Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is a healthy and delicious way to eat your oats! It’s a great make-ahead breakfast and keeps well for a few days in the refrigerator.
Usually, when I think of leftovers I think of lunch or dinner. But I’ve realized lately how convenient it is to have breakfast leftovers ready to go! That’s where this pumpkin baked oatmeal comes in. I like to make this oatmeal on the weekend or for an easy weeknight dinner, and then we have a healthy breakfast ready and waiting for the next couple of days. The recipe makes a lot, which is perfect for my family and for having a make-ahead breakfast on hand. Find more make-ahead breakfast ideas.
I first made baked oatmeal when I made this simple, easy to customize baked oatmeal, which is still one of our very favorite breakfast recipes. But this time of year? I’m cooking and baking with pumpkin every chance I get. Pumpkin is delicious in desserts like pumpkin pie, but I really love to get my pumpkin fix at breakfast with healthier treats like pumpkin muffins and pumpkin bread.
This Pumpkin Pecan Baked Oatmeal is so easy to make! You can even prepare this when you’re half asleep – trust me, I’ve done it. 🙂 You mix everything up in one big bowl, pour it into a baking dish, and then pop it in your oven. You could even stir everything together in the baking dish if you want and avoid washing a second bowl altogether.
Made with pure maple syrup, this Pumpkin Pecan Baked Oatmeal is refined sugar free. It’s made with pumpkin pie spice and the toasted pecans on top add a delicious crunch. The oatmeal itself has an almost custard-like texture and flavor thanks to the milk and eggs in the recipe. Totally crave-worthy, this Pumpkin Pecan Baked Oatmeal is a healthy and filling breakfast that you can feel good about making for yourself and your family.
Pumpkin Baked Oatmeal
- 2 eggs, lightly beaten
- 1 cup pumpkin puree, not pumpkin pie filling
- 3 cups milk, whichever type you prefer
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 cups old-fashioned oats
- ½ cup pecans, coarsely chopped
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, baking powder and salt. Stir in the oats until combined.
- Carefully pour the mixture into the prepared baking dish. Bake for 30 minutes and then sprinkle the chopped pecans on top. Bake for 5-8 more minutes, until oatmeal is set and pecans are lightly toasted. Let stand for 5 minutes before serving.