This recipe for Pumpkin Pie Baked Oatmeal combines a hearty breakfast with the rich and delicious flavor of a classic pumpkin pie. This is a perfect breakfast or brunch dish for the morning after Thanksgiving, with cozy warm spices in a filling baked oatmeal.
With the holidays soon in full swing, now is the time to plan out your menus if you are hosting. Be sure to bookmark this one if you are looking for a tasty breakfast, ideal for the morning after Thanksgiving, Christmas, Hanukkah or even New Years.
This recipe is dedicated to anyone who can't get enough pumpkin pie! If you are anything like me, the morning after Thanksgiving typically means finding where leftover pumpkin pie is hiding in the refrigerator, then sneaking a piece to enjoy with some strong coffee. Instead of making an extra pie (or saving leftovers), you get the classic pumpkin pie flavor but with the addition of filling rolled oats, all in a fraction of time and effort it takes to make an actual pie.
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Ingredients That Matter
One of the best parts about this recipe is that it uses very basic, east-to-find ingredients. Plus, it's easy to customize. Here are the ingredients you'll need to make pumpkin baked oatmeal:
- Canned Pumpkin. Reach for your favorite brand of canned pumpkin puree. You'll want a standard 15-ounce can, which yields about 1 ¾ cup of pureed pumpkin. If you happen to roast and mash your own, try to get close to 1 ¾ cup of mashed pumpkin (a little extra works fine, too).
- Sweetened Condensed Milk. Not all pumpkin pie recipes call for a can of sweetened condensed milk, but it's a pretty traditional ingredient in an old fashioned pumpkin pie. You can use a full can if you want a truly sweet, pumpkin pie like breakfast. Or, if you don't want something so sweet, use half a can. And yes, you can swap in a dairy-free condensed milk if desired.
- Rolled Oats. Adding old-fashioned rolled oats to a fairly standard pumpkin pie base gives this breakfast a hearty, stick-to-your-ribs dish. You can always swap in quick-cooking oats, if desired.
- Melted Butter. A couple tablespoons of melted butter adds a nice bit of richness to this baked oatmeal. For vegan options, you can use melted coconut oil or a light vegetable oil. Technically you can skip the extra bit of fat here (I've made this a couple times without it, but always prefer with the addition of butter).
- Eggs. A couple large eggs help to solidify this pumpkin baked oatmeal. Swap in two flax or chia eggs, if making this plant-based.
- Pumpkin Pie Spice. I would typically recommend making your own spice blends, but let's face it, if you are making this around the holidays you probably already have pumpkin pie spice on hand. You can use cinnamon and ground ginger instead, if desired.
- Vanilla Extract. A splash of vanilla extract adds a nice floral note to this pumpkin breakfast.
- Table Salt. A big pinch of table salt brings out the flavor of the pumpkin and spices.
See recipe card for quantities.
How to make pumpkin baked oatmeal
The beauty of this recipe is that you can throw it together in no time and with little effort. But it tastes so special, your guests will think you spent all morning fussing over it. Here's how you make this pumpkin pie baked oatmeal:
- Step 1: Preheat the oven to 350F and lightly spray an 8-inch square baking dish with cooking spray. In a medium mixing bowl, whisk together the canned pumpkin, pumpkin spice, table salt, melted butter and vanilla extract. Whisk until well combined.
- Step 2: Add the sweetened condensed milk (remember, use half a can if you don't want too sweet of a breakfast) and the two eggs.
- Step 3: Whisk the mixture together until smooth.
- Step 4: Pour in the rolled oats and switch to a spatula.
- Step 5: Stir the mixture together until well combined. I don't recommend letting this mixture sit for too long or the final dish could become a bit dry.
- Step 6: Bake in the 350F preheated oven until set, about 35 minutes. Remove from the oven and cool at least 20 minutes before serving.
How to tell when it's done: Give the baking dish a bit of a wiggle. The baked oats are finished cooking when the middle no longer moves. When in doubt, try inserting a toothpick or skewer into the middle. It'll come out clean when it's done.
Substitutions
There are a handful of ways to tweak this recipe, depending on your (or your guests') dietary restrictions or preferences. Here are some substitutions you can make to this baked oatmeal:
- Vegan - To make this recipe vegan you'll need to make a few swaps. First, use a plant-based sweetened condensed milk. Your options include coconut and oat milk. Next, swap out the melted butter for 2 tablespoons of vegetable or melted coconut oil. Finally, use two flax or chia eggs in place of the large eggs.
- Gluten-Free - If you are making this recipe for any guests that do not eat gluten, be sure you are using oats labeled gluten-free.
- Less Sweet - This recipe uses a full can of sweetened condensed milk. It is sweet like a pumpkin pie. If that seems like too much for you, simply use half a can, or a bit more to taste.
