Baked Pumpkin Pie Oatmeal


It’s fall, y’all. And fall brings the promise of cooler weather, and that means we can finally dust off our favorite cold weather foods. Foods like chili and stew and all things pumpkin. I like pumpkin. I like it a lot. So when I dropped in on my friend Anne’s blog, From My Sweet Heart and saw that she had posted a recipe for baked wild blueberry oatmeal with maple cream, I got excited. Hot breakfast? Heck yes! Her oatmeal was gorgeous. She claimed the recipe was really adaptable and challenged readers to come up with their own versions. So what did I choose? Pumpkin, of course. So here is my version of Baked Pumpkin Pie Oatmeal, adapted from Anne’s lovely recipe. Just in time for breakfast, and just in time for fall. Thank you Anne, for your gorgeous inspiration.

Here’s what you’ll need:

2 cups of old-fashioned rolled oats (I use Bob’s Red Mill)
1/2 cup of chopped almonds or pecans
1/2 cup of jumbo mixed raisins (optional)
2/3 cup of packed brown sugar
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 good pinch of pumpkin or apple pie spice

1 1/4 cups of milk
3/4 cup of canned pumpkin (not pumpkin pie mix)
2 eggs
2 tablespoons of butter, melted
1 teaspoon of vanilla bean paste (or vanilla extract)

Pre-heat your oven to 350F and grab a non-stick skillet.

Toasting the raw nuts & oatmeal gives them more depth of flavor.

I started by toasting the oatmeal and almonds in a dry non-stick skillet for about 5 minutes, or until they had a toasted, nutty smell. In a large mixing bowl, combine the oatmeal, nuts, raisins, brown sugar, baking powder and spices. Stir to combine, then make a well in the center of the dry ingredients.

Sun-Maid Mixed Jumbo Raisins are all that & a bag of chips.

In a smaller bowl, combine the milk, pumpkin, eggs, melted butter and vanilla. Beat until well blended and pour into the dry ingredients. Stir to combine.

Lightly spray an 8″x8″ square baking pan (I used a large glass loaf pan); pour in the oatmeal mixture. I set my baking dish into a 13″x9″ pan lined with foil, just in case it bubbled over while baking but it didn’t. Bake at 350F for 30-45 minutes (shallow pan = 30 minutes; loaf pan = 45 minutes).

Straight out of the oven, with Anne's Maple Cream lying in wait.

Serve warm with Anne’s maple cream:
2 cups of heavy cream
1/2 cup of pure maple syrup

Combine the cream & maple syrup in a saucepan; heat over low until warm.

I have to be honest. I toyed with the idea of making a cream cheese glaze for this so it tasted more like pumpkin bread with cream cheese frosting, but I just couldn’t bring myself to do it. If I had, I would have combined 4 ounces of softened cream cheese with 1 1/2 cups of powdered sugar and beat it until there were no more lumps. Then I would have added a splash of vanilla extract and enough heavy cream or milk to thin it until it was pourable. I would have then drizzled a spoonful (or two) of the cream cheese glaze over the top of each serving. Just because I didn’t do it doesn’t mean you can’t. It would totally rock. I mean, everything is better with cream cheese frosting, am I right?

Pumpkin Pie Oatmeal with Maple Cream - good morning!

The final verdict: this is delicious. It’s warm and toasty with all of the flavors of pumpkin pie. It’s perfect for a chilly fall morning or even a comfort food dinner after a bad day at work. It tastes best if you let it sit for 30 minutes or so once it comes out of the oven to give the flavors time to bloom. In short, this is a recipe you can easily FALL for. {hee hee} Yeah, I went there.

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31 Comments

Filed under Food & Recipes

31 responses to “Baked Pumpkin Pie Oatmeal

  1. Kat

    I might have to disown you for this one because that looks like it should be basically illegal. Especially with the cream sauce. And Lord knows I am not one to back away from cream :)

    p.s. Gorgeous photos!

