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On a crisp fall morning, a great cup of coffee and a warm breakfast is the perfect start to your day. Am I right? I love many things pumpkin flavored during fall. Maybe not the pumpkin spice Pringles that were out a while back (YUCK!!) but I do love this baked pumpkin oatmeal!
The Perfect Baked Pumpkin Oatmeal For A Fall Morning!
Like I said I love this recipe for breakfast and it definitely makes my list of Easy Breakfast Recipes, I pair it with raisins, and even my kids eat it up! Which is, of course, a win for me!
If you are a pumpkin fan like I am you are always on the hunt for The Best Easy Pumpkin Recipes! This recipe definitely fits the bill. While I LOVE making it from actual pumpkins and roasting them in the oven, but it tastes great with canned pumpkin as well! Using the canned pumpkin allows you to be able to make this recipe any time of the year!
Another reason my kids love it? It’s orange!
Baked Pumpkin Oatmeal Ingredients
2 cup roll oats (not quick quicking)
1/4 packed brown sugar (try our homemade brown sugar recipe)
pinch of salt
1 tsp. baking powder
2 tsp. pumpkin pie spice
1 1/2 C. milk
1/2 canned pumpkin (not pumpkin pie mix)
1 tsp. vanilla extract
1/2 C. raisins or other dried fruit
Baked Pumpkin Oatmeal Directions
Preheat the oven to 350 degrees and spray an 8×8 baking dish with non-stick cooking spray. Trust me you don’t want to spend time scraping oatmeal off the bottom of your pan later!
Combine all the ingredients and mix well. Then pour the mix into the baking dish and spread out evenly.
Bake in the oven for 25-30 minutes.
Remove from the oven, let cool and serve. I like to tops with more raisins and add extra milk as needed.