Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require more liquid and a longer cooking time than rolled oats. If you want to use them, I recommend soaking them overnight first, then adding an extra ¼ cup of milk and extending the baking time by about 15 minutes. The texture will be chewier, but still delicious!

Is this recipe gluten-free?

This recipe can easily be gluten-free if you use certified gluten-free oats. Oats are naturally gluten-free, but cross-contamination can occur during processing, so certification is important for those with celiac disease or serious gluten sensitivities.

Can I substitute the egg to make this vegan?

Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gelled) and use plant-based milk. The texture might be slightly less firm, but the flavor will still be wonderful.

My family doesn't like nuts. Can I leave out the pecans?

You can definitely skip the pecans! Consider adding some pepitas (pumpkin seeds) for crunch without nuts, or fold in some dried cranberries for texture and a pop of tartness that complements the pumpkin beautifully.

Pumpkin Pie Baked Oatmeal Recipe

Description

This Pumpkin Pie Baked Oatmeal is a cozy, nutritious breakfast combining classic pumpkin pie flavors with wholesome oats. It’s easy to prepare, family-friendly, and perfect for meal prepping. Enjoy warm slices topped with Cool Whip and maple syrup for a fall-inspired treat.

Ingredients

Units Scale

Main Ingredients

- 2 cups old fashioned rolled oats (192 grams)
- 1 teaspoon baking powder (4 grams)
- 1 1/2 teaspoons pumpkin pie spice (5 grams)
- 1/2 teaspoon coarse sea salt
- 1 cup milk (227 grams)
- 1 cup pumpkin puree (227 grams, NOT pumpkin pie filling)
- 1/4 cup maple syrup (78 grams)
- 2 tablespoons brown sugar (27 grams)
- 1 large egg (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1/2 cup chopped pecans (57 grams, divided)

Optional Toppings

Cool Whip
Maple syrup

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Instructions

Preheat and Prepare Dish – Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch square baking dish with nonstick spray to prevent sticking.
Mix Ingredients – In a large bowl, stir together all the main ingredients: oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, maple syrup, brown sugar, egg, vanilla extract, and half of the chopped pecans. Mix until everything is well combined.
Transfer to Baking Dish – Pour the oat mixture evenly into the prepared baking dish. Sprinkle the remaining pecans over the top to add a crunchy texture.
Bake – Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still moist. Avoid overbaking to keep the oatmeal soft and tender.
Serve – Slice and serve warm. Top with Cool Whip, a drizzle of maple syrup, and extra chopped pecans if desired.

Notes

Nutritional information does not include optional ingredients such as Cool Whip and additional maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions for up to 3 months. Reheat in the microwave or oven before serving.
You can substitute dairy milk with any plant-based milk for a dairy-free option.
Let the oatmeal cool slightly before slicing for cleaner portions.

Nutrition

Serving Size: 1/8 of pan
Calories: 220
Sugar: 11g
Sodium: 140mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Cholesterol: 30mg