Description

This Pumpkin Pie Baked Oatmeal is a deliciously warm and comforting breakfast dish that combines the flavors of pumpkin pie with hearty oats. Perfect for fall mornings, it’s packed with spices and a hint of sweetness, topped optionally with a creamy glaze and chopped pecans for added texture and flavor.

Ingredients

Scale

Wet Ingredients

1 (15 ounce) can pumpkin puree
2 eggs
1 ¼ cup (300g) milk of choice
⅓ cup (51g) coconut sugar (or substitute brown sugar)
¼ cup (78g) pure maple syrup
1 teaspoon vanilla extract

Dry Ingredients

2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
¼ teaspoon salt

Optional Mix-ins

½ cup (56g) chopped pecans

Optional Cream Cheese Glaze

2 tablespoons softened cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1–2 teaspoons milk of choice, to thin glaze

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan to prevent sticking and set it aside for later use.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, milk, coconut sugar (or brown sugar), pure maple syrup, and vanilla extract until the mixture is smooth and fully combined.
Combine Dry Ingredients: Add the rolled oats, pumpkin pie spice, baking powder, and salt to the wet ingredients. Stir gently until all ingredients are evenly combined. Fold in chopped pecans if using for an added crunch.
Bake the Oatmeal: Pour the mixture into the prepared baking pan and spread out evenly with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until the edges turn golden brown and the center is set. Let it cool for about 10 minutes after baking.
Prepare Optional Glaze: While the baked oatmeal cools, whisk together softened cream cheese, powdered sugar, vanilla extract, and 1 to 2 teaspoons of milk in a small bowl until smooth and drizzling consistency.
Finish and Serve: Drizzle the cream cheese glaze over the baked oatmeal and sprinkle additional chopped pecans on top if desired. Slice into servings and enjoy warm.

Notes

This baked oatmeal is best enjoyed fresh but can be refrigerated for up to 4 days and reheated.
You can substitute the milk with any plant-based milk to make this dairy-free.
For a nut-free version, omit the pecans.
If you prefer a sweeter oatmeal, increase the maple syrup slightly.
The optional cream cheese glaze adds a lovely creamy sweetness but can be skipped for a lighter option.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Pumpkin Pie Baked Oatmeal, baked oatmeal, pumpkin breakfast, fall breakfast recipe, gluten-free baked oatmeal, healthy breakfast