This recipe for Pumpkin Pie Baked Oatmeal is so tasty, your family will want you to make it all the time! It’s so easy that you can teach them to help!
Pumpkin Pie Baked Oatmeal
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Oatmeal you can eat with a fork? Yes, please!
This recipe for Pumpkin Pie Baked Oatmeal will become a staple for your family. All the joy of long-cooked steel-cut oats without watching over a stove or risking that they’ll get overcooked in a slow cooker overnight. Pop it in the oven and forget it!
I love oatmeal, I love the texture of steel cut oats, and I love pumpkin and all its spices. What’s not to love about this recipe from “Mom Knows Best”?
This recipe calls for egg whites instead of whole eggs. I don’t usually separate my eggs, because then I never know what to do with those “extra” yolks! I used Egg Beaters 100% egg whites in a single serving cup. They came in a 4-pack, so now I just need to remember to use up the other 3 cups!
This baked oatmeal still had lots of texture from the steel-cut oats. If you like that almost crunchy texture, you’ll love this recipe. If you like your oatmeal a little more tender, you’ll want to switch this up a bit. If you want a “softer” oatmeal, add a bit more liquid, and bake it for a bit longer. (Don’t use quick-cooking oats, those will get over-cooked and way too smushy.)
Next time I’m going to bump up the spices a little bit… probably an extra 1/2 teaspoon pumpkin pie spice and an extra 1/4 teaspoon nutmeg. But I LOVE those pumpkin-y spices.
Even our kiddo liked this recipe! Well, he liked it warm right out of the oven. He wasn’t too crazy about it when I heated up some of the leftovers for him the next morning. Toddlers. Sigh.
We enjoyed this Pumpkin Pie Baked Oatmeal warm right out of the oven topped with a little cinnamon. But it would be so good as a warm after school snack with some whipped cream or a scoop of melty vanilla ice cream! Keep this one in your back pocket for back-to-school time!
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- Different Types of Oatmeal
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3 More Recipes to Try
- Slow Cooker Spiced Oatmeal
- Slow Cooker Blueberry French Toast
- Slow Cooker Blackberry Cobbler Oatmeal
Printable Recipe Card for Pumpkin Pie Baked Oatmeal
Pumpkin Pie Baked Oatmeal
Ingredients
- 15 ounce can pumpkin
- 1/3 cup brown sugar packed
- 1/2 cup egg whites lightly beaten
- 1-1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/3 cup milk
- 2 cups steel-cut oats uncooked
- Optional: whipped ice cream ice cream, or extra cinnamon for garnish
Instructions
- In a medium bowl, whisk together pumpkin, brown sugar, egg whites, pumpkin pie spice, baking powder, and salt.
- Add milk; stir until well mixed.
- Stir in oats.
- Spread mixture in a greased 9" x 9" baking pan. Cover with aluminum foil.
- Bake, covered, at 350 degrees for 30 minutes.
- Uncover, and bake an additional 15 minutes.
- Serve warm. Garnish as desired.
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