Pumpkin Spice Baked Oats (Print)

A warm, spiced pumpkin and oat bake with cozy fall flavors and a soft, cake-like texture.

# Ingredients:

→ 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

# Instructions:

01 - Preheat 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, whisk milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth and well combined.
04 - Add the wet mixture to the dry ingredients and stir until just combined, avoiding overmixing.
05 - Fold in chopped nuts or chocolate chips if using, ensuring they are evenly distributed.
06 - Pour the 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 top with maple syrup, yogurt, or extra nuts.

# Pro Tips:

01 -
  • It tastes indulgent enough to satisfy a sweet craving while actually being good for you.
  • You can make it ahead in ramekins and have it ready to bake on a busy morning.
  • The texture is somewhere between a warm cake and creamy oatmeal, which honestly feels like a small miracle.
02 -
  • Don't overbake—pulling it out when it's still slightly soft in the very center is the secret to keeping it moist and cake-like instead of dry and dense.
  • If you're making this in ramekins, bake for closer to 25 minutes; a bigger baking dish might need the full 30 because the depth is different.
03 -
  • Toast your spices in a dry pan for 30 seconds before mixing them in if you want a more pronounced flavor—it wakes them up.
  • Use full-fat canned pumpkin, not pumpkin pie filling, which has added sugar and spices that'll throw off your balance.
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