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
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!
The Pajama Chef 
Thank you! i will be using this in the future hahah
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Looks Scrumptious! Thanks for sharing the recipe, I’ll try these and taste it for myself.
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Hi, the pumpkin pie looks really yummy! Can’t wait to try the recipe. 😉 thank you for sharing! 😀
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wow nice. the picture looks tempting too..
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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 🙂
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Well, shoot! Of course I just put two pans of baked oatmeal into the oven five minutes before finding your recipe!
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Aww, bummer! hope you make more baked oatmeal again soon!
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Looks great 😀
BR
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Yummy! It looks healthy too!
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Yeah, I don’t have the stats but it only has a little sugar… and the rest is good stuff!
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It looks great !! I will try to make it by myself someday !!
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Made your recipe this morning! Delicious. My Dad was here and ate two helpings, not like him at all! Thanks for sharing 🙂
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Aww, fun! glad to hear it. 🙂
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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.
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thanks, i hope you come back for more! glad you liked it.
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That looks good! Pumpkin fans over here too! Love pumpkin pie. I’ll have to try pumpkin oatmeal sometime
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Love…love…love anything with pumpkin! I can’t wait to try this one! Thank you! 🙂
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Oh my word. That looks amazing. I’m speechless…
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Thanks for posting this! I’ve been looking for some new ideas for Oatmeal, and I like pumpkin, so it’s win-win for me.
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Love the idea, will try it this week. For your readers: Try the October issue of Mens Health recipe on Pg. 54 for Pumpkin Pancakes. Sounds devine!
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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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great! 🙂
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hi
liked the recipe very much will try it for breakfast right way. It is so different from the Indian versions of pumpkin.
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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.
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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.
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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.
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