I’ve made this recipe several times and love it!!! I have a mini scone pan from King Arthur Flour and use it to bake the bars. They turn out very nicely. Love eating these as a dessert!!!
This is debatably my favourite recipe on this website. I make this AT LEAST every other week, it’s just that good. Really easy to make, and tastes great both as leftovers in the fridge and also from the freezer. I love loading it with walnuts, chocolate chips and dried cranberries!
Absolutely love this recipe! I made a double batch, so that my roomate and I could have it throughout the entire week. So easy to make and only used 1 bowl to mix all ingredients for an easy cleanup! Didn’t have any walnuts so I skipped that step, but added raisins and dark chocolate chunks for extra sweetness. Had a piece with some whipped cream as a dessert and will be eating this with Greek yogurt for breakfast all week!! The perfect fall treat to eat at any point in the day :)
It seemed bland but I will make it again because I figured out what’s missing. It needs cinnamon! For me, the pumpkin pie spice isn’t enough. A good teaspoon of cinnamon and maybe a bit more salt will do it for me. Otherwise the hearty texture and healthiness of this recipe are ideal.
Did you forget to add flour to the recipe? Followed the ingredients to the tee, never got done, a mushy mess. I thought the batter seemed too runny before putting it into the pan. Thanks for wasting my time.??
I’m sorry to hear that you had trouble with this recipe, Lori. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have really enjoyed this recipe, so I truly wish you would’ve too!
Bland and one note. I’ll admit that I forgot the raisins but as a few others have said, it needs more cinnamon and salt. If I make it again, I’d probably also add fresh ginger and leave out the allspice. I know people say it tastes like a combination of cinnamon, nutmeg, and cloves, but to me allspice tastes like too much nutmeg in baked goods.
I’m sorry to hear that this dish wasn’t to your tastes, Jen. I know it’s frustrating to try a new recipe and not enjoy it, so I truly wish it would’ve been a hit for you!
I loved it but agree that next time I would tweak the spices. I sprinkled just a little brown sugar on top after baking too. It baked perfectly but mine was done by 37 minutes. I would check it earlier than 40 minutes.
I agree about the spice not quite doing it for me! Next time I’ll try this suggestion on the cinnamon. I’m eating my way through the first batch and have been sprinkling some nutmeg and/or cinnamon on top.
Next time I may also sub molasses for a portion of the maple syrup for a deeper and spicier flavor as well.
Yummy! I reduced the maple syrup to 1/4 cup. Instead of using dried, I tossed some halved fresh cranberries on top. I don’t like things very sweet, obviously. I only had about 12 ounces of pumpkin, having used a bit of the can for something else. No worries, it worked out well. I’ll toss some toasted nuts on top of each serving before eating.
This recipe is sooo delicious! I have been having your overnight oats for months now, but wanted to try this as the weather is starting to cool off. I made a pan for the week and love how easy it is for my husband and I to grab a delicious and filling breakfast on the go! I made it with dark chocolate chips and left out the pecans (used them as a topping instead). I also topped with banana, peanut butter, and a little extra maple syrup. The perfect fall breakfast!
Followed recipe as directed. A waste of my ingredients and time. I can see why it would last a week in the fridge. Very “gummy like”. Baked forever to see if it would firm up. Nope!
I’m sorry to hear you had trouble with the recipe, DE. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.
Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Important: Pour into the prepared dish, per your instructions-what is that? Is that the 9″x9″ baking pan? It was used to toast the pecans, so should it be washed and coated with oil/shortening again?
Hi Felix, in Step 1 you’ll see: “Lightly coat a 9×9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet.” The baking pan is for the oatmeal, the baking sheet is for the pecans. Hope this helps!
I’ve made this recipe several times and love it!!! I have a mini scone pan from King Arthur Flour and use it to bake the bars. They turn out very nicely. Love eating these as a dessert!!!
I’m so happy that you enjoyed the recipe, Christine! Thank you for sharing this kind review!
This is debatably my favourite recipe on this website. I make this AT LEAST every other week, it’s just that good. Really easy to make, and tastes great both as leftovers in the fridge and also from the freezer. I love loading it with walnuts, chocolate chips and dried cranberries!
I’m so happy that you’ve enjoyed it, Julia! Thank you for sharing this kind review!
Will buttermilk work in this recipe?
Yes, that would be fine Brandy, I hope you enjoy it!
