I have been on a real Pumpkin and Oatmeal kick lately. The combination just feels so wholesome and fall-ish, am I right? If you haven’t tried the Pumpkin Oatmeal Chocolate Chip Cookies I posted last week…oh, my. Give them a go, won’t you. I suppose since they are cookies and all, you couldn’t really call them “wholesome” unless you were comparing them to Pumpkin Cheesecake which doesn’t live in the wholesome category. And that is a darn shame, truly. 
This Baked Pumpkin Pie Oatmeal is fabulous and more wholesome than Pumpkin Cheesecake. It is very easy to prepare and makes good use of basic pantry staples. The flavors of pumpkin, oats, cinnamon and brown sugar are an amazing combination.
Hope you enjoy it!
BAKED PUMPKIN PIE OATMEAL
PRINT RECIPE
PRINT RECIPE WITH PICTURE
Time: 10 minutes prep + 20 minutes baking
Yield: 7-8 servings
Recipe from Deals To Meals
2 C regular/old-fashioned oats
2 T milled flax-seed (optional)
1/4 C brown sugar
1 t cinnamon
1/2 t allspice
1/4 t nutmeg
1/2 t salt
2 t vanilla
2 T butter, softened
1 1/2 C canned pumpkin (not pumpkin pie mix)
1 1/2 C milk
Crumble Topping:
1/2 C butter, softened
1 C brown sugar
1/3 C flour
1/2 C regular/old-fashioned oats
1/3 C sliced almonds
1. Into a medium-sized mixing bowl place 2 cups old-fashioned/regular oats.
2. Toss in 2 tablespoons milled flax-seed, if you have it and if you like it. This is an optional ingredient that gives a nice nutty flavor.
3. Add 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Toss it all together with a wooden spoon making sure that everything gets mixed in.
4. Add 2 teaspoons vanilla, 2 tablespoons softened butter, 1 1/2 cups canned pumpkin (not pumpkin pie mix) and 1 1/2 cups milk.
Stir it all together with a wooden spoon.
5. Spray a 9×13 pan with cooking spray. Spread the mixture out evenly into the pan. Pop it into the oven and bake at 350 for 12 minutes.
6. While your oatmeal is baking away, make the crumble topping. Toss 1/2 cup soft butter, 1 cup brown sugar, 1/3 cup flour, 1/2 cup regular oats and 1/3 cup sliced almonds into a medium-sized mixing bowl.
7. Use a fork, or wooden spoon and mix the ingredients together until they resemble large coarse crumbs.
8. Remove the pan from the oven and sprinkle the crumb topping over the top of the oatmeal.
9. Pop it back into the oven and bake for another 7-10 minutes, or until the middle is no longer runny and the topping is a bit crispy.
10. Let the pan sit for about 5 minutes and then scoop the baked oatmeal of heavenly wonder and bliss into individual bowls and top it with a bit of cold milk. Store leftovers in the fridge for up to a week.
Enjoy!
{ 5 comments… read them below or add one }
You are the best! Can’t wait to try this for breakfast! So many times I plan my menus around your recipes! thanks!!!!
This sounds wonderful!
The combination of Pumpkin Pie and Oatmeal…yum!
Going to try this today. Thank-you so much!
This was really good. We had it for dinner tonight. I might try less sugar and butter next time and try to add more healthy stuff like chia seeds, or maybe if I get daring, cottage cheese for protein. My kids really liked it too.
Eating this right now….de-lish-us.
As I was spreading it into the 9×13 dish, I found that it was going to be a little thinner than I like. So, I put it into a smaller dish (9×9 I think?) and halved the topping since the area was smaller to cover (and because I was trying to be healthier….). So it did have to bake a little longer. But the flavor is great and I love the thicker piece!