Should I add an egg to baked oats?

You can, but this recipe uses pumpkin instead of egg for binding so it's not needed!

Can I use a whole can of pumpkin?

Not in an 8x8 pan. You can double the recipe in a 9x13 pan, or save extras for a Pumpkin Smoothie .

What is Amish baked oatmeal?

Amish baked oatmeal is rolled oats baked with eggs, butter, milk, and brown sugar that can be cut into squares. This recipe is a variation on it.

Why did my baked oatmeal fall apart?

Make sure to cool the pan for at least 10 minutes: if it's still falling apart cool it a bit more.

This Pumpkin Baked Oatmeal Is The Ideal Fall Breakfast

Cozy Pumpkin Baked Oatmeal

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5 from 1 review

This pumpkin baked oatmeal is cozy spiced and full of whole grain oats. Bake up a pan on and eat off it all week for a fall breakfast or brunch.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 1x
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

Scale

2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
1/2 cup pecan pieces (or chopped pecans)
1 teaspoon baking powder
2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg)
1/2 teaspoon kosher salt
1 cup pumpkin puree
1 3/4 cups milk of choice (dairy, almond or oat)
6 tablespoons pure maple syrup
2 tablespoons coconut oil, melted and cooled to room temp
1 tablespoon pure vanilla extract
For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Butter an 8 x 8″ or 9 x 9″ pan (or a 7 x 11 baking dish as in the photo). In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
Dump the dries into the prepared pan.
In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
Bake 40 to 45 minutes (see Notes*) until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

For the maple Greek yogurt topping: Mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

*If using whole milk (which is all I had one day), check around 30 minutes to make sure the top is not browning too much (if it’s starting to brown, cover with foil).

Find it online: https://www.acouplecooks.com/pumpkin-baked-oatmeal/