Pumpkin Spice Baked Oatmeal is an easy and delicious breakfast! Baked oatmeal is so much better than regular oatmeal (it’s picky eater approved!) and this one is filled with pumpkin pie spice!
You can even freeze this or make it into baked oatmeal cups, making it the perfect make-ahead fall breakfast.
I didn’t love oatmeal for breakfast until I discovered baked oatmeal. Regular oatmeal is okay at best, but it’s a bit too gloppy and sticky for my liking.
Baked oatmeal, on the other hand, is a cross between a soft baked granola bar and an oatmeal cookie: it has texture and flavor and is super delicious.
I’ve been making baked oatmeal and enjoying it ever since I first made Blueberry Baked Oatmeal years ago. That recipe was a life changer and my readers agree: it’s one of my most made recipes. It’s the one I get the most comments on and the one I see most often in my Instagram feed (#crazyforcrust).
Tried and true, my baked oatmeal with applesauce or mashed banana is a sure favorite – and it will be yours too!
Pumpkin Spice Baked Oatmeal is my favorite way to make oatmeal with warm spices for fall.
What is baked oatmeal?
Baked oatmeal is like oatmeal casserole: it’s baked instead of cooked on the stove. As a result the texture is more like a soft granola bar.
Baked Oatmeal is also a healthier alternative to other breakfast recipes because it has less sugar and heartier ingredients.
My recipe includes:
- A bit of sugar for sweetness
- Applesauce (or mashed banana) in place of oil
- Eggs for binding
- Baking powder to give the oatmeal a nicer texture
I also love adding nuts for texture. Pecans are my favorite but walnuts are great too!
Can I use quick oats instead of old fashioned oats?
This recipe calls for old fashioned oats because they withstand the baking process and hold together a little bit better than quick oats.
Quick Cooking Oats are basically just old fashioned oats that have been cut into smaller pieces. Did you know you can make your own quick oats in the blender or food processor?
Quick oats lend a more delicate texture to baked goods, so you can substitute in this recipe if you prefer, but the old-fashioned oats hold the recipe together better.
What kind of milk goes into oatmeal?
The beauty of this recipe is you can use any kind of milk you like.
- Cow’s milk (any fat content: nonfat, 2%, whole)
- Almond or another nut milk
I’ve made this recipe with regular milk, Almondmilk, Soymilk and Cashewmilk and they all turned out perfect.
Pumpkin Spice Baked Oatmeal is perfect for fall!
Instead of using cinnamon in this baked oatmeal recipe, I decided to use my favorite fall spice: Pumpkin Pie Spice! (Learn how to make your own DIY Pumpkin Pie Spice!)
The spice adds flavor to the oatmeal and makes it smell amazing too. If you love regular baked oatmeal you’ll love this fall version.
How do you serve baked oatmeal?
There are a few ways to serve oatmeal like this:
- Slice and serve it warm with syrup.
- Let it cool and slice it to go, like a soft-baked granola bar.
- You can even FREEZE it for a quicker morning breakfast!
I also think that a simple powdered sugar and milk drizzle would be fantastic.
Make this into muffins by baking it into a 12-cavity muffin pan with liners!PRO TIP
Other easy breakfast ideas:
- Chocolate Chip Baked Oatmeal Cups
- Blueberry Baked Oatmeal
- Easy Egg Cups
- Pumpkin Pancake Rolls
- All my breakfast recipes!
More Pumpkin Spice recipes for fall:
Pumpkin Spice Baked Oatmeal
- 2 eggs
- 1/2 cup applesauce unsweetened
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup milk nonfat or almond milk, vanilla unsweetened is what I use
- 1 cup chopped pecans optional
- Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
- Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in pumpkin spice, salt, and baking powder. Stir in oats and milk. Gently fold in pecans. Spread in prepared pan.
- Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.
- Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: October 3, 2019