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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
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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.
Course Breakfast
Cuisine American
Keyword baked oatmeal, pumpkin oatmeal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.

Nutrition

Calories: 300kcal