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WHAT’S FOR BREAKFAST?

Baked Pumpkin Oatmeal

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COOK TIME
30 min
TOTAL TIME
40 min
SERVINGS
6-8 servings

It’s back to school time and that means back to a busy morning routine. Make mornings a little bit easier on your family by making breakfast ahead of time and saving time. Bonus points- it’s easy and delicious!

This Baked Pumpkin Oatmeal is super easy to make with simple ingredients. I always use Hiland Dairy ingredients for my recipes. I know they are quality products I can trust plus the are a Midwest company that I’ve grown up with.

You can make this Baked Pumpkin Oatmeal on a Sunday night, bake it Monday morning and feed your family all week. So simple and tastes like the perfect Fall recipe. I definitely suggest making your own whipped cream to top this oatmeal. It’s the perfect bite!

Try this out for a delicious and easy make ahead breakfast for your back to school transition!

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Baked Pumpkin Oatmeal

This Baked Pumpkin Oatmeal is an easy make ahead breakfast that is perfect for those busy mornings or a lazy weekend. Tons of pumpkin flavor and creamy texture with my favorite Hiland Dairy ingredients.

Prep time: 10 min  |  Cook time: 30 min  |  Total: 40 min

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Ingredients

3 cups old-fashioned oats

1/2 cup brown sugar plus 1/4 cup for topping

1/2 cup all-purpose flour

1 cup chopped pecans plus 1/4 cup chopped pecans

2 teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

2 eggs

1 cup Hiland Dairy Milk

1/3 cup Hiland Dairy plain yogurt

Whipped Cream

1 cup Hiland Dairy heavy cream

1 Tablespoon sugar

Instructions

  1. In a medium size bowl, whisk together the eggs, Hiland Dairy milk and Hiland Dairy yogurt. Add the pumpkin puree and whisk again until smooth.
  2. Now add the oats, 1/2 cup brown sugar, flour, 1 cup pecan pieces, baking powder, salt and pumpkin pie spice and stir together until everything is aincorporated. Stir the wet ingredients into the dry ingredients until just incorporated.
  3. Pour the oats mixture into a 9×13 baking dish sprayed with nonstick spray. Spread out evenly. Cover the baking dish and refrigerate overnight or at least a few hours until ready to bake.
  4. Once ready to bake, preheat oven to 350 degrees. Take the baking dish out of the fridge and then sprinkle the top of the oatmeal the remaining 1/4 cup brown sugar and 1/4 cup pecan pieces.
  5. Bake uncovered for 25 minutes then turn the oven to low broil and cook another 5 minutes. This carmelizes the brown sugar a bit. Just watch it carefully while under the broiler as not to burn.
  6. Remove from the oven and let cool for about 5 minutes to set. In the meantime, you can make some whipped cream.
  7. Whipped Cream: In a medium bowl, add the Hiland Dairy heavy cream and sugar. With a hand held mixer or stand mixer, whip on medium speed until you reach soft peaks.
  8. Cut the oatmeal like a cake into pieces, serve with whipped cream! Enjoy!
  9. Cover baking dish and place in the fridge to enjoy the next day. To reheat, either place in the microwave for 30 second increments until warm or reheat in the oven at 325 degrees for about 15 minutes until warm.

Notes

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