A slice of Pumpkin Baked Oatmeal with Peanut Butter Drizzle on a plate and the pan of baked oatmeal in the background

Pumpkin Baked Oatmeal with Peanut Butter Drizzle

Servings 4 servings
Author Jessica Ivey, RDN


  • 2 cups Quaker oats
  • 1/4 cup chopped pecans
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups nonfat milk
  • 2/3 cup pumpkin puree
  • 1/2 cup liquid egg substitute
  • 3 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons peanut butter


  1. Preheat oven to 375° F. Coat a 9-inch pie plate with cooking spray and set aside. 

  2. Combine oats, pecans, pumpkin pie spice, baking powder, cinnamon, and salt, in a large bowl; stir. Whisk together milk, pumpkin puree, liquid egg substitute, maple syrup, canola oil, and vanilla extract in a separate bowl. Add milk mixture to oat mixture, stirring to combine. Pour mixture into prepared pie plate. 

  3. Bake, on a cookie sheet, for 40 minutes, covering the top with foil during the last 5 minutes to keep it from getting too brown. 

  4. Cool on a baking rack for at least 10 minutes. 

  5. Place peanut butter in a small microwave-safe bowl, and microwave 10 seconds or until melted.

  6. Cut oatmeal into wedges, and drizzle with peanut butter. 

Recipe Notes

Store leftovers in the refrigerator for up to 5 days. Reheat gently in the microwave with a splash of milk to keep it from drying out.