Baked Pumpkin Pie Oatmeal

PP Oats w-type

There is a whole bunch of decadent oat & pumpkin goodness tucked away right here in this oatmeal.  You get a lot of bang for the buck with these ingredients.  Not only do you get great flavor, but also the health benefits of whole rolled oats, pumpkin and flaxseed.  I even snuck some egg in here for protein and you get your pick of what kind of milk & sweetener you want to throw in.

This is the perfect breakfast for adults and kids to enjoy. It warms your belly and tantalizes the taste buds. You get all the flavors of pumpkin pie with high energy, whole grain, great for you ingredients.

What’s your favorite oatmeal recipe?


Oatmeal Recipe Links

~ Marla Meridith

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29 thoughts on “Baked Pumpkin Pie Oatmeal

  1. I have had a request for this for breakfast on the first day of school (from a child who hates oatmeal, no less!) and cannot find pumpkin ANYWHERE! (canned, frozen, or fresh, grrr.) Is there any chance of substituting something like sweet potato or butternut squash?

    1. Nicole: Yes, sweet potato would be an excellent substitution. The butternut squash could work to, but I would opt for the yams first. The addition of pumpkin pie spice can make those two options taste more like pumpkin pie.

  2. I could eat pumpkin in almost anything. We have a lovely rogue plant in our garden that showed up out of nowhere. So far we have 15 large pumpkings and more are appearing every day. It’s such a gift.

  3. Hi Marla. I just wanted to let you know that this recipe
    continues to be a favorite in our household–my 16 month-old is
    eating it for lunch, topped with a dollop of vanilla yogurt. Happy
    baby! Thanx for such great recipes!

    1. Cole: Your comment thrills me. To read that families are trying my recipes and enjoying them so makes everything I do worth it 🙂 How amazing that your little one loves my baked pumpkin oatmeal. Such a healthy meal. That dollop of yogurt on the top adds so much too! I made this the other day with steel cut oats that I soaked overnight & it was amazing. Thanks for sharing your kind words today.

    1. Jules: Yes, I do bake a big batch of this either in separate ramekins or in a baking dish. Simply re heat portions in the microwave or oven for a few minutes. Stir in some milk, yogurt, cream or hot water when serving to make creamy. It is even better over the course of a few days because the flavors have a chance to combine.

  4. Curious, if I were to use a stevia sweetener granulated, approx. how much would you recommend? Any help would be appreciated, thanks.

    1. Hi Adrienne, that is a touch call because each stevia powder is so different as far as the ratio. I always tell you guys to “sweeten to taste” I hope that works for you. I always taste my batters & such.

  5. Thank you for sharing this, Marla. Ill make this for my teen. If I still had my horse Id have made this for her too!

  6. Hello!

    Just stumbled upon this recipe a few minutes ago and plan on making it later today. Sounds truly delicious! Wondering if it can be eaten as a bar type ‘cookie’ or does it need some form of liquid (milk option or yogurt) to soften before eaten?

    Thanks for your time! Dona

    1. Hi Dona! So glad you found my blog & that you are gonna try this oatmeal. I suggest each time you reheat a portion you add some milk or water. Not really a bar though….

  7. Hello 🙂
    I am eating this while I type. This is amazing` I love it and it is so moist and delicious. I made it yesterday and reheated adding some milk and topped with orange blossom honey. Thank you so much for this recipe-I am thinking about making another batch tonight and freezing.
    Your blog is awesome and the pictures are amazing.

  8. For those in the middle of no where and who aren’t in need of gluten free items can flour be substituted for the flax meal or maybe if I ground some oats in the blender until it is “meal” like? I’d really like to try this and maybe add some craisins