Pumpkin Spice Baked Oats (Printable)

A warm, spiced pumpkin and oats dish with comforting fall flavors and a cake-like texture.

# What You 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

# Steps:

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 distributed.
03 - In a separate bowl, whisk together milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined.
05 - Fold in chopped nuts or chocolate chips if using.
06 - Pour batter 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, drizzle with maple syrup, add a dollop of yogurt, or sprinkle extra nuts.

# Expert Advice:

01 -
  • It tastes like cake for breakfast but still feels wholesome and nourishing
  • The texture is somewhere between a custard and a muffin, which is just perfect
02 -
  • Overbaking makes these dry, so pull them when they are just set and jiggly in the center
  • Letting them rest for at least 5 minutes after baking helps the texture set up properly
03 -
  • Spray your ramekins generously or you will be chiseling oats out later
  • The center should still jiggle slightly when you take them out
Return