Pumpkin Baked Oatmeal

This easy pumpkin baked oatmeal recipe is a hearty make-ahead breakfast made with old-fashioned oats, pumpkin purée, brown sugar, and pumpkin pie spice — perfect for meal prepping busy fall mornings. 5 minutes of prep now, a week of not thinking about breakfast later. Make it Sunday. Microwave servings all week long. Breakfast, solved.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 326kcal

Author Marye Audet-White

Ingredients

15 ounces pumpkin puree be sure it's pure pumpkin puree and not pumpkin pie filling.
½ cup brown sugar
2 eggs
½ teaspoon vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon kosher salt
1 teaspoon baking powder
1 ½ cups milk
2 ½ cups old-fashioned oats
½ cup pecans coarsely chopped

Instructions

Preheat the oven to 375°.
Grease a 9x9-inch pan ( 2 quart casserole pan) or spray with non stick spray.
Add the pumpkin, brown sugar, eggs, vanilla, spice, salt, and baking powder to a large mixing bowl.
Whisk until smooth and well mixed.
Add the milk and whisk until smooth.
Stir in the oats.
Pour the pumpkin mixture into the prepared pan.
Bake in the preheated oven for 40 minutes or until the top is firm and the edges are golden brown.
Remove from the oven and serve.

Video

Notes

Storage:

Cover tightly with plastic wrap and store in the refrigerator for up to 5 days.

You can also freeze pumpkin baked oatmeal in an airtight container for up to 3 months.

Expert Tips:

Use old fashioned oats not quick oats or instant oats.
Use any kind of milk you like - whole milk, low fat, almond milk, oat milk, etc.
You can even freeze this in individual portions! Cool completely, cut into servings, and freeze for up to 2 months in an airtight container.

Nutrition