Tag Archives: old-fashioned rolled oats

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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