Pumpkin Spice Oatmeal Bake

Pumpkin Spice Oatmeal Bake

Tender baked oats laced with pumpkin and warm spice, set into squares for breakfast.

Total 1 hr Makes 9 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This baked oatmeal blends pumpkin puree, cinnamon, and nutmeg into a custardy base studded with pecans. It bakes into neat squares that reheat well, making it a practical make-ahead breakfast for cool mornings or a fall brunch spread.

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups milk
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup pecans, chopped
  • 1/4 cup dried cranberries

Method

  1. Preheat the oven to 375°F and grease a 9x9-inch baking pan.

  2. In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, cloves, and salt.

  3. In a separate bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, melted butter, and vanilla extract until smooth.

  4. Pour the pumpkin mixture into the oat mixture and stir until fully combined.

  5. Fold in the chopped pecans and dried cranberries.

  6. Pour the mixture into the prepared pan and spread evenly with a spatula.

  7. Bake until the top is set and lightly golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  8. Let the bake cool for 10 minutes before cutting into 9 squares and serving.

Rate this recipe

★ 3.6 (1)

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    Pumpkin Spice Oatmeal Bake

    This baked oatmeal blends pumpkin puree, cinnamon, and nutmeg into a custardy base studded with pecans. It bakes into neat squares that reheat well, making it a practical make-ahead breakfast for cool mornings or a fall brunch spread.

    1 hr 9 servings 265 cal

    Ingredients

    • 3 cups old-fashioned rolled oats
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup pumpkin puree
    • 2 cups milk
    • 2 eggs
    • 1/2 cup brown sugar, packed
    • 3 tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 1/2 cup pecans, chopped
    • 1/4 cup dried cranberries

    Method

    1. 1

      Preheat the oven to 375°F and grease a 9x9-inch baking pan.

    2. 2

      In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, cloves, and salt.

    3. 3

      In a separate bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, melted butter, and vanilla extract until smooth.

    4. 4

      Pour the pumpkin mixture into the oat mixture and stir until fully combined.

    5. 5

      Fold in the chopped pecans and dried cranberries.

    6. 6

      Pour the mixture into the prepared pan and spread evenly with a spatula.

    7. 7

      Bake until the top is set and lightly golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

    8. 8

      Let the bake cool for 10 minutes before cutting into 9 squares and serving.