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Pumpkin Baked Oatmeal

Pumpkin baked oatmeal with a pumpkin spice crust that turns golden-brown as it bakes. Rolled oats are mixed into a smooth pumpkin-egg custard and finished with chopped pecans for crunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin baked oatmeal base
  • 3 cup old-fashioned rolled oats
  • 1 cup pumpkin puree
  • 2 cup milk
  • 2 eggs
  • 0.3333333333 cup maple syrup
  • 2 tbsp brown sugar
  • 3 tbsp coconut oil
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.5 cup pecans
  • 1 maple syrup for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease an 8x8 or 9x9 baking dish with coconut oil or melted butter.
Mix the oatmeal custard
  1. In a bowl, whisk pumpkin puree, milk, eggs, maple syrup, brown sugar, melted coconut oil, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt until smooth.
Combine oats
  1. Stir in old-fashioned rolled oats until fully combined and no dry oats remain.
Bake
  1. Pour the mixture into the prepared baking dish, scatter pecans on top, and bake for 35-40 minutes until set and golden-brown.
Serve
  1. Serve warm with a drizzle of maple syrup pooling at the edges.

Notes

For clean slices, let the baked oatmeal rest in the pan for 5 minutes after baking before serving. Refrigerate leftovers in a covered container for up to 4 days; reheat in the microwave until warm. Freezing is okay for up to 2 months—thaw overnight in the fridge and reheat. For a dairy-free swap, use your favorite plant milk in place of milk.