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Pumpkin Spice Baked Oatmeal

Assemble all of the ingredients for this pumpkin spice baked oatmeal the night before and pop it in the oven in the morning for a warm and delicious breakfast!

This baked oatmeal is a perfect fall breakfast full of pumpkin spice flavour!  It’s perfect for weekend brunch, or made ahead for weekday breakfast.  Simple, comforting and delicious.

A scoop of Pumpkin Spice Baked Oatmeal on a plate

Make it ahead of time!

What I love most about this recipe is the fact that you can make it ahead of time, making it great for weekends or when guests are over.  Just make it the night before and put it in the oven first thing in the morning!  What a treat.  I hope you make it and love it!– –

Pumpkin Spice Baked Oatmeal Tips!

  • Serve with cream or milk.
  • Cut the oatmeal into squares to serve, or just scoop it out as you wish.
  • Make this ahead of time.  Just assemble the night before and pop it in the oven in the morning.
  • You can also make this the same day you wish to serve it.  Just let the assembled oatmeal sit for about 15 minutes before putting it into the oven.
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Pumpkin Spice Baked Oatmeal

Assemble all of the ingredients for this pumpkin spice baked oatmeal the night before and pop it in the oven in the morning for a warm and delicious breakfast!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast

Ingredients

Scale
  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp ground ginger
  • 1/2 tsp vanilla
  • 1/4 cup oil
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup raisins

Instructions

  1. Whisk together eggs, oil, milk and vanilla. Then stir in pumpkin puree.
  2. In a separate bowl, whisk together oats, sugar, baking powder, salt and spices.
  3. Combine egg mixture and oat mixture.
  4. Add raisins.
  5. Pour into an 8×8 baking dish. Then cover and refrigerate overnight.
  6. In the morning give the oatmeal a little stir. I found if you don’t do this, the egg mixture tends to settle into the bottom. So give it a little stir.
  7. Then put the dish into a cold oven, and bake uncovered at 350 degrees for 40 to 45 minutes.

Keywords: pumpkin baked oatmeal, pumpkin oatmeal

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Have a pumpkinalicious day!

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29 Comments

  1. We love pumpkin and this sounds like it would be so yummy! I’m going to have to give it a try soon.

    Oh, and I just joined Twitter and I’m following you now so I can get more yummy ideas from you.

  2. This looks wonderful, Jo-Anna! I love the addition of pumpkin to this oatmeal. I bet it was delicious. I’m so happy that fall is finally here. (well, technically, it’s still over 100 degrees here – but I don’t care, the calendar says it is fall!) The pumpkin recipes are making me VERY happy!

  3. This sounds d’lish and I love to get as much out of Fall before the stores force me into Christmas. I am going to try a gluten free version of this. Should be delicious!

  4. I think I’m going to try this tomorrow… only I think I’ll replace the oil with unsweetened applesauce. 😉
    Thanks for the recipe… we LOVE baked oatmeal, and this sounds AMAZING!!

  5. I made this today so that I’d have breakfast during the week. It. Is. AMAZING. Thank you for the recipe! I subbed applesauce for the oil and I used one less egg, instead using just a tad more applesauce and puree to make up the moisture. And I did some searching…apparently, you can cut into bars, wrap in plastic wrap and freeze! So that’s what I’m going to do and it should be a snap to pop into the microwave at work. No more messy oatmeal bowls! Thanks for a great recipe!

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