Oct 16, 2012

Baked Pumpkin Pie Oatmeal

Baked oatmeal is one of our favorite breakfasts.  It feels like comfort food, but it's fairly healthy and super filling.  It's also quick to make and can easily be modified for different flavors.  Our current favorite version is Baked Pumpkin Pie Oatmeal from Budget Bytes.  It makes the house smell wonderful while it bakes, and it is just SO yummy!

Baked Pumpkin Pie Oatmeal (click to print)
(adapted from Budget Bytes)

15 oz (1 can) pumpkin puree (I actually used squash that I'd frozen)
1/2 C brown sugar
2 T chia seeds
6 T water
1 t pumpkin pie spice
1/2 t salt
3/4 t baking powder
1/2 t vanilla
1 1/2 C milk
2 1/2 C dry old-fashioned oats

Mix the chia seeds and water in a large bowl and let sit for 15 minutes.  After sitting, the seed mixture should be "gooey."  This is good!  The chia "eggs" will bind the oatmeal together (and add LOTS of nutritional value).

While the chia eggs are sitting, butter a 9 x 9 dish.  Preheat your oven to 350 degrees F.
When the seeds look nice and gooey, add the rest of the ingredients.  Mix well.

Pour the pumpkin mixture in the prepared dish, cover with foil, and bake at 350 degrees for 30 minutes.  Remove the foil, and bake for an additional 15 minutes.
Cover and refrigerate leftovers.  We eat it straight out of the fridge for breakfast.  It's such a tasty, quick breakfast!


  1. Garrett will love this! Thanks Emily! I don't typically comment, but I read every post! :) This is an easy recipe, and I have everything on hand!

  2. Could I used Red Kuri squash or Acorn squash?

    1. I have used both pumpkin and butternut squash and have had good results. I'm not sure about Red Kuri or Acorn, but as long as they have a mild flavor, I think it would be just fine. Let me know how it turns out!