Pin It There's something about October mornings that makes me want to bake breakfast instead of just eating it. I discovered these pumpkin spice baked oats when I was standing in my kitchen, still in my sweater from the night before, staring at a can of pumpkin puree and wondering if it belonged in anything besides pie. Turns out it does—and the result tastes like autumn decided to become cake.
I made this for my sister one weekend and she ate it straight from the ramekin with a spoon, not even bothering with a plate. She didn't say much, just kept going back to the oven to pull out the second one. That's when I knew this wasn't just something I'd made for myself—it was something worth sharing.
Ingredients
- Rolled oats: The backbone of this dish—use old-fashioned oats, not instant, so they hold their shape and create that cake-like texture.
- Pumpkin puree: Pure pumpkin only, not pie filling, which has sugar and spices already mixed in and will throw off your balance.
- Milk (dairy or plant-based): Whatever you have on hand works; I've used almond milk, oat milk, and regular milk with no real difference.
- Egg: Binds everything together and gives it that tender crumb, but can be swapped for a flax egg if you need it vegan.
- Maple syrup: Just enough sweetness without being overwhelming—honey works too if that's what's in your cabinet.
- Cinnamon, ginger, nutmeg, cloves: These four spices are what make it feel like autumn; don't skip any of them or it loses something essential.
- Baking powder: Lifts the whole thing so it's not dense and heavy, just light and tender.
- Pecans or walnuts: Optional but worth it for that little crunch on every bite.
Instructions
- Heat and prepare:
- Get your oven to 350°F and grease two ramekins or a small baking dish—this prevents sticking and lets you get clean, pretty portions.
- Mix the dry team:
- In a large bowl, combine your oats with the baking powder, salt, and all four spices, stirring them together so the spices distribute evenly and you don't bite into a pocket of pure cinnamon.
- Blend the wet team:
- In another bowl, whisk milk, pumpkin, egg, maple syrup, and vanilla until smooth and slightly glossy; this is important because lumps of pumpkin don't cook out.
- Bring them together:
- Pour the wet mixture into the dry ingredients and stir gently until just combined—don't overmix or you'll develop gluten and make it tough.
- Add texture if you'd like:
- Fold in your nuts or chocolate chips if you're using them, then divide the batter between your prepared dishes.
- Bake until golden:
- Bake for 25 to 30 minutes until the top is lightly golden and the center is set but still slightly soft—it will keep cooking a bit as it cools, so don't overbake.
- Cool and serve:
- Let it rest for a few minutes, then top it however you want—maple syrup, yogurt, extra nuts, or nothing at all.
Pin It What surprised me most about this recipe is how it turned into a reason to see my roommate in the morning. Before, we'd pass each other in the kitchen half-asleep; now she comes in to the smell of cinnamon and pumpkin and suddenly we're both awake and talking about our days. Food does that sometimes.
Flexibility Is Your Friend
This recipe begs to be tweaked. I've made it with honey instead of maple syrup and it's just as good, maybe even smoother. I've used applesauce in place of some of the milk when I was out, and the texture stayed tender. If you're vegan, swap the egg for a flax egg and use plant-based milk—I've tested it and it works.
The Best Part About Baked Oats
Unlike regular oatmeal, which demands constant attention and can get gluey if you look away for a second, baked oats let you walk away. You can shower, change out of your sweater, start a load of laundry—whatever morning life needs—and come back to something warm and finished. It's the kind of breakfast that fits a real day, not just Instagram.
Toppings and Serving Suggestions
Serve this warm for the best texture, right out of the ramekin or spooned onto a plate. A drizzle of warm maple syrup soaks into the still-hot oats and tastes like pure comfort. Cold yogurt on top adds a nice contrast, and if you didn't put nuts in the batter, sprinkle some on top for crunch.
- Maple syrup or honey drizzled while still warm is non-negotiable.
- A spoonful of yogurt, sour cream, or whipped cream makes it feel indulgent.
- If you skipped the nuts in the batter, add them as a topping for texture.
Pin It This is the kind of breakfast that reminds you why you love cooking in the first place. It's simple enough to make on a regular Tuesday, but special enough to share.
Recipe FAQs
- → Can I make this dish vegan?
Yes, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based milk instead of dairy.
- → What spices are used to achieve the pumpkin spice flavor?
The blend includes ground cinnamon, ginger, nutmeg, and cloves, which together create the classic warm pumpkin spice aroma.
- → Can I add toppings or mix-ins?
Absolutely, chopped pecans, walnuts, chocolate chips, or raisins can be folded in or sprinkled on top before baking for extra texture and flavor.
- → How long does it take to bake?
Baking typically takes 25 to 30 minutes at 350°F (175°C) until the oats are set and lightly golden on top.
- → Is it possible to make this ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it before baking, or bake ahead and gently reheat for serving.