November 11, 2015

Family-friendly recipe: Pumpkin Pie Baked Oatmeal

by Pumpkin Pie Baked Oatmeal recipe

Full of pumpkin flavor, this dish provides perfect autumn breakfast idea.

I’m always looking for new breakfast ideas for my family. For lunches and dinners, I’m pretty creative with recipes, but for breakfast, I tend to make the same few things over and over again. So, when I was looking for a new breakfast that my husband, our young daughter and I would all enjoy, I decided to try baked oatmeal. A lot of my friends swear by baked oatmeal as a delicious, kid-friendly food, but surprisingly, I had never eaten it before. So, in the spirit of autumn, I gave a pumpkin pie version a try, and heavens, it turned out amazing. All of us, especially our little one, gobbled it down!

The texture of this baked oatmeal is super soft, like a cake or bread pudding, which is lovely and makes it easy for little fingers to grab and eat. It tastes fantastic, too — full of pumpkin flavor plus warming fall spices. I loved it warm, straight out of the oven, topped with a little whipped cream, but it’s also great cold from the fridge, served with milk, yogurt or maple syrup. It reheats wonderfully, so it’s a great recipe to make on Sunday, ensuring that you have scrumptious breakfasts for the week. A delicious, simple, adult-AND-kiddo-approved meal? You can’t beat that!


Pumpkin Pie Baked Oatmeal

Serves 9-12, adapted from FoodTastic Mom


1 (15-ounce can) pumpkin puree (NOT pumpkin pie filling)
1/2 cup light brown sugar
2 tablespoons pure maple syrup
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cup milk
2 1/2 cup old-fashioned oats


Preheat oven to 350 degrees. Spray a 2-quart dish (I used a 9×9 glass baking dish) with cooking spray.

In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder and vanilla. Whisk in the milk until very smooth. Stir in the oats until thoroughly mixed, and spread evenly in the prepared dish.

Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Allow to cool/set for at least 10 minutes. Cut into 9 or 12 squares, or if you want to get fancy (like I did in these pictures), use a biscuit-cutter to cut into pretty circular shapes.

This can be eaten warm right out of the oven or refrigerated until ready to serve. Can be eaten cold or reheated. Eat it just as is, or top with milk, maple syrup, whipped cream or nuts.

Amy Donovan is a food blogger, a wife to a clever architect, a mother to a wonderful little girl, a yoga lover and a social media junkie. You can learn more about Amy on her blog, Fearless Homemaker.

Breakfast, Autumn

5 thoughts on “Family-friendly recipe: Pumpkin Pie Baked Oatmeal”

  1. Gayle Cherry says:

    Looks great!

  2. Parrie Smith says:

    This sounds great! Does it have nutritional info breakdown somewhere? Thanks!

    1. Linda Zettler says:

      Unfortunately, we do not, Parrie. Hope you enjoy it! – Linda

  3. Edwinna Mullins says:

    What adjustments would one have to make to bake this in 1 cup glass ramekins. I have 12 Pyrex. No leftover scraps from using the biscuit cutter. ( Which does look very festive.)

    1. Linda Zettler says:

      Hi, Edwinna – I’m sorry but we don’t have any information on making that adjustment, but I hope whatever you try works out for you! – Linda

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