Baked Oatmeal And Pumpkin Breakfast Casserole

Baked Oatmeal And Pumpkin Breakfast Casserole


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Nothing screams fall quite like pumpkin! Pumpkin flavor can be added to just about anything, giving you major flavor. Now pumpkin lovers can enjoy the pumpkin taste in this baked oatmeal and pumpkin breakfast casserole.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1 15 oz.can pumpkin puree
  • 1/2 C. brown sugar
  • 2 cage-free eggs
  • 1/2 T. pumpkin pie spice
  • 1/2 tsp. salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. vanilla extract
  • 1 1/2 C. fat-free milk
  • 2 1/2 C. old-fashioned oats

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Preheat the oven to 375 degrees Fahrenheit. Whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder in a bowl until smooth. Now whisk in the milk.
Mix the oats into the pumpkin mixture. Coat a baking dish with non-stick spray. Pour the pumpkin oat mixture into it. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are golden brown.
Serve and enjoy the oatmeal hot.

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