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–+ servings

Cozy Maple Pecan Pumpkin Baked Oatmeal

Warmly spiced, custardy on the inside, and crowned with a crunchy candied cinnamon pecan topping! This make-ahead pumpkin baked oatmeal tastes like warm pumpkin pie for breakfast while delivering healthy, hearty fiber.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Make-Ahead Breakfast
Cuisine: American, Fall Comfort
Ingredients Method

Ingredients
  

Wholesome Spiced Pumpkin Oat Base (100% Halal Wholesome)
  • 2.5 cups Old-fashioned rolled oats Certified gluten-free if needed; do not use instant quick oats
  • 1 can (15 oz) Pure pumpkin puree 100% pure pumpkin, not pumpkin pie mix
  • ½ cup Pure grade A maple syrup Plus extra for serving drizzle
  • 2 cups Whole milk or almond milk Oat milk or soy milk also work well
  • 2 large Farm-fresh eggs Beaten at room temperature; or flax eggs for vegan
  • 3 tablespoon Unsalted butter (melted and cooled) Or melted virgin coconut oil
  • 1.5 teaspoon Pumpkin pie spice Ground cinnamon, nutmeg, ginger, allspice, and cloves
  • 1 teaspoon Ground Ceylon cinnamon
  • 1.5 teaspoon Baking powder For fluffy rise
  • 1 teaspoon Pure vanilla extract Halal alcohol-free Madagascar vanilla
  • ½ teaspoon Fine sea salt To balance warm sweetness
Toasted Cinnamon Maple Pecan Streusel Topping
  • 1 cup Raw pecan halves Roughly chopped, divided
  • 2 tablespoon Dark brown sugar Or coconut sugar
  • 1 tablespoon Pure maple syrup To candy the pecans during baking
  • ½ teaspoon Ground cinnamon
  • 1 pinch Flaky sea salt (fleur de sel) Sprinkled over warm baked dish

Method
 

Preparation & Cozy Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic baking dish (or 9-inch deep pie dish) with softened butter or coconut oil.
  2. In a large mixing bowl, combine the dry ingredients: rolled oats, baking powder, pumpkin pie spice, cinnamon, and fine sea salt. Stir well to evenly distribute the spices.
  3. In a separate medium bowl, whisk together the wet ingredients: pure pumpkin puree, whole milk, maple syrup, beaten eggs, melted butter, and vanilla extract until completely smooth and creamy.
  4. Pour the wet pumpkin mixture into the dry oats. Use a silicone spatula to fold everything together until all oats are thoroughly saturated. Fold in half of the chopped pecans.
  5. Pour the spiced oat batter into the prepared baking dish, smoothing the top with your spatula.
  6. In a small bowl, toss the remaining chopped pecans with dark brown sugar, 1 tablespoon maple syrup, and ½ teaspoon cinnamon. Scatter this candied pecan streusel evenly over the surface of the oatmeal.
  7. Bake at 375°F (190°C) for 30 to 35 minutes, until the center is set, the edges are golden and lightly pulled away from the dish, and the pecans are fragrant and toasted.
  8. Remove from the oven and let cool for 5 to 10 minutes to allow the baked oats to firm up slightly. Slice into generous warm squares, drizzle with pure warm maple syrup or a splash of cold cream, and serve!

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