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Pumpkin Pie Baked Oatmeal
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Pumpkin Pie Baked Oatmeal

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.