Pumpkin Pie Baked Oatmeal Recipe
This baked oatmeal is a perfect fall breakfast! It reheats well or you could even eat it cold. Since it tastes so much like pumpkin pie, I can’t resist topping it with some whipped cream!
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Fabulessly Frugal
Ingredients
- 15 ounces of pure pumpkin puree (about 2 cups)
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 cup vanilla or plain Chobani Greek yogurt (optional)
- 2 1/2 cups dry old fashioned oats
Instructions
- Preheat oven to 350 degrees. Coat an 8×8 (or similar sized) baking dish with non-stick cooking spray.
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt. Stir the dry oats into the pumpkin mixture. Pour the pumpkin oat mixture into the pan.
- Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.
- Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.
Recipe Adapted From: Budget Bytes
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Wow what a good idea, I definitely will be trying this. Looks delish.
I’ve made it quite a few times this Fall. It really is kind of like eating pumpkin pie for breakfast! Thank for your comment.
Hi Mel, thx for recipe. I just made a double batch as I have several friends in need lately. What should the consistency be at the center at the end of 45 minutes? Thx! Val
For me on a single batch, it is still jiggly and the last part of the cooking time without the foil helps it set up. I’m guessing you might need to cook it longer with a double batch.
Can you make it the night before and cook in the morning?
I haven’t tried doing it that way before. It is so quick to whip together. I wonder if the oats would soak up some of the liquid over night? You could definitely mix up the rest of it, then add the oats and bake it in the morning though. Let me know how it goes if you try it out!
Do you think it would work with almond milk?
Yes, I think so.
Also how about making it in a muffin tin?
Yes! The baking time will possibly be shorter too.