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Pumpkin Baked Oatmeal With Brown Sugar

Pumpkin baked oatmeal with brown sugar is a cozy, set-in-a-pan breakfast with a caramelized golden top. Rolled oats bake until firm and fragrant with pumpkin pie spice and cinnamon, then finish with a brown sugar crust.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Baked Oatmeal With Brown Sugar
  • 3 cup old-fashioned rolled oats
  • 1 pumpkin puree
  • 2 cup whole milk
  • 2 eggs
  • 0.25 cup maple syrup
  • 6 tbsp brown sugar divided (3 tbsp in the mixture + 3 tbsp for the top)
  • 3 tbsp unsalted butter melted
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.5 cup pecans, chopped
  • 1 maple syrup or cream for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease an 8x8 or 9x9 baking dish.
  2. Set the prepared dish aside while you mix the oatmeal base.
Mix the pumpkin oatmeal
  1. Whisk pumpkin puree, whole milk, eggs, maple syrup, 3 tablespoons brown sugar, melted unsalted butter, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt until smooth.
  2. Stir in old-fashioned rolled oats until the mixture is evenly combined.
  3. Pour the oat mixture into the prepared baking dish.
Top and bake
  1. Scatter chopped pecans over the top.
  2. Sprinkle the remaining 3 tablespoons brown sugar evenly over the pecans.
  3. Bake for 35-40 minutes, until the oatmeal is set and the top is caramelized golden.
Serve
  1. Serve warm with a drizzle of maple syrup or cream.

Notes

Pro tip: Let the baked oatmeal sit 5 minutes after baking so the center sets cleanly. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave until warmed through. Freezing is yes—freeze slices up to 2 months and thaw overnight in the fridge. Dietary swap: use lactose-free milk or a dairy-free milk substitute in equal amounts for a dairy-free version (texture may be slightly softer).