Pumpkin Pie Baked Oatmeal

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So, I’ve had a huge problem over the past year. A lack of pumpkin. I have a ridiculous obsession with pumpkin. So this has been a very hard year.

You see, there’s been this canned pumpkin shortage… maybe you’ve heard of it… but basically, bad weather ruined the pumpkin supply last year and the providers just ran out of it before the holidays. It was very sad. Grocery store shelves were bare of that canned orange goodness. I hardly purchase any canned products at all, but I love my pumpkin! I have literally been in mourning over this pumpkin shortage, checking store shelves weekly since early August Thankfully though, I have good news–the pumpkin shortage is over! Hallelujah!

A couple weeks ago, a trip to the store yielded 4 cans of pumpkin-y goodness. I wanted to buy more, but didn’t want to be selfish. So I’ve been adding pumpkin to anything I can find. Yogurt. Muffins. Tacos. And oatmeal.

The first time I made pumpkin oatmeal I just stirred a few spoonfuls into it while cooking. Then, I saw a recipe on Iowa Girl Eats for Baked Pumpkin Pie Oatmeal. I knew I had to try it. I ended up adapting the recipe slightly, but the original premise is the same: delicious pumpkin pie in oatmeal form. If you haven’t had baked oatmeal before, it’s almost like a cross between a creamy oatmeal cookie and a soft granola bar–thick, chewy, and delicious. We had it every week when I worked at Camp Tecumseh, and it was the best breakfast around! And this version is pumpkin-y, spicy, and sweet. It smells so good, and is so easy to whip up in the morning. Even my Quaker Oat only  husband gobbled up this breakfast. Enjoy!

Pumpkin pie baked oatmeal

Pumpkin Pie Baked Oatmeal [from Iowa Girl Eats]

Ingredients:

  • 1 1/2 cups old fashioned rolled oats [not quick cooking]
  • 1 cup pumpkin
  • 1 3/4 cups milk
  • 1 egg, beaten
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • pinch salt
  • cooking spray
  • brown sugar

Directions:

Preheat the oven to 375 degrees. Grease a 5 cup baking dish or the equivalent of smaller dishes.. I personally used two 1/2 quart baking dishes (1/2 quart=2 cups… had to look that up!) and one 1 cup baking dish, so my cooking time will be based on that number. In a mixing bowl, combine oats, pumpkin, milk, egg, pumpkin pie spice, vanilla, and salt. Stir together and then spoon into baking dishes. Bake for 15 minutes, remove and sprinkle with brown sugar (I used about 1 tablespoon–unpacked–per baking dish. Then turn oven up to 400 degrees and bake for 10-15 minutes or until set in the center.

169 thoughts on “Pumpkin Pie Baked Oatmeal”

  2. So yummy! This is definitely the time to be digging out all those pumpkin recipes. I can’t wait to give this a try. It’s also nice to meet another pajama wearing blogger. Congratulations on being Freshly Pressed.

    - Emily

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  3. I am a pumpkin fiend too! I just drank a pumpkin coffee from Dunkin Donuts and ate a homemade pumpkin muffin while reading an email from Dairy Queen about their Blizzard of the month, the pumpkin pie Blizzard. I am not making any of that up!

    This recipe looks awesome! After I made those muffins earlier this week, I’ve been looking for other things to which I can add the leftover canned pumpkin. I tried dropping a couple of heaping spoonfuls of it into 1-minute quick oats before microwaving and added a handful of cranberries after it cooked. That was OK for a quick fix, but this sounds much better. Thanks for sharing!

    Reply ↓

  6. So my children always ask me to make my “world famous” oatmeal (which is just oatmeal that isn’t heated in the microwave!). I can’t imagine their reaction to this dish.

