Go Back
–+ servings

Pumpkin Crisp Baked Oatmeal

Combine all your favorite flavors of fall with this Pumpkin Crisp Baked Oatmeal. This great canned pumpkin recipe can also be made ahead, which makes it ideal for meal prep or for an easy Thanksgiving breakfast idea!
No ratings yet
Print
Course: Breakfast
Cuisine: American
Keyword: Freezer Friendly, Gluten Free, Make Ahead, meal prep
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9
Author: Little Home in the Making

Ingredients

  • 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

Instructions

  • 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.

Notes

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.