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Pumpkin Pie Baked Oatmeal Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6-8 servings
  • Diet: Gluten Free

Description

This Pumpkin Pie Baked Oatmeal combines the warm flavors of pumpkin and pumpkin pie spice with wholesome rolled oats for a cozy, nutritious breakfast. Sweetened naturally with coconut sugar and maple syrup, this baked oatmeal is moist, flavorful, and topped with an optional creamy glaze, making it perfect for fall mornings or any time you crave a comforting start to your day.

Ingredients

Wet Ingredients:

  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • 1 ¼ cup (300g) milk of choice
  • ⅓ cup (51g) coconut sugar (or substitute brown sugar)
  • ¼ cup (78g) pure maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt

Optional Mix-ins:

  • ½ cup (56g) chopped pecans

Optional Cream Cheese Glaze:

  • 2 tablespoons softened cream cheese
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 teaspoons milk of choice, to thin glaze

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan thoroughly and set it aside to get ready for the mixture.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, milk, coconut sugar, pure maple syrup, and vanilla extract until the mixture is smooth and fully combined.
  3. Add Dry Ingredients: Into the wet mixture, add the rolled oats, pumpkin pie spice, baking powder, and salt. Stir gently until everything is just combined. If using, fold in the chopped pecans carefully to distribute evenly.
  4. Pour and Bake: Pour the oat and pumpkin mixture into the prepared baking pan. Smooth the surface evenly with a spatula. Bake in the preheated oven for 35-45 minutes, or until the edges are lightly golden and the center is set and firm to the touch.
  5. Cool and Prepare Glaze: Once baked, remove from the oven and let the oatmeal cool for about 10 minutes. Meanwhile, if you desire the glaze, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk in a small bowl until smooth and pourable.
  6. Glaze and Serve: Drizzle the cream cheese glaze over the slightly cooled baked oatmeal. Optionally, sprinkle additional chopped pecans on top. Cut into 6-8 slices and serve warm for a comforting and hearty breakfast.

Notes

  • Use gluten free rolled oats to keep this recipe gluten free.
  • Milk of choice can be dairy or any plant-based milk to suit dietary preferences.
  • The cream cheese glaze is optional but adds a nice sweet and tangy finish.
  • Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
  • You can add other mix-ins like dried cranberries or raisins for variety.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-pie-baked-oatmeal-recipe/