My baked peanut butter oatmeal has been one of the most popular recipes on my site.
I had no idea when I posted that recipe a year and half ago how many of my readers would make and love that recipe.
The baked peanut butter oatmeal recipe is one I came up with because my family loved both baked oatmeal and peanut butter. I had never seen anything like it and what I came up quickly became a family favorite.
Over the last few months I have been tweaking my basic baked peanut butter oatmeal to see what other versions I could come up with.
I have recently come up with two new versions that my family has loved.
I was looking to come up with a version that would be perfect for the fall, but one that would also work well during the holidays. Since pumpkin is the perfect fall and holiday food, I decided to take out the peanut butter and replace it with pumpkin. I also added some cinnamon and extra brown sugar.
What I came up with is now a family favorite that is perfect for the holidays. I have made this several times over the last couple months and my whole family enjoys it.
In fact, I have doubled this recipe several times and we eat it over a few days for breakfast. This makes for a quick and easy breakfast several days a week because all I have to do is reheat it in the morning.
I hope you enjoy this for breakfast as much as we do.
Baked Pumpkin Oatmeal
- 3 cups quick cooking oats
- ½ cup brown sugar
- 1 cup milk
- 2 tablespoons butter
- 2 eggs
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
- ¾ cup canned pumpkin
- ¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes.
Serve with milk and enjoy!
Linked to Made By You Monday and Tasty Tuesday.
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
I haven’t made the peanutbutter oatmeal because I thought we would love it and get addicted
I might just have to try both one of these days, they sound delicious.
@Evie, I should have made this for breakfast one of the days you were here. It is so easy and we love it.
yea!! I was just looking for a pumpkin baked oatmeal recipe
Ohhh…the ideas are now swirling in my head. I think my husband would love the pumpkin oatmeal. If I can make it taste similar to pumpkin pie he would eat it all up. I am thinking pb&j oatmeal…topping the peanut butter oatmeal with a dollup of jam. Thanks for the great ideas.
@Mrs. B., That is the exact thing my other version is that I will post soon. It is a pb and jelly version. We love it also. I think you could add other spices to this oatmeal like nutmeg, similar to the spices in a pie, but my husband does not like nutmeg, so we stick to just cinnamon.
I added the pumpkin pie spice and he did love it. Your awesome with the ideas. He gets something yummy and good for his cholesterol.
@Mrs. B., Add a little pumpkin pie spice and you’d be all set!
We love that recipe at our house too! One of our favorite ways is to replace the peanut butter with banana. Everyone just loves it. My son still adds a bit of peanut butter on top – ’cause in his world it’s not food if it doesn’t have peanut butter!
@Sharon, Banana is another favorite in our house. I will be posting that version also soon. This basic recipe works so well with lots of different adaptations.
Hi Lynn,
I’m all for this recipe! It’s amazing how a little pumpkin and complementary spices can make a girl happy. As soon as my gf oats order comes in, I’ll give your recipe a try.
Hugs,
Shirley
I can’t wait to try this recipe, I mentioned it on my blog today.
Hi Lynn,
Does this reheat well? Was thinking of making it this morning so I can have it during the work week.
Thanks!
@Kristen, Yes, this reheats very well.
Any ideas about doing this in the crockpot? I would love to make this to take to a church event.
@Catherine, I am not sure if this would work in the crockpot or not. I have never liked the results when I cooked oatmeal in the crockpot, but I have friends that make regular oatmeal in the crockpot and they like it. I am not sure though how this recipe would turn out though. It might change the texture of it quite a bit.
@Lynn,
Oh, good to know. Maybe I will bake it in the oven and then put it in the crockpot to keep it warm.
@Lynn,
I made this for a church gathering we had this morning and it was a HIT! I baked it last night and then just warmed it in the oven at church for about 20 minutes at 250deg. Thanks so much!
@Catherine, I am so glad that you enjoyed it!
I’m linking over from Tasty Tuesday… and SO anxious to try this. Our mornings are super hectic, and this sounds like something I could easily throw in the oven and serve before everyone has to head out the door. Thanks for sharing!
I have both these recipes printed out and ready to try! I’ve made pumpkin oatmeal, but not baked, so I need to see how that is!
I never liked oatmeal as a kid, but if my mom had made your pumpkin version of it, I think I would have eaten every bite and asked for seconds.
This was a HUGE hit this morning. My kids usually grumble on Oatmeal Wednesdays. They all asked for seconds this morning. The glorious smell from the oven drew them to the table way before I ever had to call them. The 11 yr old instructed me to make this Thanksgiving morning. Will try the Peanut Butter Oatmeal next. Thank you.
@Ronee, I am so glad that your family enjoyed it! I have a few more versions coming that I think your kids might enjoy as well. So watch for those.
