes, please 🙂 Extra, actually 😉 ! I don’t know where the time is going, either. Seems like only yesterday it was September and now it’s soon November! We are actually starting to see Christmas commercials around here on tv and hearing them on the radio! Crazy, right?? So exciting, though. I love all the indulgences of the holidays, but definitely try to balance it out somewhat by maintaining my exercise schedule. This pumpkin pie baked oatmeal looks like a lovely recipe to feel like I’m indulging, but still not too too much. Pinned, of course! Hope you’re having a great week 🙂
I saw my first Christmas commercial last week and did a double take…too soon but I am excited! Thanks for the oatmeal love and pin, friend! It is definitely hard to find a balance during the holidays, but I’m trying my hardest! 🙂
This is great! I love pumpkin anything, so it’s the perfect way to start a cool fall morning — especially without the added sugar!
Thanks, Blair!
I love that in less than an hour we can have a warm, healthy, seasonal, delicious breakfast!! Loving the drizzle of honey!!
Thank you, Annie!
I LOVE baked oatmeal and this looks perfect with all of that delicious pumpkin! This is such a cozy fall breakfast and I wish I had some with my coffee right now!
Thanks, Marcie! It’s so good for chilly mornings!
Gayle I love holiday season especially when they start showing all the amazing Christmas movies! But seriously I had no idea that it all starts at the stroke of midnight on November1st! I will be found glued to the tv now!
I love pumpkins too though this year I haven’t cooked enough with it. I love oatmeal and this sounds just amazing!
Haha well I’m not the official spokesperson for the holidays, I just FEEL like everything starts on November 1st! 🙂 Thanks for the kind words, Ami!
Three cheers for ALL the pumpkin oatmeal! This baked oatmeal looks so delicious and I’m dying to dig into a slice right now. I’m sitting here so hungry…not the best time to be blog commenting 😉 haha! Loving the pecans on top too – my favorite nut! 😀
Thank you, Rachel! The pecans give the oatmeal the perfect topping!
I can’t believe how quickly this month went by! This yummy baked oatmeal is the perfect cozy breakfast to start the day and soak in all that fall goodness! Love the pumpkin pie twist!
Thanks, Kelly! Here’s to hoping the holidays don’t go by quite as fast! 🙂
I’m so excited for the holidays and all things fall! Such a fan of the pumpkin and pumpkin spice in here, as well as the coconut oil 🙂
Thank you, Medha!
Love pumpkin! This is genius, love it! Can’t wait to try it! Pinning!
Thanks for the sweet comment and pin, Mira!
First of all, I have NO clue where time went!! I seriously wish life had a pause button… or at least a ‘play in slow-moe’ button! But, I have already busted out the stretchy pants, because I know as soon as I blink it will be the holidays, so I am prepared for ALL the naughty eats! Lol. Anyways, I pretty much only use Stevia for my personal consumption, but you know what? I’ve never tried to bake with it… or use it for baked oatmeal. So thank you for sharing this!! You certainly are the pumpkin breakfast queen and this is another wonderful recipe, Gayle!! Absolutely perfect for the season. And for national pumpkin day!! Pinned of course! Cheers, friend!
A pause button is definitely needed in life, as are stretchy pants! :} Stevia is perfect in this oatmeal, Cheyanne! Thank you for the kind words!
I was literally just thinking this morning how good a pumpkin baked oatmeal sounded! This looks delicious, Gayle! I could probably eat the whole thing by myself 😉
Thanks, Danielle! It’s so good and so easy to make!
Your pumpkin recipes just keep getting better, Gayle! I can just imagine waking up to this – it would definitely help me get out of bed on a cold autumn morning.
Thanks for the pumpkin love, Dannii!
This looks almost like cake, which means I could trick my mind into believe it IS cake. It looks like the perfect breakfast!!
Good thinking, Dorothy!
this sounds great, I have to try this!!
It’s my new favorite breakfast!
Aww, Gayle, you’re making all of our pumpkin-y oatmeal dreams come true! 🙂 I haven’t had baked oatmeal in forever and this version looks fantastic! All the yeses to the pecans on top! I can’t believe it’s almost November either. I feel like I should have started my Christmas shopping already! Have a great Halloween, Gayle! Pinned!
Thank you for the oatmeal love, Stephanie! Hope you have a wonderful Halloween, too!
I’ve seen so many oatmeal recipes lately but this is most definitely my favorite. What a great alternative to just eating a pumpkin pie. can’t wait to try this!
Thanks for the kind words, Mary! This is definitely a healthier alternative to pumpkin pie! 🙂
Oh gosh… the trifecta of pumpkin. Could there be a more glorious thing? I thank my lucky stars every day that my friend Gayle LOVES pumpkin. It’s seriously such a joy to see all of the amazing pumpkin recipes from you! Especially when they’re chockfull of oats! 🙂 Oh dang, it’s almost Thanksgiving/Xmas time!!! I can’t wait to see what scrumptious treats you whip up for the holidays, my friend. Hope you have an awesome Halloween and Monday! xoxo
Thank you, Demeter! Oats and pumpkin make the best breakfast! 🙂
Confused about the discrepancy between intro text that says Splenda is used, and the actual recipe which lists white and brown sugar??
Hi Barbara! You can make this recipe with splenda, though I found it better with white and brown sugar… if you would like the measurements for splenda, let me know.