Pumpkin Spice Baked Oats (Print Version)

A cozy blend of pumpkin, warming spices, and oats baked to a soft, cake-like texture perfect for cool mornings.

# 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 the oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - In a large bowl, stir together 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 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Transfer the mixture into the prepared ramekins or baking dish.
07 - Bake for 25 to 30 minutes, until the mixture is set and lightly golden on top.
08 - Allow to cool for a few minutes before serving. Optionally, garnish with maple syrup, yogurt, or additional nuts.

# Additional Tips::

01 -
  • It tastes like pumpkin spice cake but delivers real oats and protein, so you can eat it guilt-free for breakfast.
  • The whole thing comes together in under 45 minutes from bare kitchen to warm bowl, making it perfect for lazy weekend mornings.
  • One batch easily feeds two people or stretches across your week if you're eating solo and want leftovers to reheat.
02 -
  • Don't use pie filling in place of pumpkin puree unless you want a cloyingly sweet result; the difference is real and ruins the delicate balance.
  • If your mixture seems too thick before baking, it's fine—it will loosen slightly as it bakes, and you can always add a splash more milk next time if you prefer something closer to oatmeal in texture.
03 -
  • If you're doubling this recipe, don't assume the baking time stays the same; a larger dish may need an extra 5 to 10 minutes, so check by pressing the center gently rather than relying on a timer alone.
  • Storing the finished oats in the fridge and reheating them gently in a 300°F oven for about 10 minutes brings back their moisture and warmth without drying them out.
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