Maple Pumpkin Spice Baked Oatmeal is an easy fall/winter casserole, sure to brings smiles to the breakfast or brunch table. Rolled oats combine with canned pumpkin, eggs, pure maple syrup and spices for a delicious seasonal twist on traditional baked oatmeal.
I’ve been on a pumpkin kick in the kitchen lately. A few weeks ago I baked Pumpkin Bread w/chocolate chips and last week whipped together a Maple Pumpkin Spice Latte w/pumpkin spice tea. I think we’ve made the lattes every other day since then by popular request.
Most days the kids grab cereal or toast and fruit on their way out the door. But these chilly fall mornings call for a heartier breakfast. They leave for school early, so I like to make this baked oatmeal breakfast casserole the night before and pop it in the oven in the morning.
This is one of the easier hot breakfasts you’ll ever make. Dump all the ingredients in a large mixing bowl and stir to combine. That will take you five minutes tops. Then pour in a greased casserole dish and bake.
Maple Pumpkin Baked Oatmeal is a good recipe to make at the beginning of the week to eat from all week long. Unless you have big boys like mine, and then you might be lucky to get two breakfasts out of it.
We’ve also had this for an easy dinner. It also makes a nice main dish breakfast casserole to build around for a weekend brunch. Just add fruit and yogurt for a scrumptious menu.
Love the combination of pumpkin, pumpkin pie spice and oatmeal naturally sweetened with pure maple syrup in this casserole. Who doesn’t want pumpkin pie for breakfast??? No complaints at our house! I made the full 9 X 13″ panful for breakfast on Sunday and it was completely gone by Monday morning.
Serve Maple Pumpkin Baked Oatmeal with an extra drizzle of maple syrup for a treat, or in a bowl with milk. (Or maple syrup and milk!) Garnish with a dusting of ground cinnamon or pumpkin pie spice.
Maple Pumpkin Pie Baked Oatmeal Recipe
- 1 cup coconut or vegetable oil
- 1 1/4 cups pure maple syrup
- 1 1/2 cups canned pumpkin puree
- 4 eggs
- 6 cups oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 cups milk or milk alternative
- optional: 1/2 teaspoon maple flavoring
- ground cinnamon or pumpkin pie spice for garnish
- Combine all ingredients in large mixing bowl.
- Pour into greased 9 X 13" baking pan.
- Bake at 375° for 30-40 minutes until lightly browned.
- Serve warm in a bowl with milk and a drizzle of maple syrup.
Another breakfast casserole you may enjoy: Apple Puff
Kim - Liv Life says
Looove oatmeal!! And baked with maple syrup is a bonus!
I really want to make this RIGHT NOW for tomorrow’s breakfast!
Mmm… How perfectly comforting and cozy for November’s cool mornings. 🙂
I can smell this baking already! What a great combination, especially on a cool fall day. Thanks for sharing Allie!
Anu-My Ginger Garlic Kitchen says
Love maple, love pumpkin and love oatmeal. Does that mean, this bowl has my name written all over it? 😉 Just so delicious. I can have this for breakfast every morning.
Wow–we love baked oatmeal, but I never thought of the pumpkin twist. If we have any pumpkin in the house, maybe the girls can make it on their day off from school…
Thanks for the great idea and recipe!
Oh good Bresca, hope there was pumpkin in the pantry. We really loved this combination for fall.
Arman @ thebigmansworld says
Look at that texture!!!!! Seriously, it’s on point and looks absolutely delicious! I’d like a slice now…or the whole serving!
Kristen @ A Mind Full Mom says
Oh Allie, I wish I had a big steamy bowl this right now with my coffee. It looks fabulous and I love this!!
This sounds like a wonderful breakfast! Maple and pumpkin sound like they would go wonderfully together!
Sharon @ What The Fork Food Blog says
I’ve never made baked oatmeal but this looks so good and like a great way to start the day!
I love oatmeal and I can’t wait to try this!
Aunt Pinkie says
Boy, does that ever look good!
Barbara Child says
Yum! What’s not to love?
