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baked pumpkin oatmeal

Baked Pumpkin Spice Oatmeal with Pumpkin Spice Whipped Cream

Alden Elizabeth
Steel cut oats meet pumpkin, spice and everything nice for the perfect Fall breakfast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course breakfast, brunch
Cuisine American, comfort food
Servings 8
Calories 339 kcal

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 information is for reference only.  Actual nutrition facts will depend on your preparation.
Want more protein? Add 2 scoops of your favorite protein powder to amp up the protein.

Nutrition

Calories: 339kcalCarbohydrates: 27gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 79mgSodium: 197mgPotassium: 221mgFiber: 3gSugar: 14gVitamin A: 5551IUVitamin C: 2mgCalcium: 148mgIron: 1mg
Keyword baked oatmeal, baked oats, pumpkin, pumpkin spice, simple breakfast, steel cut oats
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