I made this oatmeal this morning and my family LOVED it! I made the PB oatmeal two days ago. The recipes are delicious. Thanks for having this blog so that I can get these great recipes. I will be trying your granola and granola bars recipe at the request of my daughters.
@Zina, I am so glad that you like this and the PB oatmeal. Thanks for letting me know and I hope that you enjoy the granola and granola bars.
Lynn, I commented on the original PB baked oatmeal recipe to tell you how much my husband and I love it, but here’s another kuddos to you! Its such a customizable recipe and I’ve mixed it up a ton of different ways. I usually make it on Sunday nights for us to heat up for breakfast throughout the weekend. Last night I added two tablespoons of local honey, cinnamon, and chopped pecans. The BEST by far! We prefer using crunchy peanut butter.
@Dana, Thank you I am so glad that you enjoy both versions. I have another couple of versions coming up, so watch for those. We love them all and you are so right they adapt in so many ways.
I mixed a double batch up last night and had it waiting to put in the oven this morning. There was not a crumb left in anyone’s bowl. I had raves from my stepdad and mom, who are very picky eaters. Everyone wants to try the other flavors now. I loved that my 4 year old didn’t end up with oatmeal everywhere. Thanks for the recipes!
Thanks for sharing this recipe. I LOVE baked oatmeal. I eat in the morning with TruWhip whipped topping and feel like I’m having a treat! This turned out well. I used a full cup of pumpkin and used almond milk instead of cow’s and Earth Balance spread (soy-free version) in place of butter. For the sugar I used 1/4 C. of raw cane sugar (which is brown and tastes very rich like regular brown sugar) and just 1/8 C. of maple syrup. I also added a tsp. of maple extract. It’s not over sweet and still tastes like a yummy treat!
xx
This just came out of our oven … delicious!
I replaced the butter with applesauce and used a bit of maple syrup — wow!
@SnoWhite @ Finding Joy in My Kitchen, I am glad that you enjoyed it!
Sno, I think you could also replace the butter with a little extra pumpkin. It is similar to using applesauce in place of your oils in some recipes. I’m going to actually replace the butter in this with my Pumpkin Applesauce and see how it turns out.
Great idea
This looks delicious! Bet it would be great with a drizzle of cream cheese or vanilla frosting! Although not as healthy!!
Do they have to be quick cooking oats? I have the regular which I keep on hand, can buy them cheaper here.
No they do not have to be quick oats, but the texture will be a little different if you use old fashioned oats. I have had many readers say they use the regular oats.
I just made baked oatmeal with old fashioned oats… worked just fine!
can this be frozen/reheated?
Yes this does freeze well. I usually cut into squares once it is cooled and freeze it that way.
Can you steel cut oats in this recipe?
I have never tried it. I am guessing that you would have to do some tweaking with it because the liquid to oats ratio is different with steel cut oats. You would also have a totally different texture with the steel oats.
I’m definitely going to make this! Where did you get the cute ramekins? Did you bake it in those?
No those are actually little bowls I found a few years ago at Macy’s on clearance. They are Martha Stewart brand and I love them. They work great for desserts and other things and are a perfect size.
I’m eating a baked pumpkin oatmeal right now. Try adding some chopped apple and craisins which really give it that yummy fall taste. I think they are great add ins.
I see that in order to freeze you cut into squares. Do you then wrap them individually and place in freezer? Or what is the best way? Also, if making the night before should I bake in oven that night and then reheat in oven in the morning, or should I just mix the ingredients the night before, refrigerate, then put in the oven in the morning? Sorry for all the questions, but I can’t wait to try the recipe!
Yes, I usually wrap up enough for one to two servings. You can either bake it that night before and reheat or just make it up and cook in the morning. If you put it together the night before and bake in the morning, the texture will be a little different, but it will still be very good. I hope that helps.
I was just wondering…how much of the pumpkin pie spice would you add to the pumpkin recipe? Can’t wait to try it!Ü
My husband does not like pumpkin pie spice, I know crazy but he doesn’t, so I have not used it in years. I would start with 1/2 a teaspoon though and add more next time if that is not enough.
I added ground ginger, nutmeg, and a scant splash of maple extract. This was so good, I almost cried.
Thank you that is really nice. I am glad you enjoyed it and your additions sound great. I love nutmeg, but my husband does not so I leave it out of my recipes, but with those flavors added it makes it pumpkin pie like.
Made this for breakfast this morning. I halved the sugar since it had the sugar on top and it came out fine (my hubby has diabetes so I often tweak sugar down). My picky preschooler who just the other day objected to a change in her oatmeal, immediately said, “Yummy oatmeal,” as she dug in. She asked for more as a snack later. So this is definitely a winner.
