Pumpkin, Spice, and Everything Nice
By Chef Rachel Globensky
It’s October, and pumpkin spice latte season is in full swing. If you’re already feeling both peckish and PSL-ish, why not take it one step further and eat your pumpkin with your coffee? In the morning! The audacity!
Pumpkin pie baked oatmeal is where dessert loaf meets breakfast oats. It’s serving pumpkin spice comfort and giving main character breakfast energy. Baked oats are also a meal prep game-changer. Fall is busy, so make a pan on the weekend, and you’ve got breakfast in the bag all week. This recipe calls for canned pumpkin, but you can always make your own puree if you’re feeling up to it. The texture is soft and cake-like, which is way more fun than a plain bowl of oatmeal. And, it freezes well: bake it, slice it, stash it, and have a snack whenever you want.
Pro-tips to jazz it up:
Muffin mode: Bake the batter in a muffin tin instead of a pan for handy single serves. Use liners, grease them well, and bake for 20–25 minutes.
Skip the glaze: Spread on peanut or almond butter, drizzle with maple syrup, and sprinkle with sea salt for sweet-salty goodness.
Sweet tooth fix: Stir in ½ cup chocolate or butterscotch chips before baking.
Pumpkin Pie Baked Oatmeal
Serves 6-8 people
Ingredients
15 oz can pumpkin puree (not pumpkin pie filling)
2 eggs
1¼ c milk of choice
⅓ c brown sugar
¼ c maple syrup
2 tsp vanilla extract
2½ c old-fashioned (large flake) oats
2 tsp baking powder
1 Tbsp pumpkin pie spice
¼ tsp salt
½ c chopped pecans or chocolate chips (optional)
2 Tbsp softened cream cheese
2 Tbsp icing (powdered) sugar
1 tsp vanilla extract
1–2 tsp milk, to thin
Preparation
Step 1
In a large bowl, combine wet ingredients and mix well.
Step 2
Add dry ingredients to the same bowl, and mix until combined.
Step 3
Fold into the batter, if using. Pour into prepped pan and bake for 35–45 minutes, or until edges are slightly golden and middle is set. Let it cool for about 10 minutes while you make the glaze.
Step 4
In a small bowl, whisk glaze ingredients together until smooth. Drizzle over baked oatmeal and sprinkle on additional pecans if you’d like. Slice it up and enjoy.