    I’ll be trying it this weekend. Thank heaven for the end of the pumpkin shortage! :)

    Reply ↓

  12. Great post! You sound just like my wife. My wife hats the fall/winter season, except for the fact that she loves anything with pumpkin or squash. Grocery shopping last week and I saw a jar that said “Maple Pumpkin” something. I still don’t know what I bought. But, I grabbed it becasue I knew my wife would go crazy over anything with maple and pumpkin. For all I know, it could have been household cleaner.

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  17. Sarah, what an excellent combination of pumpkin and oatmeal– naturally, I will try it. Yesterday, not knowing that the pumpkin shortage was over, I bought two large cans of pumpkin! –Kathleen

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  19. Hi! I’ve never been a huge fan of pumpkins but the dish you made looks delicious. It will certainly be a nice food to celebrate during the Halloween. And I think it’s a good mix of the creaminess of oatmeals and the sweetnes of pies. Really cool :)

    Reply ↓

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  32. Speaking of pumpkin….when i visit my mom in CA, I always stop in Trader Joe’s to stock up on their pumpkin pancake mix – whoa momma – love the stuff. And no T.J’s in Colorado ;-(
    (yet???)

    Reply ↓

  35. Sounds good! I know there are certain kinds of pumpkins that are better to use for baking pies, but have you ever tried squash as a subsitute, maybe butternut? I’ve heard from a friend that half the time premade pumpkin pies actually have a good amount of squash in them because it’s sweeter — depending on the variety — than pumpkin. Just a thought in case you get a pumpkin craving but there are slim pickings.

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  39. Looks yummy. I’m going to try it. I usually take all the pumpkins we put outside and after Halloween I cook ‘em up and make anything and everything with them.

    Thanks for sharing and congratulations on being on Freshly Pressed.

    Reply ↓

  44. I love all things pumpkin, and only use canned, I’d never get involved with the carving and cutting and messiness of a real one. I’ve made all kinds of pumpkin things, the best being a strange and delish faux cereal that I’ll post on my blog in a day or two. Meanwhile, I’m going to try this one. Thanks.

    Reply ↓

  49. I love food pumpkin style – especially beer! I’d like to give this a try, but I don’t eat dairy. What can I sub the 1 3/4 cups milk and 1 egg, beaten with? soy milk and egg replacer?

    Thanks,
    Jamie

    Reply ↓

  50. Oooooo, yum! I love pumpkin too, it is such a fall delight. Thanks for the recipe. I am looking forward to making this!! Do you know any good pumpkin soup recipes? I was thinking of that the other day. Congrats on freshly pressed!

    Reply ↓

  51. Lol I was just told “You have an obsession” when it came to pumpkin cause on one of my other sites i posted my 3rd pumpkin soup recipe..I just responded “its one TASTY obsession”

    so keep adding pumpkin to everything! I gotta ask, how did it work with the pumpkin and tacos?

    Reply ↓

  52. OK. I will admit that I love to cook and I was more than thrilled to read your recipe. I will be sure to try it out and let you know how it turns out. Great article and now I want some pumpkin pie baked oatmeal. Sunday morning breakfast can’t arrive fast enough :)

    Reply ↓

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  56. Great posts. I love pumpkins though living in Asia I do not get big fleshy ones, and I love pumpkin pie though I do not know how to make one. We have different ways of using the pumpkin here, will share some articles later in my blog. Have a great weekend.

    Reply ↓

  58. Thanks for this reminder that I’m seriously behind in the pumpkin hoarding department! I need to get to a store and buy at least twenty cans. And make this delicious pumpkin oatmeal! Looks SO good.

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  61. As soon as I saw this, I immediately put our leftover pumpkin to use. Smells fantastic already…can’t wait to try it! I’m using fresh pumpkin so not sure how much difference that will make. Anyway, thanks so much for sharing! I’m a pumpkin fiend,too.

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  64. Thank you. I have steel-cut oatmeal (cooked of course) for breakfast every morning. Once I log off, I’m going to check the cupboard for a can of pumpkin that may be there (hopefully) and add some to this morning’s bowl.

