Baked Pumpkin Pie Oatmeal

by Marla on November 21, 2009 · 29 comments

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There is a whole bunch of decadent oat & pumpkin goodness tucked away right here in this oatmeal.  You get a lot of bang for the buck with these ingredients.  Not only do you get great flavor, but also the health benefits of whole rolled oats, pumpkin and flaxseed.  I even snuck some egg in here for protein and you get your pick of what kind of milk & sweetener you want to throw in.

This is the perfect breakfast for adults and kids to enjoy. It warms your belly and tantalizes the taste buds. You get all the flavors of pumpkin pie with high energy, whole grain, great for you ingredients.

What’s your favorite oatmeal recipe?

Baked Pumpkin Pie Oatmeal

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Baked Pumpkin Pie Oatmeal

Ingredients

  • 2 Cups Old Fashioned Rolled Oats or Coach's Oats
  • 1/2 Cup Ground Flaxseed Meal
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2/3 Cup Unsweetened Pumpkin Puree
  • 1 1/2 cups milk (I like Unsweetened Vanilla Almond Milk, use your favorite dairy or dairy free milk)
  • 1/2 Cup Egg Whites or 2 Whole Eggs with Yolks
  • Sweetener: Stevia or your favorite natural sweetener to taste (Maple, Honey, Sucanat & Agave great too)
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Nutmeg
  • 1/4 Tsp Allspice
  • Cooking Spray

Method

  • Pre heat oven to 350 degrees F. Spray pan with oil. Mix oats, spices, salt, baking powder and flaxseed in a bowl. Mix pumpkin, milk, sweetener and eggs in another bowl. If you are using whole eggs, you can whisk them before you add them to the bowl. Combine all ingredients together and stir well.
  • Spread mixture evenly in a 8 x 8 glass baking dish. Bake for about 20 minutes until oatmeal has cooked through. This is best enjoyed straight out of the oven. Top with nuts, dried fruit and some extra milk.
  • Notes
  • This oatmeal can be stored in the fridge in an air tight container for a few days. Thin out with extra milk or water to make creamy.
  • Add a dollop of thick greek yogurt or whipped cream to the top of your oats.
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{ 25 comments… read them below or add one }

1 Alisa - Frugal Foodie November 21, 2009 at 10:54 am

Serious yumminess!

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2 Orange County Food Photographer December 5, 2009 at 2:31 pm

Wow!!! Love this! Got to get my girlfriend this recipe. Pairing my two favorites. Great post!
@foodphotos

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3 Cole Kapise-Perkins August 29, 2010 at 5:55 pm

I have had a request for this for breakfast on the first day of school (from a child who hates oatmeal, no less!) and cannot find pumpkin ANYWHERE! (canned, frozen, or fresh, grrr.) Is there any chance of substituting something like sweet potato or butternut squash?

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4 Marla August 30, 2010 at 5:22 am

Nicole: Yes, sweet potato would be an excellent substitution. The butternut squash could work to, but I would opt for the yams first. The addition of pumpkin pie spice can make those two options taste more like pumpkin pie.

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5 Selena Cate October 1, 2010 at 2:43 pm

I could eat pumpkin in almost anything. We have a lovely rogue plant in our garden that showed up out of nowhere. So far we have 15 large pumpkings and more are appearing every day. It’s such a gift.

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6 Cole Kapise-Perkins January 24, 2011 at 10:47 am

Hi Marla. I just wanted to let you know that this recipe
continues to be a favorite in our household–my 16 month-old is
eating it for lunch, topped with a dollop of vanilla yogurt. Happy
baby! Thanx for such great recipes!

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7 Marla January 24, 2011 at 5:08 pm

Cole: Your comment thrills me. To read that families are trying my recipes and enjoying them so makes everything I do worth it :) How amazing that your little one loves my baked pumpkin oatmeal. Such a healthy meal. That dollop of yogurt on the top adds so much too! I made this the other day with steel cut oats that I soaked overnight & it was amazing. Thanks for sharing your kind words today.

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8 Amanda January 26, 2011 at 7:04 am

Delish!! Thanks for sharing this…its a must try!

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9 TidyMom February 1, 2011 at 6:00 am

Marla this sounds seriously delicious!!! ….just when I thought I had pumpkin in every form I could think of! lol I can’t wait to make this!

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10 Marla February 1, 2011 at 6:09 am

Cheryl: There is never enough pumpkin & oats in my world.The combo is warming & delicious.

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11 Jules February 4, 2011 at 7:39 pm

Do you think this could be prepared the night before and baked at breakfast time? That would be awesome for a school morning.

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12 Marla February 5, 2011 at 6:34 am

Jules: Yes, I do bake a big batch of this either in separate ramekins or in a baking dish. Simply re heat portions in the microwave or oven for a few minutes. Stir in some milk, yogurt, cream or hot water when serving to make creamy. It is even better over the course of a few days because the flavors have a chance to combine.

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13 Adrienne October 19, 2011 at 8:31 pm

Curious, if I were to use a stevia sweetener granulated, approx. how much would you recommend? Any help would be appreciated, thanks.

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14 Marla October 20, 2011 at 6:03 am

Hi Adrienne, that is a touch call because each stevia powder is so different as far as the ratio. I always tell you guys to “sweeten to taste” I hope that works for you. I always taste my batters & such.

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15 Adrienne October 20, 2011 at 7:52 am

Ok, thx. for getting back to me. I, too also am a taste tester :)

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16 Rae Henderson November 13, 2011 at 4:15 pm

Thank you for sharing this, Marla. Ill make this for my teen. If I still had my horse Id have made this for her too!

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17 Dona September 24, 2012 at 4:52 am

Hello!

Just stumbled upon this recipe a few minutes ago and plan on making it later today. Sounds truly delicious! Wondering if it can be eaten as a bar type ‘cookie’ or does it need some form of liquid (milk option or yogurt) to soften before eaten?

Thanks for your time! Dona

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18 Marla September 24, 2012 at 6:25 am

Hi Dona! So glad you found my blog & that you are gonna try this oatmeal. I suggest each time you reheat a portion you add some milk or water. Not really a bar though….

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19 Dawn October 20, 2012 at 10:08 am

Hello :)
I am eating this while I type. This is amazing` I love it and it is so moist and delicious. I made it yesterday and reheated adding some milk and topped with orange blossom honey. Thank you so much for this recipe-I am thinking about making another batch tonight and freezing.
Your blog is awesome and the pictures are amazing.
Dawn~

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20 Marla October 20, 2012 at 10:10 am

Hi Dawn! Thanks so much for your sweet comment. I am so happy you are enjoying my pumpkin oatmeal recipe. Just posted a brand new version with a streusel topping ~ hopefully you can dig into to that some day too!

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21 Lynn November 11, 2012 at 4:33 pm

For those in the middle of no where and who aren’t in need of gluten free items can flour be substituted for the flax meal or maybe if I ground some oats in the blender until it is “meal” like? I’d really like to try this and maybe add some craisins

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22 Marla November 11, 2012 at 5:03 pm

Hi Lynn, just play around with it. Maybe just add som more oats…wheat germ?

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23 Amanda December 6, 2013 at 11:51 am

Does anyone know the carb exchange and serving size?

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24 summer wright October 2, 2014 at 6:00 am

I have some extra pumpkin, going to try this today!

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25 Susan Christy October 4, 2014 at 1:10 pm

Sounds good!

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