Get all the flavors of your favorite pumpkin dessert without all the fat and calories! This recipe for Pumpkin Spice Baked Oatmeal tastes just like a pie and is done in just 30 minutes from start to finish!
I know, I know. A pumpkin recipe? Already?
YES. Already. You can blame all the other food bloggers who started posting their fall-related recipes since the very first day of September. At first I thought I could hold off and keep the summer feels going on for a bit longer, but after seeing recipes involving cinnamon, pumpkin, and apples all up in my Bloglovin’ feed, I couldn’t help but give in. Pick me up and slap a big “conformist” tag on me .
I have to admit, though, that it’s been tricky to get into the fall season. You see, while the majority of the country is experiencing touches of colder weather, browning leaves, and the general “feeling” of fall, California is standing on the sidelines here like – HAAYYYY! Let’s throw a heat wave at them. That’ll be fun. – Pretty rude if you ask me.
This recipe is based off of one of the most popular dishes on my site, my Baked Honey Berry Oatmeal. It was a pretty big throwback for me to go back to that recipe and modify it to give it that pumpkin spice flavor and it was especially cool to see how far my photography has come since then! It’s crazy how a little bit of hard work and practice can make such a huge difference :).
Anyways, I’ve been pretty sparse on oat-related eats these last few months and I knew I wanted to throw a healthy breakfast recipe at you guys since I know you’re always looking for healthy + easy options for busy mornings. I’ve already made a chocolate chip cookie twist on my original and I was inspired to open up my first can of pureed pumpkin of the season and play around with the ingredients to see if I could make it work.
The result? Perfection on the first try.
Think pumpkin pie, but in my HONEST opinion, even better. And I know that food bloggers sometimes can toot their own horn about healthy recipes being better than their more indulgent counterparts (with varying results…), but YOU GUYS. This recipe is perfectly sweet, has that amazing spiced flavor, is full of fiber and healthy fats, and is done in just 30 minutes from start to finish. Like WHAAT.
Heart eyes. So many heart eyes.
So let’s talk more things fall! I’m already browsing some online stores to put together some colder weather outfits. I found an adorable Herringbone Puffer Vest to layer over some long sleeved shirts and am planning on investing in a higher-quality pair of riding boots that will last me more than a few months. I’m in love with this pair from Tory Burch, but sure as hell am not dropping close to $500 for them . Oh! And leggings! If anyone has any recommendations for a brand of leggings that provides good, non-sheer coverage and aren’t too thin, please let me know! I usually end up just throwing long shirts over my Lululemon leggings because I haven’t been able to find too many good pairs.
And, while I’m not a big candle person, I couldn’t resist picking up a pumpkin-scented one to light when I’m editing or working on bloggy things. It’s really been helping me get in the mood to work and put me in the fall mood. I almost forget that it’s 90 degrees outside until I open the door and feel the heat rush in!
Buuuuttt for now, this is all the fall I’ve got for ya! Let me know if you’ve stumbled upon any cute fall clothing or if you have any recommendations for decorations and other seasonal things. I can’t wait for the colder weather!
- 2¼ cups quick-cook oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
- ⅓ cup packed light brown sugar
- 1½ cups milk
- 1 15 oz can pumpkin puree
- 1 egg
- 1 tbsp vanilla extract
- 3 tbsp honey
- ¼ cup pecans
- Preheat oven to 375.
- In a large bowl, mix together the oats, baking powder, cinnamon, pumpkin pie spice, salt, and brown sugar.
- In a separate bowl, whisk together the milk, pumpkin, egg, vanilla extract, and honey. Combine the wet and dry ingredients and stir till well combined.
- Pour the mixture into a greased 2 quart baking dish and sprinkle the pecans on top.
- Bake for 15-18 minutes. Eat hot!