Pumpkin Spice Baked Oats (Printable)

A cozy blend of pumpkin and spices with baked oats for a sweet, comforting start.

# What you'll need:

→ 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 combined.
03 - In a separate bowl, whisk together milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Pour the batter evenly into prepared ramekins or baking dish.
07 - Bake for 25 to 30 minutes, until the oats are set and the top is lightly golden.
08 - Let cool for several minutes before serving. Optionally drizzle with maple syrup, add a dollop of yogurt, or sprinkle extra nuts.

# Expert Advice:

01 -
  • It tastes like pumpkin pie for breakfast without requiring you to wake up at 5 a.m.
  • Your kitchen will smell incredible, and you'll actually feel energized rather than weighed down afterward.
  • The texture is that magical middle ground between cake-like and substantial—no sad, soggy oats.
02 -
  • Don't overbake it—the moment it looks set, take it out, because carryover heat continues cooking it as it cools, and dry pumpkin spice baked oats are nobody's breakfast dream.
  • The batter will look thick and almost cookie-dough-like, and that's exactly right; it's not supposed to pour like pancake batter.
03 -
  • Use room-temperature eggs and milk for a smoother batter that bakes more evenly.
  • If you want them vegan, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works perfectly as a substitute.
Return