Pumpkin Baked Oatmeal with Brown Sugar Streusel

5 from 1 vote

Pumpkin Baked Oatmeal with Brown Sugar Streusel

Pumpkin Baked Oatmeal with Brown Sugar Streusel is a cozy fall breakfast recipe that's easy to prep and meal prep friendly. Pumpkin purée and eggs bind whole rolled oats into soft, sliceable squares, and a buttery brown sugar crumble bakes golden on top.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: squares

Calories: 388kcal

Author: Jami Powell

Equipment

8 × 8-inch ceramic baking dish
Large Mixing Bowl
Medium mixing bowl
Whisk
Pastry cutter

Ingredients

Pumpkin Baked Oatmeal

2 cups old-fashioned rolled oats
1 cup pumpkin purée not pumpkin pie filling
¾ cup water
2 large eggs
⅓ cup pure maple syrup
2 tablespoons unsalted butter melted, plus more for greasing the dish
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon kosher salt

Brown Sugar Oat Streusel

½ cup old-fashioned rolled oats
⅓ cup all-purpose flour
⅓ cup light brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons unsalted butter cold and cubed

Instructions

Preheat the oven to 350°F. Lightly grease an 8 × 8-inch ceramic baking dish.
In a large bowl, whisk the pumpkin purée, water, eggs, maple syrup, melted butter, and vanilla until smooth. Stir in the rolled oats, pumpkin pie spice, baking powder, and salt. Let the mixture stand for 10 minutes so the oats start soaking up the liquid. It should look thick but still loose enough to spread.
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
Pour the pumpkin oat mixture into the prepared dish and spread it evenly. Sprinkle the streusel over the top in an even layer.
Bake uncovered for 40 to 45 minutes, until the center is set and no longer jiggles and the streusel is golden brown.
Let the baked oats cool for 10 to 15 minutes so they firm up, then cut into squares and serve warm.

Video

Notes

Cooking Notes

Let the oat mixture rest for 10 minutes before baking so the oats start soaking up the liquid. Keep the streusel butter cold so the topping bakes into crunchy crumbs.

Tips for Best Results

Whisk the eggs completely into the pumpkin mixture so there are no streaks.
Spread the oats evenly in the pan so the edges and center finish together.
Use plain pumpkin purée so the oatmeal stays lightly sweet and balanced.
Let the pan cool for 10 to 15 minutes so the squares slice cleanly.

How to Know It's Ready

The center no longer jiggles when you nudge the pan, and the streusel is golden brown.

Nutrition