Pumpkin-Pecan Baked Oatmeal

A leisurely weekend breakfast of baked pumpkin oatmeal you don’t have to get up early to make? Sign us up! Most of the prep in this recipe is done the night before and is followed by refrigerating overnight.

Pantry staples like quick-cooking oats, brown sugar and a can of pumpkin puree anchor this recipe, which also includes milk and eggs (you can swap those out for dairy-free options if you prefer). There’s lots of room for customization with the toppings, which could include additional brown sugar as well as more milk.

Ingredients for Pumpkin Baked Oatmeal

• Eggs: The reason you add two large eggs to this recipe is to not only add a protein boost but to help the oatmeal thicken. It equates to 1/3 an egg per serving.
• Quick-Cooking Oats: You want to use this type of oats—and not steel-cut oats or oatmeal sold in small packets—for the texture. The rest of the ingredients in this recipe will quickly bind to the oats. Smaller in size than steel-cut oats, they also cook faster.
• Pumpkin: This is the same can of pumpkin puree you buy at the store to bake pumpkin pie or pumpkin bread. You’ll need one can, which is typically 15 ounces, for this recipe.
• 2% Milk: In this recipe, 2% milk—which is reduced in fat but not fat-free—works best. It’s a healthier milk while also containing a little bit of fat, which helps this recipe be successful.
• Brown Sugar: Brown sugar should be packed and not loose when measuring, so that you have the exact amount needed. This also removes air pockets. In oatmeal, brown sugar has a molasses-type effect, acting as a sweetener.
• Dried Cranberries: These add a pop of bright color and tart flavor to the oatmeal. They’re also called craisins,
• Butter: When evenly distributed throughout the recipe, the butter acts as a “gel” to help bind the ingredients together. Butter also helps brown the recipe.
• Baking Powder: Just like you’d use baking powder in a cake recipe to help it rise, adding it to the other baked-oatmeal ingredients helps increase its volume.
• Vanilla Extract: This is a popular baking ingredient for a reason; vanilla extract not only adds flavor but also moisture.
• Ground Nutmeg: Use nutmeg sold in a spice jar and not nutmeg extract.
• Salt:  Use a finer salt variety, commonly referred to as table salt, that disperses easily in a recipe.
• Ground Cloves: Considered a “sweet” spice, cloves are a common spice used in baking and contributes a warming flavor to the recipe.
• Chopped Pecans: This nut variety provides crunch on top as well as a bit of sweetness.

Directions

Step 1: Combine the ingredients and refrigerate.

In a large bowl, combine the first 12 ingredients. Transfer to a greased 11×7-in. baking dish. Refrigerate, covered, for eight hours or overnight.

Test Kitchen/Editor’s Tip: While nutmeg sold in a spice jar is fine, we advise you to grate a fresh nutmeg. The flavors are more pronounced.    

Step 2: Bake the oatmeal.

Preheat the oven to 350° F. Remove the oatmeal from the refrigerator 30 minutes before baking to get it to room temperature. Uncover and stir the oatmeal before putting in the oven and sprinkle with pecans. Bake, uncovered, for 30 to 35 minutes or until a thermometer reads 160°. Serve the baked pumpkin oatmeal with additional milk and brown sugar as toppings.

Baked Pumpkin Oatmeal Variations

• Turn it into dessert: A dollop of whipped cream on top transforms the oatmeal into something sweeter.
• Swirl in maple syrup: If you need your baked oatmeal to be sweeter, swirling in a tablespoon of maple syrup to each serving does the trick.

How to Store Pumpkin Baked Oatmeal

This baked oatmeal recipe is an excellent one to make in a large batch because it’s easy to reheat on the fly as well as store in the fridge or freezer. As long as it’s stored in an airtight container with a lid, it will stay fresh for a while.

Can you freeze pumpkin baked oatmeal?

Just like with our fruit & nut baked oatmeal recipe, we recommend a hack to freeze the oatmeal in single servings. Separate your oatmeal into servings and freeze on a waxed paper-lined baking sheet until firm. Transfer the oatmeal servings to airtight containers. This way you don’t have to eat it all at once!

How long does pumpkin baked oatmeal last?

If refrigerated in an airtight container, baked oatmeal will last seven days.

How do you reheat pumpkin baked oatmeal?

Once you remove the oatmeal from the fridge, spoon however much you plan to eat in a bowl and pop it in the microwave for a minute on high. Allow it to thaw overnight in the fridge before you reheat if removing from the freezer.

Pumpkin Baked Oatmeal Tips

Can I substitute raisins for dried cranberries?

Absolutely! If the tartness of cranberries isn’t your jam, raisins add a similar texture and health value.

How do I increase the pumpkin flavor?

Add one teaspoon of pumpkin pie spice (a packaged spice blend that includes cinnamon, sugar, nutmeg and allspice) or use our recipe for pumpkin pie spice to whip up your own and add more pumpkin notes.

Can I make this vegan?

Yep! Substitute the eggs for a mashed banana and the 2% milk for a dairy-free milk (cashew, hemp, soy, almond, coconut or oat). Now this is a dairy-free baked oatmeal recipe.