Get FREE access to my newsletter, exclusive coupon codes, and links to Mommypotamus recommended products for your health and home!

Pumpkin Pie Baked Oatmeal

on | in Recipes | by | with 55 Comments

Pumpkin Pie Baked Oatmeal

Do you often find yourself rushing in the morning? This baked oatmeal from Allison of The Sprouting Seed is a great make-ahead solution! Thank you for sharing your recipe, Allison! ~ Mommypotamus

We first moved to Budapest . . .

When the snow was melting and the warm, fragrance of spring tickled our noses. Months passed before pumpkin ever came to mind. But, as spring turned to summer and summer slowly eased into fall, whispers of “pumpkin” emerged on the lips of every expat in the city.

Pumpkin! What a great flavor to celebrate shorter days, falling leaves, and crisp, chilly weather. I searched high and low at the local farmerʼs market for a pumpkin that I could roast and de-flesh, but never succeeded. Butternut squash was a suitable second, but I still longed for that down-home pumpkin flavor. I was
desperate. I finally found a few cans of pumpkin in an underground store that sold expat-prized foods for the cost of a kidney. Never did I think I would shell out $7 for a can of the good stuff, but after a season of searching, it was worth it. I rationed every bit of it, only using it for pie on Thanksgiving Day.

Now that my family and I live in the States again, Iʼve become a pumpkin
fanatic.

Pumpkins for decorations around my house, pumpkin-spiced latte for a warm drink, even pumpkin pie baked oatmeal for breakfast.

Soak it in, my friends. Enjoy this season and get your fill of this delicious autumnal treat!

Note: For this recipe, I soak the oats over night using the same method as my homemade soaked oatmeal. It requires filtered water and either apple cider vinegar or lemon juice. You can read more on my blog about how to prepare grains properly.

Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

Ingredients

  • 2 1⁄2 C rolled oats (old fashioned, not instant)
  • 1⁄4 C sprouted wheat flour (may substitute for spelt or GF buckwheat flour)
  • 2 Tbsp. yogurt, kefir, buttermilk or apple cider vinegar (acidic medium for overnight soaking)
  • 1 C milk
  • 1 C pumpkin puree (here’s how to make your own)
  • 4 pastured eggs, lightly beaten
  • 2 Tbsp. melted butter or coconut oil
  • up to 1⁄2 C honey or maple syrup (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can’t find it locally this is a good brand.)
  • 1 tsp. baking powder, preferably GMO-free (Here’s a good brand, and here’s how to make your own)
  • 2 tsp. vanilla
  • 2 tsp. ground cinnamon
  • 1⁄2 tsp. ground ginger
  • 1⁄4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves

For the crumb topping

  • 2 Tbsp. butter
  • 1⁄4 C sprouted wheat flour (may substitute with preferred flour)
  • 1⁄2 tsp. ground cinnamon
  • 1 tsp. honey or maple syrup  (Grade B contains more zinc, manganese, potassium, magnesium, iron and calcium than Grade A. If you can’t find it locally this is a good brand.)

Instructions

(The night before)

1. Combine oats, sprouted flour, and acidic medium in a bowl. Pour filtered water

until the mixture is covered. Soak the mixture overnight.  (Read more about soaked oatmeal here)

(In the morning)

2. Preheat oven to 350 F and butter a 9×13-baking dish.

3. Transfer the soaked oat/flour mixture into a colander and drain completely. Put the drained mixture in a large bowl.

4. In a medium bowl, combine all the wet ingredients and spices (except the crumb topping) and mix together. Pour the wet ingredients into the large bowl and mix with the soaked oats. 5. Pour the batter evenly into the buttered baking dish.

6. With your hands, work together the crumb topping in a small bowl until large clumps form. Sprinkle evenly over the top of the oatmeal.

7. Bake at 375 F for about 30-45 minutes, or until center is set. Let cool for 5 to 10 minutes.

This is a creamy, pumpkin porridge. The consistency is similar to stovetop soaked oatmeal, but richer in texture and taste. I like to top the Pumpkin Pie Baked Oatmeal with fresh whipped cream, honey, and crispy nuts.

SONY DSCAbout Allison

Allison Jordan blogs at The Sprouting Seed. Sheʼs a nutritionist with a B.S. in Nutritional Science and a full-time mom. Allison got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life. Connect with Allison on her blog, Facebook, Pinterest, Twitter.

Related Posts Plugin for WordPress, Blogger...

