Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal

(4 servings)    Printable Version
  • 1 cup oats - old fashioned or quick
  • 3/4 cup pumpkin puree
  • 3/4 cup milk
  • 1/4 cup brown sugar
  • 1 Tablespoon butter - softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

  • For Topping:
  • 1/4 cup chopped pecans or walnuts
  • 2 Tablespoons white sugar
  • 2 Tablespoon softened butter
Preheat oven to 375 degrees.

Prepare 4 individual 1-cup ramekins by coating the inside generously with cooking spray.

Prepare the topping mixture by combining the three ingredients together in a small bowl. Set aside.

Mix all dry spices together in a small bowl.

Combine all other ingredients together in a large mixing bowl. Mix well and slowly sprinkle in the spice mixture at the end so it's distributed evenly through the mix.

Divide the mixture among the four ramekins.

Bake for 10 minutes. Carefully sprinkle equal parts of the topping mixture over each serving. Bake for an additional 7 minutes.

Allow oatmeal to cool at least 5 minutes before serving. Enjoy!

To make this dish extra special, serve with a cool heaping Tablespoon of reduced-fat vanilla ice cream or whipping cream on top.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Baked Pumpkin Pie Oatmeal?
Overall Average Rating = 5 (out of 5)
Based on 6 votes.

Official Member: Team BreakfastFrom pahansen (Team Breakfast Member)
Rating (out of 5):  

My kids and I really liked this recipe. It is very hearty and makes a great hot breakfast. I didn't notice the orange peel until the last minute, so I substituted pure orange extract. It was still tasty. It would work without the orange also, but I think the flavor is nicely complex with some orange flavoring.

I also made this as a double batch (big family) in a casserole pan. It was still good, but it did take significantly longer to bake (about 35 minutes, less if you like your oats very moist -- I don't). If you do want to use a casserole pan, I would suggest using one that is on the large side, keeping the depth of the pumpkin/oatmeal mixture to about 1/2"-3/4". Ours was 1" deep, and I think that added a lot to the baking time.

Comment submitted: 10/13/2011 (#13021)

Official Member: Team BreakfastFrom HollyS (Team Breakfast Member)
Rating (out of 5):  

My entire family loves this recipe which is rare. I make half with the regular topping and half with a basic crumb topping for my husband and toddler.

Comment submitted: 3/29/2011 (#12367)

Official Member: Team BreakfastFrom mnakamu (Team Breakfast Member)
Rating (out of 5):  

Wonderful... this and the Michigan Baked Oatmeal have made it possible for me to eat oatmeal every morning... amazing, I had no idea I even liked walnuts! I do cut back a bit on the sugar and also make this in a small casserole dish (baking it longer) but find this a wonderful start to the day especially on a cold winter morning.

Comment submitted: 1/6/2011 (#11857)

From D.T.
Rating (out of 5):  

This is our family's new favorite breakfast. Delicious.

Comment submitted: 7/1/2010 (#10806)

Rating (out of 5):  

Wow! I love both pumpkin and oatmeal... these go great together!! I had a leftover can of pumpkin pie mix and used that instead of the puree. Tastes great!!

Comment submitted: 12/26/2009 (#9297)

Official Member: Team BreakfastFrom oatmealislife (Team Breakfast Member)
Rating (out of 5):  

I am an oatmeal fanatic, and this was unreal. I was a little leery about the mix , but the taste took oatmeal to the next level. I'm having it again this weekend.

Comment submitted: 11/11/2009 (#9025)

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