The Pioneer Woman Tasty Kitchen
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Baked Pumpkin Pie Oatmeal

4.80 Mitt(s) 10 Rating(s)10 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 5

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Level: Easy

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Description

All of the flavors of autumn in a warm oatmeal hug. This is definitely a breakfast you can FALL for.

Ingredients

  • 2 cups Old Fashioned Rolled Oats
  • ½ cups Chopped Pecans, Almonds Or Walnuts
  • ⅔ cups Dark Brown Sugar (packed)
  • ½ cups Jumbo Raisins (optional)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 pinch Apple Pie Spice
  • 1-¼ cup Milk
  • ¾ cups Canned Pumpkin (not Pumpkin Pie Mix)
  • 2 whole Eggs, Large Or Jumbo Size
  • 2 Tablespoons Butter, Melted
  • 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
  • 2 cups Whipping Cream (for Sauce)
  • 1 cup Pure Maple Syrup (for Sauce)

Preparation

Preheat your oven to 350F.

In a non-stick skillet over medium heat, toast the raw nuts and rolled oats for 3-5 minutes, or until they develop a warm, nutty aroma. Once toasted, pour the mixture into a large mixing bowl; add the brown sugar, raisins, baking powder, cinnamon and apple pie spice. Stir to combine. Set aside.

In another mixing bowl, combine the milk, pumpkin, eggs, melted butter and vanilla. Beat until well blended and pour this into the oat mixture. Stir to combine.

Lightly spray an 8″x8″ baking pan. Pour in the oat/pumpkin mixture and give the pan a gentle shake. Bake on the center rack of your oven for 30 to 40 minutes, or until the center is set and no longer jiggles when you shake it gently. Remove from the oven and allow it to cool for 20 minutes or so before serving.

While the oatmeal is cooling, you can make Maple Cream to spoon over the top. In a small saucepan, combine 2 cups of heavy whipping cream with 1 cup of pure maple syrup. Warm over low heat just until it starts to bubble around the edges, whisking often. Then remove from heat.

Spoon oatmeal into serving bowls and top with maple cream. Makes 4 large servings or 6 smaller ones.

Recipe Credit: this recipe is adapted from Anne at ‘From My Sweet Heart’ Blog. She posted a gorgeous wild blueberry version that inspired me to try it with pumpkin. Thank you, Anne!

6 Comments

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beckyann on 3.24.2012

Sounds awesome! Can’t wait to try!

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Jeanne (aka NanaBread) on 9.27.2011

Absolutely! If I’d had pumpkin pie spice, I would have used it. Instead, I had apple pie spice mix. Both blends contain some of the same spices, so you can use either.

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witchysis31 on 9.27.2011

shouldn’t that be pumpkin pie spice since its pumpkin pie oatmeal?? just wondering

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Lacey Baier of A Sweet Pea Chef on 9.26.2011

This really does sound amazing. What a great use of pumpkin and oatmeal :)

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ac007 on 9.26.2011

Yum!! Thanks for sharing the recipe.

10 Reviews

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TheJoyfulGinger on 10.26.2014

This was such a wonderful change of pace from my regular oatmeal breakfast! The pumpkin flavor was subtle and lovely. I used ~1/2 cup of brown sugar and it came out perfect. Thanks for the recipe! I will add it to the regular breakfast rotation.

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Lara on 2.16.2013

My family kind of liked this recipe we were a little disappointed that we couldn’t really taste the pumpkin pie flavor. I think next time I will use pumpkin pie spice and maybe use more spices. It was easy and quick to make.

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MT Mommy on 8.30.2012

This recipe has become a family favorite. The kiddos even love it and it is perfect for chilly Fall mornings!

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lisad on 11.7.2011

This is a great cold-morning dish. My crew does not care for raisins, so I subbed in a few chocolate chips. Yum! And so easy to put together. This recipe will be in our regular rotation.

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greeleygirl on 11.3.2011

I adore all things pumpkin and this sang to me! The sweet goodness of baked oatmeal with a subtle taste of fall in the pumpkin. I have a raisin hater in my family, so left those out. Definitely will be a regular in our breakfast cycle.

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