Pumpkin Pie Oatmeal


Pumpkin pie for breakfast??  Absolutely.  :)

For the second post in my “Ode To Pumpkin Week”, wanted to pay tribute to the most important meal of the day with this yummy baked pumpkin oatmeal recipe.  Not only is it absolutely delicious, and provides all sorts of great nutrients to begin the day, but it’s a snap to throw together.  Seriously!

Just as a random example (which I may or may not have tested out this morning), one could mix up all the ingredients and pop the ramekins in the oven — then run and take a quick shower while they’re baking — return and add the nutty mixture — then blow-dry my hair for round two of baking — and return within 7 minutes to a wonderfully-smelling kitchen and a delicious little breakfast.

Voila!  A simple, satisfying, and oh-so-delicious breakfast is served.  :)


Pumpkin Pie Oatmeal

Kick breakfast up a notch with this healthy, super-delicious oatmeal! Detailed instructions and photos included.


  • 1 cup old fashioned oats, not quick cook
  • 1 Tbsp. whole flax seeds, optional
  • 2 1/2 Tbsp. brown sugar, packed
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 tsp. lemon zest
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 Tbsp. butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk


  • 1/3 cup pecans, chopped
  • 1 Tbsp. butter, softened
  • 1 Tbsp. brown sugar


Preheat oven to 375F degrees. Grease 4 individual-sized ramekins. Set aside.

Combine the first eight ingredients (oat thru salt) in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats, and stir until combined.

Divide mixture evenly between the four ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

The topping to this is one of my favorite parts.  Feel free to sub in whatever nuts you have on hand (almonds, walnuts, etc.).  Or even double the topping if you'd like to be really "nutty"!  :)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Leave a Comment:


  1. Jen @ MaplenCornbread — September 16, 2009 @ 9:31 pm (#)

    I have been making pumpkin pie oatmeal for the past month…I cant get enough! Yours looks and sounds wonderful!!

  2. Christina — September 17, 2009 @ 2:10 am (#)

    Ohh! I love love love oatmeal. This sounds like the perfect way to usher in the fall season. I can’t wait to try it!

  3. Christina — September 17, 2009 @ 4:56 am (#)

    Oh My Biscuits!!!! That looks SO ‘licious!!!! I LOVE pumpkin and especially since autumn is upon us… i am DEFINITELY trying this out this weekend!!!! Thank you much!!!

  4. TheWoman — September 18, 2009 @ 1:32 am (#)

    What a novel idea – never thought of combining pumpkin & oatmeal, but this looks delicious.

  5. disneypal — September 18, 2009 @ 4:57 am (#)

    Sounds so good !

  6. Jen @ My Kitchen Addiction — September 18, 2009 @ 9:01 pm (#)

    Yum… I love pumpkin! I saw this on Tastespotting and had to check it out. I think I know what I’ll be having for breakfast tomorrow morning!

  7. Koko — October 3, 2009 @ 12:59 pm (#)

    Just made this for breakfast today- absolutely delicious! Such a treat in a pretty healthy sort of way! I lowered the amount of sugar and it was still fabulous. Thanks so much for the recipe and the enticing pictures- I’ll be posting my adaptation and pictures on my blog soon with of course, a link to yours. Thanks!

  8. Jenn — October 14, 2009 @ 5:05 pm (#)

    this looks great! i definitely want to try it, but don’t have any ramekins, what other baking dish do you suggest i use?

    • ali — October 14th, 2009 @ 8:05 pm

      Hey Jenn! Honestly, you could use just about any baking dish for this. The ramekins just help to make individual servings (and ha – I think look cute), but this could absolutely be baked in any oven-proof pans or dishes you have. I’d just say the smaller, the better, since this recipe doesn’t make a huge amount. :)

  9. Romy — October 18, 2009 @ 9:13 am (#)

    Great idea! I’ve been making steel cut oatmeal in my slow cooker overnight, and I’m thinking pumpkin and spices will be the perfect addition. Looks like I’ll be able to add them right in with the water at the beginning, and end up with a similar concoction, and hopefully an amazing pie-like smell in my kitchen in the morning. Thanks for this inspiration!

    • ali — October 18th, 2009 @ 10:35 am

      Mmmm…sounds amazing. :) Let me know how it turns out!

  10. Lydia Jeter — December 23, 2009 @ 8:18 am (#)

    Ali Tried this for breakfast, my husband LOVED IT!!! We’re making it for breakfast when we go to the lake over New Years with friends!!! YUM!


  1. Pingback: gimme some oven » Blog Archive » pumpkin cream cheese spread/dip

  2. Pingback: Pumpkin Pie Breakfast Oatmeal | Deals 2 Meals