Combine all your favorite flavors of fall with this Pumpkin Crisp Baked Oatmeal. This great canned pumpkin recipe can also be made ahead, making it ideal for meal prep or for an easy Thanksgiving breakfast idea!
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I love all of the seasons, and I love living in a temperate climate for so many reasons, but my favorite time of all is Autumn. The falling leaves, simmering soups (like this one and this one), apples, and pumpkin-spiced-everything all come together to make one spectacular season. As Anne would say, “I’m so glad I live in a world where there are Octobers.”
Along with the cool air and falling leaves comes pumpkin. You just can’t have October without pumpkin. There are so many reasons to love pumpkin, but one of my favorite reasons is pumpkin pie. I could eat pumpkin pie all year round (see my Pumpkin Pie Cheesecake Bites for proof). In the name of balance and moderation, I have to find more ways to get that delicious pumpkin pie flavor into every day foods. That means I have an arsenal of canned pumpkin recipes! This delicious Pumpkin Crisp Baked Oatmeal is one of the recipes in my arsenal.
A Great Canned Pumpkin Recipe
Pumpkin is one of the most nutrient dense vegetables out there, so you can feel like you’re making some good choices when you squeeze some pumpkin into your favorite recipes. This baked oatmeal recipe does have the addition of some sugar, but there isn’t much in a single serving. You could also try out lower sugar options according to your own tastes and dietary needs!
Baked Oatmeal: A Great Meal Prep Breakfast Idea!
Baked oatmeal is one of my favorite meal prep breakfast ideas! This Pumpkin Crisp Baked Oatmeal reheats really well, so you could make some early in the week and reheat for breakfast later on. It’s also a really kid-friendly breakfast idea. I bet it could even be pulled off as a dessert if you put a smidge of whipped cream on the top for serving.
As is, I love serving this with just a little bit of milk. My husband loves it just as it is, so experiment and see what you like best! If you’re looking for more baked oatmeal recipes, try my delicious Apple Cinnamon Baked Oatmeal too!
What Do I Need to Make Pumpkin Crisp Baked Oatmeal?
- Old Fashioned Rolled Oats: This is the bulk of our pumpkin baked oatmeal recipe. Old fashioned oats are used in this recipe because they are thick and hold up well in baking.
- Sugar: Both brown sugar and white sugar are used in this recipe. It makes for a better balance of flavor and sweetness.
- Pumpkin Puree: Make sure you purchase pumpkin puree, not pumpkin pie filling! If you have leftover pumpkin puree, try making my recipe for Pumpkin Pie Cheesecake Bites.
- Milk: This adds a richness and helps up the protein content for a filling breakfast.
- Butter: Melted and cooled salted butter is what is called for in this recipe. If you would like to, use unsalted butter.
- Eggs: These help add structure, as well as some extra protein.
- Pumpkin Spice: This is a combination of cinnamon, nutmeg, cloves, and other spices that are commonly used in pumpkin pie and other pumpkin desserts. If you can’t find it locally, or would like to make your own, this recipe for homemade Pumpkin Spice is what I use.
- Salt: Just a little bit to balance out that sweetness! If you opted to use unsalted butter, you may want to add an additional pinch or two of salt.
- Baking Powder: This helps provide just a little bit of lift!
- Vanilla Extract: Baked goods just aren’t the same without vanilla extract! Using artificial extract is fine if that’s what you have on hand.
- 8 X 8 Glass Baking Dish: This one is my favorite. I have several of these on hand, and plan on buying more. A great basic and essential kitchen item.
- 3 cups Old Fashioned Rolled Oats
- ½ cup Brown Sugar
- ½ cup White Sugar
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 tbsp. Pumpkin Spice
- 1 cup Whole Milk
- 2 large eggs, beaten
- ¾ cup Pumpkin Puree
- 2 tsp. Vanilla Extract
- ½ cup Salted Butter, melted and cooled
- Preheat the oven to 350F and grease an 8X8 glass baking dish.
- In a medium bowl, combine the oats, sugar, brown sugar, baking powder, pumpkin spice, and salt. Mix well.
- Add in the milk, eggs, pumpkin puree, and vanilla extract. Fold in with a silicone spatula until well combined.
- Add in the melted and cooled butter, mixing thoroughly.
- Pour the oatmeal mixture into the prepared baking dish and bake in the oven for 40-45 minutes.
- Allow to cool for 5-10 minutes before slicing and serving with milk or whipped cream.
If you can't find Pumpkin Spice in your local grocery store, or don't have any on hand, you can easily use this recipe for pumpkin spice.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 481mgCarbohydrates: 43gFiber: 3gSugar: 23gProtein: 6g
Nutrition information is an estimate only.