Pumpkin Spice Baked Oats (Printable)

Cozy baked oats with pumpkin puree and autumn spices for a warm and satisfying start to your day.

# 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

# How to make it:

01 - Preheat oven to 350°F (175°C). Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - In a large bowl, whisk together oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate bowl, blend milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined to maintain texture.
05 - Fold in nuts or chocolate chips if desired for added flavor and texture.
06 - Pour batter evenly into prepared ramekins or baking dish and 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 extra nuts.

# Expert suggestions:

01 -
  • It tastes like dessert for breakfast, but the oats and eggs keep you genuinely satisfied until lunch.
  • You can make two individual servings or one family-style dish, and it reheats beautifully if you forget to make it on busy mornings.
  • The spice blend is forgiving enough that you can eyeball it or swap things around based on what's already open in your cabinet.
02 -
  • Don't skip the cooling step or you'll end up with a warm puddle instead of something sliceable and satisfying.
  • If your pumpkin puree is watery (this happens sometimes), drain it through a fine mesh strainer for a few minutes so the batter doesn't turn out too wet.
  • Ground cloves are powerful—measure carefully, or your entire breakfast will taste like you've bitten into a spice cabinet.
03 -
  • If you're making this regularly, prep your spice blend in a small jar so you can just measure out a teaspoon instead of hunting for four different spice jars every time.
  • Serve it slightly warm rather than hot or cold—that's when the texture is absolutely perfect, somewhere between custard and cake.
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