This pumpkin pie oatmeal bake is one of those awesome one-pan meals that everyone enjoys. Soaked oats and wheat flour is mixed together with pumpkin, eggs, and all the delicious spices of pumpkin pie and baked as a breakfast casserole. When this dish is baking it makes the whole house smell like cinnamon and spice!
Pumpkin Pie Baked Oatmeal for an Easy Breakfast
We eat a lot of eggs for breakfast at our house, so it’s nice to have some other recipes available when we just aren’t in an egg mood. If you’re looking for some more kid-approved breakfast ideas, check out this post.
This one requires a little advance preparation. The oats need to be soaked overnight before mixing with the other ingredients and baking the next day. The end result is a hearty and filling chewy oatmeal casserole, just slightly sweet, that’s guaranteed to keep kids full for hours thanks to all the soluble fiber in oatmeal. We like to eat it topped with a little whipped cream or coconut cream with vanilla, toasted pecans, and a drizzle of honey.
This baked oatmeal recipe with raisins, apples, and nuts also looks interesting.
Why Soak the Oats, You Ask?
Oatmeal contains a lot of phytates. Soaking the oats with a little flour in an acidic medium such as water with whey, yogurt, or buttermilk, reduces the phytates, making it easier for your body to digest and absorb the nutrients present.
This recipe makes a 9×13 pan. If you’d like you can make a double batch in two pans and freeze half after baking or divide the original recipe between pans and freeze one. Just thaw in the refrigerator overnight and reheat in the oven.
Baked Pumpkin Oatmeal Recipe
Yield 12 3x3 inch squares
Soaked oats and wheat flour are mixed together with pumpkin, eggs, and all the delicious spices of pumpkin pie and baked as a breakfast casserole.
- 2½ cups rolled oats
- ¼ cup wheat flour
- 2 TBSP plain yogurt, kefir, buttermilk, or apple cider vinegar
- 1 cup milk
- 1 cup pumpkin puree
- 4 eggs
- 2 TBSP butter or coconut oil, melted
- ½ cup honey or maple syrup
- 1 tsp baking powder
- 2 tsp vanilla
- 1 TBSP cinnamon
- ½ tsp ground ginger
- ½ ground nutmeg
- ¼ tsp ground cloves
- In a medium size bowl place the oats, wheat flour, and yogurt and stir to combine.
- Add enough water to cover the oats, put on a lid, and leave on the counter to soak overnight.
- The next day, dump the soaked oat mixture into a strainer and set aside to let drain over a bowl while mixing together the other ingredients.
- Preheat the oven to 350°F.
- Prepare a 9x13 baking pan by greasing with butter or coconut oil.
- In a large bowl combine the milk, pumpkin, and all the other remaining ingredients except those needed for crumb topping.
- Whisk to combine.
- Stir in the drained oat mixture.
- Pour into the prepared 9x13 pan and bake in the preheated oven for 20 minutes.
- While it is baking, combine the ingredients for the crumb topping and use a fork or fingers to mix.
- After baking 20 minutes, sprinkle the crumb topping on top of the oatmeal bake and continue baking an additional 15-25 minutes or until the center is set.
- Cool slightly and enjoy with whipped cream, toasted pecans, and a drizzle of honey.
Make a double batch or divide one batch into two pans and freeze one after baking for an easy breakfast another day. Just thaw overnight in the refrigerator and warm up in the oven.
Serving Size 1 square
Amount Per Serving
% Daily Value
Total Fat 7.2 g
Saturated Fat 3.5 g
Cholesterol 67 mg
Sodium 63 mg
Total Carbohydrates 34.8 g
Dietary Fiber 3.3 g
Sugars 15.2 g
Protein 6.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you have a favorite breakfast bake recipe? I’d love to hear about it below!