Pumpkin Spice Baked Oats (Printable)

A warm dish featuring oats, pumpkin puree, and fragrant autumn spices for a cozy start.

# 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, combine rolled oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a separate bowl, whisk together milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Add the wet mixture to the dry ingredients and stir until just combined.
05 - Fold in chopped nuts or chocolate chips if using.
06 - Pour the batter into prepared ramekins or baking dish. Bake 25 to 30 minutes, until set and lightly golden on top.
07 - Allow to cool for a few minutes. Serve warm with optional toppings such as maple syrup, yogurt, or extra nuts.

# Expert Tips:

01 -
  • It's ready in 40 minutes and tastes like you spent way more effort than you actually did.
  • The texture is somewhere between a warm cake and a thick oatmeal, which honestly makes it feel more indulgent than breakfast has any right to be.
  • You can make it vegan, add protein powder, swap out spices—it's forgiving and doesn't require perfect ingredients.
02 -
  • Don't skip the rest time; it's the difference between something you can plate nicely and something you have to serve with a spoon and an apology.
  • Overmixing the batter is the fastest way to end up with a dense, heavy result instead of the light, cake-like texture that makes this special.
03 -
  • If you want to go vegan, swap the egg for a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, mixed and rested for 5 minutes) and use plant-based milk—it works just as well.
  • Use fresh spices if you can; old ones taste flat and dusty, and spices are basically the whole personality of this dish.
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