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Pumpkin Spice Oatmeal is a great fall breakfast recipe. This version is baked oatmeal and it is much better than regular oatmeal. Plus, it has a tasty pumpkin spice flavor!
Pumpkin Spice Baked Oatmeal
Regular oatmeal is fine, but I know most people don’t like it because of the texture. THis recipe fixes all of those problems. Baked oatmeal is a cross between a soft baked granola bar and an oatmeal cookie. So delicious!
This recipe calls for old fashioned oats because they withstand the baking process and hold together a little bit better than quick oats. If you want to use quick oats you can, but quick oats lend a more delicate texture to baked goods, the old-fashioned oats hold the recipe together better.
Ingredients Needed
- Eggs: Help give structure and moisture to the baked oatmeal.
- Applesauce: Unsweetened applesauce adds a natural sweetness.
- Pumpkin Pie Spice: It wouldn’t be a fall baked oatmeal recipe without it!
- Old Fashioned Oats: You may substitute for quick oats but it will change the texture.
- Milk: Any kind of milk (dairy or nondairy) can be used.
How to make Baked Oatmeal
- Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
- Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in pumpkin spice, salt, and baking powder. Stir in oats and milk. Gently fold in pecans. Spread in prepared pan.
- Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.
- Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!
Expert Tips
- If you choose–you can substitute applesauce for bananas!
- Add chocolate chips or another chopped nut for an extra element!
- Make this into muffins by baking it into a 12-cavity muffin pan with liners!
FAQs
Store this recipe in an airtight container!
You can! But make sure it is sealed so it doesn’t get stale.
Pumpkin Spice Baked Oatmeal
Ingredients
- 2 large eggs
- ½ cup applesauce unsweetened
- ⅓ cup (67g) packed brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup (237ml) milk nonfat or almond milk, vanilla unsweetened is what I use
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
- Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in pumpkin spice, salt, and baking powder. Stir in oats and milk. Gently fold in pecans. Spread in prepared pan.
- Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.
- Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!
Haven’t made this. Would like too increase ingredients by half to serve more, for homeless shelter breakfast. I’d use a disposable aluminum pan, like a “lasagna pan” from the dollar store. Probably need to bake longer. Any advice or suggestions you could offer would be appreciated! Thanks 💖
If you double it for the lasagna pan it should work just fine – possibly a bit longer in the oven!
Actually, I had to eat overnight oatmeal according to the PT diet but it was hard to swallow. Thanks to you I know more of this delicious oatmeal baked pumpkin spice recipe.
Looks great! How long should it cook in a muffin tin?
Sounds delicious! Can pumpkin be substituted for the applesauce in this recipe?
Oooh what a great idea! What was the answer?
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