Pumpkin Spice Baked Oats (Printable)

A cozy oat dish featuring pumpkin puree and warm spices, baked to a comforting, cake-like texture.

# 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 rolled oats, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate bowl, whisk milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth and homogenous.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined to avoid overmixing.
05 - If using, fold chopped nuts or chocolate chips into the batter evenly.
06 - Transfer the mixture into prepared ramekins or baking dish. Bake for 25 to 30 minutes until set and the surface is lightly golden.
07 - Let the baked oats cool for several minutes before serving. Optionally drizzle with maple syrup, add a dollop of yogurt, or sprinkle extra nuts for garnish.

# Expert Suggestions:

01 -
  • It tastes like pumpkin pie for breakfast without the guilt, and it comes together with ingredients most people already have.
  • You can make it in individual ramekins for a fancy morning or throw it all in one dish when you're feeding someone special.
  • Leftovers reheat beautifully, turning a lazy breakfast into something that feels intentional.
02 -
  • The baking time is crucial—underbake it and you'll get a soupy center that's more sad pudding than cake, but overbake it even slightly and it becomes dense and dry.
  • Don't skip the resting period; those few minutes let the oats set up properly and completely change the texture from gloppy to spoon-able.
03 -
  • Brown the pecans lightly in a dry skillet before folding them in—it brings out their oil and makes them taste like they cost money.
  • If you're vegan, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) works perfectly and honestly makes the texture slightly more cake-like because there's less moisture overall.
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