Pumpkin Pecan Baked Oatmeal
Rolled oats, pumpkin, maple syrup and pecans bake into a soft, warmly spiced breakfast with a lightly toasted top. Slice into six portions for an easy make-ahead fall breakfast.
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15m
6
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Ingredients
- 1 teaspoon neutral oil, for greasing the dish
- 3 cups (240 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 cup (245 g) plain canned pumpkin puree, not pumpkin pie filling
- 2 cups (480 ml) 2% milk
- 1/3 cup (80 ml) pure maple syrup
- 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/3 cup (38 g) chopped pecans
Instructions
- 1
Prepare the oven and dish
Heat the oven to 350°F (175°C) with a rack in the middle. Brush an 8-inch square baking dish, at least 2 inches deep, with the oil. Allow about 15 minutes for preheating and mixing.
- 2
Combine the dry ingredients
In a large bowl, stir the rolled oats, baking powder, pumpkin pie spice, cinnamon and salt until the spices are evenly distributed. Use rolled oats rather than steel-cut oats; the two do not cook at the same rate.
- 3
Whisk the pumpkin mixture
In a second bowl, whisk the eggs until blended. Whisk in the pumpkin puree, milk, maple syrup, cooled melted butter and vanilla until no large streaks of pumpkin remain.
- 4
Assemble the oatmeal
Pour the pumpkin mixture over the oats and stir thoroughly, scraping the bottom of the bowl. Transfer to the prepared dish and level the oats with a spoon. Scatter the chopped pecans evenly over the surface.
- 5
Bake until set
Bake for 35 to 45 minutes, checking at 35 minutes; plan on about 40 minutes. The edges should be lightly browned and the center should look moist but not slosh when the dish is gently moved. A knife inserted into the middle should show tender oats without runny egg mixture. If the nuts brown before the center sets, cover loosely with foil for the remaining baking time.
- 6
Rest and portion
Let the dish stand for 10 minutes so the oatmeal firms enough to portion. Cut into six pieces and serve warm. It should be tender and spoonable, not dry like a granola bar. The listed total time includes this resting period.
- 7
Make ahead
For make-ahead breakfasts, bake the oatmeal first, then portion and refrigerate promptly in covered containers. Reheat an individual portion with a small splash of milk until hot throughout; heating time depends on portion size and microwave power.
Chef's Tips
Use plain pumpkin puree and measure only 1 cup; a full 15-ounce can adds extra moisture. Bake before refrigerating for make-ahead portions rather than soaking the raw mixture overnight. Nutrition is an estimate per one-sixth of the dish, including pecans and greasing oil, and varies by brand; extra milk for reheating is not included. Contains milk, eggs and pecans.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pumpkin pecan baked oatmeal
How long does it take to make Pumpkin Pecan Baked Oatmeal?
The listed total time is 1 hour 5 minutes. Prep time is 15 minutes and cooking time is 40 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pumpkin Pecan Baked Oatmeal recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Pumpkin Pecan Baked Oatmeal recipe?
The listed difficulty level is easy.