    Sounds great.

    PS: If I don’t have a can of pumpkin, I’ll buy one (or more than one) later today and try it tomorrow.

    Great idea.

    Reply ↓

  65. FRIENDLY WARNING FOR THOSE ABOUT TO TRY THIS: Just making this treat for my mum this morning. I buttered two bread pans, but there wasn’t enough batter for two, but I separated batter into both anyway. Now I have two funny looking low and flat “breads” and I keep checking on them but the centers of both are still moist ! Despair ! I’m worried they’re going to burn the outside before they’re cooked. In sum: I strongly advise you to use a muffin pan ! PS I substituted Truvia for brown sugar and mixed Truvia with cinammon for topping. . . XX [crossing my fingies]

    Reply ↓

    • How did it turn out? I think for many recipes the pan or dish size really can make a difference. If you don’t have a 5-cup equivalent muffin tins would be a great alternative.

      Reply ↓

  66. Congrats on being Freshly Pressed!

    I’m fasting today (as part of the Muslim tradition) and as I stumbled upon your blog post…WOW..Severe hunger pangs set in (thanks a lot!)

    No no lol it’s ok, I plan on stealing this recipe for a sweet experiment of mine. I’ve never made anything with pumpkin, so I’m looking forward to trying this out. Thanks a ton, and good luck with the blog! :-)

    Reply ↓

  67. Yes, it’s true! The Pumpkin Famine is over! I live in central Illinois, just a few miles from the Libby’s canned pumpkin factory. Most of the canned pumpkin in the US originates here.
    Thanks for a great looking recipe. I plan to make some as soon as I finish this..

    Reply ↓

  68. Pingback: Pumpkin Pie Baked Oatmeal | Paneful's Greasy Spoon

  69. I can’t wait to try this recipe, thanks for sharing! I love pumpkin too! I have also been mourning the pumpkin shortage b/c I love it! I made pumpkin pie the other day and had to actually roast and puree the pumpkin myself, which was a lot of work & Libby’s tastes better.

    I also have a blog where I post recipes and healthy eating ideas, 150 of the Healthiest Foods in 150 days, I’d love if you check it out and let me know what you think. :) http://stacia222.wordpress.com

    Stacy
    http://www.stacycacciatore.com
    http://stacia222.wordpress.com

    Reply ↓

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  74. Ooooooo that looks (and I bet smells) completely delish. Became a lover of pumpkin lattes last year and since… pretty much all pumpkin-y goodness. Thanks for the tip! :)

    Reply ↓

  75. This looks absolutely divine. I work at Trader Joe’s, so I know ALL ABOUT the pumpkin shortage. there was practically rioting in the streets. You mentioned Camp Tecumseh in your post. Might that be the good ole Indiana Camp Tecumseh? I live in Indy, and I just stumbled upon your blog at the WordPress home page, so it would be cool if WP just happened to lead me to a fellow Hoosier blogger :) I can’t wait to try your baked oatmeal!

    Reply ↓

  76. Hi Pajama Chef! Glad to see I’m not the only one who is cooking instead of sleeping! I still have two cans of pumpkin from last year, just in case. I haven’t started “holiday baking” shopping yet but plan to this weekend. What do you bake for Thanksgiving and Christmas (dare I mention this day in October?)?

    Reply ↓

  78. Hi, I just came across your blog and was intrigued. I LOVE pumpkin too and was very aware of the canned pumpkin shortage last year. I totally have felt your pain! I’m really excited to try this recipe, thanks for posting!

    Reply ↓

  85. My sister is looking for recipe of anything made of pumpkin. She got 2 big pumpkins. She’s made several portions of pumpkin compote, cake (well… not too satisfying, though. ssh, don’t tell her ;) ) and there’s still half of the big pumpkin in the fridge. I’ll give her this recipe for her to try. Thanks for the recipe :)

    Reply ↓

  91. Mmmm Our family made it this morning. Baked it in a pie dish, which was the perfect size. The kids devoured it. The hubby said, pouring milk over it tastes like pumpkin pie with the ice cream melting over it, delicious! We used a pinch of clove, 1/2 tsp. ginger, 1 tsp. cinnamon, and 1/8 tsp. nutmeg. We will try to adapt this delicious combination into a pancake recipe too. Love your blog.

