Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a warm, filling, wholesome breakfast featuring maple syrup, toasted pecans, cinnamon, and warm spices. It can be made dairy-free, it's perfect for making ahead of time, and it's quick to reheat on busy mornings!

Well, I've held off as long as I can. Today, I share my first pumpkin recipe of the fall season! That's right, friends...it's finally time to bring you a brand spankin' new creation: Pumpkin Baked Oatmeal with Maple & Pecans!

Why Make Baked Oatmeal?

If you've never tried baked oatmeal before, you're in for quite a treat! Oatmeal is a regular school day breakfast at our house, but sometimes I like to change things up a bit and bake it in a dish instead of cooking it in a pot.

Not only is it downright delicious -- with a texture that's simultaneously creamy, chewy, and almost custard-like -- but it can also be baked ahead of time and quickly reheated in individual portions on busy mornings.

Our standby baked oatmeal recipe around here is Coconut Almond Baked Oatmeal. But as I was preparing to whip up a batch of said oatmeal last weekend, I took one look at the Homemade Pumpkin Puree in my refrigerator and decided to go another direction with it.

Ingredients

So...I adapted my tried and true baked oatmeal recipe to incorporate pumpkin (obviously), Pumpkin Pie Spice, and toasted pecans instead of almonds.

I omitted the coconut and tweaked the amount of milk a bit to compensate for the extra moisture from the pumpkin, but I left most of the other ingredients alone.

This Pumpkin Baked Oatmeal is naturally sweetened with pure maple syrup, which I've always thought is a nice complement to the flavor of pumpkin.

It also includes a couple of eggs and a bit of coconut oil. The coconut oil can't be tasted but makes the oatmeal even more nourishing.

Also, you can make this recipe dairy-free by using almond milk (or your favorite non-dairy milk), or you can go with regular milk instead if dairy isn't an issue. It turns out equally yummy both ways!

Serving Suggestions

When made as directed, this Pumpkin Baked Oatmeal is lightly sweet. But if you prefer it even sweeter, you can always serve it with an additional drizzle of maple syrup or a sprinkling of cinnamon sugar.

I also frequently serve my baked oatmeal with a splash of warm milk (or, if I'm feeling really decadent, cream!) on top.

Mmm, mmmm, MMMMM!

This recipe can be easily doubled to fit in a 9x13-inch baking dish...just increase the baking time a bit and keep an eye on it. And while this is an easy everyday breakfast or brunch, it's also special enough to serve to company.

My kids loved this breakfast with a capital L. And quite frankly, so did I!

It's comforting, it's filling, and it's wholesome. I'm not sure I can think of a better way to start my mornings, from here right on through Thanksgiving.

Because after that, of course, it's time to move onto Gingerbread Pancakes and Overnight Eggnog French Toast! 😉

But let's not get ahead of ourselves quite yet. For the next few months, I'm going to enjoy every single moment of pumpkin bread and pumpkin treats and pumpkin drinks. And apparently, I'm not the only one who feels this way. 🙂

More Easy Pumpkin Breakfast Ideas

• Pumpkin Cream Cold Brew
• Pumpkin Pie Smoothie
• Homemade Pumpkin Butter
• Healthy Pumpkin Breakfast Bars

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a warm, filling, wholesome breakfast featuring maple syrup, toasted pecans, cinnamon, and warm spices. It's easy to make ahead of time and reheat on busy mornings!

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 318kcal

Author: Samantha Skaggs

Ingredients

• ▢ ½ cup pecans, chopped (plus additional for garnish, if desired)
• ▢ 1 cup Homemade Pumpkin Puree, OR canned pumpkin puree (about half of a 15-ounce can -- but NOT pumpkin pie filling)
• ▢ ¾ cup almond milk, OR whole/2% milk, at room temperature
• ▢ 2 eggs, at room temperature
• ▢ ¼ cup coconut oil, melted and slightly cooled
• ▢ ¼ cup pure maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups rolled oats
• ▢ 2 teaspoons Pumpkin Pie Spice
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon salt

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Instructions

• Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
• Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
• In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, toasted pecans, pumpkin pie spice, cinnamon, and salt; stir until mixture is well-combined.
• Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.

Notes

• The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.
• Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.

Calories: 318kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 163mg | Potassium: 266mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6434IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg

Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on September 4, 2014.