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This Pumpkin Spice Baked Oatmeal is the perfect fall breakfast! Made with old fashioned rolled oats, fresh pumpkin puree, spices, vanilla and maple- all baked together for a cozy oatmeal breakfast that is truly satisfying.
Weekday breakfasts just got better with this easy and delicious pumpkin spice baked oatmeal! Made using fresh pumpkin and spices- this baked oatmeal is sure to cozy up your fall mornings. With very little prep time and good for you ingredients, this oatmeal is not only super easy to make but also a delicious way to start your mornings.
Pumpkin Spice Baked Oatmeal Details:
It’s no secret we love oats (like this incredible Spiced Maple Pecan Granola), and oatmeal is a regular breakfast staple around my home, but this pumpkin spice baked oatmeal is one of our all time favorites come fall. It’s really, really good and so simple. Plus, if you have picky eaters at home this pumpkin oatmeal is great way to sneak in some vegetables into their meal. Veggies for breakfast? Yes, please!
This pumpkin spice baked oatmeal is hearty, wholesome and sweetened with pure maple and vanilla. Spiced with cinnamon and pumpkin pie spice and topped with a brown sugar pecan streusel- this pumpkin baked oatmeal has all the fall and winter flavors we all know and love!
Ingredients you need for Pumpkin Spice Baked Oatmeal:
Wholesome pantry staples are used for this baked pumpkin oatmeal- many of which you probably already have on hand!
Here is what you will need:
- old fashioned rolled oats-oats provide many nutrients, including carbohydrates, protein and a small amount of natural fat. It is also rich in minerals, such as calcium, iron, phosphorus, potassium and zinc.
- egg-helps to bind the oatmeal together
- milk of choice-you can use whichever milk you prefer; we usually stick to almond milk and oat milk, however, any milk will work!
- pumpkin puree-pumpkin puree, not pumpkin pie filling. Look for a good quality caned pumpkin puree that has no additives.
- vanilla-no imitation vanilla- use only the real stuff! For this baked oatmeal my recipe calls for a whole tablespoon of vanilla-y goodness. Yes, use. It. All.
- maple-used for sweetening the oatmeal and adding an extra layer of fall yumminess. Use pure maple syrup, not the fake stuff!
- brown sugar-for the pecan streusel topping. If you don’t have brown sugar you can use regular white sugar, but the molasses in the brown sugar is hard to beat!
- butter- a little butter makes everything better!
- pecans-the pecans add a delicious texture and flavor! If you don’t like pecans you can leave them out or substitute with pumpkin seeds, almonds or walnuts.
- cinnamon-cinnamon and pumpkin are a match made in heaven, don’t skip the cinnamon! I use a whole teaspoon of cinnamon for the streusel, but if you’re not a huge cinnamon fan feel free to reduce the cinnamon to ½ teaspoon.
- pumpkin pie spice-it wouldn’t be pumpkin spice without, well.. pumpkin spice! I really wanted this recipe to have all the pumpkin spice “spiciness”; notes like ginger, nutmeg, clove and all!
- flour– this will help the streusel “bind” together
- salt– don’t be afraid to salt your oatmeal! It definitely helps bring out the sweet, cinnamon pumpkin goodness!
Assembling the oatmeal:
- You will start by preheating the oven to 350 degrees F. Grease an 8×8 casserole dish with butter and set aside.
- In a medium bowl whisk together all the ingredients for the oatmeal and pour the mixture into the prepared pan. Next, you will make the pecan streusel.
- In a small bowl whisk the oats, brown sugar, cinnamon, flour, pecans and a dash of salt. Add the remaining tablespoon of melted butter and mix well. Top the oatmeal with the streusel and bake in the preheated oven for 40-45 minutes, until firm. Allow to cool for 10 minutes.
- Serve warm topped with extra maple, cinnamon sugar and/or cranberries if desired.
And that’s it! So easy, right!?
We hope you love this Spiced Maple Pecan Granola recipe as much as we do! If you give this recipe, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
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More sweet fall recipes to try this week:
- Fresh Pumpkin Spice Oat Milk Latte
- Pumpkin Pecan Streusel Muffins with Whipped Maple Butter
- Caramelized Apple Cinnamon Dutch Baby Pancake
- Thick and Chewy Pumpkin Pecan “Snickerdoodle” Cookies
Recipe
Pumpkin Spice Baked Oatmeal
Ingredients
For the Pumpkin Spice Baked Oatmeal:
- 1 ¼ cups oats
- 1 ⅔ cups milk of choice (we use almond milk)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 3 Tbsp pure maple syrup
- 1 Tbsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 1 Tbsp melted butter + more for greasing the pan
- ¼ tsp salt
Pecan Streusel:
- ⅓ cup oats
- ⅓ cup packed brown sugar
- 1 Tbsp all purpose flour
- 1 tsp cinnamon
- ¼ cup chopped pecans
- 1 Tbsp melted butter
- dash of salt
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 casserole dish with butter.
- In a medium bowl whisk together the oats, milk of choice, pumpkin puree, egg, maple, vanilla, pumpkin pie spice and salt. Add the melted butter. Pour the oatmeal mixture into the prepared pan then start on the pecan streusel topping.
- In a small bowl whisk the oats, brown sugar, cinnamon, flour, pecans and a dash of salt. Add the remaining tablespoon of melted butter and mix well. Top the oatmeal with the streusel and bake in the preheated oven for 40-45 minutes, until firm. Allow to cool for 10 minutes and serve warm topped with maple, cinnamon sugar and/or cranberries if desired. Enjoy!
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