Pumpkin Pie Oatmeal
This Pumpkin Baked Oatmeal is a great make-ahead oatmeal recipe to make all fall and winter. It has all the delicious flavors of your favorite pumpkin pie while still providing great nutritional value to start your morning off right.
Creating this Recipe for Pumpkin Pie Oatmeal
It is definitely a lot cooler in the mornings here lately! I may have just had my last fall morning run at a nearby reservoir this week…at least for a while.
We get a lot of sunny days mixed in with the cold days here in Colorado, but tonight snow is coming through and that means it is likely goodbye to all of the fall colors until next year.
These colder mornings definitely have me craving something heartier and warm for breakfast, and nothing is more perfect than this pumpkin pie baked oatmeal!
When I created this recipe 10 years ago I was in the throws of mothering young kids (Logan was 4 and Madeline was 2). I needed something that would stick with me and give me energy to work through my to-do list.
I’ve never been much of a cold cereal person in the mornings. In the summers I have always preferred smoothies, like this Berry Mango Kale Smoothie or this Pineapple Coconut Kale Smoothie.
During the fall and winter, I prefer muffins, eggs and bacon (I love to make Baked Bacon), coffee cake, granola with fruit and yogurt, and oatmeal when it’s done right.
I like oatmeal with lots of flavor and preferably a mixture of textures. I like it even more when it tastes like dessert. This pumpkin baked oatmeal recipe definitely fits those requirements. I took inspiration from my favorite Pumpkin Pie with Caramel Pecan Topping to make this recipe!
Pumpkin Baked Oatmeal Ingredients
This baked pumpkin spice oatmeal recipe has a lot of the flavors that are in a pumpkin pie but with oatmeal instead. You’ll need the following ingredients:
- Old-fashioned oats
- Whole flax seeds
- Brown sugar
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Vanilla extract
- Butter
- Pumpkin puree
- Milk
For a crunchy sweet topping, I like to add a chopped up mixture of pecans, butter, and brown sugar.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Substitute Instant Oats?
I’ve only ever made this pumpkin oatmeal recipe as written so I’m not sure how it’d taste using instant oats instead of rolled. You might be able to use plain instant oats.
I would not recommend substituting instant oatmeal packets due to the added spices and sugar.
How to Make Pumpkin Baked Oatmeal
This recipe is so easy to make! I love that this batch of baked pumpkin oatmeal can last me a few days. Perfect for busy mornings!
Here’s how the pumpkin baked oatmeal is made:
- You’ll combine the oats, flax, brown sugar, pumpkin pie spices, and salt in one bowl.
- In another bowl, you’ll combine vanilla, butter, pumpkin puree, and milk.
- Then, combine the dry ingredients with the pumpkin mixture.
- Divide the mixture between 4 ramekins and bake.
- After baking for a few minutes, you’ll add the pecan topping and then bake some more. So easy!
Can I Bake the Oatmeal in a Casserole Dish?
Yes! This pumpkin baked oatmeal can be baked in a large casserole dish rather than individual serving sized ramekins. The baking time will need to be increased so that it has time to heat through all the way.
How to Store Baked Oatmeal
If you aren’t eating the whole recipe for this Pumpkin Pie Oatmeal in one sitting, you’ll need to refrigerate any leftovers to keep it fresh. Leftovers will keep up to 7 days in the fridge.
Can This Recipe Be Meal Prepped?
If you like to meal prep ahead of time, this pumpkin pie baked oatmeal is a great recipe to do that with! Make a big batch to eat all week because it will last for 5 – 7 days in the refrigerator.
Just make sure you store the individual baked oatmeals covered in the refrigerator for optimal freshness and fully reheat before eating for best results. Reheating can be done in the microwave.
Can the Pumpkin Puree Be Substituted?
I haven’t tried any substitutions in this recipe, but if I were to recommend a substitution it would probably be sweet potato puree to get flavor most authentic to the original recipe.
Variations on this recipe might include unsweetened applesauce or homemade pearsauce for something a little different!
Can the Pecans Be Omitted?
