(soaked) pumpkin pie baked oatmeal

This recipe is good.  REALLY good.  Unless you absolutely despise oatmeal or pumpkin, you’ll LOVE this nutritious breakfast dish.

Doesn’t that look AMAZING?  (Ok, I’m done with ALL CAPS, I promise.  It’s just so yummy!) 🙂  The last time I served this, Boulder stuffed his face so quickly I barely got a picture of him…this was as he was putting the last bite into his mouth!

I’ve been making an effort to soak my grains lately (although I must admit, I only get it done about half the time, if that!)  It’s easy to incorporate soaking into this baked oatmeal recipe.

This post from Passionate Homemaking explains the hows and whys of soaking grains.  In a nutshell, soaking grains helps break down their phytates, which are substances that bind with minerals and prevent effective digestion.  If eating grains seems to cause digestive problems for you, try soaking them first.  You might notice a difference!

–If you’re not wanting to soak the oats, just leave that step out of the recipe.–

(Soaked) PUMPKIN PIE BAKED OATMEAL (adapted from this recipe)

1 1/3 c. rolled oats (I’ve also used half rolled, half steel-cut oats, and it turned out great!)

1 c. buttermilk

1 T. butter

1 c. pumpkin puree

1 T. ground flaxseed, optional

2 T. brown sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

1/4 tsp. salt

 1 tsp. vanilla extract


2 tsp. butter, melted

1 1/2 T. brown sugar

3 T. chopped nuts

1/4 tsp. cinnamon

The night before you plan to make this recipe, combine oats and buttermilk in a glass bowl or baking dish.  Cover and leave on the counter overnight.

The next morning, preheat oven to 350F.  Put 1 T. butter in an 8×6″ baking dish (or similar size.)  Place dish in warm oven until melted.  Meanwhile, add pumpkin puree, flax, sugar, spices and vanilla to the oat/buttermilk mixture.  Remove baking dish from oven and spread in the oat mixture.  (Careful, don’t burn your hands on the hot dish!)

Return to oven and bake 20 minutes.  Meanwhile, combine topping ingredients in a small bowl.  After the 20 minutes, spread topping over the oatmeal and return to the oven for 7-8 minutes, or until topping is bubbly.

Serve warm with a drizzle of half-and-half or whipped cream, and maybe a bit of maple syrup!



This entry was posted in Cooking, Nutrition, On the Crunchy Side, Recipes. Bookmark the permalink.

13 Responses to (soaked) pumpkin pie baked oatmeal

  1. I finally got around to making this recipe. I’ve had it on my radar for sometime. I so much enjoyed it on this Saturday morning. I’ve been searching for the perfect baked oatmeal recipe for a long time and have (had) yet to find it. But this is it! I loved it!!! I didn’t have any whipped cream, but would have loved that addition.

    Do you mind if I share the recipe on my blog next week? I made it free of dairy and I think my readers would really enjoy it as well.

    On a side note, I found you through Ruth a couple of years ago and have enjoyed your various gluten-free and healthy tinkerings in the kitchen (as well as your lovely family). I hope to link up on Mondays with Ruth, so perhaps I’ll “see” you there.

    Many blessings to you this weekend!

    • Abby says:

      So glad you liked it, Michelle! It’s one of my favorite breakfast dishes now. And yes, that’s fine if you’d like to share it on your blog!

      I’ll be linking up with Ruth, too…see you there! 🙂

  2. Pingback: Recipe: Pumpkin Pie Baked Oatmeal | The Willing Cook

  3. Abby,

    Here is my post from today of your baked oatmeal, but a dairy-free version. Thanks again for this keeper!



  4. Rebekah says:

    Super delicious. Thanks for the recipe! I used 1 cup rolled oats, 1/2 cup steel cut oats. I’d never tried steel cut in baked oatmeal, but I loved it! For the buttermilk I just used 3/4 cup whole milk and 1/4 cup whey left over from making Greek yogurt. 🙂 I also added 1/8 teaspoon ground cardamom and omitted the nuts. I served it with sausage on the side… delicious.

  5. Mandy says:

    Thank you for this recipe. It is a perfect breakfast for our family. I soaked the oats all day and I have a pan in the fridge ready to pop in the oven in the morning–I’m pregnant and mornings are hard!

    • Abby says:

      I’m glad the recipe was helpful for you, Mandy! I completely understand how difficult it is to cook while pregnant. Simple and quick recipes that are still nutritious can be difficult to find!

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