Pumpkin Pie Baked Oatmeal

We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed.  Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge.  Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.

Pumpkin Pie Baked Oatmeal

Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin.  This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.

Pumpkin Pie Baked Oatmeal

  • 1 – 15 ounce can of pumpkin
  • 2 ½ cups old-fashioned oats
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup milk
  • ¼ cup sliced almonds (optional)
  • ½ cup raisins (optional)

Preheat oven to 350°.  Coat a 12-count muffin tin with cooking spray.

Combine all of the ingredients in a large mixing bowl.  Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.

Bake for 25 – 30 minutes.  Serve hot right out of the oven or refrigerate the baked oatmeal portions.  A quick breakfast for days to come!

The oatmeal can be served warm with a drizzle of milk or maple syrup.

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One response

  1. Finally tried it and it’s really good!

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