Pumpkin Spice Baked Oats (Print Version)

Warm oats combined with pumpkin puree and cozy spices for a comforting morning treat.

# 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 (175°C). 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 milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir until just combined.
05 - Fold in the chopped nuts or chocolate chips, if using.
06 - Pour the batter into the prepared ramekins or dish and bake for 25–30 minutes, until set and lightly golden on top.
07 - Allow to cool for a few minutes before serving. Optionally, drizzle with maple syrup, add a dollop of yogurt, or sprinkle extra nuts.

# Additional Tips::

01 -
  • It tastes like dessert for breakfast but actually keeps you full until lunch.
  • Everything bakes in one dish, so cleanup is barely worth mentioning.
  • The spice blend hits different every time you take a bite—warm, layered, and never boring.
02 -
  • The texture matters more than you'd think—overbaking even by five minutes dries it out, so keep an eye on that golden top.
  • If your pumpkin puree separates from the other wet ingredients, just keep whisking; it comes together.
03 -
  • Measure your pumpkin puree carefully—too much makes it dense, too little and you lose that pumpkin flavor that makes this special.
  • If you want it vegan, swap the egg for a flax egg and use plant-based milk; it works beautifully and nobody will notice the difference.
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