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baked oatmeal with pumpkin puree
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5 from 1 vote

Baked Oatmeal {with pumpkin puree}

This scrumptious baked oatmeal with pumpkin is easy and the perfect breakfast to get into the fall spirit.
Course Breakfast
Cuisine American
Keyword Baked pumpkin oatmeal
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people
Author Two Pink Peonies
Cost $5


  • 8x8 casserole dish


  • 1 can pumpkin puree (about 15 ounces) NOT pumpkin pie filling
  • 3 cups old fashioned oats (dry and unprepared)
  • ¼ cup brown sugar
  • 2 eggs beaten
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice blend
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp all spice
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 ½ cups milk (may subsitute almond, coconut, or soy milk)


  • Begin by preheating your oven to 350 degrees.
  • Spray an 8x8 casserole dish with non-stick spray.
  • In a medium mixing bowl combine the oatmeal, cinnamon, brown sugar, nutmeg, all spice, salt, and pumpkin pie spice. Mix well with a large spoon.
  • Combine the pumpkin puree, vanilla extract, milk, honey, and eggs in a large mixing bowl.
  • Add the oatmeal mixture to the large mixing bowl and mix well.
  • Pour into an 8x8 casserole dish and bake for 40 to 45 minutes or until edges are golden brown.