Breakfast, Oatmeal, Recipes

Pumpkin Pie Baked Oatmeal

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

  • Servings: 2-3
  • Print

from Iowa Girl Eats


  • 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


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!

175 thoughts on “Pumpkin Pie Baked Oatmeal”

  1. 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 .


  2. 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.


  3. 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!


    1. I’ve never actually roasted a pie pumpkin to make my own pumpkin puree, but I have heard it’s good. I wouldn’t say canned is better but it is definitely easier. 🙂


  4. 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 🙂


  5. 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.


  6. 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


  7. 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. 🙂


  8. 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.


  9. 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.


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