I also made it with old fashioned oats and didn’t change the amount of milk. I made sure to immediately add the milk to the oats as I gathered the rest of the ingredients, so they did have time to soak a bit. (I am not very good at gathering all the ingredients before beginning –doing the “mise en place” thing, and had to deal with some of the picky preschooler’s morning crankiness, so they probably soaked for at least 10 minutes.) They were still chewy, but not unpleasantly so.
My boys love oatmeal and pumpkin so I am going to give this a try. Question…does it freeze well? I also placed it on my menu plan for this week. http://www.oboyorganic.com/blog/menu-planning-challenge-week-5 thanks for the inspiration!
Yes, you can freeze this after you bake it. I hope you enjoy it!
Hi Lynn…just made this today – rain/snow mix in our area of MD so it is PERFECT for a chilly Saturday morning! It is super yummy! Thank you for the recipe. I also printed off the peanut butter version so we can try that, too!
How many servings does this provide? I am wondering if I double the recipe, if it will still fit in the 9×13 pan, but just be fuller, or do the 3 cups of oats really “puff” up?
-I use another baked oatmeal recipe (apple) that calls for 6 cups of oats in the same size pan.
Thanks for your help
This serves about 6. I have a family of 5 and we usually have a little leftover for my husband the next day. On the doubling, I double it all the time so that we can reheat it for breakfast for a few days. I like to use 2 9×13 or similar type pans. If you put a full double recipe in a 9×13 pan it does change the texture some, so I prefer to use 2 pans if I double it. I hope that helps.
“My heart loves your cooking, Mama,” my 3 yr old told me while eating this
) It is SUPER delicious!! Thanks for sharing. It’s my favorite of all the baked oatmeals and so easy to make!
That is so sweet!!! I am glad your family enjoys it so much.
So this is going to sound pretty dumb I’m sure, but I’ve never had baked oatmeal and never even heard of it until I started reading your blog. Bare with me….does this not turn out dry and this is why you serve with milk?? I’m just curious about the texture since oatmeal on the stove is creamy and baked seems to me would be dry….no?? Really want to make for the family but was just curious before trying it out.
Not a weird question at all. This is not soft like a bowl of oatmeal, but it is not dry either. It is kind of cake(ish) in texture. Not light like a cake, but that idea of a bar/cake type texture would give you. Not everyone likes it with milk. Some in my family do and some don’t, that is just how I have always eaten baked oatmeal. I hope that helps and that you enjoy it!
Made this and loved it! I used the Rogers porridge oats (oats, flax, wheat bran, oat bran blend) and added 1/2 cup of cream of wheat (we like the iron in cream of wheat). I used soy instead of milk. Added about 3/4 c extra soy because the porridge/wheat blend is quite dense. Also added pumpkin pie spice. I assembled it the night before. Such an easy healthy breakfast. Will be making this or other forms regularly.
Hi Lynn,
Thank you for a wonderful baked oatmeal recipe! I tried this today and it turned out delicious! I added some chopped nuts to the top with the brown sugar. Thank you!!
This is soooo good! I’ve made it twice now and both times it’s been excellent. It’s perfect for my toddler because she doesn’t end up wearing it like she would with regular oatmeal. It makes a great handy snack too since it’s so firm when it cools.
One question though. What do you do with the other 1/4 can of pumpkin?
I am so glad that you enjoyed it! I usually freezer the extra pumpkin then when I have enough in the freezer I use it for a batch. You can add extra pumpkin to this it just gives it a stronger flavor and a wetter oatmeal.
This is the best oatmeal I have ever had! I am addicted to it. I make a couple of batches and then make individual sizes to freeze. I have taken it to three different functions and get tons of compliments. And I think that it is also helping me lose weight because it is so filling! A wonderful bonus… Thank you so much.
Thanks! I am so glad you like it and it is helping you lose weight.
Yum!! I made the baked pumpkin oatmeal this morning and it was delicious! Even all three of my kiddos thought so too
I decided to whip up another batch and bake it in a muffin pan so I could freeze individual portions easier. Thanks for a great recipe!
So glad you enjoyed it! Thanks for letting me know.
Have you ever baked steel cut oats? I prefer them but this recipe sounds AMAZING!
I have never used them in baked oatmeal, but if you try it I would love to hear how it works.
Well, I made this with some trepidation… DD does not care for pumpkin… or so she thought! I made the regular baked oatmeal the next week, and… got the biggest pouty-face from across the table and an “Oh… I thought you were making the yummy pumpkin one.” By the way, this is wonderful with maple syrup! YUMMMMMMMMMM!
I beseech everyone to not use or buy quick cooking oats. They are so unhealthy. They are just like sugar in the body. I hope to try this recipe soon as I like pumpkin. Pumpkin is a delicious source of beta carotene which is modified into vitamin A in our bodies if and only if there is fat in the meal as well. The butter and egg should do that nicely.
Janet