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Pumpkin Spice Baked Oatmeal

Rachel
One of our family's favorite breakfasts for a busy morning is baked oatmeal. So of course when October arrives we turn our usual baked oatmeal into a fall themed warm and toasty pumpkin spice baked oatmeal. Baked oatmeal is perfect for busy mornings. It's a one pot dish that fills our bellies and your favorite seasonal ingredients can be added to it.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 3 cups rolled oats
  • 1 cup maple sugar or brown sugar
  • 2 tsp cinnamon
  • 2 eggs
  • 1 cup kefir or milk
  • 4 tbsp melted butter
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 cup chopped cashews, walnuts, or pecans
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cloves

Instructions
 

  • If you’re putting the ingredients together the same time that you will be baking it, preheat your oven to 350F. Otherwise, add your ingredients together the night before and store in the refrigerator until you're ready to bake it the next morning.
  • Start by melting the butter over low to medium heat on the stove top.  Then, allow to cool slightly while mixing the rest of your ingredients.  Mix the oats, sugar, cinnamon, cardamom, allspice, nutmeg, cloves, eggs, kefir, salt, vanilla, pumpkin, and baking powder.  Then, mix in the melted butter. Lastly add in your nuts.
  • If making this the night before, add all of your mixture to a 9×13 pan, cover, and place in the refrigerator.
    When ready to bake the oatmeal, preheat your oven to 350F, add to a 9×13 pan, and bake for 30 to 40 minutes. If your oatmeal mixture is cold from the fridge, it will take closer to 40 minutes to bake. Bake until the top is lightly golden brown. When serving, I like to top the baked oatmeal with a dollop of yogurt and then drizzle with maple syrup. Enjoy your pumpkin spice baked oatmeal!