Pumpkin spice baked oats is a healthy breakfast or snack that tases like pumpkin spice cake. This is a really easy recipe that comes together in the blender and can be baked in the oven or in minutes in the microwave.
This pumpkin overnight oats makes a delicious and healthy fall breakfast. Full of warming spices and healthy pumpkin purée. Its really easy to make and tastes like cake for breakfast.
Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Tiramisu Overnight Oats.
Another one of my favourites is Chocolate Baked Oats for all you chocolate lovers.
Ingredients
Making this Pumpkin spice baked oats recipe is easy, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Rolled oats, or old fashion oats
- Pumpkin purée, homemade or store bought. Do not use pumpkin pie filling, that has a lot of additives.
- Almond milk, or other non dairy milk to keep this recipe vegan. Normal milk can also be used.
- Peanut butter, or other nut butter.
- Maple syrup, or other liquid sweetener. Brown sugar or coconut sugar can also be used.
- Vanilla extract, or vanilla paste or powder.
- Baking powder, to give this baked oats a little lift to make it more cake like.
- Pumpkin spice, or cinnamon.
- Salt, just a little goes a long way to enhance the flavours.
- Chocolate chips, this is optional but tastes sooo good.
- Pecans, or other chopped nuts, to give it a little crunch.
See recipe card for quantities.
Instructions
Making pumpkin baked oats is really easy, follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
Put all the ingredients (except the chocolate and nuts) in a hight speed blender.
Blend until smooth, scraping down the sides as needed.
Fold in the chocolate chips and nuts, saving some for topping.
Fill the ramekins ¾ full and top with a few extra chocolate chips and nuts.
To bake in the oven:
Preheat the oven and bake the oatmeal for about 25 minutes or until they feel firm to the touch. Let the baked oats cool down slightly before serving.
To cook in the microwave:
Cook on high for 2 – 3 min depending on your microwave. Let the baked oats cool down slightly before serving.
Hint: Top the baked oats with a drizzle of maple syrup and enjoy warm.
Substitutions and Variations
- Pumpkin spice – Tastes amazing in this recipe, but can also be replaced with cinnamon.
- Peanut butter – any other nut butter can be used or sunflower butter for an allergy friendly alternative.
- Gluten free – make sure to use certified gluten-free oats to make these baked oats gluten-free.
For a hot breakfast also try these Chocolate Baked Oats or this speedy Banana Cinnamon Oatmeal made in the microwave in minutes.
Storage
Baked oatmeal is best eaten straight out of the oven while it’s still warm. But it can also be made ahead of time.
If you have any leftovers, you can store it in an airtight container in the fridge for up to 4 days or you can freeze it for up to 2 months.
The leftover baked oatmeal can be eaten cold or reheated in the microwave on high until just heated through.
Top tip
You can also double this recipe and bake it in a 8×8 inch baking dish. The bake time might have to be adjusted to bake a little longer.
FAQ
Baked oats are more like a cake them normal cooked oatmeal. These pumpkin spice baked oats are blended to make them even more cake like.
Became they are delicious! It’s a great way to eat your oats in a different way. Just stir everything together and bake. Or you can blend them like in this recipe.
I love them for breakfast or as an afternoon snack with a cup of tea. Whenever you feel like them is my answer!
More recipes to try:
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Pumpkin spice baked oats is a healthy breakfast or snack that tases like pumpkin spice cake. This is a really easy recipe that comes together in the blender and can be baked in the oven or in minutes in the microwave.
- 1 cup rolled oats
- ½ cup pumpkin puree
- ½ cup almond milk or milk of choice
- ¼ cup peanut butter
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin spice
- pinch of sea salt
- ¼ cup dark chocolate chips
- ¼ cup chopped pecans
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Put all the ingredients (except the chocolate and nuts) in a hight speed blender or a food processor and blend until smooth, scraping down the sides as needed.
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Fold in the chocolate chips and nuts, saving some for topping.
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Grease 2 ramekins with a little oil or vegan butter. I used ramekins that can fit about 1 cup. Fill the ramekins ¾ full and top with a few extra chocolate chips and nuts.
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Preheat the oven to 175C (350F). Bake the oatmeal for about 25 minutes or until they feel firm to the touch. Let the baked oats cool down slightly before serving.
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Cook on high for 2 – 3 min depending on your microwave. Let the baked oats cool down slightly before serving.
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