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Pumpkin Pie Baked Oatmeal with pumpkin, warm fall spices and pecans served with Greek yogurt and maple syrup.

Pumpkin Pie Baked Oatmeal

Cozy pumpkin baked oatmeal made with rolled oats, real pumpkin puree, maple syrup, warm pumpkin-pie spices and crunchy pecans for an easy fall breakfast.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 3 cups old-fashioned rolled oats
  • 1 cup pure pumpkin puree
  • 2 cups milk
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • 2 tablespoons packed light brown sugar
  • 3 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • ½ cup roughly chopped pecans
  • 1 tablespoon brown sugar for topping optional

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9 × 9-inch baking dish.
  2. Combine oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
  3. In another bowl, whisk pumpkin puree and eggs.
  4. Whisk in maple syrup and brown sugar.
  5. Gradually add milk.
  6. Whisk in melted butter and vanilla.
  7. Pour the pumpkin mixture over the oats and stir thoroughly.
  8. Rest for 5 minutes.
  9. Fold in about two-thirds of the pecans.
  10. Transfer to the prepared baking dish.
  11. Scatter remaining pecans and optional brown sugar over the top.
  12. Bake for 35–42 minutes until the edges are set and the center is moist but no longer liquid.
  13. Rest for 10–15 minutes before slicing.
  14. Serve warm with your favorite toppings.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Old-fashioned rolled oats provide the best texture.
Don't overbake—the center should remain pleasantly moist.
For a less-sweet version, omit the brown sugar.