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Pumpkin pie oatmeal is one of our family’s favorite recipes to warm us up during the fall and winter months. We love to serve it for both breakfast and brunch and sometimes as a snack, too. The truth is, we just can’t get enough of it! 

This recipe is easy to make and is a great one to use for family bonding time cooking in the kitchen with the kids. Our children are old enough to make this alone and we enjoy it when they surprise us with it!

Baked Pumpkin Pie Oatmeal Recipe

Yields: 6 servings

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes

pumpkin pie oatmeal Ingredients:

• 2 cups old fashioned rolled oats (certified gluten free if necessary)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• ½ cup chopped pecans (plus extra for garnish)
• 1 ½ cups milk (non-dairy if vegan)
• 1 cup pumpkin puree
• ¼ cup pure maple syrup
• 1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
• ½ teaspoon vanilla extract

Directions for pumpkin pie oatmeal:

1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.
2. In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
   
   
3. In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine. 
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.
6. Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
7. Oatmeal may be stored in the refrigerator for up to 4-5 days.

Baked Pumpkin Pie Oatmeal Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This delicious baked pumpkin oatmeal is gluten-free, vegan, and perfect for breakfast, brunch, or a snack.

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Ingredients

• 2 cups old fashioned rolled oats (certified gluten free if necessary)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• ½ cup chopped pecans (plus extra for garnish)
• 1 ½ cups milk (non-dairy if vegan)
• 1 cup pumpkin puree
• ¼ cup pure maple syrup
• 1 tablespoon chia seeds + 3 tablespoons water (may substitute with 1 egg if not vegan)
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray and set aside.
2. In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
3. In a medium bowl, add milk, pumpkin puree, maple syrup, chia egg and vanilla extract. Whisk to combine. 
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Pour mixture into prepared baking dish and place in preheated oven for 28-30 minutes or liquid is absorbed and center is set.
6. Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
7. Oatmeal may be stored in the refrigerator for up to 4-5 days.

 

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