Save My tiny apartment oven was practically a toaster, but it turned out the most incredible baked oats. I started making these pumpkin spice versions when November hit and suddenly every morning felt like it needed extra warmth. The way the whole kitchen smells while these bake is pure autumn magic, even if you are making them in July.
Last autumn I made a batch for my sister who claimed she hated oatmeal. She took one bite of these baked oats, eyes went wide, and asked if I could double the recipe next time. Now she texts me every time she makes them, usually with some photo of her messy kitchen counter and empty ramekin.
Ingredients
- 1 cup rolled oats: Old-fashioned oats give you the best texture here, not instant or steel-cut
- 1/2 tsp baking powder: This is what makes them puff up into that cake-like texture instead of dense mush
- 1/8 tsp salt: Just enough to make the spices pop without tasting salty
- 3/4 cup milk: Any milk works, dairy or plant-based, just pick what you usually drink
- 1/2 cup pumpkin puree: Make sure it is pure pumpkin, not pie filling with all the added spices
- 1 large egg: Binds everything together into that custardy texture we are after
- 2 tbsp maple syrup: Adds gentle sweetness without overpowering the spices
- 1 tsp vanilla extract: Pure vanilla makes such a difference here, worth the extra cost
- 1 tsp ground cinnamon: The backbone of all those cozy pumpkin spice flavors
- 1/2 tsp ground ginger: Adds a little warmth and zing in the background
- 1/4 tsp ground nutmeg: Just a pinch gives that classic baking spice aroma
- 1/8 tsp ground cloves: Strong stuff, so go light and let it shine through
- 1/4 cup chopped pecans or walnuts: Totally optional but that crunch on top is worth it
- 2 tbsp chocolate chips or raisins: Because sometimes breakfast needs a little extra fun
Instructions
- Get your oven ready:
- Preheat to 350°F and grease two ramekins or an 8x8 dish with butter or oil
- Mix the dry stuff:
- Combine oats, baking powder, salt, and all those beautiful spices in a large bowl
- Whisk the wet ingredients:
- Blend milk, pumpkin, egg, maple syrup, and vanilla until completely smooth
- Bring it together:
- Pour wet into dry and stir gently until just combined, do not overmix it
- Add the fun stuff:
- Fold in nuts or chocolate chips if you are using them
- Into the oven:
- Divide between ramekins or spread in the baking dish
- Bake until golden:
- Let it go for 25 to 30 minutes until set on top and lightly golden
- The hard part:
- Wait a few minutes for it to cool slightly before digging in
Save These became my go-to when I had friends over for weekend brunch. Everyone would hover around the oven watching them rise, and the second they came out, forks would appear like magic. Something about warm baked oats just makes people linger at the table longer.
Make It Your Own
I have swapped in applesauce for half the pumpkin when I ran out once, and honestly, it became a new favorite. The tartness cuts through all those warm spices in such a nice way.
Meal Prep Magic
These reheat beautifully and somehow taste even better the next day. Make a batch on Sunday, portion into individual containers, and breakfast is handled for half the week.
Serving Ideas
A warm dollop of Greek yogurt on top adds protein and makes it feel extra special. Sometimes I will drizzle a little extra maple syrup or sprinkle more pecans over each portion right before serving. Leftovers are perfect cold, straight from the fridge, when you are rushing out the door.
- Top with a spoonful of yogurt or a splash of cold milk
- Extra nuts never hurt anybody
- Eat it warm for the full cozy experience
Save There is something so grounding about starting the day with something warm and spiced, like a little hug in a bowl before the world rushes in.
Recipe Help
- → Can I use plant-based milk for this dish?
Yes, plant-based milk works well and can easily replace dairy milk without affecting the flavor or texture.
- → How can I make this dish vegan?
Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk.
- → What spices give the best flavor in this dish?
Cinnamon, ginger, nutmeg, and cloves create a warm, balanced spice blend that complements the pumpkin well.
- → Are nuts necessary in the preparation?
Nuts are optional but add a pleasant crunch and depth of flavor. They can be omitted or swapped with chocolate chips or dried fruit.
- → How do I know when it’s done baking?
Bake until the mixture is set and lightly golden on top, usually about 25 to 30 minutes at 350°F (175°C).
- → Can I prepare this dish in advance?
Yes, you can prepare the mixture ahead and refrigerate before baking for a fresh morning meal.