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Why You’ll Love My Recipe
Oatmeal is a classic breakfast staple for a reason—full of fibre and great for you, it’s a great way to start the day! Elevate your oats by baking them with add-ins like pumpkin puree and pumpkin pie spices and you’ll feel like you had dessert for breakfast—what better way to start your day?
You might not always feel like making yourself a bowl of oatmeal topped with fruit. For days when you want something you can grap from the kitchen to start your day, but don’t want to miss out on the benefits of healthy oatmeal, this pumpkin-baked oatmeal recipe is the perfect solution! Batch cook a tray on the weekend and you’ll have a delicious, quick and healthy breakfast you can enjoy all week!
Looking for some more variety in terms of flavor? Why not try making my Cranberry Oatmeal Bars recipe? Or you could try my Peanut Butter & Oatmeal Dream Bars or a real breakfast treat!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make—it comes together just like a cake (but it’s better for you)!
- Total Time: This recipe comes together in 55 minutes, prep and baking time included!
- Variations: Not a fan of pecans? Consider using almonds, hazelnuts, or walnuts for that nutty crunch! Want a little extra sweetness? Add raisins, dried cranberries, or a sprinkling of chocolate tips on top before baking! For an extra touch of luxury, you can serve it with a dollop of whipped cream or an extra drizzle of maple syrup on top!
- Tools For This Recipe: You will need a 9×9 baking dish and a whisk to make this recipe.
What You’ll Need for Ingredients
Pumpkin Purée: Canned pumpkin purée is pure pumpkin, which means that there are no added spices or seasonings that could alter the taste of your oatmeal squares. Pumpkin pie mix, on the other hand, is designed to be used in pies and comes complete with all the seasonings and egg yolk powder you need to make a delicious pumpkin pie. If you really want to use up that can of pumpkin pie mix that you have, you could, but you’ll want to omit the extra spices and seasonings in this recipe. Using a pre-made mixture gives you less control over the flavor of the final product.
Rolled Oats: Rolled or “old-fashioned” oats are processed by steaming and flattening whole oat groats into flakes, which results in a shorter cooking time than steel-cut oats, but a slightly longer cooking time than the more heavily processed “quick” oats. The rolled oats in this recipe create a chewy, dense texture that gives the final product a hearty taste and cakelike texture.
Maple Syrup: The richness and mild sweetness of maple syrup adds an extra touch of deliciousness to this recipe! Reach for the real stuff rather than the artificially flavored syrups if you can—one taste and I’m sure you’ll agree it’s worth the extra cost!
Spices: Whether you make your own pumpkin pie spice or use a premade mix, make sure to store it in an airtight container in a cool, dry place away from sunlight. When you store your spices correctly (and make sure to use them while they’re fresh) you’ll notice that they pack an extra delicious punch!
How To Make Pumpkin Baked Oatmeal
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 375°F and grease a 9×9 baking dish. In a large bowl, add the pumpkin purée, milk, maple syrup, egg, vanilla, and melted butter and whisk well to combine.
- In a separate bowl, mix together your rolled oats, baking powder, pumpkin spice, salt, and half of the pecans.
- Add the dry ingredients to the wet and mix until well incorporated.
- Pour the mixture into the greased baking dish, spreading it out evenly. Top with reserved chopped pecans, and bake 35-40 minutes, until the oatmeal is set and the top is golden brown. Allow to cool slightly before serving.
Karlynn’s Tips and Tricks for the Perfect Pumpkin Baked Oatmeal
- Butter Up: Don’t skip greasing your pan to ensure that your slices come out cleanly without sticking.
- Double Delicious: You can enjoy this warm with a dollop of yogurt, a sprinkling of your favorite fall fruit, a splash of milk, or a drizzle of honey or extra maple syrup on top! You could even serve it warm with a scoop of ice cream or a drizzle of glaze as a healthy dessert option!
- Grab and Go: Looking for a more portable option? You can scoop the oatmeal batter into a lined or greased muffin pan for pre-portioned goodness! Since the smaller portions will bake a little differently than one large pan, I’d recommend checking for doneness at the 30 minute mark and going longer if needed.
Storage Instructions
Refrigerator: After letting your pumpkin baked oatmeal cool completely, you can slice it up and store it in an airtight container in the fridge for up to 5 days. You can reheat individual slices in the microwave, or warm the whole pan covered with foil in a low (250°F) oven until heated through.
Freezer: Once the baked oatmeal has cooled completely, cut it into your preferred portion sizes and wrap them tightly in plastic wrap and foil, then store your portions in an airtight container or freezer bag for up to 3 months. When you know you’re going to want some, thaw however many portions you want in the fridge overnight and reheat in the microwave in 10 second increments until it’s warmed to your liking!
More Delicious Bars & Square Recipes
- For a delicious chocolate and peanut butter bite, try my easy, no bake Peanut Butter Bars!
- My Pumpkin Pie Bars are the perfect way to provide pumpkin pie for a crowd!
- Try my Raspberry Coconut Bars for a bite bursting with raspberry tartness and coconutty sweetness!
I love recipes like this pumpkin baked oatmeal. Making something ahead that my family can enjoy conveniently during our busy weekdays feels like a thoughtful gift from weekend Karlynn, especially while I’m scrambling to make sure everyone has everything they need before we head out the door!
Try this baked oatmeal and let me know how it went for you in the comments below!
Happy Baking!
Karlynn
Pumpkin Baked oatmeal
Ingredients
- 1 cup pumpkin puree
- 2 cups milk
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon butter, (melted)
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup pecans, (chopped and divided in half)
Instructions
- Preheat the oven to 375°, Grease a 9×9 baking dish.
- In a large mixing bowl add the pumpkin, milk, maple syrup, egg, vanilla, melted butter. Whisk it to combine well.
- In another mixing bowl, add dry ingredients: rolled oats, baking powder,pumpkin spice, salt, and half of the pecans. Mix it well.
- Mix the dry ingredients with the wet ingredients until well incorporated.
- Pour the mixture to the greased baking dish, spreading it out evenly.
- Sprinkle the top with remaining chopped pecans.
- Bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
irene says
can this be made without the melted butter?
Teddy Hamezopoulos says
I don’t have pumpkin spice. Can I substitute a mixture of cinnamon and cloves? That’s what I use when I make pumpkin bread. I was thinking a 1 tsp. of cinnamon and a 1/2 tsp. of cloves. Please give me your thoughts on this. Thank you.
Karlynn Johnston says
Click the link for the pumpkin pie spice in the recipe card and I have a homemade mix!
Susan says
did I miss the nutrition label. I was hoping you could share it. even though it made be approximate, very helpful.
Karlynn Johnston says
Fixed! Sometimes the third party calculator doesn’t pull the info, it’s there now!