    • No! Don’t disown me! It’s not my fault. Anne made me do it! Okay, Anne just inspired me. Hey… it’s like that movie title “I Can Do Bad All By Myself.” If I’d have wild blueberries on hand, I would have made Anne’s wild blueberry version. It is gorgeous. Funny how a can of pumpkin in the back of your pantry can inspire a new fall breakfast food. I debated between raisins and dried cranberries for the add-in, but I’m a sucker for those plump jumbo raisins. Let me know what you think if you try this one, Kat!

  2. This looks like a fantastic fall weekend morning breakfast. On that day you plan to go apple picking, or to the pumpkin patch! I’ll be trying this soon.

    • Thanks, Emma. I hope you’ll try it and then come back here and let me know how it turned out or what you would do differently. And now I’m totally jealous that you’re going apple picking. Don’t you just love fall?

      • I’m hoping to get a visit to the apple *and* pumpkin patches in the next couple of weekends. Hoping to use some homemade pumpkin puree made from that visit! Although summer is my favourite season, I cannot resist so many things about fall – especially the tastes :)

      • I envy anyone who has access to apple orchards. That’s something you just don’t see in south Texas. We do have local pumpkin patches in the fall, but this year’s drought has been really tough on our farmers. I’m happy you are going to be able to take advantage of them this year. At least I can live vicariously through you, Liz!

  3. The Baby

    Can we have this for Thanxmas? That sounds soooo satisfying.

  4. Jeanne….how gorgeous! Once I started baking oatmeal…I couldn’t go back to cooking it any other way! It’s so much lighter, not at all mushy! And it reheats so well! Funny….I usually make it pretty much the same way. (My son, Jeff, loves it with blueberries). But I have always wanted to try it with pumpkin. I’m glad you did this….because pumpkin is going to be my next batch! Hope you guys have a wonderful weekend! : )

    • I agree, Anne. I loved the texture of baked oatmeal. It was light and fluffy, just as you promised and the oat flakes still had a nice texture – not mushy at all. It was everything I’d hoped for, and the pumpkin was a perfect celebration of the first day of fall. Thanks for inspiring it, Anne!

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  6. Craftiest

    Looks amazing but I think I just went up 3 dress sizes from reading the recipe. It looks and sounds so good. Will we be having it at Thanksmas because I am sooo spending the night so I can be there in the am for this!

  7. Absolutely gorge!! Anything with the words “Pumpkin” and “Pie” and I’m sold!! PS – Congrats on it being featured on Tasty Kitchen!! Wooo Hooo!!!

  8. YUM! This looks amazing.

  9. uhmmm HECK YES!
    You are always blowing my socks off with your recipe ideas. Breakfast just got crazy.

  10. brooke@honeysage.com

    Oh my goodness! That looks so delicious!!

  11. Oh, that looks sooo delicious! Now if I could just find some canned pumpkin. I’ve been craving pumpkin bread and our supermarket has none…not even pumpkin pie cans. I need to get down to Wegman’s and Whole Foods to see if they have any. With Irene and Lee swamping so many fields, pumpkin is going to be rare and expensive around here this year.

    But now I want to mix a spoonful of canned pumpkin into my oatmeal in the morning.

    ::sigh::

    • I need to get out and see what’s available around here, too. The Houston Chronicle (newspaper) said pumpkin crops in Texas will be half of what they normally are because of our historic drought this year. I have a feeling there’s going to be a pumpkin shortage in a lot of areas. Dang this wacky weather! And wouldn’t you know that pumpkin is like the food flag of fall. Everyone’s craving it now that the weather’s cooling off and October is around the corner. Hope you find some for your morning oatmeal, Lisa Bear!

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  16. I finally made these (they’ve been on my mind for three years, apparently) and they are fabulous! I reduced the sugar to ~1/2 cup and it still tastes like a tasty breakfast cookie/bread/oat wonder. Thanks for the recipe!

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