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Pumpkin Pie Oatmeal
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I’ve been doing a lot of work away from the kitchen: planting my fall garden (broccoli, brussel sprouts, swiss chard, red cabbage, spinach, arugula, and beets), picking dozens and dozens of tomatoes – they are still coming!, planting bulbs for the coming spring (yellow & orange tulips, narcissus, and allium) to add to the daffodils and blue hyacinth I planted last year, and staining the new wood boarder/bench around the kids play area. It’s been a great week to be outside, especially in the morning and evening because it’s September and that means Fall is on it’s way!
With all the outdoor work I’ve been doing, I have needed a tasty and hearty breakfast. Something that will stick with me and give me energy to work through my to-do list. And work through have I done!
I’ve never been much of a cold cereal person in the mornings. I prefer muffins, pancakes, waffles, coffee cake, granola with fruit and yogurt. Now that the mornings are cooling off, oatmeal sounds good again too. I love oatmeal when it’s done right. Otherwise it’s just a gag inducing experience. I like oatmeal with lots of flavor and preferably a mixture of textures. I like it even more when it tastes like dessert. This recipe definitely fits those requirements.
Pumpkin Pie Oatmeal
adapted from Caramel Pecan Pumpkin Pie
- 1 cup old fashioned oats, not quick cook
- 1 Tbs whole flax seeds, optional
- 2 1/2 Tbs brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/2 tsp lemon zest, optional
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tsp butter, softened
- 3/4 cup pumpkin puree
- 3/4 cup milk
Topping:
- 1/4 cup pecans, chopped
- 2 tsp butter, softened
- 1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Make Ahead option: These do well baked ahead of time and reheated in the microwave on busy mornings.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Oh.My.Word. Now this is something to wake up for.
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This looks really tasty. I need to eat more oatmeal so this gives me another way to doll it up – thanks for sharing!
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Oh YUM! That sounds wonderful and it's such a lovely Fall breakfast!
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I eat oatmeal every day for breakfast. I can't wait to try this fall treat!
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Oh, this looks fabulous. It looks savory enough to be eaten as dessert!
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What a neat idea. Such a great breakfast for fall. I love oatmeal so this is a must try.
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looks amazing! i loooove pumpkin anything, esp in an oaty treat
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Wow! This looks really yummy. And so healthy too! Thanks for the recipe. The photos are beautiful as usual
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The kids and I enjoy oatmeal in the cinnamon/sugar/raisin stove-top sense, but Maybe… just maybe… I could even get my hubby on board with this. Looks delish!
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I really love this idea. So autumnal!
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This looks totally incredible! I can't tell from the picture, but the texture looks totally difference and amazing.
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That sounds AMAZING – must try it this weekend!!
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Anything with pumpkin in it looks good to me!
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Oh, this sounds wonderfully yummy!
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I love, love, love pumpkin. This would be the perfect breakfast – and it looks so incredibly special but easy to make. My sugar & gluten-free version will be coming soon!
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Stop, oh just stop. Pumpkin oatmeal? Am drooling now, thanks a lot.
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Pumpkin pie oatmeal is my favorite of all! I make it year round…but your recipe beats mine.i cant wait to make this!! I just very well may this morning!
Gorgeous photos!
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Can I hire you to come to MY house? For just a week? Looks so wonderfully fallish!
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Oh hi dream come true! This was most definitely bookmarked and will be made soon
Sues
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Pumpkin pie makes a great oatmeal!
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I hate pumpkin pie but LOVE pumpkin in pretty much everything else (bread, waffles, spice latte
) so this sounds awesome! Headed to go see if I have pumpkin in the pantry. Fingers crossed.It sounds like a good snack or dessert too. Thanks!
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oh.my.goodness. This looks amazing!
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I have oatmeal with raisins almost every morning, I will definately have to try this one. Thanks for sharing!~Liz
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Oh my goodness. First day of crispy cold weather, I know what I'm having for breakfast! Looks divine!!!
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This looks so yummy! I can't wait to give it a try….
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I am going to try this tomorrow!!!!! It sounds so good!!!
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I am drooling right now. Must make this…
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OMG pumpkin oatmeal. I am in love! And I have some left over pumpkin puree in my fridge, so I'll be eating this real soon!
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I just made this and didn't read the directions of "combine oats through salt" so I skipped all the spices…opps. BUT I did buy pumpkin pie ready puree that had a lot of the spices already in it. To say the least, it turned out SO good! Can't wait to make on a cool fall morning with a hot cup of coffee!
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This looks amazing. i LOVe pumpkin
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Oh. My Word. One word- YUM!! You have me convinced that this will be my perfect breakfast!
