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Baked Pumpkin Pie Oatmeal

Yields15 ServingsCook Time45 mins

Assembled the night before, our baked pumpkin pie oatmeal is perfect for your lazy, Saturday morning brunch. Serve with whipped cream, yogurt and fresh fruit for a satisfying and hearty meal.

 6 cups gluten-free quick oats
 ¾ cup melted butter
 1 cup brown sugar
 15 oz canned pumpkin puree
 ¾ tsp salt
 3 Nature's Yoke eggs
 2 cups milk
 1 tbsp baking powder
 1 tbsp vanilla extract
 1 ½ tsp cinnamon
 1 ½ tsp pumpkin pie spice

Combine all ingredients in a large bowl and mix well. Spread into a 9x13 baking dish. Cover and refrigerate overnight.


In the morning, remove cover and bake at 350 F. for 45 minutes. Serve with whipped cream, yogurt, berries and milk.

Nutrition Facts

Servings 15