Pin It There's something about the smell of pumpkin and cinnamon warming in the oven that stops me mid-morning scramble and makes me remember why I love fall so much. I discovered these baked oats by accident, really—I was trying to use up a can of pumpkin before it went bad and thought, why not bake oats like a cake instead of stirring them into a bowl? The result was this tender, spiced breakfast that tastes indulgent but feels completely wholesome, and now it's become my go-to when I want something more interesting than the usual oatmeal routine.
I made these for my sister on a chilly October morning, and watching her face light up when she tasted how soft and fluffy they were—not dry or rubbery like some baked oat recipes—convinced me this was something worth making again and again. She asked for the recipe before she'd finished her first bite, which is always the highest compliment.
Ingredients
- Rolled oats: The backbone here—use old-fashioned rolled oats rather than instant, they hold their texture beautifully when baked.
- Pumpkin puree: Real canned pumpkin gives you that authentic flavor and keeps everything moist without being dense.
- Milk: Dairy or plant-based both work, but oat milk makes these extra creamy if that's your style.
- Egg: Binds everything together and creates that cake-like crumb; a flax egg works if you're vegan.
- Maple syrup: Adds subtle sweetness and pairs perfectly with the spices.
- Spice blend: Cinnamon, ginger, nutmeg, and cloves—don't skip the cloves, they add a warmth that makes people ask what that amazing flavor is.
- Pecans or walnuts: Optional but they add a nice textural contrast when you bite into the soft oats.
Instructions
- Heat your oven and prepare:
- Preheat to 350°F and lightly grease two small ramekins or an 8x8-inch dish—I use ramekins when I'm making this for one and want individual portions that reheat beautifully.
- Mix the dry foundation:
- Combine oats, baking powder, salt, and all your spices in a large bowl, stirring until the spices are evenly distributed so you don't get one spice-heavy bite.
- Whisk the wet ingredients:
- In a separate bowl, whisk milk, pumpkin puree, egg, maple syrup, and vanilla until smooth and no lumps of pumpkin remain.
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir gently until just combined—don't overmix, a few streaks of dry ingredient are perfectly fine.
- Add your extras:
- Fold in nuts or chocolate chips if you're using them, which adds little pockets of texture and richness.
- Pour and bake:
- Transfer to your prepared vessel and bake for 25–30 minutes until the top is set and lightly golden, and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let it rest for a few minutes—this makes it easier to scoop and helps the texture set slightly. Top with a drizzle of maple syrup or a spoonful of yogurt if you want extra richness.
Pin It These oats have become the breakfast I make when I want to feel taken care of, even though I'm making them myself. There's something grounding about a warm, spiced breakfast that actually fills you up and tastes like you spent more time on it than you did.
Why This Works as a Make-Ahead Breakfast
You can assemble the batter the night before, cover it, and bake it straight from the fridge in the morning—just add a couple minutes to the baking time. I've done this on hectic weekdays when I needed something ready fast, and there's real comfort in knowing breakfast is handled. Reheats beautifully too; a minute in the microwave and it's warm all over again.
Playing with Flavors
The spice blend I've given you is classic autumn, but this is a flexible recipe once you understand the base. I've experimented with cardamom instead of cloves, added a touch of espresso powder to deepen the pumpkin flavor, and even tried swapping the maple syrup for brown sugar dissolved in the milk. Each version tastes slightly different but equally good, so treat this as a starting point and adjust based on what you love.
Storage and Serving Ideas
These keep for three days in the refrigerator covered, and they're wonderful cold straight from the fridge too if you ever have leftovers. I like to serve them warm with a dollop of Greek yogurt and an extra sprinkle of cinnamon, or sometimes just a drizzle of maple syrup and a handful of toasted nuts on top.
- Store covered in the fridge for up to three days.
- Microwave for a minute to warm through, or enjoy cold straight from the dish.
- Top with yogurt, nuts, or an extra drizzle of maple syrup just before eating.
Pin It This recipe has become the breakfast I reach for when I want something that tastes like comfort but actually nourishes me. Make it once and it becomes a quiet favorite.
Recipe Questions & Answers
- → Can I use plant-based milk instead of dairy?
Yes, plant-based milk works well and maintains a creamy texture while keeping the dish vegetarian or vegan.
- → How do I substitute the egg for a vegan version?
Replace the egg with a flax egg made from 1 tbsp ground flaxseed mixed with 3 tbsp water for a suitable vegan alternative.
- → What spices create the warm flavor in this dish?
A blend of cinnamon, ginger, nutmeg, and cloves combines to produce a rich, cozy spice profile.
- → Can I add toppings to enhance texture?
Yes, chopped pecans, walnuts, chocolate chips, or raisins can be folded in or sprinkled on top before serving.
- → How do I know when it's fully baked?
The oats should be set and lightly golden on top after 25–30 minutes of baking at 350°F (175°C).