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Can't wait to try this!!! Dessert for breakfast!!One thing- I'm pretty sure you have to grind the flax seed in order for the body to absorb the nutrients. So if you're wanting extra nutrition, just grind 'em up and mix 'em in!BTW, found you on Amy's Notebook on momadvice
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You bet we will be making this at our house!!
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what a great idea! can't wait to try it, thanks katie!:)
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i love the inclusion of flax seeds- fiberlicious! to benefit from the skin-loving oils– grind fresh in a clean coffee grinder.
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And baking it at 374 degrees… not 375 or 373… just brilliant!!! That one degree makes all the difference!!!
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I love hot breakfast as well. I am such an oatmeal nut- thanks for the recipe!
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Wow this looks fabulous! I am breakfast person so I could eat this all day, but I think we might make this for our apple picking day.
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Insert Homer Simpson drool noise here….. This looks completely amazing. I have an issue with regular pumpkin pie texture alone, but mixed with these other textures, it could be a winner!
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Oh…you and I are kindred spirits when it comes to the type of breakfast we like! And I love pumpkin…I've GOT to try this one!
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This is freaking brilliant! Thank you!!
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Does this work if you mix all the ingredients the night before so you just have to pop them in the oven in the morning? My 5:30am wake up time does not include getting out mixing bowls in the morning, boiling water and adding oats is usually as complicated as it gets. But I wonder if mixing the night before leaves the oats too soggy the next day. Has anyone tried it?
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Joanna – I wouldn't mix it completely the night before, but you could get all the wet ingredients mixed in one bowl and the dry in another so all you had to do was stir the two together and bake it. Also, I frequently make a double batch and have leftovers for the next day. I just reheat in the microwave and add a splash of milk and it tastes great. Hope that helps!
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I just found your blog through Tasty Kitchen and this looks amazing! Your photography is great too. I'm definitely going to try this – I love oatmeal. I have a raisin spice oatmeal recipe on my blog at messybaker.wordpress.com – would be honored if you checked it out.
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I had this breakfast this morning and it was indeed yummy! The topping makes it a very sweet treat. It took me about 15 minutes to pull it all together.I wonder about the whole flax seed. I ground mine up since they just pass through your system if they're whole. I also was wishing that the butter was melted instead of softened, esp for the pumpkin mixture, as the cold milk just made the butter seize up into cold bits. Still tasted super yum though. I will be making this again some day.Thanks!
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I found your recipe Googling for pumpkin pie oatmeal…this was delicious! I made it this morning for my hubby & I. I used heavy cream instead of milk (only thing we had) and it was so decadent
Thank you!
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I made this last week for my family, even made extra to freeze… it never even had a chance!I even posted your recipe on my blog!thanks!http://tastebudsnblossoms.blogspot.com/
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I found your site when I was searching for something different to do with my oatmeal & for some reason I put pumpkin in the search string too. I completely adore this recipe & have used it about a dozen times recently!!! I just blogged about it tonight & did a link back:http://kreatedbykelly.blogspot.comLooking forward to trying out more recipes!!
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I just made this for lunch and it was amazing!
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Just made a simplified / healthy-ish version of this for breakfast. I cooked everything on the stove (had to add a bit of water) using 1 Tbsp of agave nectar in place of the brown sugar and rice milk instead of regular milk. Then I topped the lot with toasted pecans. VERY good. Thank you!
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I baked this this morning for the fam & everyone scarffed it up! Delicious & nutritious. Thanks for sharing this recipe, it's a fav. now & I put it in my permanent *family recipe box
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I am going to try this—Great day to give it a try–
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This is the best-
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I just made this for breakfast, and it is fantastic! Thanks for a wonderful baked pumpkin oatmeal recipe
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my husband and I love your recipe for pumpkin pie oatmeal — it is so good and completely satisfying! thanks!
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An amazingly comforting breakfast treat. I topped it with a little maple syrup. Yum-O! The left overs were just as good (reheated in the microwave for 30 sec.)
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Yum! This looks so good too, I love the idea of pumpkin baked oatmeal:)
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I made this recipe last weekend – yum! I apparently didn’t read it closely enough, though, and used 2 Tablespoons of butter in both the oatmeal and topping. 2 teaspoons seems like such a small amount (although I was going to cut down on the butter the next time I make it). Is the original recipe correct – only 2 tsp butter instead of Tbsp? Usually butter is measured in Tbsp, so I thought I’d check. I’d prefer the tsp amount if it is enough!
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Katie replied: — March 1st, 2011 @ 6:24 PM
Yes, it is correct. I was trying to keep it healthier and less dessert like. You can use whatever amount you prefer, though.
