Pumpkin Granola-Crunch Baked Oatmeal

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Pumpkin Granola-Crunch Baked Oatmeal

  • Author: Virginia Vogel
  • Total Time: 50min


  • Butter or coconut oil for greasing the pan
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  •  1/2 cups milk, any kind
  • 2 1/2 cups Back Roads Just Oats
  • 3/4 cup Back Roads paleo granola, or 1/2 cup Back Roads oat-based granola
  • ¼ cup pecan halves (optional)


Preheat the oven to 375°F. Grease the inside of an 8″ x 8″ baking dish using butter or coconut oil. Set it aside while you prepare your ingredients:

In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, vanilla, cinnamon, salt, baking powder, nutmeg, and ginger. When combined, whisk in the milk, then oats. Pour the mixture into the greased baking dish, and sprinkle the top with Back Roads granola. Our paleo Maple Spice is lovely! Scatter pecans on top, if using.

Bake for 35-40 minutes, or until the center of the baked oatmeal is no longer jiggly. Enjoy warm, with milk or yogurt.

  • Prep Time: 10min
  • Cook Time: 35-40min