This delicious and hearty Make Ahead Pumpkin Pie Baked Oatmeal is a must make this fall! It’s perfect for a meal prep breakfast that’s ready when you are in the morning!
Anyone else feel totally thrown off by the time change?! We lived in Arizona for the past 5 years and didn’t have daylight savings time and it was much easier that way! All I can say is thank goodness for easy breakfasts like this Make Ahead Pumpkin Pie Baked Oatmeal!
I make a lot of baked oatmeal, like a few times a month. I do a lot of Baked Oatmeal Cups because they’re really easy for portioning out, but sometimes I like to mix it up a little and do a big dish of baked oatmeal.
I thought it would be fitting to bake this Make Ahead Pumpkin Pie Baked Oatmeal in a pan, instead of cups, because you can cut slices of it just like you would pumpkin pie! You could actually even bake it in a round dish so it’s been more pumpkin pie like, but I didn’t think of that until just now haha 🙂
I love making baked oatmeal because it’s hearty healthy and really hearty and filling. I really enjoy it and Eli likes it too! I’m pretty sure he thinks it’s dessert since it’s a little sweet and I’m not about to tell him that that isn’t quite the case 🙂 But feel free to eat it as a dessert if you like! A scoop of coconut whipped cream on top really makes it feel special.
This Make Ahead Pumpkin Pie Baked Oatmeal is also really great for an afternoon snack! I’ve been really craving sweets lately but am trying not to overdue it with sugar so this baked oatmeal is a nice healthier snack that isn’t overpacked with sugar.
Recipe Tips for Make Ahead Pumpkin Pie Baked Oatmeal:
- You can bake this oatmeal in a muffin tin for baked oatmeal cups. Just spray the muffin tin with cooking spray and use a 1/4 cup scoop to scoop the batter in. Bake for about 20-25 minutes.
- I’ve made this in a 13×9 baking dish and also in one that was a little smaller. The larger baking dish you use, the quicker it bakes.
- I didn’t add nuts into my baked oatmeal since Eli still can’t chew them very well, but I did add a few on top that I could pick off of his. Feel free to add nuts inside and on top of yours if you like.
- I like to let my baked oatmeal sit for a few minutes after I take it out of the oven and it will firm up a little bit more.
This hearty and flavorful Pumpkin Pie Baked Oatmeal is perfect for a healthy make ahead breakfast this season!
- 4 cups old fashioned oats, gluten free certified if necessary
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoons salt
- 2⅓ cup unsweetened almond milk
- 1 1/2 cups pure pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup chopped pecans, plus more for topping (optional)
- Coconut whipped cream for topping (optional)
- Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix. Next, add all the wet ingredients and mix well until everything is combined. Stir in the pecans, if using.
- Spray a large baking dish with cooking spray and add in oatmeal mixture. Even out the top and spinkle with chopped pecans (if using) and bake until firm and cooked through, 25-35 minutes. Let cool for at least 10 minutes before cutting into.
- Serving Size: 8
- Calories: 227
- Sodium: 146 mg
- Fat: 3 g14 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
*Nutrition information is from MyFitnessPal.com, it may vary depending on the brand of ingredients you use.
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