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Mommypotamus' ideals and that I believe would be of value to my readers. Heather Dessinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

related posts

55 Responses to Pumpkin Pie Baked Oatmeal

  1. Carol says:

    Can I substitute sprouted spelt flour for the buckwheat flour? Thanks, carol

  2. Cait says:

    This looks SO good! I will have to try it as soon as I can get my hands on some pumpkin.
    I can completely relate to the search and shelling out for pumpkin, after living in Dubai for 5 years! All the expat ladies would be scouring the stores, and we would call each other when it was spotted somewhere and stock up. I never had to pay $7 a can though!

  3. can I use water kefir or whey to soak the oats? I don’t really care for the flavor left by ACV.

    • Yes, you can soak them with something other than acv. The acidic medium is what we’re after, so either of those should work. I’ve never used water kefir for a soaking medium, but I’m assuming it should work the same. I don’t love the acv taste either, that’s why I rinse the grains after soaking!

  4. BrieAnne says:

    Sounds really good! I just wish there was a better picture though :-( I love to see a finished product of what I’m making.

  5. […] sharing my new favorite pumpkin treat at Mommypotamus: Pumpkin Pie Baked Oatmeal. I love it because I can make a big batch and eat off it all week. You could even double it and […]

  6. Kirsty says:

    Hello, I might be being a bit slow but if you use flour instead of the groats, when you rinse it won’t all the flour rinse away? I don’t have groats so am hoping to use the flour. Thanks :)

    • That’s a great question!

      Actually, the flour/groats are important for the soaking process, not the actual baking. Oatmeal is high in phytates, but low in phytase (an enzyme that breaks down phytates). Soaking oatmeal with a grain that contains high amounts of phytase helps breakdown the phytates in the oatmeal. So, if you rinse the oats after soaking and a little something gets rinsed away, no biggie. (BTW, the rinse is purely preferential. It helps to remove the taste of apple cider vinegar, which I don’t like. Rinsing is optional.)

      Enjoy!

      • Diane says:

        All I have on hand is whole wheat flour and corn meal. Are either of these high enough in phytase to help breakdown the phytates? I have been soaking our oatmeal but never heard to add a grain high in phytase. Hoping this will help my daughter with digestion. Should I soak the flour before soaking with oats or is this not needed ? May I ask why you use buckwheat? I have never tried it before . Thanks so much for your heap :) Looking forward to trying this recipe.

  7. Carolyn says:

    Hi Heather and Allison!
    I mixed up the oats, buckwheat and ACV last night then prepared the mixture to bake this morning. It’s delicious! … EVEN though I completely forgot to add the pureed pumpkin. Whoopsies. ;-)
    Carolyn

  8. Debbie says:

    This looks good! Since my family doesn’t eat oats I’m going to try it with millet (properly soaked, of course), which my kids love.

  9. […] Pumpkin Pie Baked Oatmeal at Mommypotamus […]

  10. Donielle says:

    Hi. Can I use ground almond meal instead of buckwheat? I’m new to the soaking idea and I’m also trying to stay away from gluten. Thanks!

  11. Amy says:

    Can you use almond meal or coconut flour instead of buckwheat? What about substituting butternut squash for pumpkin? If I can substitute those things I can make it now!

    • Actually, I would just leave it out if you don’t have it. Coconut flour will change the consistency and doesn’t contain phytase, so it wouldn’t really serve the same purpose as buckwheat (adding a grain high in phytase helps break down the phytate in the oatmeal).

      I’ve run out of buckwheat and just made it with oatmeal before and it is still delicious! Also, the butternut squash should be a fine substitute!

      I’m a big fan of making do with what you have! :) Enjoy!

  12. April Paik says:

    Hi, I was hoping you would have suggestions for an egg replacer? Thanks so much!

  13. Cathy says:

    Hi Allison,

    Unfortunately the bars came out gooey…even after baking it for an extra 40 minutes. I think I added too much pumpkin. I had some frozen pumpkin puree, about 15 ounces, and I decided to throw in the whole thing, I guess that was not a good idea. Still tastes okay, but the rest of my family wouldn’t eat it due to the consistency.

    • Cathy says:

      Update: The leftover bars I froze and when I thawed them in the oven, they were more firm and less gooey, and my daughter, who wouldn’t touch it the first day I made them, is gobbling it up right now! I may try using all steel cut oats next time…I actually put 1/4 cup of steel cut oats in with the rolled oats to soak and it gave it a nice texture.

    • Hi Cathy,
      I think there was a misunderstanding. These are not bars, it is simply baked oatmeal. It is supposed to be creamy. I think for a bar, I would reduce the liquid and probably add more eggs, but I’ve never tried it.

  14. Megan says:

    My bars seemed way too liquidy as well. The cup of milk may have been a bit too much. I’ll reduce by half if I make again. But my main question is with the crumb topping. Was there a typo or am I missing something?? There was not nearly enough!

