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!
Well, I’ve held off as long as I can…today, I share my first pumpkin recipe of the (not quite but getting closer to) fall season! In case you missed it, I teased y’all with a mouthwatering pumpkin recipe round-up earlier this week, featuring some past favorites and current can’t-wait-to-try pumpkin recipes. But now it’s time to bring you a brand spankin’ new creation: Pumpkin Baked Oatmeal with Maple & Pecans!
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 half can of leftover pumpkin purée in my refrigerator and decided to go another direction with it.
So…I adapted my tried and true baked oatmeal recipe to incorporate pumpkin (obviously), cinnamon and spices, 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!
When made as directed, this 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 9×13-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 baking season. And apparently, I’m not the only one who feels this way… 😉
Adapted from Coconut Almond Baked Oatmeal
More easy breakfast recipes…