Smalls is obsessed, and I do mean OBSESSED with oatmeal lately.
In fact, in the past month, the first words out of his mouth in the mornings haven’t been “good morning, mom” but “did you start my oatmeal?”
Yeah, I know. We’re working on that.
And usually, I’ve absolutely started his oatmeal. Except for this past weekend when I decided to get all fancy and try my hand at a baked oatmeal.
Why baked oatmeal?
I wanted a different texture, and I thought the leftovers could be made for an easy-to-reheat-type breakfast for the coming week.
Because that makes total sense.
Turns out he wasn’t a big fan of me messing with his oatmeal, and for a bit he totally refused to even taste the “wrong kind of oatmeal.”
His words, not mine, Y’all.
I get it. He doesn’t like change. He doesn’t even like oatmeal from a packet. Even if it’s all sugared up and not organic.
He wants his old-fashioned rolled oats or nothing apparently.
Fast forward to lunch on Sunday when everyone was enjoying seconds of my baked pumpkin pie oatmeal.
He tried it…
…and loved it.
And now he wants me to make it every day.
I assured him we could totally make a version of this, but explained that baked oatmeal was really more of a weekend thing.
But it may have to be an early morning-pre-workout thing, too, because y’all…this is good. Give this pumpkin pie baked oatmeal a try, and see how you like it.
Baked Pumpkin Pie Oatmeal
Ingredients For Baked Pumpkin Pie Oatmeal
- 2 eggs
- 1 ½ cups non-dairy milk (I used flax milk,
but coconut or almond would work)
- 1 can (15 ounces) organic pumpkin purée
(or the flesh of one roasted sugar pie pumpkin)
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon organic baking powder
- 2 ½ cups organic old-fashioned rolled oats
(not quick oats)
Directions For Baked Pumpkin Pie Oatmeal
Gather your ingredients and preheat your oven to 350 degrees Fahrenheit.
In a medium mixing bowl, whisk
In a large mixing bowl, gently stir together the brown sugar, cinnamon, ginger, cloves, and baking powder.
Slowly add the wet mixture and oats to the dry mixture and stir until the dry ingredients are sufficiently wet.
Grease an 8×8 or 9×9 inch baking dish 
Pour your pumpkin pie oatmeal mixture into the greased baking dish.
Bake the oatmeal uncovered at 350 degrees Fahrenheit for 45 minutes.
Remove the oatmeal from the oven, and allow it to cool slightly before serving (about 10 minutes).
Slice and serve your oatmeal in a bowl.
Baked Pumpkin Pie Oatmeal
Ingredients
- 2 eggs
- 1 ½ cups non-dairy milk I used flax milk, but coconut or almond would work
- 1 can 15 ounces organic pumpkin purée (or the flesh of one roasted sugar pie pumpkin)
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon organic baking powder
- 2 ½ cups organic old-fashioned rolled oats not quick oats
Instructions
- Gather your ingredients and preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk your eggs by hand for 30-60 seconds. Whisk in the pumpkin purée, milk, and vanilla until it's fully incorporated.
- In a large mixing bowl, gently stir together the brown sugar, cinnamon, ginger, cloves, and baking powder.
- Slowly add the wet mixture and oats to the dry mixture and stir until the dry ingredients are suffciently wet.
- Grease an 8x8 or 9x9 inch baking dish with a non-stick cooking spray (or butter).
- Pour your pumpkin pie oatmeal mixture into the greased baking dish.
- Bake the oatmeal uncovered at 350 degrees Fahrenheit for 45 minutes.
- Remove the oatmeal from the oven, and allow it to cool slightly before serving (about 10 minutes).
- Slice and serve your oatmeal in a bowl.
If you like you can add additional toppings to create kind of an “oatmeal bar”. Our favorite toppings are whipped cream, cinnamon, warm milk, freshly ground nutmeg, brown sugar, applesauce, or fresh apples. Try my pumpkin pie overnights oats as well!
