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You are here: Home / Breakfast / Pumpkin Pecan Baked Oatmeal

October 4, 2017 19 Comments

Pumpkin Pecan Baked Oatmeal

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I ate the exact same oatmeal combination for breakfast every single day for FIVE years. For all four years of high school and my freshman year of college, I made quick-cooking oats with almond milk, cinnamon, and raisins or dried cranberries. You may be thinking…wow, that’s incredibly boring. (It definitely was, but I didn’t get tired of it somehow.)

Fortunately, I’ve changed my ways and love to mix up my breakfasts these days. I do still love oatmeal, though, and have recently discovered the awesomeness of baked oatmeal.

First, I got hooked on this blueberry banana version, and now, I love this pumpkin pecan baked oatmeal.This pumpkin pecan baked oatmeal is an easy, healthy fall breakfast the whole family will love!Baked oatmeal reminds me of a big fluffy muffin and it feels like eating a really decadent baked good for breakfast, but I love it more because one serving actually keeps me full. And it’s super nutritious and a big serving size. I’ve been making baked oatmeal a lot on the weekends since it only takes about 10 minutes to mix the ingredients together and then breakfast for the week is done! 

This pumpkin pecan baked oatmeal recipe uses mostly pantry staples, so it’s easy to make anytime. All you’ll need for the dry ingredients are quick-cooking oats, baking powder, salt, and pumpkin pie spice.

For the liquid ingredients, it’s just pumpkin puree (fresh or canned), a touch of coconut oil, honey, eggs, chopped pecans, vanilla extract, and and almond milk.

You can serve your baked oatmeal in a bowl with a splash of almondmilk on top when it’s hot out of the oven… This pumpkin pecan baked oatmeal is an easy, healthy fall breakfast the whole family will love!Or, my favorite, top it with a drizzle of honey and/or whipped cream. Whipped coconut cream is a great dairy-free option!

This pumpkin pecan baked oatmeal is an easy, healthy fall breakfast the whole family will love!And if you’re currently in a breakfast rut like I was for uh, six years, here’s what I’ve been loving for breakfast lately for some ideas:

• Eggs- either veggie & cheese omelets or make-ahead egg “muffins” with salsa & avocado
• Sweet potatoes with almond butter– just the best
• Yogurt w/ fresh or frozen berries
• Smoothies
• Oatmeal- baked oatmeal (made in advance) or quick-cooking oats in the microwave topped with almondmilk, peanut butter, almond butter, dried fruit, fresh/frozen fruit, cinnamon, etc.

So tell me…what have you been having for breakfast lately? Any new ideas for me?

And if you try this pumpkin pecan baked oatmeal, feel free to take a picture and tag me @livbane on Instagram or let me know in a comment!

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Pumpkin Pecan Baked Oatmeal

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

Dry Mixture

  • 2 cups quick-cooking oats
  • 1 tsp baking powder
  • 2 1/2 teaspoons pumpkin pie spice
  • ¼ tsp salt

Liquid Ingredients

  • 3/4 cup milk or almond milk
  • 1 cup pumpkin puree
  • 1/3 cup honey or maple syrup, plus 1 tablespoon
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 tablespoon melted butter or coconut oil
  • 1/4 cup chopped pecans or walnuts

Instructions

  • Preheat oven to 375 degrees. In a medium bowl, mix together the oats, baking powder, pumpkin pie spice, and salt.
  • In a large measuring cup, whisk together the almondmilk, pumpkin puree, honey, eggs, vanilla, and butter or coconut oil. Add liquid mixture to dry mixture in the bowl and stir to just combine. Add chopped nuts.
  • Grease an 8x8 or 9x9 baking dish with butter or spray with cooking spray. Pour oat mixture into pan and bake for 25-30 minutes or until the oats have absorbed the liquid and the baked oatmeal is set.
  • Let cool for 10 minutes in pan and serve, or refrigerate in a storage container for up to 5 days. Reheat in microwave before serving.

Adapted from my blueberry banana baked oatmeal recipe

 

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Comments

  1. Kendal says

    October 4, 2017 at 9:35 am

    Oh my gosh, this sounds awesome! I definitely have to try this recipe out. It sounds like the perfect fall breakfast!

    Kendal // Life With Kendal

    Reply
    • Liv says

      October 4, 2017 at 7:45 pm

      Yes!! Perfect fall breakfast 🙂

      Reply
  2. Marina @ Happy Healing says

    October 4, 2017 at 11:13 am

    I’m drooling – looks like the best/most filling fall breakfast (paired with some pumpkin coffee, of course 😉 ). Thank you for sharing!!

    Reply
    • Liv says

      October 4, 2017 at 7:46 pm

      Ooh, that sounds like an amazingg combo!

      Reply
  3. Byron Eiseman says

    October 4, 2017 at 11:26 am

    I am going to the grocery store today to get the ingredients to make this. It sounds wonderful

    Reply
    • Liv says

      October 4, 2017 at 7:51 pm

      I hope you enjoy it!! You’ll have to let me know what you think!

      Reply
  4. Misty Bane says

    October 4, 2017 at 1:33 pm

    This recipe is amazing! I loved it hot out of the oven topped with whipped cream (think hot pumpkin bread…but better)! And it was almost just as good to eat it cold out of the refrigerator. A great fall treat 🙂

    Reply
    • Liv says

      October 4, 2017 at 7:52 pm

      I’m so glad you enjoyed it so much! I love getting to cook for you!!

      Reply
  5. Niva Shrestha says

    October 5, 2017 at 5:38 pm

    This looks so good!! I can’t wait to try it:)

    Reply
    • Liv says

      October 6, 2017 at 11:48 pm

      I hope you love it!!

      Reply
  6. Claire B. says

    October 5, 2017 at 7:38 pm

    Yummm! I love baked oatmeal and pumpkin baked oatmeal specifically! Smells so good as it’s cooking and tastes so decadent. 🙂

    Reply
    • Liv says

      October 6, 2017 at 11:49 pm

      You’re so right! It made the whole kitchen smell amazing!!

      Reply
  7. Alyssa says

    October 6, 2017 at 10:47 pm

    fall stuff is the BEST. Pumpkin flavors are my fave. Like pumpkin spice anything and I am SO in.

    Reply
    • Liv says

      October 6, 2017 at 11:49 pm

      Fall’s my favorite season, too, and I’m sooo happy it’s here!

      Reply
  8. Kristy from Southern In Law says

    October 8, 2017 at 4:49 am

    Baked oatmeal is my favourite breakfast and this looks so perfect for fall! ????

    Reply
    • Liv says

      October 10, 2017 at 11:13 am

      Thanks, Kristy!!

      Reply
  9. Mackenzie says

    November 22, 2017 at 5:18 pm

    This recipe is fantastic! I absolutely loved the texture and flavour. I’d never had baked oatmeal before making this and I think I’m hooked! I’m definitely going to start trying some different baked oatmeal flavours now.

    Reply
    • Liv says

      November 23, 2017 at 4:33 pm

      Mackenzie, I’m so glad to hear you enjoyed this recipe!!

      Reply
  10. Millican Pecan says

    June 17, 2019 at 4:27 pm

    Pumpkin and pecans is a great duo. We use the combo in pies as well. The honey and whip cream topping is a winner, too! Thanks for sharing your recipe.

    Reply

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Hi, I’m Liv! I originally started blogging to share easy meals I made in my college dorm kitchen. Years later, as an attorney now, my goal is still to share delicious, approachable recipes with simple ingredients. You can most often find me running, eating ice cream, and making a mess in my kitchen. More...

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