    Reply ↓

  97. Wow! This is perfect. Last year I called Quaker Oats and requested a seasonal pumpkin oatmeal to be created. I explained that my pregnant state led me to adding pumpkin to everything and that oatmeal would be my pinnacle of breakfast nirvana. You are not alone in your obsession. My 9 month old son also loves anything pumpkin.

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  98. hi
    liked the recipe very much will try it for breakfast right way. It is so different from the Indian versions of pumpkin.

    Reply ↓

  99. Do you think this would work if you threw all these ingredients togteher in a crockpot on low overnight? I’d love to have this on a weekday for breakfast, but just don’t have the time to put it together in the a.m.

    Reply ↓

    • I’m sure it would, but the consistency might be a little different. Let me know if you try it! :) Or you could bake it up the night before–it reheats well in the microwave.

      Reply ↓

  100. That sounds absolutely amazing! I, too, loooooove pumpkin, and oatmeal is one of my favorite fall and winter breakfasts. I may be trying this tomorrow! Thanks for sharing.

    Reply ↓

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  102. Your pumpkin pie dish sounds delicious, I would love to make it, but I have one problem I don’t take eggs,now don’t tell to add an egg substitute, for we don’t get such alternatives here like in the West. I hope you can come up with some other binding stuff that can be used instead of eggs, let me know.
    Thanks it was nice visiting your blog, please do drop in .

    Reply ↓

  104. This looks absolutely delicious! I am a huge fan of pumpkin. This would be great for Thanksgiving. Looks light and easy to make. Do you have any other recipes that involve pumpkin? I am very interested in your blog and think you do a fantastic job. I cannot wait to read upcoming posts from you. Good luck & Take care.

    Reply ↓

  105. I live in Australia and I have never, ever heard of canned pumpkin in my life. Do you ever use fresh pumpkin? I guess not if you’ve had an overall pumpkin shortage – but I just wondered if canned was considered to be better then fresh?
    Congratulations for being freshly pressed!

    Reply ↓

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  108. GOD BLESS YOU. i actually just finished off some oatmeal and a pumpkin muffin from Tim Horton’s before coming across your blog, and this sounds… amazing!

    i am a pumpkin-holic myself… lattes, cookies, breads, ice cream; you name it, if it’s pumpkin, i’m there. i’m going to try this recipe ASAP :)

    Reply ↓

  110. I should not be surprised at the versatility of pumpkin. Unfortunately, we have been in this weird moving transition period and I haven’t had a kitchen to work in. But as soon as I do, this is what I’m making. Yum.

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  112. Your main ingredient combinations– oatmeal and pumpkin– contain super nutrients. It is wonderful when food tastes appetizing and lets you feel good afterward! Sarah, I look forward to more of your recipes. -Kathleen Rowland

    Reply ↓

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  115. Tried this and really liked it! The texture is different, but the taste comes through. Best after it cools. Added a bit of brown sugar to the batter. Before serving, I then ramped it up with a few dib-dabs of whipped butter, nuked it for 20 seconds and a drizzle of maple syrup on top. :)

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  116. I used to bake oatmeal cookies maybe it is time to bake some pie oatmeal. Your recipe is really a great idea. My kids should eat oatmeal recipe like this. Thanks a lot. New recipe means new challenge since I am neither a good cook nor baker.

    Reply ↓

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  119. This one is a great idea. I never thought of doing a recipe like this. I should try this one ASAP. The texture seems to be very different. I think it is perfect if I add some chocolate syrup to make it sweeter and to make kids love it too.

    Reply ↓

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