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Pumpkin Pie Baked Oatmeal – Cozy, Make-Ahead Breakfast

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups old-fashioned rolled oats (not quick or steel-cut)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 3/4 cups milk (dairy or unsweetened almond/oat milk)
  • 1/3 cup maple syrup (or honey)
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch clove)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips, or 1/2 cup dried cranberries

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish, or line with parchment.
  2. Whisk the wet ingredients: In a large bowl, whisk pumpkin puree, eggs, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
  3. Add the dry ingredients: Stir in oats, pumpkin pie spice, baking powder, baking soda, and salt. Fold in any mix-ins.
  4. Rest the batter: Let it sit for 5 minutes so the oats hydrate slightly. The mixture will thicken a bit.
  5. Bake: Pour into the prepared dish and spread evenly. Bake 30–38 minutes, until the center is set and the top is lightly golden. A toothpick should come out mostly clean with a few moist crumbs.
  6. Cool and serve: Let cool at least 10 minutes. Slice and serve warm as is, or top with yogurt, a drizzle of maple syrup, or a few chopped nuts.