I walked out to do morning chores and needed a jacket for the first time in a LONG time this week. This can only mean one thing, Fall is upon us! And, if Fall is upon us Pumpkin recipe season has also arrived! Starting a Fall day with this baked pumpkin oatmeal is sure to guarantee a great day! This recipe is so comforting and easy to throw together. It’s the perfect menu addition for any hosting duties you have this Fall.
I have company staying at my home this weekend. Hosting can be a lot of work, so it’s always nice to have some super easy hosting hacks in my back pocket to make it easier. In the Spring it’s my baked strawberries and cream oatmeal. In the Winter and Summer, I like my make-ahead French toast casserole. For Fall, you guessed it, it’s baked pumpkin oatmeal! I like to let the oven do the heavy lifting, keeping my hands free check things off the to-do list.
Last year I posted my pumpkin crunch muffin recipe WAY too late in the Fall season for HIH readers to have enough time to enjoy the deliciousness throughout the Fall. I wasn’t going to get caught behind the ball posting this baked pumpkin oatmeal for Fall this year! I know it isn’t quite officially Fall yet, but Starbucks has released their Fall menu, so I’m going to take that as permission to start cranking out recipes featuring Fall flavors.
Keys to Success – Baked Pumpkin Oatmeal
- Evenly spread the oats. If you’re not careful, the oats can end up in a pile in the middle of the baking vessel. When pouring over the strawberries, try to make sure you’r evenly distributing the oats throughout. A little shimmy shake of the baking vessel will make sure the oats are in an even layer and every bite will be perfect.
- Allow to cool after baking. While the smell will make it so tempting to dig right in, your baked oats will probably be runny. If you let the oats cool for 10-15 minutes they will be much easier to serve up, and the whipped cream won’t just melt right off.
- Bake it in a pretty dish. If you’re entertaining, these baked steel cut oats can go right from the oven to the table in impressive fashion if you choose a pretty baking vessel! I LOVE this Le Crueset pie pan. It’s beautiful, functional, and super easy to clean!
- Double it! Baked steel cut oats are a fantastic way to feed a crowd. If you double the recipe a 9″x13″ baking dish will be perfect!
Recipe Notes
If you’re someone who prefers a super sweet breakfast, you may want to increase the maple syrup or add a 1/4 cup of brown sugar. Or, bake it as is and add a drizzle of maple syrup at the end to cure your sweet tooth! I’m not big on sweets for breakfast, but don’t let that stop you from making this baked pumpkin oatmeal your own!
Protein oats are all the rage right now. This recipe is perfect to add a couple scoops of your favorite protein powder to for a more complete breakfast. Vanilla would be great, BUT, my favorite protein brand, Just Ingredients has a pumpkin spice flavor. If I were to pick an ideal protein, I’d choose the pumpkin spice for this recipe! Salted caramel or chai would also be great. Two scoops is perfect, just mix it into the dry ingredients before combining with the wet ingredients.
Baked Pumpkin Spice Oatmeal with Pumpkin Spice Whipped Cream
Equipment
- 1 8" pie pan or 8"x8" baking dish
- Measuring cups and spoons
- 1 chef's knife
- 1 hand or stand mixer
- 2 or 3 medium bowls 3 if using a hand mixer, 2 if using a stand mixer
Ingredients
- 3/4 cup steel cut oats do not use rolled, instant, or quick oats.
- 1 cup pumpkin puree
- 1 tsp baking powder
- ¼ tsp salt
- 1½ teaspoon pumpkin pie spice
- 1 ½ cups milk
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp melted butter
- 2 tbsp turbinado sugar optional, for top
- ⅓ – ½ cup pecan halves optional, for top
Pumpkin Spice Whipped Cream
- ¾ cup heavy cream
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon maple syrup optional
- pinch salt
Instructions
- Preheat your oven to 375°F
- In a medium bowl, combine the steel cut oats, baking powder, and salt. Stir to mix together
- In a separate bowl whisk together milk, heavy cream, pumpkin puree, egg, maple syrup, vanilla extract and melted butter
- Whisk the dry ingredients into the liquid wet ingredients
- Spray the 8"inch pie pan or 8"x8" baking dish with non-stick spray. Pour the oat mixture in to the baking dish and give a gentle shake to help spread the oats evenly across the bottom of the pan
- Bake in the oven for 40-45 minutes. Check at 35 minutes, if the top is looking too brown, cover with foil and continue baking
- Optional: after the baking is complete, I like to add some pecan halves and broil the top for just a few minutes to get the top extra brown. For extra texture, turbinado sugar could be sprinkled over the top for a brûléed effect.
For Pumpkin Spice Vanilla Whipped Cream
- Add heavy cream, pumpkin pie spice, vanilla, and a pinch of salt to the third bowl or a stand mixer bowl and beat with a whisk attachment until soft glossy peaks. Serve immediately over the top of the baked oats. Best to allow the oats to cool slightly.
Notes
Nutrition
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