pumpkin pecan pie baked oatmeal

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 30-35 minutes
  • Yield: 6-9 servings 1x
  • Category: breakfast


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.



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
  • 1/21 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


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.


  • 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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