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.
Easy weekday or weekend breakfast. Makes a 9 X 13" panful. Easy & delicious pumpkin baked oatmeal recipe, sweetened w/ maple syrup.
5 minPrep Time
35 minCook Time
40 minTotal Time
- 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