Have pumpkin pie for breakfast too with this hearty pumpkin baked oatmeal recipe. Maple sweetened and with just the right spice. Perfect for cozy fall breakfasts!
Pumpkin Pie Baked Oatmeal–perfect for your thanksgiving brunch!
How is Thanksgiving already almost here? Yes, I know I say this almost every time a holiday arrives lately. But seriously, how?
I have been seeing so many Thanksgiving dinner recipes that are making me drool, but something is missing from all of it–what about brunch?! Does anyone do a Thanksgiving brunch? Well this year, we are and I can’t wait to add this Pumpkin Pie Baked Oatmeal to the spread.
Thanksgiving is going to look a bit different for us this year, very low key. So since we won’t be hopping house to house, a good brunch to start our first Thanksgiving as a family of three is in store.
Obviously Sam will only be drinking milk, but Anthony and I will certainly indulge in the festivities. I am so grateful I cannot even handle it–more to come on that in next week’s Thanksgiving post, but I really am ridiculously happy to spend Thanksgiving with my favorite boys in the whole world.
Anyone else out there hosting a brunch on Thanksgiving as well?
Then you cannot serve a feast on Turkey day without pumpkin pie right? So this breakfast worthy pumpkin pie is for you! Just don’t forget the whipped cream like I did when I made it. I had to settle for some vanilla yogurt, but I REALLY wanted whipped cream. Consider yourself reminded.
Take Your oats beyond the bowl: bake them!
Lately, I have been shifting my oats to baked versions to switch things up. Baked oatmeal is what I consider oatmeal you can eat with a fork. Not quite cake, but not at all liquefied.
You could almost grab a piece on the go, but then you will miss out on adding a touch of whipped cream and perhaps a maple drizzle that really seal the deal for this recipe. Maybe you set the alarm a tad earlier so you can sit down and enjoy.
Pumpkin pie has always been my very favorite pie in the world.
Lately I have noticed that my taste buds are changing and nutmeg doesn’t seem to be doing it for me these days. So the whole pumpkin spice has not been my favorite. Cinnamon is always a go for me though so I have started using solely cinnamon versus the other spices that go into pumpkin spice.
But if you want to have even more of a pumpkin pie flavor, opt for 1/2 tsp of pumpkin pie spice for part of the cinnamon. It will be amazing either way.
And like I said before, don’t forget the whipped cream!
What You will need to make this Pumpkin Pie Baked Oatmeal:
- rolled oats: you can use regular or gluten free!
- milk: use your favorite milk or dairy free milk. Flavor will vary based on the milk you use.
- eggs: these help bind the recipe together. If you are not able to use eggs, you can use an egg substitute such as a flax egg.
- maple: breakfast should always be sweetened with maple in my personal opinion. Feel free to use honey or another liquid sweetener.
- butter: just a touch to really bring out the flavor in this recipe.
- pecans: hands down my favorite nut. If you are not a fan or have an allergy, omit them or substitute another nut.
- pumpkin: straight from the can is fine unless you have your own pumpkin purée!
- cinnamon: As I mentioned earlier, I prefer more of a cinnamon taste to the full pumpkin spice. You have a few options in the recipe. You can use all pumpkin spice, all cinnamon, or a combination of the two.
- baking powder: for best results, make sure your baking powder is fresh and not past expiration
Things to Note when making this pumpkin baked oatmeal:
- Prep this recipe the night before! This is a really nice make ahead breakfast. You can let everything soak in the pan overnight and then bake it in the morning. This allows for the spices to really set in and it keeps you from needing to wake up any earlier. Bonus!
- I prefer to eat this baked oatmeal warmed up, but you can totally eat it cold or room temperature. I also prefer it with an extra drizzle of maple and a dollop of something creamy. (I think this is the 3rd time in this post that I have mentioned this so I guess it’s important or something. Ha.)
- You could add a bit of brown sugar on top of the oatmeal in the last few minutes of baking for a nice finishing touch to your oatmeal. I have also read that some like to drizzle melted butter over top of baked oatmeal. I would not hold you back from either option.
- Always make sure your baking powder is fresh. I say this several times in all baking posts so that if someone misses it in one part they may see it again. There are a lot of failed baked goods that are a result of expired baking powder as well as baking soda.
Hope you enjoy this cozy fall breakfast as much as our family does!
Check out these other cozy fall breakfast recipes:
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Pumpkin Pie Baked Oatmeal
- 2 c rolled oats
- 1 c milk of choice
- 2 large eggs
- 2 T butter, melted
- 1 c pumpkin puree
- 1/3 c pure maple syrup or honey
- 1/3 c chopped pecans or pecan pieces
- 1 tsp vanilla extract
- 2 tsp cinnamon or 1 1/2 tsp cinnamon plus 1/2 tsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp sea salt
- Preheat oven to 350° F.
- In a medium bowl, whisk together pumpkin, milk, eggs, maple and vanilla.
- Add oats and all other ingredients and stir to combine.
- Spread evenly in a greased 9x9inch square baking pan and sprinkle with more pecans if desired.
- Bake for about 25 minutes or until top of oatmeal is browned.
- Allow to cool and serve as desired.
- Store in the refrigerator for 3-5 days.