Pumpkin Spice Baked Oatmeal has all the flavours of pumpkin pie, but in breakfast form! Made with rolled oats, pumpkin purée, milk, eggs, sugared pecans and warming spices, this baked oatmeal is the perfect autumn breakfast. An easy way to feed a crowd at a holiday brunch and great for meal prep, too!
If you’re looking for other baked oatmeal ideas, check out my top-rated Vegan Peaches and Cream Baked Oatmeal!
Pumpkin Spice Baked Oatmeal
Hands up if you’re a fan of pumpkin pie! 🙋Now you don’t need to wait until the holidays to get your pumpkin pie fix. This pumpkin spice oatmeal has all the flavour of pumpkin pie, but in a format you can feel good about eating for breakfast.
Fair warning: I love baked oatmeals as meal prep for busy mornings, so I’ll be posting different flavour combinations for each season. You skip the hassle of monitoring and stirring oatmeal on the stovetop and the texture turns out amazing every time. Golden crispy edges and evenly cooked throughout – what’s not to love?
I topped this pumpkin spice baked oatmeal with sugared pecans, but it’s delicious without. It would also taste great with walnuts. You can’t go wrong with any of these options!
Ingredients in Pumpkin Spice Baked Oatmeal
For the oatmeal
- Rolled oats – a gluten free variety, if necessary. Don’t substitute steel cut oats or oat flakes. The consistency will be too chewy.
- Brown sugar – or coconut sugar
- Spices (ground cinnamon, ground ginger, nutmeg) – or substitute 2.5 teaspoons of store-bought pumpkin pie spice.
- Baking Soda
- Sea salt
- Milk – use a dairy free variety, if desired
- Pumpkin purée – use canned 100% pumpkin (not pumpkin pie mix)
- Mashed banana – added for natural sweetness
- Eggs
- Vanilla extract
For the sugared pecans
- Pecan halves
- Coconut oil – melted
- Brown sugar – or coconut sugar
How to Make Pumpkin Spice Baked Oatmeal
1. Make the sugared pecans: Mix the melted coconut oil with the brown sugar and a dash of salt. Gently stir in the pecans until they’re well coated. Set aside.
2. Start the oatmeal: Preheat the oven to 350 °F and grease a 9-inch cake pan or ceramic pie dish. In a medium bowl, combine the rolled oats, cinnamon, ginger, baking soda, sea salt and nutmeg.
3. In large bowl, whisk together the milk, pumpkin purée, mashed banana, eggs and vanilla.
4. Add the dry ingredients to the wet ingredients in the large bowl and stir until well combined. Transfer mixture to the baking pan and top with the candied pecans.
5. Bake for 35 minutes or until the middle is set (the middle shouldn’t jiggle if you shake the pan and it will resist if you press it lightly with your finger). You will need up to 10 minutes longer if you’re using a glass or ceramic baking dish.
Tips for storage and heating baked oatmeal
How do I make slices that look like pie?
If you want the slices to look like pie (see picture below), you’ll need to let the oatmeal cool almost completely before you slice it. This is what I do for meal prep, when I store individual pieces in glass storage containers. But if you’re eating it right out of the oven when it’s warm, the oatmeal won’t be as set and it won’t slice as cleanly.
How DO I reheat baked oatmeal?
You can reheat it in the microwave (1 to 1.5 minutes), or you can heat it in the oven on 350 °F for 15 to 20 minutes. The oven may dry out the oatmeal due to the longer exposure to heat, so you may want to add some milk to the oatmeal when serving.
Pumpkin Spice Baked Oatmeal
Ingredients
For the sugared pecan topping
- 1 tablespoon Coconut oil (melted)
- 1 tablespoon Brown sugar (or coconut sugar)
- a dash Sea salt
- 1/2 cup Pecan halves
For the baked oatmeal
- 2 cups rolled oats (gluten free, if necessary)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cup milk (a dairy free variety, if necessary)
- 1 cup pumpkin purée (not pumpkin pie mix!)
- 1/2 cup mashed banana (about 1 medium banana)
- 2 large eggs
- 1 teaspoon vanilla extract
For serving
- Maple syrup (optional)
- Whipped cream (optional)
Instructions
- Make the quick sugared pecans: Melt coconut oil in a bowl. Whisk with the brown sugar and dash of salt, then gently stir in the pecans until they are well coated. Set aside.
- Start the oatmeal: Preheat oven to 350 °F. Grease an 9-inch metal cake pan or a ceramic pie dish (see note 1). In a medium bowl, mix together the rolled oats, brown sugar, cinnamon, ground ginger, baking soda, sea salt and nutmeg.
- In a large bowl, whisk together the pumpkin purée, milk, mashed banana, eggs and vanilla.
- Add the dry ingredients to the wet ingredients in the large bowl and stir until well combined. Transfer mixture to the cake pan and top with the candied pecans (if using).
- Bake for 35 minutes, or until the middle of the oatmeal has set (it shouldn't jiggle if you shake the pan and will resist if you lightly press with your finger). You will need to bake up to 10 minutes longer if cooking in a ceramic dish. Serve immediately, or allow to cool completely and slice into individual servings. Store in the refrigerator for up to 4 days.
Notes
- The oatmeal will cook faster in the metal baking pan. So if a “pretty” presentation isn’t your goal, I suggest using a metal pan over a pie dish.
- Don’t substitute steel cut oats or oat flakes for the rolled oats. The consistency will turn out too chewy.
- If you prefer to use a store-bought pumpkin pie spice blend, use 2.5 teaspoons instead of the cinnamon, ginger and nutmeg. I use a little less of the store-bought spice blend than the amount of spice in the recipe, because the blend tends to include all spice and cloves, which have a stronger flavour.
Nutrition
Laura Lawless
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Candace @ Our Zesty Life says
My family loved this!
Laura Lawless says
I’m so glad to hear that, Candace!
Kim says
This tastes like pumpkin pie but healthier. So good!