Pumpkin Spice Baked Oats (Printable)

Cozy baked oats with pumpkin and warming spices for a sweet, comforting start to your day.

# 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

# 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, whisk together oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
03 - In a separate bowl, combine milk, pumpkin puree, egg, maple syrup, and vanilla extract. Whisk until smooth and uniform.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Fold in chopped nuts or chocolate chips if desired for added texture and flavor.
06 - Divide the batter evenly between the prepared ramekins or pour into the baking dish.
07 - Bake for 25 to 30 minutes, until the mixture sets and the top is lightly golden.
08 - Allow to cool for a few minutes before serving. Optionally, garnish with a drizzle of maple syrup, a dollop of yogurt, or extra nuts.

# Expert Advice:

01 -
  • It's basically set-it-and-forget-it breakfast, ready in 40 minutes start to finish.
  • The texture is somewhere between a warm cake and creamy oatmeal, which is exactly as good as it sounds.
  • You can eat it straight from the ramekin while it's still warm, yogurt and all.
02 -
  • Don't skip the cooling step or it will be too delicate to scoop; even three minutes makes a difference.
  • Pumpkin is watery, so if you use a very wet puree or canned pumpkin that hasn't been drained, the oats will absorb it all and the bake time might stretch longer—watch for the top to turn golden rather than relying on time alone.
03 -
  • Make sure your pumpkin puree is well-drained; if it's too wet, your oats won't bind properly and you'll end up with something more porridge than cake.
  • The secret to that perfect golden top is to resist the urge to stir it halfway through baking—let it set from the bottom up, undisturbed.
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