This pumpkin baked oatmeal is kissed with maple syrup and tastes like fall. The texture is softer and more pudding-like than the baked oats you are used to, making it extra luscious. You have to try it to believe it!
Velvety smooth and delicious, this baked oatmeal tastes like a slice of pumpkin pie but is a perfectly acceptable breakfast. It is easy to make in individual servings, or make a pan. It is great as leftovers too.
This healthy version of pumpkin and maple baked oats may just become your new favorite fall breakfast option. And we were making them before baked oats become popular on TikTok!
Those of you who have been here a while know that Little Dude and I love our baked oatmeal. I used to really enjoy a dense baked oatmeal, but lately we have been really into fluffier baked oatmeal.
Ever since we made the chocolate baked oatmeal for the first time, we have been hooked to recipes that end up with a consistency that is part pudding and part oatmeal. I just knew that consistency would be perfect for this recipe.
It would have the creamy custard properties you love in a pumpkin pie with just enough oatmeal chew so you don’t forget that is what you are eating after all.
You are just going to love how easily this comes together and how good it tastes. The warm maple flavor blends perfectly with the pumpkin.
They are just sweet enough to taste like a treat and but not so sweet that you can’t have one every morning during fall! I really do hope you will give them a try. They are scrumptious!
Of course these yummy baked oats are an fabulous fall breakfast. It is warm, comforting and makes the whole house smell amazing while it bakes.
Luckily, the leftovers keep really well. So I like to whip up a big batch on the weekend and then warm up a little bit every day throughout the week.
If you bake it in ramekins, you could even grab one on your way out the door. Warm it up at the office, or you can even eat it at room temperature or cold.
They are wonderful on their own, but toppings can make just about anything better. A lot of people really like a drizzle of milk on their baked oatmeal.
A dollop of vanilla yogurt, a drizzle of maple syrup or honey or even a dollop of maple whipped cream are all great choices to take it to the next level. A sprinkling of toasted pecans would be wonderful as well!
We had this with some eggs for dinner one night. The whipped cream made it feel like a treat, but it really is pretty healthy.
Only a quarter cup of maple syrup in the whole thing, your nutritionist would be so proud!
If you love baked oatmeal, you are in the right place. Check out my collection of baked oatmeal recipes for more yummy inspiration!
Pumpkin Pie Baked Oatmeal
Ingredients
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 large eggs
- 1 cup plain yogurt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
- 2½ cups old fashioned oats
Instructions
- Preheat oven to 350°F and spray baking dishes (use 6 large ramekins, an 8×8 or 9×9 baking dish, or equivalent)
- Whisk together pumpkin, syrup, eggs and yogurt until well combined.1 cup pumpkin puree, ¼ cup maple syrup, 2 large eggs, 1 cup plain yogurt
- Stir in pumpkin pie spice, salt, baking powder and vanilla.1½ teaspoons pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon vanilla extract
- Mix in milk and rolled oats.1 cup milk, 2½ cups old fashioned oats
- Pour into prepared pans.
- Bake for 30-35 minutes in ramekins, closer to 45 in a baking dish. You want the center to be set.
- Best served warm with some whipped cream or maple syrup, though it is also good at room temperature or cold.
Notes
Video
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