Feel free to leave out the nuts if you don’t have any on hand, don’t like nuts, or have a nut allergy. I have made it many times without the pecan topping when I’ve been in a pinch.
Can Baked Oatmeal Be Frozen?
Yes! Freezing, I recommend transferring the baked oatmeal to freezer safe containers rather than glass ramekins so there is no risk of breakage.
To reheat frozen baked pumpkin oatmeal, just microwave for 1 – 2 minutes at 30-second intervals until your desired temperature is reached.
Baked Pumpkin Oatmeal Toppings
Want to dress your baked oatmeal up even more? Here are some additional topping ideas:
- dried cranberries
- raisins
- milk
- chia seeds
- flax seeds
- chopped apples
- sliced bananas
- pecans
- Vanilla Spiced Pear Butter
More Pumpkin Breakfast Recipes:
Looking for some more tasty ways to enjoy your pumpkin spice this fall? Check out some of these favorite pumpkin recipes, or browse the recipe index archives for even more great recipe ideas:
Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.
A toasted cinnamon swirl bagel is delicious slathered in this Whipped Pumpkin Cream Cheese. This is a great way to use up leftover pumpkin puree that you might have in the refrigerator.
This recipe for Orange Spice Pumpkin Muffins with Pecan Streusel is a great addition to any breakfast or brunch. They freeze well, so make a double batch and keep some on hand for busy mornings.
Easy Pumpkin Spice Chai Latte, featuring real pumpkin, can be whipped up in just a few minutes for you to enjoy and warm up with this fall.
My family loves these Pumpkin Cinnamon Rolls. They’re the perfect treat on chilly weekend mornings.
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Pumpkin Pie Oatmeal
This Pumpkin Baked Oatmeal is a great make-ahead oatmeal recipe to make all fall and winter. It has all the delicious flavors of your favorite pumpkin pie!
Ingredients
For the Oatmeal
- 1 cup old fashioned oats, not quick cook
- 1 Tbs whole flax seeds or chia seeds
- 2 1/2 Tbs brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp butter, softened
- 3/4 cup pure pumpkin puree
- 3/4 cup milk
For the Topping:
- 1/4 cup pecans, chopped
- 2 tsp butter, softened
- 1 Tbs brown sugar
Instructions
For the Oatmeal
- Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
- In a medium sized bowl, combine the oats, flax seeds, brown sugar, cinnamon, allspice, nutmeg, lemon zest, and salt. Stir well.
- In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk the mixture thoroughly.
- Add the pumpkin mixture to the bowl containing the oat mixture. Stir until well combined.
- Divide the pumpkin oatmeal mixture evenly between the previously prepared 4 individual sized ramekins.
- Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
For the Topping
- Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar.
- After the pumpkin oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes.
- Cool for 5 minutes before serving.
To Serve
- Top with a splash of milk and any desired toppings. Topping suggestions: dried fruits, chia seeds, flax seeds, pumpkin seeds, pecans, milk.
Notes
Make Ahead option:
These do well baked ahead of time and reheated in the microwave on busy mornings.
HOW LONG DOES THIS RECIPE FOR PUMPKIN OATMEAL LAST?
If you like to meal prep ahead of time, this pumpkin pie oatmeal is a great recipe to do that with! Make a big batch and stash it in the freezer to eat all week because it will last for 5 – 7 days in the refrigerator.
Just make sure you store them covered in the refrigerator for optimal freshness and fully reheat before eating for best results. Reheating can be done in the microwave.
CAN I SUBSTITUTE INSTANT OATS?
I’ve only ever made this pumpkin oatmeal recipe as written so I’m not sure how it’d taste using instant oats instead of rolled. You might be able to use plain instant oats. I would not recommend substituting instant oatmeal packets due to the added spices and sugar.
CAN I BAKE THE OATMEAL IN A CASSEROLE DISH INSTEAD OF RAMEKINS?
Yes! This baked pumpkin pie oatmeal can be baked in a large casserole dish rather than individual serving sized ramekins. The baking time will need to be increased so that it has time to heat through all the way.
CAN I FREEZE BAKED PUMPKIN PIE OATMEAL
Yes! Freezing, I recommend transferring the baked oatmeal to freezer safe containers rather than glass ramekins so there is no risk of breakage.
