Pumpkin Pie Oatmeal Bake


I'm headed out to a potluck brunch this morning. Want to know what I prepared?

Of course, I needed something healthy. But I also freakin' love pumpkin stuff in the fall (who doesn't?!)

Naturally, pumpkin pie oatmeal seemed like a great fit. I made a bigger portion, but you could totally cut these measurements down to make a dish for 1-2 people instead of 7-8. 



  • 3/4 cup chopped pecans 
  • 1 1/3 cup pumpkin puree (this is different from pumpkin pie filling**. At Trader Joe's, they just call it "Pumpkin" and it comes in a can.)
  • 1 cup almond milk
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1 1/3 tsp pure vanilla extract
  • 2 2/3 cup rolled oats
  • 1 1/3 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, all spice)
  • 1/4 tsp salt


  • Preheat the oven to 350 F
  • Bake pecans on ungreased cookie sheet for 5 min
  • Prepare a separate glass 9x11 inch pan with coconut oil spray (or Pam)
  • Microwave milk for 30 second in a small bowl, add in eggs to heated milk (keeping them from being cold ensures that the coconut oil won't harden up when you mix them together)
  • In a large bowl (I'm talkin pretty dang large) mix pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla. 
  • Add oats, the majority of the toasted pecans (leaving some for garnish), pumpkin pie spice, and salt. Stir thoroughly.
  • Spread mixture into prepared glass pan
  • Bake for 23 min, and then let it cool for 5 minutes
  • Serve warm

If you give this a try, let me know!!


Happy Saturday!