This easy Baked Pumpkin Oatmeal is a cross between traditional baked oatmeal and a cake! Yes, you heard me, a cake.. for breakfast! Plus it’s got pumpkin in it, so you know you can’t go wrong. You can slice and serve this to your toddler, take for a healthy on-the-go breakfast or serve at a leisurely brunch!!
I am dreaming about pumpkin, oats, pecans and pretty much all things fall today!! Let’s get real, I have been dreaming about them all week!
Two weeks ago, I cringed at the thought of cold mornings, frost, changing leaves and shorter days.
But somewhere along the way, I changed my mind.
I got all of our warm weather gear out, drank a few too many pumpkin spiced lattes, bought some chai flavored tea that I will probably never drink, found my wool socks and laughed about how many holes are in the heels from my old wooden floor boards… and then I bought a case of pumpkin puree.
12 cans of pure organic pumpkin bliss!
I am all in!
The first thing on my pumpkin must-make to-do list is a pumpkin oatmeal.
Let’s flashback to last fall where I pretty much told you about my love affair with oats in nearly every post I wrote.
It was probably annoying.
And went like this – ❤️😍OATS❤️😍OATS❤️😍OATS❤️😍
But, let’s face the facts –
1) oatmeal is made for cold mornings
2) oatmeal is great with pretty much any topping, but some toppings are a requirement
3) oatmeal is not made for little toddlers who haven’t learned what a spoon is yet 🙈 . That situation is not pretty!
That’s why we are going to bake this oatmeal – so the toddlers can pick it up and eat it for themselves. Can I get a high-five or what?!?!
It is cross between an oat cake and regular oatmeal, but when I say cake it sounds all indulgent and not at all healthy – even though I know we have all had our far share of chocolate cake and coffee and called it breakfast!!
But serving cake, especially chocolate cake to your little one at 7am is probably not the best idea. Even though I am sure they will crash from their sugar high and be napping by 10! On second thought…
Anyway, this Baked Pumpkin Oatmeal is super healthy and filled with a ton of oat-y goodness.
Plus, we are going to add a ton of pumpkin puree, pumpkin spice and pecans <——- all of which get 100% 👍🏻 in my book.
This recipe is slightly gooey, slightly cakey but mostly just perfectly fall yumminess.
Let’s get baking, shall we?
First, you are going to pour yourself another glass of red wine. The hardest part about this recipe, is that you have to prep it at night. I suggest mixing all the ingredients together right after dinner and before you clean the kitchen. Even though these activities probably happen around 6 in the evening, a full 12 hours of soaking time will only make this oatmeal cake even more amazing!
Okay, pour your wine. Have a sip. Check Instagram. Zone out.
In one large bowl, we are going to mix all of the ingredients. No need for multiple bowls, I was just being fancy. Fancy baking is not for busy moms. We need 1 bowl recipes ONLY!
Mix it all up, and pour into a baking dish.
Cover and refrigerate overnight.
Your work here is pretty much done!
You can either go back to your kids bedtime routine or if that requires you to now read 9 books, sing 4 songs, find 2 boo-boo bandaids for imaginary owies, get another drink of water in a different sippy cup because the yellow one isn’t the right now (duh!) and then find the stuffed pink pig, you can just pretend that this recipe takes more time then is actually required and have your significant other do bedtime <—- I’m not saying that I have ever done this…..
When you wake up, you preheat the oven, pop this in and in less then 30 minutes, you will have an amazing pumpkin oatmeal cake for breakfast.
It’s perfect for school days, leisurely brunches, re-heated for on-the-go snacks or for a fast breakfast for dinner meal! It’s also great to snack on while standing at the fridge deciding what to make for dinner.
Parker likes her sliced while Ellie and I like ours warmed with a drizzle of cream on top, but don’t let me stop you from making this spiced cream cheese icing and drizzling it all over this baked pumpkin oatmeal.
Welcome fall! I ❤️ you but let’s be honest, I ❤️ eating anything and everything pumpkin more!
Baked Pumpkin Oatmeal
3 cups old-fashion oats
3/4 cup brown sugar, divided*
1/2 cup all-purpose flour**
1 1/4 cup pecan pieces, divided
2 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice
1 cup pumpkin puree
1 cup milk of your choice
1/3 cup plain yogurt
1. In a medium bowl, whisked together the eggs, milk and yogurt. Add in pumpkin puree and whisk until all ingredients are incorporated.
2. Add in a large bowl, stir together the oats, 1/2 cup sugar, flour, 1 cup pecan pieces, baking powder, salt and pumpkin pie spice until all ingredients are incorporated. Stir the wet ingredients into the dry ingredients until just incorporated. **If you don’t want to wash 2 bowls, you can also just add and stir the dry ingredients together in the medium bowl with the egg mixture**
3. Pour the oats into a 9×13 inch baking dish, cover and place in refrigerator for at least 3 hours but ideally overnight.
4. Preheat oven to 350 degree F.
5. Take baking dish out of the fridge, uncover and sprinkle with remaining pecan pieces and brown sugar.
6. Place the baking dish in oven and bake for 25 minutes. Turn oven to boil, leave dish where it is at in the oven, and boil for 5 minutes to get sugar topping nice and gooey.
7. Let cool for 5 minutes and cut into cake like slices.
8. I served this in small slices for Parker (1 year) and with a little cream drizzled on it for Ellie (3 years).
Yield – 12 large pieces
Storage – 5 days in fridge, 1 month in freezer
*using a 1/2 cup brown sugar in oatmeal doesn’t make this dish sweet. If you prefer your oats on the sweeter side I suggest you adjust this amount to 1 cup.
** If you want this oatmeal to be more of a traditional oatmeal and not cake like, I would omit the flour altogether.