Pumpkin Spice Baked Oats (Print View)

A comforting blend of pumpkin, spices, and oats baked into a warm, satisfying morning dish.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - Mix rolled oats, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
03 - Whisk together milk, pumpkin puree, egg, maple syrup, and vanilla extract until smooth in a separate bowl.
04 - Pour wet ingredients into dry ingredients and stir until just combined.
05 - Fold in pecans, walnuts, chocolate chips, or raisins if desired.
06 - Transfer mixture to prepared ramekins or baking dish and bake for 25 to 30 minutes until set and golden on top.
07 - Allow to cool for a few minutes. Serve warm, optionally topped with maple syrup, yogurt, or additional nuts.

# Expert Advice:

01 -
  • It tastes like pumpkin pie for breakfast but actually fills you up, no sugar crash an hour later.
  • You can bake it ahead and reheat it, which means you can sleep in on weekday mornings and still have something warm waiting.
  • The texture is nothing like regular oatmeal—it's soft and cake-like, almost custard-y in the best way.
02 -
  • Don't skip the rest time after it comes out of the oven, or it'll fall apart on the plate—patience here is everything.
  • If it seems too liquidy before baking, don't panic; pumpkin releases moisture as it cooks, and that's what makes the final texture perfect and slightly creamy rather than dry.
03 -
  • Toast your nuts in a dry skillet for a few minutes before folding them in—they'll taste deeper and more nuanced.
  • If you're doubling the recipe for a crowd, use a 9x13-inch baking dish and add about five minutes to the baking time, and always test with a toothpick in the center to make sure it's fully set.
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