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Baked Pumpkin Pie Oats
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5 from 6 votes

Baked Pumpkin Pie Oats

Baked Pumpkin Pie Oats are a wholesome, make-ahead friendly breakfast perfect for feeding a crowd or reheating on busy weekday mornings. Gluten free, dairy free, and beloved by both kids and adults.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 9
Author: Jamie Vespa MS, RD

Equipment

Ingredients

  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup whole milk (or milk of choice)
  • 1 large egg
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp. vanilla extract
  • 2 cups old-fashioned rolled oats
  • 2 Tbsp. ground flaxseed (or chia seeds)
  • 1 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1/2 cup chopped pecans
  • Optional for serving: vanilla (or plain) Greek yogurt, a drizzle of maple syrup, almond butter, and/or extra ground cinnamon.

Instructions

  • Preheat oven to 350ºF and spray an 8x8-inch baking dish with non-stick cooking spray.
  • In a large mixing bowl, combine pumpkin puree, milk, egg, maple syrup, brown sugar, and vanilla; whisk until smooth. Add oats, flaxseed, baking powder, pumpkin pie spice, cinnamon, and salt; stir well to combine.
  • Empty oat mixture into prepared baking dish and scatter pecans overtop. Bake for 35 to 40 minutes, until the edges are golden brown and the middle is set.
  • Let cool for at least 30 minutes before slicing into and serving warm.

Notes

  • STORE: Let cool completely before covering the pan with foil or plastic wrap and transferring to the refrigerator. You can also store individual slices in airtight containers. Baked oatmeal will last for 4 to 5 days in the refrigerator. Rewarm individual squares in the microwave for about 20 seconds before adding toppings and enjoying.
  • FREEZE: Once the baked oatmeal has completely cooled, cut it into 6 or 8 squares and wrap each square in plastic wrap. Place the wrapped squares in a gallon-size zip-top storage bag and freeze for up to 3 months.
  • REHEAT: If frozen, let thaw in the refrigerator overnight. Unwrap each square and place on a microwave-safe plate. Microwave at 30 second intervals for 1 to 2 minutes, until thawed and warm. To rewarm the entire baked oatmeal, cover with foil and place in a 350ºF for 20 to 25 minutes.

Nutrition

Serving: 1square | Calories: 198kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 210mg | Fiber: 3.5g | Sugar: 14g