Pumpkin Pie Baked Oatmeal

This cozy pumpkin pie baked oatmeal is a wholesome, make-ahead breakfast that’s packed with warm fall spices, hearty oats, and just the right touch of sweetness.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 226kcal

Author Ayla O'Neill

Equipment

2 quart baking dish

Ingredients

2½ cups rolled oats
1 15 oz can pumpkin puree (not pumpkin pie filling)
2 large eggs
1½ cups milk dairy or non-dairy
⅓ cup pure maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped pecans

Instructions

Preheat oven to 350°F and lightly grease a 2-quart baking dish.
In a large bowl, whisk together pumpkin, eggs, milk, maple syrup, vanilla, and pumpkin pie spice until smooth.
Stir in oats, baking powder, salt, and pecans until combined.
Pour mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, until set in the center and lightly golden on top.

Notes

To make your own pumpkin pie spice, combine 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp ground cloves.

Nutrition