Alyssa replied: — March 4th, 2011 @ 7:57 AM
Thanks – I’m GLAD I was wrong! Tbsp was way too much. I’ll try with the correct amount again this weekend (and pay a little more attention…)
I made this oatmeal this morning…all my kids loved it!
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Thank you so much for sharing this recipe! This oatmeal is wonderful! I made it for dinner tonight for my husband and three children and they loved it. Not only was it delicious, but it smelled amazing as well!
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I made this for breakfast this morning. I have tried many varieties of baked oatmeal. I have liked them all, but at least one or two of my children have turned their nose up at every recipe I have tried. This morning, every single child gobbled up this oatmeal and asked for more! It was a beautiful site to watch them sit at the table digging into their little dishes. I need to go buy some more ramekins!
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Used this as a spring-board for a sugar free baked oatmeal. Added a pureed banana and an egg. Also used chia seeds instead of flax, and added more oats. It was pumpkin pie heaven!
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This is definately going to happen at our house!
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are there any other options to bake this in beside ramekins? I don’t own any so i was wondering if it could all be in one batch instead of split up into four?
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Katie replied: — October 10th, 2011 @ 6:43 PM
Sure you can bake it all together. It will take longer, and I’m not sure how much longer but it should be fine.
This looks amazing!! Unfortunately I’m the only one in my family that eats oatmeal. Any suggestions for reheating this since I’ll only be eating one at a time and it makes four? Can’t wait to try it!
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I’ve made this twice and it’s the best oatmeal I’ve ever eaten. So glad I found your blog via moneysavingmom.com!
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I’m really not an oatmeal fan, I bet I would be if I tried this!
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I love this!!! Thanks for sharing! The second time I made it I added egg whites (long story – kind of a mistake) and I had to bake it quite a bit longer but it made it more custardy and even more yummy! And hopefully gave it a little more protein.
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OMG- just made this and it’s so good. Perfect for a cold WI weekend morning. Even hubby who hates oatmeal willingly ate the extra ramkin I made. Going to be reblogging this on my site soon! Thanks!
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hi, do you think i can make these and freeze them before baking?
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Katie replied: — November 21st, 2011 @ 8:04 AM
Never tried it before, but it’s worth a shot. I usually bake a double batch and then keep them in the fridge and warm them up again throughout the week.
i’m a sophomore in high school, i found your recipe, made it for my family and it was absolutely delicious! thanks for this, i will definitely make it again!
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Happy New Year Katie!
Just made this with bananas instead of pumpkin. Doubled the recipe and baked it in my 8×8 casserole for about 25 min. Delicious. It’s -12 outside with a windchill of -20. Am looking forward to breakfast tomorrow morning!
Thanks for sharing the recipe,
Tina
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posted your recipe on my blog
it looks so delicious! I was wondering why we can’t use quick oats? will it mess the recipe up? I’m just wondering because all I have at home is quick cook oats 
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Katie replied: — January 16th, 2012 @ 1:45 PM
I just said not quick oats because I have not tested the recipe that way. I only buy old fashioned oats and therefore I cannot guarantee anything about the recipe unless prepared the way I personally prepared it. Feel free to experiment though.
I have made this recipe twice now and everything came out perfectly except the topping. Both times it just melted into the oats. I think crumble usually has flour and maybe that’s why this recipe doesn’t work. Love the texture of the oatmeal though, kind of like the filling of pumpkin pie!!!
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Katie replied: — April 23rd, 2012 @ 10:04 AM
Hi Lauren – glad you have enjoyed it but sorry to hear you had a problem with the topping. I have not experienced that before. If desired, try adding 2 – 3 teaspoons of flour to your topping and see if that helps. Enjoy!
I just made these this morning (yes, I do realize it’s May…but pumpkin sure is a way to make your house smell cozy!) and they were great! We all loved them.
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The flax seeds are really great in this. My girlfriend and I also reduced the sugar and butter used and it was still delicious.
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I’m making this tonight! I’ve been going with pumpkin overnight oats so am very excited for the change. Plan on baking in an 8 x 8 pan and reheating in the morning so will see how it turns out!
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Hello! I was one of the Simple Mom Twitter followers that you tweeted this recipe to last week. I’ve made this for breakfast twice now this week and shared it with everyone I know. It’s so good! I’m sharing it on my blog today too. Thank you for posting it!
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Katie replied: — October 10th, 2012 @ 7:58 AM
So glad you enjoyed it!
Funny, I made my version of this last night. After it completely cools, I cut it into squares(I make it in a casserole dish) and freeze them for quick breakfast. It’s the season for pumpkin!
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