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”

  1. 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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  3. As an oatmeal fan, I thought I’d tried every variation–but this one is new on me! Must try–thanks for sharing. And congrats on being Freshly Pressed! woot!

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  4. 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.

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  5. 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]

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    1. 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.

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  6. 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! 🙂

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  7. 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..

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

  9. 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

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  10. Pingback: Weekend Link Love: October 2, 2010 « Wonderfully Complex

  14. 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!
    🙂

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  15. 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!

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  16. 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?)?

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  18. 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!

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