Pumpkin Pie Baked Oatmeal
This Pumpkin Pie Baked Oatmeal transforms ordinary morning oats into a delicious, make-ahead fall breakfast casserole that tastes indulgent but supports your wellness goals. With warming fall spices and nutrient-dense ingredients, it provides sustained energy throughout your morning.
Equipment
- 9x9-inch baking dish or 2-quart casserole dish
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 2½ cups old-fashioned rolled oats not quick oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 cups unsweetened almond milk or milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Toppings (Optional)
- ½ cup chopped pecans or walnuts optional
- ¼ cup pepitas pumpkin seeds, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or 2-quart casserole dish with coconut oil or cooking spray.
- In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. Whisk thoroughly to distribute the spices evenly.
- In a separate medium bowl, whisk together the pumpkin puree, almond milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredient bowl and stir until everything is well combined. If using nuts, fold in ¼ cup of the chopped pecans or walnuts, reserving the rest for topping.
- Pour the mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining nuts and pepitas on top.
- Bake for 35-40 minutes until the edges are slightly golden and the center is set but still moist. A toothpick inserted in the center should come out mostly clean.
- Let rest for 5-10 minutes before serving for the best texture.
Notes
- Make ahead: Prepare the night before and refrigerate unbaked for up to 24 hours.
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing: Cut into individual portions, wrap well, and freeze for up to 3 months.
- Reheating: Microwave individual portions for 60-90 seconds or reheat in a 350°F oven for 10 minutes.
- For a vegan version: Replace eggs with flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp water).
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing: Cut into individual portions, wrap well, and freeze for up to 3 months.
- Reheating: Microwave individual portions for 60-90 seconds or reheat in a 350°F oven for 10 minutes.
- For a vegan version: Replace eggs with flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp water).
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 4gCholesterol: 47mgSodium: 120mgFiber: 4gSugar: 11gVitamin A: 3500IUIron: 2mg
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