Pumpkin Pie Baked Oatmeal

Yes, I’m aware it’s the wrong time of year for anything pumpkin​-​flavored​,​ but bear with me​ as I introduce you to this Pumpkin Pie Baked Oatmeal​.

​​I posted a photo of this breakfast on my IG a few weeks ago, and it was surprisingly well-received. So, it got me thinkin’…

Many of my book-inspired recipe plans have been derailed because of what I can(‘t) get from the grocery store these days.

But, as luck would have it, Pumpkin Pie Baked Oatmeal is the PERFECT pantry staple recipe. And, we’re all looking for more of those right now, amirite?

Ever since that weird canned pumpkin shortage a few years ago, I tend to bulk-buy pumpkin every August. Even though I live for pumpkin-flavored everything in September, October, and November, I usually end up with numerous unopened cans in my pantry the remaining months of the year.

I’m sure if you rummage around your pantry, you too will find a dusty ol’ can sitting waaaay back there that you can use to make this breakfast dish.

So, even though we celebrated Easter and Passover just a few weeks ago…I’m comin’ at you with all the pumpkin spice cozies in April.

Pumpkin Pie Baked Oatmeal is customized from a baked oatmeal recipe posted by one of my favorite food bloggers. After I made her original version this past fall, I decided to make a pumpkin pie version.

Stumped by which one I liked better — and would therefore serve to guests — I brought both versions before the Great Tribunal (a.k.a., my co-workers). They’re always up for a taste test, and, to my complete and utter surprise … my Pumpkin Pie Baked Oatmeal was the resounding winner!

And, I have to say, I agree with them. I’m a big fan of the original, but this cozy, autumnal version just hits all the right spots. Trust me when I say that Pumpkin Pie Baked Oatmeal is going to be your new favorite breakfast, no matter what season you’re in.

Some of my favorite recipes are ones that basically dump all the ingredients into one big bowl, make everything look like sludge and get you kinda worried… and then bake up into something AMAZING.

Guess what? Pumpkin Pie Baked Oatmeal is one of these magical recipes. Very few dishes, very little clean-up, and in 30-40 minutes, you have a breakfast to feed a crowd.

A crowd that is going to be hungrily prowling your kitchen the minute you slide this baby into the oven. Get ready for the enticing aroma of pumpkin pie and all its mouth-watering spices to fill your home as this casserole bakes.

Each mouthful of baked oatmeal is moist and tender without being one bit soggy, which is a huge plus for this girl who HATES soggy things. (Like, really hates. I would not be able to eat this if it were anywhere near  soggy.)

I love the blend of textures in this dish, from the soft, pumpkin-and-spice-infused oats and plump, tender raisins, to the crunchy chopped nuts and crackly toasted coconut strewn all over the top.

This breakfast is hearty, it’s filling, and it’s stick-to-your-ribs good, which will energize you for the thousandth loop of your neighborhood during your daily quarantine walk.

So, go ahead! Make Pumpkin Pie Baked Oatmeal and let it bring you back to gentler, less pandemic-y times. Maybe even throw on a plaid scarf for good measure.

I think we all deserve a little pumpkin spice comfort right now.

What are you indulging in these days for a little comfort eating?

Pumpkin Pie Baked Oatmeal

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 10 servings

Ingredients

  

Baked Oatmeal Ingredients

• 4 1/2 cups quick-cooking oats*
• 3/4 cup packed light brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 3 eggs
• 1 cup almond milk
• 1 cup milk (dairy)
• 1 cup canned pumpkin
• 2 tsp vanilla extract
• 1 cup raisins

Topping Ingredients

• 1/2 cup pecans, chopped
• 1/2 cup sliced almonds
• 1/2 cup shredded sweetened coconut, toasted**

Instructions

 

• Preheat the oven to 350F and spray a 9x13 baking dish with baking or cooking spray.
• In a large bowl, add the oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger, the stir gently to combine.
• In a medium bowl, whisk together the eggs, almond milk, dairy milk, canned pumpkin, and vanilla extract.
• Stir the pumpkin mixture into the dry ingredients until completely combined. Then, fold the raisins into the batter.
• Pour the batter into the prepared baking dish and bake in the oven at 350F for 35-40 minutes, or until the top has deepened in color and is set (i.e., doesn't jiggle when you move it).
• While the oatmeal bakes, chop pecans and toast the shredded coconut**.
• Remove baked oatmeal from oven and sprinkle with pecans, almonds, and toasted coconut. Let cool slightly before serving.
• Serving and storing recommendations: serve warm or microwaved, with a splash of cream or milk. Store uneaten baked oatmeal in the fridge.

Notes

*If you don't have quick-cooking oats, just take 4 1/2 cups of old-fashioned oats and pulse them a few times in a food processor. Quick-cooking oats are just chopped up old-fashioned oats!

**To toast coconut: Spread 1/2 cup shredded coconut in a single layer in a small pan. Place pan over medium-high heat and let cook 2-3 minutes, stirring every 30 seconds. DO NOT WALK AWAY FROM THE PAN. Soon, you'll start seeing the coconut brown up. Let cook another 1-2 minutes, stirring often, until coconut is shades of light to medium brown. Remove pan immediately from heat and spread the toasted coconut onto a clean towel to cool, about 3 minutes. Store any unused toasted coconut in an air-tight jar in your pantry. You can also use toasted coconut with these recipes.

Pumpkin Pie Baked Oatmeal recipe is adapted from this recipe on How Sweet Eats.