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Pumpkin Baked Oatmeal

Baked oatmeal made with pumpkin, brown sugar, maple syrup, pumpkin pie spice, and dried cranberries. This is a great breakfast for fall!

Recipe from Two Peas & Their Pod

5 from 10 votes

Ingredients
  

  • 2 cups Quaker Old Fashioned Oats
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups milk regular or almond
  • 1/2 cup pure pumpkin not pumpkin pie filling
  • 2 tablespoons pure maple syrup
  • 1 large egg
  • 3 tablespoons melted butter cooled to room temperature (or coconut oil)
  • 1 teaspoon vanilla extract
  • 1/3 cup dried cranberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  • In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.
  • In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.
  • Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish.
  • Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
  • Note-this baked oatmeal is great reheated in the microwave. I always add a splash of milk after reheating to liven it up. This recipe can easily be doubled for a 9x13 pan.