Baked Pumpkin Oatmeal with Brown Sugar Pecan Topping
A warming breakfast casserole that combines tender oats with spiced pumpkin puree and a crunchy brown sugar pecan topping. The oatmeal bakes into a custard-like texture that's perfect for fall mornings or holiday brunches. Make it ahead for easy entertaining, and serve warm with a drizzle of maple syrup or a dollop of yogurt. The combination of cinnamon, nutmeg, and cloves creates a cozy spice blend that complements the pumpkin beautifully.
Ingredients
- 3 cups old fashioned rolled oatssteel cut oats1:1
increase baking time by 10-15 minutes
- ¾ cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 15 ounce can pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup 2% milkalmond milk1:1dairy-freedairy-free
slightly less creamy texture
- ½ cup unsalted butter, melted
- ½ cup chopped pecans
- 3 tablespoons salted butter, softened
- ½ cup light brown sugar
Instructions
- 1
Preheat oven to 350°F
- 2
Combine oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl and set aside
- 3
Whisk together pumpkin, vanilla, eggs, milk and melted butter in a medium bowl
- 4
Stir wet ingredients into dry ingredients until well blended
- 5
Combine pecans, softened butter and brown sugar in a small bowl for topping
- 6
Pour mixture into a 9-inch square baking dish coated with cooking spray
- 7
Sprinkle pecan mixture over the top
- 8
Bake for 35-40 minutes or until just set
- 9
Serve immediately
Tips
Make sure to use pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that will throw off the flavor balance.
For extra richness, substitute half the milk with heavy cream or add a dollop of Greek yogurt on top when serving.
Toast the pecans beforehand for deeper nutty flavor in the topping.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave or warm covered in 300°F oven.
Assemble completely the night before, cover and refrigerate. Bake as directed, adding 5-10 minutes if needed.
Serve warm with maple syrup, honey, or a dollop of Greek yogurt. Can be cut into squares for individual servings.
Common Mistakes
Don't overbake or the texture will become dry and rubbery instead of creamy
Use room temperature eggs to prevent the melted butter from solidifying when mixed
Substitutions
Dairy-Free Swaps
General Alternatives
increase baking time by 10-15 minutes
FAQ
Can I make this dairy-free?
Yes, substitute the milk with almond or oat milk and use melted coconut oil instead of butter. The texture will be slightly less rich but still delicious.
How long will this keep in the refrigerator?
Covered baked oatmeal will keep for up to 3 days in the refrigerator. Reheat individual portions in the microwave for 30-60 seconds.
Can I freeze portions of this?
Yes, cut into individual squares and freeze for up to 3 months. Thaw overnight in refrigerator and reheat in microwave or oven.