Have some leftover roasted pumpkin or other winter squash? Need an easy breakfast to feed a crowd? Just want more pumpkin pie in your life? Pumpkin baked oatmeal will take care all those problems! It’s lightly sweetened, full of fiber from the oats and nuts (and squash), reheats well if you don’t have crowd, and is full of the flavors and scents of pumpkin pie, Thanksgiving, and fall.
The weather is changing around here. Fall is creeping in with earlier sunsets and birds coming together in flocks. While I’ll be sad to say goodbye to walking around barefoot and wearing sundresses, I won’t be sad to lose the humidity we’ve been dealing with lately.
That can leave now! 🙂
But it will soon enough, and I’m already full of plans for fall recipes. I’ve posted a great Fall Soup and Salad Menu. I have some fall grilling coming up, as well as some great Italian comfort food recipes which will take us into winter. And this pumpkin baked oatmeal!
I mean, how could I resist pumpkin pie baked oatmeal?
I couldn’t! I had picked up a few sweet pumpkins from the farmer’s market with the idea of trying something different with them and my mind went to my Strawberry Rhubarb Baked Oatmeal. What can I say? I’m a fan of baked oatmeal based on pie. You really can’t go wrong basing your breakfast choices on pie.
I have to admit though, that I’m not a huge fan of pumpkin pie. Sorry! ? I’m more of a Sweet Potato Pie kind of girl. Before I started my food blog I was so unconnected from All Things Pumpkin that I didn’t even realize just how pumpkin crazy the rest of the country gets once we hit September. Y’all really love pumpkin! Well, clearly the rest of the country can’t be wrong, so I’ve decided to find some pumpkin dishes I enjoy too.
I definitely succeeded with this Pumpkin Pie Oatmeal!
Though I won’t tell on you if you decide to use some other winter squash, maybe a nice Red Kabocha Squash or Sweet Dumpling Squash or any of the other great varieties of winter squash out there. Just pick one on the sweeter side and it’ll all be good. Or don’t and add some more maple syrup and it’ll still all be good.
Now that fall is starting to settle in, I can’t think of a better way to spend a Sunday morning that to mix together a recipe of pumpkin baked oatmeal, smell the yummy spices as it bakes, and then dig in with a nice cup of coffee along side. And it’s just as nice reheated with a little more milk over the next few mornings to give me a hearty and healthy breakfast during the week.
– Happy Eating, Annemarie
Pumpkin Pie Baked Oatmeal
- 1 1/2 cups old fashioned oatmeal
- 1/2 cup dried cranberries, plus more for topping
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- dash of ground cloves and powdered ginger
- 1/4 tsp table salt
- 2 cups whole milk
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp vanilla extract
- 1 large egg
- 2 tbsp maple syrup
- 1 cup cooked pumpkin
- 1/2 cup chopped pecans
- 2 tbsp brown sugar
- 2 tbsp almond flour, or all-purpose flour
- 2 tbsp unsalted butter, softened
- Preheat oven to 350F. Get out a 9x9 inch or similar sized casserole dish.
- Mix together all the dry mix ingredients in a medium bowl.
- For the wet mix, whisk together the milk, butter, vanilla, egg, and maple syrup in a large bowl. Mash the pumpkin with a fork so it's still a little chunky. Stir the mashed pumpkin into the wet mix.
- In a small bowl rub together the streusel ingredients until everything is well mixed and the flour is coated with butter.
- Add the dry mix to the wet mix. Stir to combine. Pour the oatmeal mixture into the casserole dish. Top with the streusel. Sprinkle some more dried cranberries over it if desired.
- Bake the oatmeal for 30-35 minutes, or until most of the liquid is absorbed and the oatmeal is puffed and golden.
- Serve topped with maple syrup and extra milk or yogurt if desired.