I enjoy making this baked oatmeal because it is simple to prepare and filled with wholesome ingredients. The pumpkin adds moisture and flavor, while the pecans provide a wonderful crunch. The maple almond butter drizzle takes the dish to another level, making every bite rich and delicious.
I also appreciate that it can be prepared ahead of time, making busy mornings much easier. Whether I serve it for breakfast, brunch, or a comforting snack, it always feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups old-fashioned oats 1 ½ cups almond milk 1 (15-ounce) can pumpkin puree 2 large eggs ¼ cup pure maple syrup, plus more for serving 2 tablespoons melted coconut oil 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup pecan halves
For Serving:
1/3 cup Justin’s Maple Almond Butter 1 tablespoon coconut oil
Directions
I start by preheating the oven to 375°F and greasing an 8-by-8-inch baking dish with cooking spray.
In a large bowl, I combine the oats, almond milk, pumpkin puree, eggs, maple syrup, melted coconut oil, pumpkin pie spice, cinnamon, baking powder, vanilla extract, and salt. I mix everything thoroughly until well combined.
I pour the mixture into the prepared baking dish and spread it into an even layer. Then I sprinkle the pecan halves evenly over the top.
I bake the oatmeal for 35 to 40 minutes, or until it is set and lightly golden brown on top.
While the oatmeal cools slightly, I combine the maple almond butter and coconut oil in a microwave-safe bowl. I microwave the mixture for about 30 seconds until smooth and easy to drizzle.
I drizzle the almond butter mixture over the baked oatmeal, slice it into portions, and serve.
Servings and timing
Servings: 9 servings
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Variations
I sometimes stir chocolate chips into the oatmeal mixture for a sweeter version. Dried cranberries or raisins also add a nice burst of flavor and texture.
When I want extra crunch, I add chopped walnuts alongside the pecans. For a dairy-free and gluten-free breakfast, I simply make sure to use certified gluten-free oats and dairy-free ingredients.
I also like adding a handful of pumpkin seeds on top before baking for additional texture.
storage/reheating
I store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days.
For longer storage, I cut it into portions and freeze them for up to 3 months. I thaw individual servings overnight in the refrigerator before reheating.
To reheat, I warm a serving in the microwave for 30 to 60 seconds or heat it in a 300°F oven until warmed through. I like adding an extra drizzle of maple syrup or almond butter before serving.
FAQs
Can I make this baked oatmeal ahead of time?
Yes, I often prepare it in advance and store it in the refrigerator for quick breakfasts throughout the week.
Can I substitute the almond milk?
Yes, I can use oat milk, soy milk, dairy milk, or any other milk I prefer.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, I can use homemade pumpkin puree as long as it has a similar consistency to canned puree.
How do I know when the oatmeal is done baking?
I look for a firm center and a lightly golden top. A knife inserted near the center should come out mostly clean.
Can I leave out the pecans?
Yes, I can omit the pecans or replace them with another nut or seed if I prefer.
Conclusion
This Maple Pumpkin Pecan Pie Baked Oatmeal combines the comforting flavors of pumpkin pie with the heartiness of baked oats. I love serving it on cool mornings when I want something warm, filling, and packed with seasonal flavor. The maple almond butter drizzle adds a rich finishing touch that makes this breakfast feel truly special.
This Maple Pumpkin Pecan Pie Baked Oatmeal is a cozy fall breakfast packed with pumpkin, pecans, warm spices, and a sweet maple almond butter drizzle.
Author:Sarah
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:9 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Baked Oatmeal
2 ½ cups old-fashioned oats
1 ½ cups almond milk
1 (15-ounce) can pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
For the Maple Almond Butter Drizzle
⅓ cup Justin’s® Maple Almond Butter
1 tablespoon coconut oil
Instructions
Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with cooking spray or lightly coat with oil.
In a large mixing bowl, combine oats, almond milk, pumpkin puree, eggs, maple syrup, melted coconut oil, pumpkin pie spice, cinnamon, baking powder, vanilla extract, and salt. Stir until fully combined.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the pecan halves over the top.
Bake for 35–40 minutes, or until the oatmeal is set and the top is golden brown.
While the oatmeal bakes, prepare the drizzle by combining the maple almond butter and coconut oil in a microwave-safe bowl. Microwave for about 30 seconds, stirring until smooth and pourable.
Remove the baked oatmeal from the oven and let cool slightly.
Drizzle the maple almond butter mixture over the top, slice into portions, and serve warm with additional maple syrup if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat individual servings in the microwave for 30–60 seconds.
For extra texture, add chopped pecans to the oatmeal mixture before baking.
Dairy-free when made with almond milk and the listed ingredients.
Great for make-ahead breakfasts and weekly meal prep.
