all the flavor of your favorite pie, baked into a delicious morning meal! drizzle with a little maple syrup, serve with some yogurt & apples or eat it straight up out of the pan – you can’t go wrong.
I’ve been DYING to share this one with you guys for the longest time. My newsletter subscribers got this recipe early and now it’s time to open it up to everyone!
PS: If we’re not yet email penpals, this week’s is all about how I put my meals together and why I do it the way I do. I dive into my overall philosophy as a dietitian and why I recommend this approach to everyone!
Ok, so now back to this pumpkin pecan pie baked oatmeal! It’s the perfect October breakfast if you ask me. It tastes so decadent but can be made easily over the weekend or at night for a quick breakfast you can heat & eat all week long.
It’s offering whole grains, heart-healthy fats, protein and loads of fiber (not to mention a whole host of vitamins, minerals and antioxidants!).
It’s not exactly the lowest in sugar, but if you’re worried about that, you can fix it by nixing or limiting the streusel topping (though for me, it kinda makes the dish!).
Even if you err on the side of less sweet with baked oatmeal, you can always add a drizzle of maple syrup upon serving so feel free to play with the sugar amount to fit what you feel comfortable with!
Other than that, this goes great with a little yogurt, pear or apple when it comes time to serve. Enjoy!
pumpkin pecan pie baked oatmeal
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 6–9 servings 1x
- Category: breakfast
Description
all the flavor of your favorite pie, baked into a delicious morning meal! drizzle with a little maple syrup, serve with some yogurt & apples or eat it straight up out of the pan – you can’t go wrong.
Ingredients
For the Oatmeal:
- 2 cups rolled oats
- 1/2 cup pecans, roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 – 1 teaspoons ground cinnamon (more or less to your liking)
- 1/4 teaspoon salt
- 4 tablespoons brown sugar
- 1/2 cup pumpkin puree
- 1 1/4 cups of plain unsweetened soymilk
- 1 large egg
- 2 teaspoons vanilla extract
For the Streusel (optional, but highly recommended!):
- 1/2 cup white whole wheat flour
- 1/4 cup rolled oatmeal
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoon crushed pecans
- 4 tablespoons room temperature butter
Instructions
For the Streusel:
- Combine everything in a bowl and mix to combine. Set aside.
For the Oatmeal:
- Preheat oven to 375 degrees F and spray an 8×8 baking dish with cooking spray.
- In a large mixing bowl combine oats, chia seeds, baking powder, brown sugar, pie spice, ground cinnamon and salt. Whisk to combine.
- In a smaller mixing bowl combine pumpkin, egg, vanilla and milk whisking to combine.
- Add wet ingredients to dry ingredients and gently fold to combine.
- Fold in pecans, then top with streusel.
- Bake for 30-40 minutes or until a knife comes out clean or with a few wet crumbs and the crisp is just browned.
- Allow to cool for 5-10 minutes then slice and serve.
Notes
- If it seems dry while pouring it into the prepared pan, feel free to add a little more milk.
- Oatmeal will keep for up to 4 days in an airtight container in the fridge.
Keywords: breakfast, pecan, pumpkin, fall
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