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Pumpkin Pie Baked Oatmeal

September 12, 2016 By justalittlebitofbacon 12 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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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.

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life. Great for a crowd! | justalittlebitofbacon.com

Hello, all!

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 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 meals based on pie. You really can’t go wrong basing your breakfast choices on pie.

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life. Great for a crowd! | justalittlebitofbacon.com

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.

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life. Great for a crowd! | justalittlebitofbacon.com

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, 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. Meal prepping FTW!

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life. Great for a crowd! | justalittlebitofbacon.com

If you try my recipe for Pumpkin Baked Oatmeal, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Happy Eating, Annemarie

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life. Great for a crowd! | justalittlebitofbacon.com
Print Recipe
5 from 3 votes

Pumpkin Pie Baked Oatmeal

Pumpkin baked oatmeal is a healthy and filling breakfast for those days when you can't have enough pumpkin pie in your life.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, pumpkin oatmeal
Servings: 6 servings
Calories: 300kcal
Author: justalittlebitofbacon

Ingredients

Dry Mix

  • 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

Wet Mix

  • 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

Streusel

  • 1/2 cup chopped pecans
  • 2 tbsp brown sugar
  • 2 tbsp almond flour, or all-purpose flour
  • 2 tbsp unsalted butter, softened

Instructions

  • 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.

Notes

  • Inspiration: This recipe is based on my recipe for Strawberry Rhubarb Baked Oatmeal.
  • Choosing a Squash: Any of the sweeter, orange-fleshed winter squashes or sweet potatoes would work well in this dish. This is a great recipe to use up leftover roasted squash.
  • Doubling: The recipe doubles well. Use a 9x13 dish to bake and double check the center before you take it out of the oven, since it may need a few more minutes.
  • Canned Puree: If using canned pumpkin puree (which is thinner than homemade), bake the oatmeal for 15 minutes first, then add the streusel and continue with the recipe.

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  • Strawberry Rhubarb Baked Oatmeal - This baked oatmeal smells like a cross between strawberry rhubarb pie and pancakes as it bakes. And it tastes as wonderful as it smells! Pour a little cream over the top, spoon some yogurt next to it, or eat it as is. It's all good. | justalittlebitofbacon.com
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Filed Under: breakfast, fall, gluten free, holiday favorites, recipe, thanksgiving feast, vegetarian, winter Tagged With: allspice, almond flour, cinnamon, cranberries, maple syrup, nuts, sweet potatoes, winter squash

« Fall Soup and Salad Menu
Grilled Pork Tenderloin with Apples and Sage »

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Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Carol says

    January 8, 2020 at 8:58 am

    LOve this idea! I am wondering if the casserole needs to be greased or does it come out nicely without? I look forward to enjoying this cozy dish a lot this winter! Thanks!

    Reply
    • justalittlebitofbacon says

      January 8, 2020 at 10:09 am

      I personally didn’t have any trouble, but my casserole dish is pretty slick. I would say grease the dish for extra insurance since it certainly can’t hurt! 🙂 And thanks, I hope you enjoy.

      Reply
  2. Tracey says

    November 2, 2019 at 12:34 pm

    5 stars
    Wonderful fall breakfast! Used canned pumpkin with a little less milk. Worked good with fatfree milk.

    Reply
    • justalittlebitofbacon says

      November 3, 2019 at 9:02 am

      Great! And thanks, Tracy, for the info on the canned pumpkin and fat free milk. 🙂

      Reply
  3. Michaelyn says

    December 10, 2018 at 12:38 pm

    5 stars
    I made this and it was delicious! However, the streusel sank to the bottom when I sprinkled over top. I’m pretty sure it’s because the oatmeal, milk mixture was extremely liquid. Next time I’ll bake it for 15 minutes or so before adding streusel topping. I wonder if anyone else had this experience?

    Reply
    • justalittlebitofbacon says

      December 11, 2018 at 10:08 pm

      Thanks for the review! Did you make any alterations? I’d like to test this again.

      Reply
      • Michaelyn says

        December 12, 2018 at 8:43 am

        I omitted fresh pumpkin and substituted pumpkin purée

        Reply
        • justalittlebitofbacon says

          December 12, 2018 at 9:38 pm

          Thanks for the info! My homemade puree must have been thicker, but I know people are going to use canned puree so some alternate directions are in order. 🙂

          Reply
  4. Cathy says

    September 14, 2016 at 9:51 am

    5 stars
    i’m a pumpkin girl for sure. a slice of pumpkin pie with a cup of coffee is my dream breakfast. until i saw this! you hit it out of the park with this one. i can’t imagine a better fall breakfast. that topping!!

    Reply
    • justalittlebitofbacon says

      September 14, 2016 at 4:27 pm

      It is really great for fall. And it can bring those who love pumpkin pie and those who aren’t fans together for breakfast. 🙂

      Reply
  5. Kelly says

    September 14, 2016 at 4:25 am

    This looks so cosy and delicious! Perfect for days like today when the rain is pouring, pinned it!

    Reply
    • justalittlebitofbacon says

      September 14, 2016 at 9:50 am

      Thanks for the pin, Kelly! It is a great, cozy meal. 🙂

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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