Easy Pumpkin Pecan Baked Oatmeal
Easy pumpkin pecan baked oatmeal makes for a comforting and hearty breakfast. This baked oatmeal is a great way to start the day with notes of maple and spiced perfectly with pumpkin flavor throughout.
From the aroma that fills your kitchen to the taste that is so satisfying, this easy pumpkin pecan baked oatmeal is the perfect addition to your fall breakfast mornings.
Starting your day with a warm, hearty, nutritional, and comforting breakfast on a chilly fall day is a great way to get started. You will taste fall in every bite of the easy-baked oatmeal recipe.
If you are looking for more baked oatmeal recipes to try add Traditional Baked Oatmeal and Blueberry Oatmeal Bake to your oatmeal baking list!
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INGREDIENT NOTES
- Quick oats: this is what makes this dish an OATMEAL bake!
- Baking powder: to ensure that this baked oatmeal is level and evened out, baking powder will do the trick.
- Brown sugar: for some added sweetness and a molasses-like taste.
- Pumpkin pie spice: the blend of this spice is what brings this dish together.
- Pecans (chopped): to add a little crunch, of course, we added pecans.
- Salt: to enrich the flavors and balance the sweetness.
- Pumpkin puree: store-bought is best for this recipe and adds so MUCH flavor.
- Eggs: to fluff up the oatmeal and add some protein.
- Vanilla almond milk: vanilla almond milk is best for this recipe and adds a nice flavor.
- Butter (melted): to keep our ingredients together and to add some smooth texture.
- Vanilla extract: adds such a great little bit of sweetness.
- Maple syrup: maple syrup gives this oatmeal bake all the fall feels… or should I say taste!
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350 F.
- Grease a 9×9 baking dish with spray oil.
- Mix all dry ingredients together, including pecans.
- Except for the maple syrup, mix together the remaining ingredients, and beat in eggs one at a time.
- Transfer to a greased baking dish; ensure the mixture is spread out evenly. Drizzle with the maple syrup.
- Bake for 30 minutes, until the top, starts to brown and the oatmeal has set.
- Once cooked, allow the dish to cool completely before cutting. Unless serving right away, give it 10-15 minutes to cool before cutting.
- Using a sharp knife cut around the edges of the dish first, and cut into 9 portioned squares.
MAKE AHEAD INSTRUCTIONS
You can easily make this oatmeal ahead of time, especially if you are hosting a gathering such as breakfast or brunch. Measure and mix together all of the dry ingredients and add them to a Ziploc bag or airtight container.
You can then measure out all of the remaining ingredients, and combine everything together except for the melted butter and milk. Store in an airtight container in the refrigerator.
Another option is you bake this oatmeal the day before and then reheat it when you are ready to serve it. To reheat, cover with aluminum foil, and heat at a temperature of 350 F for 12-15 minutes until heated through. Remove the foil and continue to heat for another 5-8 minutes.
Ensure that the baked oatmeal has cooled completely before storing it in the refrigerator.
SERVING TIPS
This baked oatmeal is best served with a dollop of Greek yogurt on top, a little drizzle of maple syrup, and a sprinkle of cinnamon for some extra flavor.
STORAGE TIPS
Make sure you baked pumpkin oatmeal as cooled completely before storing it in an airtight container. You can refrigerate for up to 4 days.
FREEZER INSTRUCTIONS
This baked pumpkin oatmeal is so easy to freeze for those quick grab-n-go breakfast meals. Ensure that the baked oatmeal has cooled completely before cutting the dish into the 9 portions.
Wrap each piece in press-n-seal add them to a freezer-safe Ziploc bag or a freezer-safe airtight container and freeze for up to 6 months.
VARIATIONS
You can do so much with this oatmeal bake from substituting the pecans for another nut. You can also add in your favorite fried fruit, seeds, extra nuts, and chocolate chips.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
Yes, as mentioned above, you sure can! Most people prefer to make oatmeal bake ahead of time, to save time. Just put the dish together, and instead of popping it into the oven, pop into the fridge with some aluminum foil on top. The next morning just pop it into the pre-heated oven.
You can skip the pecans altogether or you can add another nut like slivered almonds, or crushed walnuts. I like the texture and softness of the pecans for this pumpkin oatmeal bake.
It can be! Just ensure that you are using certified gluten-free ingredients to make it!!
RELATED RECIPES
- Overnight Oats
- Peanut Butter Banana Oat Muffins
- Peach Jam
- Lemon Poppy Seed Muffins
- Peach and Strawberry Oatmeal
Easy Pumpkin Pecan Baked Oatmeal
Ingredients
- 3 cups Rolled oats quick oats
- 1 ½ tsp Baking powder
- ½ cup Brown sugar packed
- 1 ½ tsp Pumpkin pie spice
- ¼ cup Pecans chopped
- ¼ tsp Salt sea salt
- ½ cup Pumpkin puree
- 2 Eggs large
- ¾ cups Vanilla almond milk unsweetened
- ¼ cup butter melted
- 1 tsp Vanilla extract pure
- ¼ cup Maple syrup pure
Instructions
- Preheat the oven to 350 F.
- Grease a 9×9 baking dish with spray oil.
- Mix all dry ingredients together, including pecans.
- Except for the maple syrup, mix together the remaining ingredients, and beat in eggs one at a time.
- Combine the wet ingredients with the dry ingredients and let sit for 5-10 minutes, allowing the oats to soak up the mixture.
- Transfer to a greased baking dish; ensure the mixture is spread out evenly. Drizzle with the maple syrup.
- Bake for 30 minutes, until the top, starts to brown and the oatmeal has set.
- Once cooked, allow the dish to cool completely before cutting. Unless serving right away, give it 10-15 minutes to cool before cutting.
- Using a sharp knife cut around the edges of the dish first, and cut into 9 portioned squares.
A perfect and tasty fall breakfast!!