  15. […] Pumpkin Pie Baked Oatmeal – Breakfast just got more interesting. […]

  16. Theresa says:

    I had the same problem with a WAY too liquidy mixture. I had it in the oven for over an hour. It eventually firmed up, but by then, the oats had completely fallen apart and turned to mush. The flavor was nice, but we weren’t happy with the texture. The only other baked oatmeal I’ve made is from Nourished Kitchen…….Baked Oatmeal with Dried Cranberries & Apricots http://nourishedkitchen.com/baked-oatmeal/ …..this always turns out beautifully and is soooo delicious. In her recipe she uses steel cut oats. I think this recipe might work if the rolled oats were replaced with steel cut??

    • Theresa,
      There are two differences in her recipe–1. she uses steel cut oats and 2. she uses 6 eggs. It’s definitely a preference in texture. We prefer the texture of two eggs, but many baked oatmeal recipes call for more eggs to give it a firmer texture. Hope that helps!

  17. Jodenny Smith says:

    This sounds sooo yummy! I love pumpkin and my daughter loves oatmeal so I will definitely have to try this.

  18. Shannon says:

    The “crumb” topping was like syrup. Did I miss something?

  19. Coryann says:

    Hello, would love to try this but have a few questions. I only have buckwheat flour. Am i still supposed to soak the oats and the flour together? Will that not make the flour like paste? Also if no soaking because its flour, should i still soak the oats? Thank you for your time.

    Coryann

    • Hi Coryann,

      Buckwheat flour will work fine. You soak the oatmeal and the buckwheat flour together. The end result will be porridge-like…not paste. Here’s why soaking is important…

      The oatmeal is high in phytate, an antinutrient. Soaking grains in an acid medium should help activate phytase, which is an enzyme that breaks down phytate. Unfortunately, oatmeal does not contain phytase so to break down the phytate we need to add a grain that contains phytase. Enter the buckwheat flour–buckwheat flour contains phytase. These three ingredients work together in water to break down phytate. It will cook and become a porridge-like texture. We love it because it’s creamy. Hope that helps!! :)

  20. Jessica says:

    This was amazing! My family and I are just switching over to a more organic GMO free lifestyle so we used regular sugar instead of maple syrup as we are trying to the use up what we have in the pantry, but I can not wait to try it with the maple syrup! I look forward to trying out more easy recipes like this. As a wife, mother if a preschooler, and a RN student I need all the help I can get to switch our family to a healthier more sustainable lifestyle. Thank you again!

  21. Tanja says:

    Well, I’ve got to say, this has been a VERY popular breakfast. I am about to make it for the fourth time in just under three weeks by my husband and son’s request. They want a pan to take on their w/e fishing trip with a couple friends. So, thank you! for the great recipe.

  22. […] The mornings are still cool in the Bay Area, so the warmth of the oven and the smell of spices helps me to feel grounded and connected to the season. My family has been enjoying the following recipe this fall: http://www.mommypotamus.com/pumpkin-pie-baked-oatmeal/ […]

  23. Erin says:

    Quick question – it seems this consistency is different than other baked oatmeals. Does it freeze and reheat well? I’ve cut up other baked oatmeal, frozen the portions and just pulled out and thawed as needed and easily ate on the go! I love the method and the pumpkin, so I’m hoping that would work. Thanks!

  24. Erin says:

    One more – when is the baking soda added? Witt the wet and spices? Thanks!

  25. sarah says:

    Hello! These look delicious! Wondering which baking temp is correct: the pre-heat instruction says 350 but step #7 says to bake at 375. Thanks!

  26. Lee says:

    Hi, there’s no salt in this recipe. Is that on purpose or just an omission? We always put salt in our oatmeal and other baked oatmeal recipes.

  27. Jen K. says:

    I have made this five times now. It’s our new weekend breakfast! Everyone LOVES it!!! I will say that I add 1 tsp of salt to balance everything out. I eat it with gobs of grass-fed butter, my daughter dips in raw honey and my husband (drowns!) it in maple syrup. I cook for about an hour though, so I’m not sure what I’m doing wrong to warrant such an increase in cooking time, but it doesn’t matter because this is SO good!

  28. […] Pumpkin Pie Baked Oatmeal […]

  29. […] Pumpkin Pie Baked Oatmeal –  Separately, pumpkin and oatmeal are great for digestion…put them together and they become a force to be reckoned with! A tasty low calorie breakfast option that everyone will love. […]

  30. Alicia says:

    Allison- as you were once a breastfeeding counselor and into natural health have you ever experimented with breast milk recipes? Considering the high nutritional value of breast milk…any thoughts?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

« »