Tuesday, October 7, 2014

Pumpkin Spice Baked Oatmeal

Pumpkin Baked Oatmeal Recipe by Barefeet In The Kitchen
Pumpkin Spice Baked Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them. There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.

Not a fan of pumpkin? Check out a few different baked oatmeals that my family loves:

Pumpkin Spice Baked Oatmeal has been our Thanksgiving breakfast for the past few years. I'm in favor of anything that makes my holiday kitchen work easier, there is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.

COOK'S NOTE: This is a great overnight breakfast recipe. Everything can be stirred together the night before, poured into the pan, and then kept in the fridge overnight. When you wake up, just move the cold pan right into the oven.

Pumpkin Spice Baked Oatmeal
recipe adapted from Jo-Anna's version of our Cinnamon Spice Baked Oatmeal
Yield: 6 servings
(printable recipe)

3 cups old-fashioned rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 cup raisins
3 eggs
1/2 cup pumpkin puree
1/4 cup olive oil
1 1/2 cup milk
1/2 teaspoon vanilla
Optional: whipped cream for topping

Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8" square or 8x10 baking dish. Bake for 30-40 minutes (or 40-45 minutes if cold from the fridge in a cold oven - if cooking this cold from the fridge, give the oatmeal a quick stir first), or until knife inserted in center comes out mostly clean.  Enjoy!

FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.

Pumpkin Spice Baked Oatmeal Recipe by Barefeet In The Kitchen


  1. How many servings?

    1. It should say 6 servings. I'll update the recipe now! Thanks for catching that!

  2. What can I substitute for olive oil?

    1. Melted butter or any light flavored oil will work great, Sarah. Enjoy!

  3. I just made this for our Thanksgiving morning breakfast. It came out so delicious! And soooo easy! I mixed all the ingredients last night, put in the refrigerator, and into the oven this morning. I used slightly less sugar, and subbed out a few items: coco-almond milk for the cows milk, coconut oil for the olive oil and added about 1/4 cup more pumpkin for more pumpkin flavor. The spices are right on, it does taste like pumpkin pie and each bite has a distinct spiced flavor.
    Thank you for the great and easy recipe!!!! Happy Thanksgiving!..will definitely be making this again!

  4. Just made these for breakfast! They were delicious! I made them into cupcakes. It made exactly 20 cupcakes. I baked them right out of the fridge fro 25 minutes. Thanks for an awesome recipe.