Fall may be my favorite season, thanks to the colors on the trees, cozy jumpers, and of course, all the pumpkin recipes! But I must say, there’s nothing quite like pumpkin pie for breakfast! This pumpkin pie baked oatmeal truly feels like eating my favorite dessert for breakfast, and it’s so simple to make, too! I can’t imagine a better fall breakfast than these pumpkin baked oats.
How to Store and Reheat
This pumpkin pie baked oatmeal will keep well in the fridge for 3-4 days. I like to make up a dish at the start of the week for meal prep, so I can enjoy it for quick breakfasts. You can eat it cold, or reheat it in the oven at 350°F for 10-15 minutes (until warmed through). It also freezes well for up to 3 months. Just let this thaw overnight in the fridge before reheating.
Serving Suggestions
I like to serve my pumpkin baked oats with a heaping dollop of whipped cream and a drizzle of maple syrup. It’s also delicious with my pumpkin spice flavored whipped cream, too! And don’t forget to make a pumpkin spice latte!
How to Make Pumpkin Pie Baked Oatmeal Step by Step
Mix the Oatmeal: Preheat your oven to 350°F and spray a 9×9-inch square baking dish with nonstick spray. In a large bowl, stir together 2 cups of old-fashioned rolled oats, 1 teaspoon of baking powder, 1½ teaspoons of pumpkin pie spice, ½ teaspoon of coarse sea salt, 1 cup of milk, 1 cup of pumpkin puree, ¼ cup of maple syrup, 2 tablespoons of brown sugar, 1 large egg, 1 teaspoon of pure vanilla extract, and ¼ cup of chopped pecans. Top with Pecans: Pour the mixture into the baking dish and sprinkle with the additional ¼ cup of chopped pecans. Bake the Oatmeal: Bake for 25-30 minutes or until the edges are golden brown and the middle is set. Serve the Oatmeal: Serve with Cool Whip, more pecans, and a drizzle of maple syrup, if desired.