Sherri @ Watch Learn Eat says
I just have to try this! It looks so amazing and sounds like the perfect fall breakfast!
Shashi at RunninSrilankan says
YES!!! I want pumpkin pie for breakfast ! And I love your use of maple syrup to sweeten this, Allie. No wonder your boys are devouring it in a couple of days – but, I’d like to offer them a challenge – because I think I could eat this in ONE day! Yup! Bring it! 🙂
Hoping your Tuesday is wonderful so far!
Chicago Jogger says
This sounds amaaazing for a chilly fall morning! I love that it’s a baked recipe too. Can’t wait to try this.
Michelle | A Dish of Daily Life says
I want this for breakfast tomorrow!! It looks so good, Allie!
Cynthia/What A Girl Eats says
I can almost taste the flavors in this! I looks delicious!
J’aimerais bien pour mon petit déjeuner! Il a l’air vraiment délicieux! xoxo
Rachel @ Baked by Rachel says
This is such a great way to start the day!
[email protected] Faith Fitness says
This looks delicious! Perfect breakfast food 🙂
[email protected] says
This is such a great idea, Allie. A healthier breakfast than most others that are prepared overnight. This is something I know my family would love!
Dear Allie, I do love a warm bowl of oatmeal on a cold day, but this is a fantastic idea! It’s almost like a little bread pudding…I have to try this soon. xo, Catherine
Karen @ On the Banks of Salt Creek says
Pumpkin pie for breakfast. What could be better than that? Oh, a healthy breakfast that tastes like pumpkin pie.
I love make ahead breakfast casseroles and will be making this soon.
Have a great Wednesday!
Cheyanne @ No Spoon Necessary says
I still have yet to try baked oatmeal, Allie! I don’t know what I have been waiting for… i’m guessing for something that looked THIS delicious! I LOVE that you totally played with the flavors of fall here! The maple and pumpkin flavors sound perfect! Plus I LOVE that this can be prepared in advance! Winning for sure! Plus if your boys gobble this up, I KNOW its super scrumptious! Can’t wait to try it, my dear! Cheers to a fabulous Wednesday! XO
**I tried to give you 5 stars below, but it won’t let me click on anything** Sad Chey. <3
Manila Spoon says
Maple and pumpkin are a marriage made in food heaven! This is the perfect fall breakfast that my whole family will enjoy!
This was AWESOME! I substituted some of the maple syrup for coconut sugar and used cashew milk. This pan lasted all of 30 minutes in my house of 6:). Thanks for the great recipe!
Hi Shannon, SO GLAD you enjoyed it. We love it at our house too, glad your substitutions worked. I’ve used almond milk in this before and it worked great.
This looks so delicious! Maybe this will get my kiddos back into liking oatmeal. Trying for breakfast tomorrow.
Louise Achor says
Aunt Margie says
Come thee winter and this will be a winner. At 104* today, I’ve lost the mood, but I printed it out for WHEN! Looks delicious!
Thank you, and wow – you are having a real heat wave Aunt Margie. I can’t believe it was 104° in late October. Insane.
Can’t wait to make this! Yum!!
Thank you Joya, I hope you do. I think your tribe will love it! XO
Superbe alliance de goûts et de couleurs,j’aime beaucoup, bisous Allie, belle journée! :o)
Luci's Morsels says
Love this twist on a traditional dish! The baked oatmeal served in milk looks like a delicious fall breakfast, cozy and comforting!
Luci’s Morsels | fashion. food. frivolity.
I love pumpkin and oatmeal together… what a great recipe! Thanks, Allie!
Thanks Kathy – hope you and E like it! I love how fast it is to put together. We’re still in a major heat wave around here, but when the cooler temps hit, I start making a pan of this once a week!
YUM! This looks more like cake than oatmeal! How could I resist???? Gorgeous breakfast!
Karen (Back Road Journal) says
I’ve never had a baked oatmeal casserole but it certainly does sound like a great breakfast.
I have never tried baked oatmeal before so I will definitely try this recipe out. Thanks!!
Awesome – hope you love it Lauren!