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 and great for meal prep!
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.
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.