Pumpkin Spice Baked Oats (Print Version)

A comforting blend of pumpkin, oats, and warm spices for a cozy 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 Steps:

01 - Preheat the oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - In a large bowl, mix the rolled oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate bowl, whisk together the milk, pumpkin puree, egg, maple syrup, and vanilla extract until the mixture is smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined without overmixing.
05 - If desired, fold chopped nuts or chocolate chips into the batter evenly.
06 - Pour the mixture into the 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 for added flavor.

# Expert Hints:

01 -
  • It tastes like pumpkin pie filling but won't leave you feeling guilty at 7 a.m.
  • Minimal hands-on time means you can have it ready while you're still in your pajamas.
  • The texture is that perfect cross between oatmeal and a baked custard that somehow pleases everyone.
02 -
  • Overbaking this even by five minutes can make it dry and grainy, so set a timer and check at 25 minutes first—your oven might run hot.
  • The pumpkin puree really does have to be pure pumpkin; I learned this the hard way when I grabbed pumpkin pie filling once and the extra sugar made it cloyingly sweet.
03 -
  • Make a double batch and refrigerate the leftovers in the ramekins for a grab-and-reheat breakfast that's better than any boxed cereal on a busy morning.
  • If you're serving people with nut allergies, the dish is just as wonderful without them—the texture and flavor stand completely on their own.
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