Go Back
–+ servings
Crumble topping for desserts, oatmeal bake, healthy breakfast topping, granola crumble, whole grain dessert topping.

Pumpkin Baked Oatmeal with Pecan Crisp Topping

Amber Bondar
A fall-inspired baked oatmeal made with pumpkin purée, warm pumpkin pie spice, and topped with a buttery pecan crisp. Perfect for breakfast or to slice into bars for grab-and-go mornings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, Canadian
Servings 4
Calories 651 kcal

Equipment

  • 8x8 Baking Pan
  • 2 Mixing Bowls
  • measuring cup
  • Tablespoon
  • Teaspoon

Ingredients
  

Pumpkin Spice Oat Base

  • 2 Cups Oats
  • ½ Cup Pumpkin Puree
  • 1 Lrg Egg
  • 1 Tsp Salt
  • 2 Tbsp Pumpkin Pie Spice
  • ¼ Cup Brown Sugar
  • 2 Tbsp Pumpkin Puree Not Mixed In.

Pecan Crisp Topping

  • ½ Cup Pecans Chopped
  • 1 Cup Oats
  • ½ Cup Brown Sugar
  • ¼ Cup Butter
  • 1 Tbsp Pumpkin Pie Spice
  • 3 Tbsp Honey *Optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and set out an 8×8-inch baking pan. No need to grease or lining.
  • In one bowl, combine the oats, pumpkin purée, brown sugar, pumpkin pie spice, egg, and salt. Mix until evenly combined.
    2 Cups Oats, ½ Cup Pumpkin Puree, 1 Lrg Egg, 1 Tsp Salt, 2 Tbsp Pumpkin Pie Spice, ¼ Cup Brown Sugar
  • Press the mixture firmly and evenly into the prepared pan.
  • Spread a thin layer of pumpkin purée over the surface to help the topping stick.
    2 Tbsp Pumpkin Puree
  • In a second bowl, rub the oats, brown sugar, pumpkin pie spice, and butter together with your fingertips until crumbly, then stir in the pecans.
    ½ Cup Pecans, 1 Cup Oats, ½ Cup Brown Sugar, ¼ Cup Butter, 1 Tbsp Pumpkin Pie Spice
  • Sprinkle this mixture evenly over the base.
  • Drizzle with honey if desired.
    3 Tbsp Honey
  • Bake for 30–40 minutes, or until the topping is golden brown and the edges are set. Begin checking at 30 minutes.
  • Allow to cool to room temperature before slicing into squares or bars.

Notes

Amber’s Tips for the Best Baked Oats
  • Always use old-fashioned rolled oats for the best texture. Quick oats give a softer bite, while steel-cut or instant oats won’t bake properly here.
  • Let the oatmeal cool to room temperature before slicing. It may feel hard to wait, but this step keeps the bars neat and helps the topping stay put.
  • If you’re baking ahead, bake at night, cover, and refrigerate, then reheat in the morning for a quick breakfast.
  • Want breakfast ready for weeks? Double the recipe and freeze one pan. Slice into bars, wrap individually, and reheat straight from frozen when you need something fast.
  • Don’t be afraid to mix in extras like mini chocolate chips, cranberries, or pumpkin seeds to make the recipe your own.

Nutrition

Calories: 651kcalCarbohydrates: 103gProtein: 10gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 31mgSodium: 112mgPotassium: 446mgFiber: 9gSugar: 56gVitamin A: 6308IUVitamin C: 3mgCalcium: 120mgIron: 5mg
Keyword breakfast brunch, oatmeal, oats, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!