Pumpkin Spice Baked Oatmeal

Pumpkin Spice has quickly become the official Fall flavour. You can get almost anything Pumpkin Spiced these days so we are embracing the Pumpkin Spice and Val came up with a super baked oatmeal….and that’s right…it’s Pumpkin Spice. 🙂

This is not your Mother’s oatmeal.

We all know that oatmeal is traditionally eaten at breakfast but I declare this Pumpkin Spice Oatmeal to be not only a great breakfast but an amazing snack and dare I say, dessert!  This recipe can easily be made to be gluten free simply by using gf oats and vegan by using flax eggs instead of regular eggs.

Pumpkin Spice Baked Oatmeal

Serves 6


  • 2 3/4 cups old fashioned oats
  • 1 tsp cinnamon
  • 3/4 tsp pumpkin pie spice (a mix of cloves, allspice, cinnamon, ginger and nutmeg)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/3 cup dark brown sugar
  • 1 cup milk or non-dairy milk
  • 2 cups pumpkin puree
  • 1 egg
  • 1 tbsp pure vanilla essence
  • 2 tbsp maple syrup
  • 1/3 cup pecans or walnuts


1. Preheat oven to 400 F.

2. In a medium sized bowl, mix together all of the dry ingredients.

3. In a large bowl, whisk together all of the wet ingredients until well combined.

4. Pour the dry ingredients into the wet and mix well.

5. Grease a 3 quart casserole dish and pour the mixture into the dish.

6. Garnish with raw nuts and bake for 25-30 minutes or until golden and firm.

7. Serve with a drizzle of maple syrup and yogurt or coconut cream. Delicious for breakfast, as a warm dessert or as a healthy snack. For a vegan version replace the egg with a flax egg and the milk with non-dairy milk. I use plain almond milk in this recipe.

She had me at maple syrup.  If I can put maple syrup on my breakfast, I am happy.  Seriously though…this is a great way to get your oatmeal like your Mother told you to eat!


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