Baked Pumpkin Oatmeal
Don’t go anywhere you guys. I have got weekend brunch covered for you. Or heck, weekday breakfast. But weekend brunch is way more fun, so that’s what we are going to use this baked pumpkin oatmeal for.
But really, this is one of those breakfasty foods that could go either way. You could totally trash it up with some whipped cream or lots of maple syrup or you could be all virtuous and eat it without and health it up for a good Monday morning meal.
And, even better, your 3 year old will totally call this pie and ask for it all the time. Because she thinks it’s pie! Winning! My very picky little Goose ate this 3 straight days in a row. I felt so good about myself those days because lately she has been rejecting all food except for premade frozen pancakes. Whatever. I guess I just need to keep reminding myself about my friend’s brother. She tells me all the time when I lament about Goose’s lack of eating anything but junk that her brother basically existed on toaster waffles and now he’s a Harvard grad.
So… clearly freezer pancakes mean my kid is going to go to Princeton or something right? No? That’s not how that works?
Anyway, like I was saying this baked pumpkin oatmeal is kid friendly because it tastes like pumpkin pie with its spicy sweetness but it still sneaks in some healthy ingredients so winning. And even little ones can help make this. Goose stirred and cracked the egg and dumped in ALL the cinnamon. I do mean all of it. She did not skimp on it at all. Kind of like she ate all the eyeballs when we made these easy pumpkin Oreos and snatched all the sprinkles when we made these pumpkin donuts together.
It’s fun cooking with kids.
Only slight sarcasm up there. I’m actually tickled that she loves to join me in the kitchen. I used to bake with my Grandma and watch my Nana cook. I’ve always looked forward to teaching my kids how to cook. For me, baking and cooking together is bonding time. I’ve watched one too many Hallmark Christmas movies where the mother daughter duo or pair of bffs bond over making cookies together. It tickles me that I am getting to live this with my kiddo now. It makes me so excited for all the holiday baking that will be happening in this kitchen so soon.
So excess cinnamon be damned. I’ll be getting back in the kitchen with my daughter and the cinnamon jar and letting her go to town again the next time we make this baked pumpkin oatmeal.
Looking for other fall breakfast recipes? Try these:
Easy baked pumpkin oatmeal is the perfect fall breakfast or brunch
- 3 cups of rolled oats
- 15 ounce can of pumpkin
- 3/4 cup of maple syrup
- 1/4 cup of brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 egg
- 3/4 c milk
- pinch of salt
For the topping
- 1/4 cup brown sugar
- 2 tbs melted butter
- 1/4 cup chopped walnuts
- Preheat oven to 350. Spray a baking dish with nonstick spray or grease with butter. In a large bowl whisk together the pumpkin, egg, milk, and syrup. Set aside. In a smaller bowl, whisk together the oats, spices, brown sugar, and baking powder. Pour the dry ingredients into the wet ingredients and stir to combine. Pour into the baking dish and bake for 20-25 minutes. Remove from oven and brush with melted butter and sprinkle on brown sugar and chopped walnuts. Serve plain or top with extra syrup or whipped cream. Store leftovers in fridge for 2 days.
To keep it gluten free use gluten free oats
- Category: breakfast, brunch
- Cuisine: American
- Serving Size: 8