Pumpkin Pie Baked Oatmeal

Oh my yum.

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I feel like I’m SO behind on the pumpkin/fall theme – this was actually the first can of pumpkin I’ve ever bought and used in my life.  Sad to note that it’s almost spring already! Needless to say, I definitely will be buying canned pumpkin again (and again and again) if it means delicious recipes like this one!

Inspired by this recipe, I tweaked and eliminated some ingredients to make the ultimate fall breakfast. You must try this out – see my reasons for making baked oatmeal rather than stovetop HERE!

This is super easy and done in about half an hour. Just mix up the wet and dry ingredients and stir ’em together.

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Plop into a baking dish…

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And bake it up! Serve with additional garnishes – my faves are Greek yogurt + flax, cinnamon, maple syrup, and peanut butter.

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Pumpkin Baked Oatmeal

Serves 2 hungry people!


  • Coconut oil for greasing, or any neutral-flavoured out
  • 1/2 cup pumpkin puree
  • 1/2 cup almond milk (or any milk)
  • 1 egg, room temperature
  • 1 tablespoon coconut oil, melted and slightly cooled *OPTIONAL but recommended
  • 1-2 tablespoons pure maple syrup or dark brown sugar *OPTIONAL but recommended
  • 1/2 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1 heaping teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt (big pinch of sea salt)


  1. Preheat oven to 350°F. Lightly grease a big ramekin with coconut oil.
  2. In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup/sugar, and vanilla; beat until smooth.
  3. Mix dry ingredients together: oats, cinnamon, nutmeg, salt.
  4. Combine wet and dry ingredients. Pour into baking dish.
  5. Bake for 25 minutes until set and slightly golden brown on top.
  6. Cool for about 5 minutes before digging in!
  7. Serve warm with garnishes: warm milk, peanut butter, coconut, toasted nuts, maple syrup, fresh fruit, cinnamon, yogurt, etc.



Make sure the milk and eggs are at room temperature. If they are cold, the coconut oil will turn solid! I put the eggs in warm water for 5 minutes and microwaved the milk for 20 seconds. 🙂

You can easily double the recipe and have some for future breakfasts: place individual servings on a plate, drizzle with milk, and heat in the microwave for about 30 seconds to reheat.

I would have added chopped, toasted nuts to the dry ingredients and baked them up inside the oatmeal, but we were out of pecans. 😦 But a big scoop of peanut butter did the trick for me – seriously, you HAVE to try this with peanut or almond butter, and a drizzle of maple syrup. And maybe some yogurt + ground flaxseed on the side.

I want to add chocolate chips next time! :mrgreen: Can’t wait to make this again next weekend. Try it out sometime! Pumpkin fans – you’ll go crazy for this recipe.




3 thoughts on “Pumpkin Pie Baked Oatmeal

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