Pumpkin pie baked oatmeal made with Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup makes for a delicious make-ahead breakfast time option for the fall season.
This post is sponsored by The Quaker Oats Company but all opinions are my own.
Nothing seems more fitting as a breakfast option on a cool fall morning than pumpkin pie baked oatmeal! Made with pantry staples like Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup, it will fill your whole house with the scent of fall as it bakes in your oven.
As the fall is a super busy time for me (especially this one with the wedding coming up so soon!) I appreciate having a nourishing make ahead breakfast time option like pumpkin baked oatmeal as one of my go-tos when my days are busy. Baking this oatmeal recipe on a Sunday and having it for the next few days as a breakfast option is convenient and nourishing.
I’ve been a fan of using Quaker Oats with breakfast and in my recipes for as long as I can remember and I’m excited to share this recipe with you and tell you more about a cause Quaker is committed to this year and how you can get involved!
Quaker Good Call Challenge
For more than 140 years, Quaker has stood by its belief that life’s circumstances should never be a barrier to good nutrition and that one small act can have a big impact on people facing food insecurity. As a dietitian I’m proud to partner with a company that is committed to helping tackle hunger and contributing to a solution to the food insecurity issues facing our country.
Quaker, the official oatmeal sponsor of the NFL, is acting on this purpose by teaming up with Feeding America® and a few fan favorites – Drew Brees, Jerry Rice and Jerome Bettis – to encourage people to make a good call for themselves and others and help tackle hunger.
As we enter the giving season, Quaker has committed to donating $125,000 to Feeding America – which can help secure at least 1.25 million meals* – and is asking others to join through the Quaker Good Call Challenge. Today, Feeding America is the nation’s largest domestic hunger-relief organization and a powerful and efficient network of 200 food banks and 60,000 food pantries and meal programs across the country.
To join in, from now until Dec. 31, simply look for spare change around your home, collect it in an empty canister or container (like after you’ve enjoyed your Quaker Oats!), and take it to participating Coinstar locations (excludes NY, SD, and VT) and selecting Feeding America to submit your donation.
*The monetary equivalent of meals will be donated. $1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Quaker has committed $125,000.00. Valid: October 20 – December 31, 2021
Pumpkin Pie Oatmeal
Top slices of this delicious pumpkin pie oatmeal with creamy nut butter, pumpkin seeds, pecans or a drizzle of maple syrup for a breakfast option that’s great to enjoy all season long (this part is totally optional!). The flavors of pumpkin and oats go together so well and I just love the texture of this baked oatmeal recipe. It’s satisfying and nourishing thanks to oats!
Check out more ways to use oats this holiday season here.
Ingredients for pumpkin pie baked oatmeal
- Quaker Old Fashioned Oats
- ground flaxseed
- baking powder
- sea salt
- pumpkin pie spice
- ground cinnamon
- ground or fresh ginger
- ground nutmeg
- unsweetened almond milk
- pumpkin puree
- pure maple syrup
- vanilla extract
- chopped pecans
- pumpkin seeds (on top)
Pumpkin Pie Baked Oatmeal
- 2 cups Quaker Old Fashioned Oats
- 1 tbsp. ground flaxseed
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 tsp. ground or fresh ginger
- ¼ tsp. ground nutmeg
- 1 cup unsweetened almond milk
- ½ cup pumpkin puree
- 1 egg
- ¼ cup pure maple syrup
- 1 tsp. vanilla extract
- ½ cup chopped pecans
- 2 tbsp. pumpkin seeds on top
- Preheat oven to 350 degrees F. Grease a 9×9” baking pan, set aside.
- In a small whisk together the oats, flax seed, pumpkin pie spice, cinnamon, nutmeg, ginger, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg, almond milk, pumpkin puree, maple syrup, and vanilla until combined.
- Add dry ingredients to the wet ingredients and stir until completely combined. Let sit for about 3-4 for the oats to absorb some of the liquid. Top with chopped pecans or pumpkin seeds if desired.
- Bake for 30-35 minutes or until the top is set and slightly browned. Remove from oven and let cool.
- Slice and top with a drizzle of maple syrup.
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