I was working on my first cookbook when I wanted to include a breakfast supplemental e-book to offer as an incentive for preorders. Scanning through some old recipe cards, I found a recipe for baked oatmeal. An hour later I was in love. Baked oatmeal gives you all the great flavor and nuttiness of granola. It’s nothing like the gummy, sticky instant oatmeal I remember as a child. This stuff is amazing. I like it so much, I took that basic recipe and adapted it into several other recipes varying the flavors a bit.
This Pumpkin Pecan Baked Oatmeal is my new favorite. It almost comes out cake-like with an even nuttier flavor than the original recipe. Combined with the classic pumpkin spice and pecan flavors of fall, it’s a real treat. Even my mom, who really doesn’t care for oatmeal, loves this stuff.
It reheats well too. So much so, that I often make a batch of this on the weekend just to have as a quick and easy breakfast during the week.
Y’all are going to love this not only because of the amazing flavor, but also because of how ridiculously easy it is to make. It’s one of those dump and stir recipes that will make your morning a breeze.
Recipe Card
Pumpkin Pecan Baked Oatmeal
Ingredients
- 3 cups old fashioned oats
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup firmly packed light brown sugar
- 1/2 cup milk
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine the brown sugar, milk, pumpkin, vanilla extract, and eggs. Mix well.
- Stir the wet mixture into the dry just enough to get it moistened. Fold in the pecans, reserving a tablespoon or so for the top. Pour the mixture into the prepared baking dish and sprinkle with the reserved pecans. Bake for 35 to 40 minutes or until golden brown and set.
Try some other pumpkin recipes…
I made the baked pumpkin pecan oatmeal today. I followed the recipe exactly. I wasn’t sure what to expect but it had so much flavor. It was easy to make and my husband and I enjoyed it. I’m curious to see how it will taste as a leftover tomorrow morning. Thanks for the recipe Stacey! We watch you on Simply Southern and have made several of the delicious recipes you had on the show.
Thanks so much, Penney! And thanks for watching! I’m glad to hear y’all enjoyed the oatmeal!
Do you have a baked oatmeal recipe with apples and spices?
I don’t have one with apples, but I need to, right!?!?
Yes! Especially since fall is “supposed” to be around the corner. Lol. Here in Muscle Shoals, AL it’s still feeling like summer! Course we don’t get cooler weather till end of October usually…☹
I know. SO ready for some cooler temps! I’ll have to get right on that new recipe!
Have you ever doubled this and baked I need a 9 X13 pan? How long would you bake it?
I haven’t done that. If you try it, the cook time shouldn’t be too much longer. You’ll just need to check it frequently.
There is only one of me usually. Is this something I could make and freeze individual servings to be reheated?
Absolutely! This works perfectly like that!
Looks yummy and sounds easy to make! Can’t wait to try it with some maple bacon!
Yum! Hope you enjoy!
This looks incredible…but… do you just cut and eat it hot?? You said it reheats well so I assume that it is a hot dish? I’ve never been big on oatmeal either but this sounds really good just not sure how to eat it??????
Yes! You can take a big scoop and eat it fresh out of the oven or cut it into squares after it’s cooled and reheat for busy mornings. Regardless, I prefer it better warm.
My husband loves steel-cut oats. Have you tried adapting it to those?
I’ve not done that, but I’m sure it would be delicious. The cook time would be a bit longer. The next time I make this, I’ll try them in it.
Could I use the one minute old oats?
Thanks Rosie
Hi Rosie! Old fashioned oats generally work best in this one.