Pumpkin Spice Baked Oats (Printable)

A comforting blend of pumpkin, warm spices, and oats baked to a tender texture for a sweet start.

# Components:

→ Oats & Grains

01 - 1 cup rolled oats
02 - 1/2 teaspoon baking powder
03 - 1/8 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup milk (dairy or plant-based)
05 - 1/2 cup pumpkin puree
06 - 1 large egg
07 - 2 tablespoons maple syrup
08 - 1 teaspoon vanilla extract

→ Spices

09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground cloves

→ Optional Add-ins & Toppings

13 - 1/4 cup chopped pecans or walnuts
14 - 2 tablespoons chocolate chips or raisins

# Method:

01 - Preheat oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - In a large bowl, mix rolled oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, whisk together milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients; gently stir until just combined.
05 - If using, fold in chopped nuts or chocolate chips evenly throughout the batter.
06 - Transfer the mixture into the prepared ramekins or dish, then bake for 25 to 30 minutes until set and lightly golden on top.
07 - Allow to cool for a few minutes before serving. Optionally, top with maple syrup, yogurt, or additional nuts.

# Expert Advice:

01 -
  • It bakes up cake-like and moist, so you get that guilty pleasure feeling without the actual guilt.
  • Takes just 10 minutes to mix and 30 to bake, meaning warm breakfast before you've even finished your first cup of coffee.
  • Works perfectly for meal prep or feeding a crowd—double the batch and everyone's happy.
02 -
  • Don't overbake it hoping for a cake-like crust—it'll dry out and lose that moist, tender texture that makes people ask for the recipe.
  • The pumpkin puree you use matters more than you'd think; taste it first because some brands are more watery than others, and adjust your milk if needed.
03 -
  • Use real pumpkin puree, not the pie filling—it's the difference between a breakfast that tastes balanced and one that tastes like dessert pretending to be breakfast.
  • If your kitchen runs cold, add an extra minute or two to the baking time and trust the golden-top cue over the timer.
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