Pumpkin Spice Baked Oatmeal (Great for meal prep!)

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.

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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.