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Baked Maple Pumpkin Spice Oatmeal

Baked Maple Pumpkin Spice Oatmeal

Baked Maple Pumpkin Spice Oatmeal

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Baked Maple Pumpkin Spice Oatmeal
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Course: BreakfastDifficulty: Easy



This naturally sweetened baked oatmeal features pumpkin and pumpkin spices with the sweetness of maple syrup in a casserole-type dish great for serving at holiday breakfasts.


  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 2 cups milk

  • 1/4 cup pure maple syrup

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon butter, melted

  • 2 cups rolled oats (not quick oats)

  • 1 teaspoon baking powder

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • 1/4 cup pecans or walnuts, chopped (optional)

  • 1/4 cup pecan halves, for garnish (optional)

  • Serve with:
  • maple syrup

  • butter

  • milk or cream


  • Preheat oven to 375F and butter a 9×9 or 11×7-inch baking pan (pictured: 11×7-inch baking dish). In a large mixing bowl, combine the pumpkin purée, milk, maple syrup, egg, vanilla and melted butter. In a medium mixing bowl, stir together the oats, baking powder, pumpkin pie spice, salt and the chopped pecans (optional). Stir oat mixture into pumpkin mixture until well blended. Pour mixture into the buttered baking pan. Spread out evenly and top with the (optional) half pecans. Bake for 35-40 minutes until the oatmeal is set and the top is golden brown. Allow to cool about 5 to 10 minutes before serving. Serve hot with additional maple syrup and butter, or serve in bowls topped with milk or cream.
  • Serve immediately, or cover with plastic wrap and refrigerate for up to 5 days before serving. Reheat individual portions in the microwave.



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