This Healthy Pumpkin Baked Oatmeal Recipe With Pecans is a comforting breakfast made with real pumpkin and hearty whole grains. Made with healthy ingredients that taste delicious this pumpkin oatmeal bake is the perfect breakfast the whole family will love.
Table of contents
Why You'll Love This Pumpkin Baked Oatmeal Recipe!
Yes, I admit I love pumpkin season! I am that person that loves pumpkin spice flavor and want it in everything including my baked oats. And seriously what's not to like? This pumpkin pie oatmeal has the cozy spices and creamy texture that is similar to pumpkin pie, while still being a healthy breakfast option!
This great recipe mixes in just minutes and bakes to golden brown perfection in 35 minutes. This is perfect to make ahead for a quick breakfast throughout the week or you can make it for brunch when family comes for the holidays. Either way you will love this pumpkin oatmeal recipe.
Love Baked Oatmeal? Try These Next!
Equipment Needed
casserole dish- I used a 9x6 but you could use and 8x8 square dish as well. If you have a large family or want to make extra to freeze you can double the recipe and use a 13x9 inch dish.
Key Ingredients
oats- I prefer the texture of old-fashioned oats over quick oats in my baked oatmeal recipes. They both work but the texture of the quick oats will be a bit softer while the old-fashioned oats will have a heartier and chewier texture.
Steel cut oats are chewier than old fashioned oats and would require more liquid and a longer baking time and are not recommended for this recipe.
pumpkin puree- 100% pure pumpkin is the best for this recipe. When looking at the cans of pumpkin in the store make sure you do not buy pumpkin pie filling which already has sweeteners and spices added.
olive oil- I usually use coconut oil in baked oatmeal but I was out and used olive oil instead. Feel free to use any neutral flavored oil in the recipe. And don't worry, you can not taste the olive oil, it just provides moisture.
maple syrup- adds a little sweetness to the pumpkin oatmeal. Make sure to use pure maple syrup and not pancake syrup for the best flavor.
pumpkin pie spice- I like to make my own blend of pumpkin spices. It has a mixture of cinnamon, ginger, cloves, allspice and nutmeg. You can make your own blend or buy premade pumpkin pie spice at the grocery store.
Step-By-Step Instructions
Add pumpkin puree, maple syrup, egg, olive oil and vanilla extract to a large mixing bowl. Mix well to incorporate the ingredients. Add the oats, pumpkin pie spice, baking powder, salt and ½ of the chopped pecans to the pumpkin mixture.
Combine well and add the pumpkin oat mixture to the casserole dish. Sprinkle the remaining pecans over the top of the pumpkin oats.
Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out mostly clean. Baked oatmeal is meant to still be slightly soft but not runny.
Let the oatmeal cool for 10 minutes before serving. It is easier to cut and serve once it cools slightly. If using the vanilla glaze, mix the powdered sugar, milk and vanilla in a small bowl and drizzle over the top. The glaze will melt into the pumpkin baked oats and give a little extra sweetness.
Serving Suggestions
I like adding the simple vanilla glaze but you can always omit that and add a little maple syrup instead.
Pumpkin baked oatmeal is best served warm with a splash of milk. You can also add a dallop of Greek yogurt or whipped cream.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. This easily reheats in the microwave in 60 seconds making it perfect for meal prep for busy mornings.
Freezing- baked oatmeal also freezes well. Wrap individual slices in plastic wrap and place in a freezer bag or freezer container for 1-3 months.
Substitutions And Additions
pecans- you could also add walnuts or pumpkin seeds to the baked oatmeal. If you are not a fan of nuts or have an allergy you can omit the nuts and add chocolate chips instead.
almond milk- I always have almond milk on hand but feel free to use your favorite milk. Oat milk or regular dairy milk will work perfectly but just change the nutritional information slightly.
Love Meal Prep? Try Overnight Oats Next!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Healthy Pumpkin Baked Oatmeal Recipe With Pecans
Ingredients
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
- 2 tablespoons olive oil or coconut oil
- 2 cups old fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup almond milk
- ½ cup pecans, chopped
Vanilla Glaze (Optional)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons almond milk
Instructions
- Preheat oven to 350° F. Lightly grease a 9x6 or 8x8 casserole dish with olive oil or non-stick cooking spray.
- In a large bowl add the pumpkin puree, egg, vanilla extract, maple syrup and olive oil. Mix well to incorporate the ingredients.
- Stir in the oats, pumpkin pie spice, baking powder, salt, almond milk and ½ of the pecans.
- Add the pumpkin mixture to the casserole dish. Sprinkle with remaining pecans.
- Bake in preheated oven for 35 minutes. The baked oatmeal should be set and still soft. A toothpick inserted in the center will be mostly clean.
- Cool for 10 minutes before serving. Mix the powdered sugar, vanilla extract and milk if making the vanilla glaze. Drizzle over the top before serving.
Leave a Reply