To reheat frozen Pumpkin Baked Oatmeal, just microwave for 1 – 2 minutes at 30 second intervals until your desired temperature is reached.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 247Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 207mgCarbohydrates: 31gFiber: 5gSugar: 11gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This recipe for Baked Pumpkin Oatmeal was originally published on September 11, 2009. It has been updated from the archives with new photos and more detailed instructions.
For the step-by-step version of this recipe, check out the How to Make Pumpkin Pie Oatmeal Story.
Nancy says
Can I make this without milk? My son eats oats every morning, but doesn’t use dairy during his running seasons.
Katie says
you could use almond milk
Robin Lewis Kane says
Funny, I made my version of this last night. After it completely cools, I cut it into squares(I make it in a casserole dish) and freeze them for quick breakfast. It’s the season for pumpkin!
Julie J says
Hello! I was one of the Simple Mom Twitter followers that you tweeted this recipe to last week. I’ve made this for breakfast twice now this week and shared it with everyone I know. It’s so good! I’m sharing it on my blog today too. Thank you for posting it!
Katie says
So glad you enjoyed it!
Dara says
I’m making this tonight! I’ve been going with pumpkin overnight oats so am very excited for the change. Plan on baking in an 8 x 8 pan and reheating in the morning so will see how it turns out!
Peter says
The flax seeds are really great in this. My girlfriend and I also reduced the sugar and butter used and it was still delicious.
Sarah says
I just made these this morning (yes, I do realize it’s May…but pumpkin sure is a way to make your house smell cozy!) and they were great! We all loved them.
Lauren says
I have made this recipe twice now and everything came out perfectly except the topping. Both times it just melted into the oats. I think crumble usually has flour and maybe that’s why this recipe doesn’t work. Love the texture of the oatmeal though, kind of like the filling of pumpkin pie!!!
Katie says
Hi Lauren – glad you have enjoyed it but sorry to hear you had a problem with the topping. I have not experienced that before. If desired, try adding 2 – 3 teaspoons of flour to your topping and see if that helps. Enjoy!
Gaby says
posted your recipe on my blog 🙂 it looks so delicious! I was wondering why we can’t use quick oats? will it mess the recipe up? I’m just wondering because all I have at home is quick cook oats 🙁
Katie says
I just said not quick oats because I have not tested the recipe that way. I only buy old fashioned oats and therefore I cannot guarantee anything about the recipe unless prepared the way I personally prepared it. Feel free to experiment though.
Tina says
Happy New Year Katie!
Just made this with bananas instead of pumpkin. Doubled the recipe and baked it in my 8×8 casserole for about 25 min. Delicious. It’s -12 outside with a windchill of -20. Am looking forward to breakfast tomorrow morning!
Thanks for sharing the recipe,
Tina
Rachel says
i’m a sophomore in high school, i found your recipe, made it for my family and it was absolutely delicious! thanks for this, i will definitely make it again! 🙂
danae javier says
hi, do you think i can make these and freeze them before baking?
Katie says
Never tried it before, but it’s worth a shot. I usually bake a double batch and then keep them in the fridge and warm them up again throughout the week.
Danielle says
OMG- just made this and it’s so good. Perfect for a cold WI weekend morning. Even hubby who hates oatmeal willingly ate the extra ramkin I made. Going to be reblogging this on my site soon! Thanks!
Joy says
I love this!!! Thanks for sharing! The second time I made it I added egg whites (long story – kind of a mistake) and I had to bake it quite a bit longer but it made it more custardy and even more yummy! And hopefully gave it a little more protein.
Jane Pilanski [@ peanut butter & jane] says
I’m really not an oatmeal fan, I bet I would be if I tried this!
Tasha says
I’ve made this twice and it’s the best oatmeal I’ve ever eaten. So glad I found your blog via moneysavingmom.com!
Jacqui says
This looks amazing!! Unfortunately I’m the only one in my family that eats oatmeal. Any suggestions for reheating this since I’ll only be eating one at a time and it makes four? Can’t wait to try it!