Absolutely love this recipe! I made a double batch, so that my roomate and I could have it throughout the entire week. So easy to make and only used 1 bowl to mix all ingredients for an easy cleanup! Didn’t have any walnuts so I skipped that step, but added raisins and dark chocolate chunks for extra sweetness. Had a piece with some whipped cream as a dessert and will be eating this with Greek yogurt for breakfast all week!! The perfect fall treat to eat at any point in the day :)
I’m so happy that you enjoyed it, Sadie! Thank you for sharing this kind review!
Delicious—not overly sweet. I may try this in individual portions by scooping the mixture into lined muffin tins. Thanks for another great recipe!
I’m so happy that you enjoyed it, Kristen! Thank you for sharing this kind review!
It seemed bland but I will make it again because I figured out what’s missing. It needs cinnamon! For me, the pumpkin pie spice isn’t enough. A good teaspoon of cinnamon and maybe a bit more salt will do it for me. Otherwise the hearty texture and healthiness of this recipe are ideal.
Thanks for trying the recipe, JoAnne! I hope you enjoy it even more next time!
Did you forget to add flour to the recipe? Followed the ingredients to the tee, never got done, a mushy mess. I thought the batter seemed too runny before putting it into the pan. Thanks for wasting my time.??
I’m sorry to hear that you had trouble with this recipe, Lori. It’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have really enjoyed this recipe, so I truly wish you would’ve too!
Bland and one note. I’ll admit that I forgot the raisins but as a few others have said, it needs more cinnamon and salt. If I make it again, I’d probably also add fresh ginger and leave out the allspice. I know people say it tastes like a combination of cinnamon, nutmeg, and cloves, but to me allspice tastes like too much nutmeg in baked goods.
I’m sorry to hear that this dish wasn’t to your tastes, Jen. I know it’s frustrating to try a new recipe and not enjoy it, so I truly wish it would’ve been a hit for you!
I loved it but agree that next time I would tweak the spices. I sprinkled just a little brown sugar on top after baking too. It baked perfectly but mine was done by 37 minutes. I would check it earlier than 40 minutes.
Thanks for trying the recipe and sharing your notes, Mary! I hope you enjoy it even more next time!
I agree about the spice not quite doing it for me! Next time I’ll try this suggestion on the cinnamon. I’m eating my way through the first batch and have been sprinkling some nutmeg and/or cinnamon on top.
Next time I may also sub molasses for a portion of the maple syrup for a deeper and spicier flavor as well.
Hi Ash! Thank you for your feedback and this review!
Added sliced banana on top!
Hi Brigid! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious- and no refined sugar! Thank you for this recipe.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Would this work with quinoa flakes as I can’t have oats
Hi Karen! I’ve only tested the recipe as written, so it would be hard to advise. If you decide to experiment, let me know how it goes!
Yummy! I reduced the maple syrup to 1/4 cup. Instead of using dried, I tossed some halved fresh cranberries on top. I don’t like things very sweet, obviously. I only had about 12 ounces of pumpkin, having used a bit of the can for something else. No worries, it worked out well. I’ll toss some toasted nuts on top of each serving before eating.
Hi Lynne! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!
This recipe is sooo delicious! I have been having your overnight oats for months now, but wanted to try this as the weather is starting to cool off. I made a pan for the week and love how easy it is for my husband and I to grab a delicious and filling breakfast on the go! I made it with dark chocolate chips and left out the pecans (used them as a topping instead). I also topped with banana, peanut butter, and a little extra maple syrup. The perfect fall breakfast!
Sounds tasty, Alyssa! So glad you enjoy the recipe! Thank you for this kind review!
Followed recipe as directed. A waste of my ingredients and time. I can see why it would last a week in the fridge. Very “gummy like”. Baked forever to see if it would firm up. Nope!
I’m sorry to hear you had trouble with the recipe, DE. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.
This is a quick and delicious recipe! Not too sweet, just the right amount of sweetness, spice and consistency! I’m addicted.
Thank you Rela!
Why no sodium content?
Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Instead of a 9×9, would an 8×8 pan work? I’m very new to cooking, so I’m not entirely sure if there’s a difference.
Hi Moss, it would but it would take more time to cook. Smaller than pan thicker it is, longer it cooks. Hope this helps!
Important: Pour into the prepared dish, per your instructions-what is that? Is that the 9″x9″ baking pan? It was used to toast the pecans, so should it be washed and coated with oil/shortening again?
Hi Felix, in Step 1 you’ll see: “Lightly coat a 9×9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet.” The baking pan is for the oatmeal, the baking sheet is for the pecans. Hope this helps!