Description
This Pumpkin Pie Baked Oatmeal is a comforting and nutritious breakfast dish combining the warm flavors of pumpkin pie spice with hearty oats and crunchy pecans. Baked to perfection, it offers a cozy, satisfying start to your day, perfect for autumn mornings or any time you crave a wholesome treat.
Ingredients
Dry Ingredients
- 1 ½ cups quick-cooking oats
- 1¼ teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¾ cup chopped pecans, divided (1/4 cup for topping)
Wet Ingredients
- 1 cup solid pumpkin (pumpkin puree)
- ¾ cup milk
- 1 egg
- 1 teaspoon vanilla extract
Optional
- Milk, for serving
Instructions
- Preheat the oven: Set your oven to 350° F (175° C) and grease a 9-inch square or 2-quart baking dish to prevent sticking.
- Mix ingredients: In a large bowl, combine the quick-cooking oats, pumpkin puree, milk, chopped pecans (reserve 1/4 cup for topping), brown sugar, granulated sugar, egg, vanilla extract, pumpkin pie spice mix, baking powder, and salt. Stir thoroughly until the mixture is well blended.
- Assemble and bake: Spread the oat mixture evenly into the prepared baking dish. Sprinkle the reserved 1/4 cup of chopped pecans evenly over the top. Place in the oven and bake for 25 to 30 minutes, or until the edges become golden brown and the center is set.
- Serve: Remove from the oven and let cool slightly. Optionally, drizzle with a little milk when serving to add creaminess and moisture.
Notes
- You can substitute the pecans with walnuts or almonds if preferred.
- For a vegan version, replace the egg with a flax egg and use plant-based milk.
- This baked oatmeal can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Adjust the sweetness by varying the brown and granulated sugar amounts to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
