This Baked Pumpkin Oatmeal is like eating a slice of pumpkin pie in the morning topped with the most delicious crunchy cinnamon topping.
Baked oatmeal is an easier way to eat oatmeal, especially when you want to feed more than a couple of people. The cool part is that you just pour it all into a pan and bake it. This recipe has a special topping added to it. That makes this baked pumpkin oatmeal unique and delicious!
- old fashioned oats
- brown sugar
- ground cinnamon
- pumpkin pie spice
- unsweetened pumpkin purée
- vanilla extract
- Cinnamon Toast Crunch cereal
How to make Baked Pumpkin Pie Oatmeal:
The complete, printable recipe is at the end of this post.
Reviews from readers:
I made this on Halloween morning for my family of four and it was a hit. I got thumbs up and hugs from everyone. It made so much, we are still reheating it and eating it three days later.
I made it last night and ate it right out of the oven with whipping cream on top…yummy!
More tonight for dessert with the hubby…yummy times 2!
I have this in the oven right now and the house smells amazing! The sugar on the crunchy topping is melting to make that beautiful browned topping. How will I ever wait for it to cool before diving in? Thanks you for this recipe.
It makes a wonderful lazy Saturday morning treat!
How to make gluten free pumpkin oatmeal:
This recipe can easily be made gluten free! Chex has both Cinnamon Chex and Apple Cinnamon Chex that are both gluten free that could be used as a substitute for the cinnamon toast crunch topping. Use gluten free oats in the main part of the recipe.
Pour some warm maple syrup on top. Leftovers are good heated up too. Enjoy!
Pumpkin Breakfast Recipes:
- Pumpkin Coffee Cake Muffins
- Pumpkin French Toast
- Baked Pumpkin Doughnuts
- Pumpkin Waffles
- Pumpkin Coffee Cake
Baked Pumpkin Oatmeal
- 2¾ cups old fashioned oats
- ½ cup packed brown sugar
- ½ cup raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsweetened pumpkin puree
- 3 cups milk
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1½ cups crumbled Cinnamon Toast Crunch cereal
- syrup, to taste
- Preheat oven to 350°F., and spray an 8x8-inch (or 9x9-inch) baking dish with nonstick spray.
- In a medium bowl, combine the oats, sugar, raisins, spices, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, eggs and vanilla extract. Add the liquid ingredients to the dry ingredients; whisk until combined. Pour into the prepared dish..
- Bake for 30 minutes, then sprinkle the crumbled cereal on top, pressing gently into the baking oatmeal. Return the pan to the oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm.
- Serve warm with plenty of warmed syrup
- This recipe is gluten-free adaptable. Make sure that the following ingredients are gluten free versions of: oats, vanilla extract and syrup, and leave off the cereal topping (or use a gluten free cinnamon cereal alternative).
- This recipe is best when eaten the day it’s made. You can save leftovers overnight in the refrigerator. The crumbles won’t stay crunchy overnight, but you can sprinkle some more on, heat it up and drizzle with warm syrup.