This pumpkin baked oatmeal is sweetened with maple syrup and tastes like fall. The texture is soft and not too dense. It tastes like a cross between pumpkin pie and an oatmeal bake. Do yourself a favor and make some for breakfast soon.
Velvety smooth and delicious, this baked oatmeal tastes like a slice of pumpkin pie but is really a nutritious breakfast. It is easy to make in individual servings, or make a whole pan.
Those of you who have been here a while know that Little Dude and I love our baked oatmeal recipes. I used to really enjoy a dense baked oatmeal, but lately we have been really into fluffier baked oatmeal.
Ever since we made the chocolate baked oatmeal for the first time, we have been hooked on recipes that end up with a consistency that is part pudding and part oatmeal. I just knew that consistency would be perfect for this recipe.
It would have the creamy custard properties you love in a pumpkin pie with just enough oatmeal chew so you don’t forget that is what you are eating after all.
You are just going to love how easily this comes together and how good it tastes. The warm maple syrup flavor blends perfectly with the pumpkin.
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The combination is warm, comforting and makes the whole house smell amazing while it bakes. Plus the leftovers keep well. So, I like to whip up a big batch on the weekend and then warm up a little bit every day throughout the week.
If you bake it in ramekins, you could even grab one on your way out the door. Warm it up at the office, or you can even eat it at room temperature or cold.
They are wonderful on their own, but toppings can make just about anything better. A lot of people really like a drizzle of milk on their baked oatmeal.
A dollop of vanilla yogurt, a drizzle of maple syrup or honey or even a dollop of maple whipped cream are all great choices to take it to the next level. A sprinkling of toasted pecans would be wonderful as well!
Pumpkin Pie Baked Oatmeal
Ingredients
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 large eggs
- 1 cup plain yogurt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
- 2½ cups old fashioned oats
Instructions
- Preheat oven to 350°F and spray baking dishes (use 6 large ramekins, an 8×8 or 9×9 baking dish, or equivalent)
- Whisk together 1 cup pumpkin puree, ¼ cup maple syrup, 2 large eggs and 1 cup plain yogurt until well combined.
- Stir in 1½ teaspoons pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking powder and 1 teaspoon vanilla extract.
- Mix in 1 cup milk and 2½ cups old fashioned oats.
- Pour into prepared pans.
- Bake for 30-35 minutes in ramekins, closer to 45 in a baking dish. You want the center to be set.
- Best served warm with some whipped cream or maple syrup, though it is also good at room temperature or cold.
Notes
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I have a question when I make baked oatmeal can I use quick rolled oats or do I need to get the regular rolled oats that take longer to cook??? If there is a difference do u know what would happen if I used the quick rolled oats???
Either should work pretty well. I just happen to always have old fashioned oats on hand, but quick would still be tasty.
Baked oatmeal is a great way to have breakfast ready to go in the morning. This flavor is perfect for fall, now I’m ready to carve pumpkins!