Breakfast, Oatmeal, Recipes

Pumpkin Pie Baked Oatmeal

Sarah

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 | thepajamachef.com

Pumpkin Pie Baked Oatmeal

  • Servings: 2-3
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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.

Let cool for a couple minutes before enjoying plain or with milk or yogurt.

This recipe can also be prepared the night before and either cooked in the morning or heated up in the microwave. Very versatile!

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Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans.

175 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!

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  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! 🙂

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  7. Wow! This sounds delicious 🙂 I’d really like to try this when I’m home from school for winter break. I think it would be a perfect cold morning breakfast! Thanks for sharing! 🙂

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  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 🙂

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