- Spices - If pumpkin pie spice isn't your thing, you can easily swap in ground cinnamon and ground ginger. Use about ¾ teaspoons each. It'll have a spiced flavor but won't have that strong pumpkin pie spice flavor that seems to be in everything this time of year!
Serving Suggestions
This recipe tastes best freshly made and still a bit warm, but not hot (that's why I suggest at least a 20 minute rest after it comes out of the oven). But what should you serve with it? Try these:
- Spiced Yogurt - The photos in this post all use a simple spiced yogurt. I used about 1 cup of Greek-strained plain full-fat yogurt with a big pinch of pumpkin pie spice. I love the more savory contrast to the sweet baked oatmeal.
- Whipped Cream - Just like pumpkin pie, this baked oatmeal sure loves a big dollop of whipped cream.
- Fruit Smoothies - Because this breakfast is so rich and sweet, I recommend pairing it with a fruity smoothie, like our Blackberry Strawberry and Banana Smoothie.
- Savory Sides - Try making some simple Crispy Air Fryer Red Potatoes, Crispy Herb Roasted Potatoes or Mini Egg Bites with Broccoli and Cheddar.
- More Holidays Breakfast and Brunch Ideas - Try our Chocolate Baked Oatmeal, Brioche French Toast Casserole, German Chocolate Cake Baked Oatmeal, or Blackberry Banana Oat Muffins for your next holiday.
Equipment
This recipe uses basic equipment, including a whisk and spatula. For the baking dish, I recommend an 8-inch square or 7- by 11-inch baking dish.
Storage
This recipe is best enjoyed the same morning you made it; however, leftovers work very well. Keep leftover pumpkin baked oatmeal stored in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold out of the refrigerator or microwave individual portions for about 30 seconds..
To make this recipe ahead, I recommend simply making the pumpkin base and storing covered in the refrigerator. Then, when ready to bake, add the oats and transfer to a baking dish. If you mix in the oats and refrigerate it overnight, the final product will be dry.
Adam's Pro Tip
This recipe is very simple and quite forgiving. One of the most important steps is letting the baked oatmeal rest after it cooks before serving. It's not that it doesn't taste good hot, it's just that you want the custard mixture to set up. Allowing the dish to rest 20 minutes ensures that custard will hold.
FAQ
It depends on how much oats you use and what other additions are in the dish. For this pumpkin pie baked oatmeal, it's quite a rich recipe and comfortably serves 9-10 people.
Yes, but you must first cook and mash the pumpkin. To roast a pumpkin, I recommend removing the stem, cutting it half and scooping out the seeds and membrane (reserve the seeds to roast separately). Then place cut-side down on a parchment-lined baking sheet and roast in a 375F oven for 45 to 60 minutes, depending on the size. The pumpkin is done when a knife inserted into the flesh is met with little resistance. Cool then mash.
Use 1 ¾ to 2 cups of fresh pureed pumpkin instead of canned pumpkin.
More Breakfast Recipes
Looking for more breakfast recipes like this? Try these:
Thanksgiving Recipes
These are some of my favorite Thanksgiving recipes:
Recipe
Pumpkin Pie Baked Oatmeal
- Total Time: 1 hour
- Yield: 5 cups 1x
Description
This recipe for Pumpkin Pie Baked Oatmeal combines a hearty breakfast with the rich and delicious flavor of a classic pumpkin pie. This is a perfect breakfast or brunch dish for the morning after Thanksgiving, with cozy warm spices in a filling baked oatmeal.
Ingredients
- 1 (15-oz.) can pumpkin
- 2 Tbsp. unsalted butter, melted
- 2 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- ½ tsp. table salt
- 1 (14 oz.) can sweetened condensed milk (use half a can if you want a less sweet breakfast)
- 2 large eggs
- 2 ½ cups rolled oats
Instructions
- Preheat oven to 350F and spray an 8-inch baking dish with cooking spray.
- Whisk together in a medium bowl pumpkin, melted butter, pumpkin pie spice, vanilla, and table salt until well combine, ensuring the spices are well incorporated. Add the sweetened condensed milk and eggs and whisk until smooth.
- Pour in the rolled oats and switch to a spatula. Stir and fold mixture until well combined. Transfer mixture to prepared baking dish and bake until the pumpkin baked oatmeal is set and a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and cool at least 20 minutes before serving.
Notes
- Serve this dish with plain yogurt or whipped cream.
- As mentioned in the ingredients, use half a can of sweetened condensed milk if you don't want a sweet breakfast. This recipe is quite sweet, like pumpkin pie, so feel free to cut back on the condensed milk.
- To make this recipe, swap in a plant-based sweetened condensed milk like oat or coconut. Also use melted coconut oil or a vegetable oil instead of melted butter. And use two flax or chia eggs instead of regular eggs.
- Not a fan of pumpkin pie spice? Try used ¾ teaspoons each ground cinnamon and ground ginger instead.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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