Like Pumpkin Pie in Baked Oat Form

With all the flavours of pumpkin pie, these pumpkin baked oats really bring autumn to breakfast. It’s not quite like eating a slice of pie for breakfast but it’s a great way to get the same taste profile without, you know, eating pie for breakfast. If you’ve never had baked oats before, they’re like single-serve muffins made in a blender, with a batter that’s very similar to pumpkin pancakes.

Pumpkin replaces banana in this recipe, which is great not only for anyone who doesn’t love banana, but also if you’re keen on using more local ingredients. I’m a big fan of replacing banana with pumpkin when winter squash is in season and this is an excellent way to do that.

There are several add-in ideas outlined below, with ideal amounts and how to add them. The plain version is excellent but so are the walnut and chocolate chip versions. Pumpkin baked oats are generally slightly less sweet than those made with banana so if you have a real sweet tooth, try topping it with extra maple syrup!

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Ingredients You’ll Need and Why

You probably have most of these ingredients on hand, and can use roasted pumpkin or puree – see below for more substitutions. These are my notes from recipe testing. You can find the full recipe card below with complete measurements and instructions.

• Pumpkin: use roasted pumpkin or homemade or canned pumpkin puree. Keep in mind that it’s being blended in any case, so it won’t matter if the pumpkin is blended beforehand. If making it yourself or using roasted pumpkin be sure to use a sweet pumpkin or winter squash. The consistency can vary slightly and you may need to add a little more if the mixture looks dry.
• Oats: for the best result, use rolled oats rather than quick-cook. Don’t use steel-cut oats for this recipe. Choose certified gluten-free if necessary.
• Eggs: you need just one egg. It helps to bind the baked oats, causes a greater rise while baking, and makes the oats more filling. I haven’t tested an egg-free version.
• Oil: a little coconut oil makes the oats softer and more tender, and omitting can result in a rubbery, dry texture. Substitute another oil or butter if preferred.
• Maple syrup: substitute honey if preferred. Reducing the amount of sweetener will make the mixture dry and slightly bland.
• Spices: pictured is cinnamon and nutmeg. Try adding a pinch of ground ginger or cloves if you’d like, or replace the individual spices with pumpkin pie spice. Cardamom is very good here.
• Baking powder: a little baking powder adds lift and omitting will make the baked oats dense. If you use baking soda, it will lend a bitter metallic taste.
• Vanilla: some vanilla extract adds a sweet flavour and improves the overall taste.
• Add-ins: after the batter is blended, try mixing in two tablespoons of mini chocolate chips or chopped dark chocolate, chopped walnuts, sliced almonds, raisins, or seeds.

How to Make Pumpkin Baked Oats

Baked oats are different from baked oatmeal, in that baked oats are blended before baking, for something that comes out very similar to a muffin. Some versions are more cake-like than others – these are more like a whole grain muffin in consistency.

Step 1: add all of the ingredients apart from any optional mix-ins to a blender (or blending container, if using an immersion blender). If you layer the wet ingredients below the dry ingredients, it will mix more easily.

Step 2: blend until very smooth and the oats have broken down. It should look like whole wheat pancakes or muffin batter, with the pumpkin and egg completely mixed in, but with some texture from the oats still visible. Stir in any mix-ins after blending.

Related: Gluten-Free Pumpkin Muffins

Step 3: pour into the greased ramekins. I always place the ramekins for baked oats in another tin or on a baking sheet because they’re hard to remove from the oven after baking, and it’s easier to lift a baking sheet rather than the small individual dishes.

Step 4: bake for about 20 minutes. Baked oats generally will rise significantly while baking, then fall slightly when removed from the oven. Cool for a few minutes before serving. These are best fresh.

Expert Tips for the Best Baked Oats

• Blend very well: the oats should be broken down into the consistency of whole wheat flour. Not completely smooth, but without any large pieces remaining either. I find an immersion blender to be more effective.
• Sweeten after baking: adding too much sweetener to the mix will make the batter too liquid, and the mixture will bake unevenly or underbake. Top with more maple syrup after baking instead.
• Use any type of blender: while you can use a standing blender as pictured, my recommendation is for an immersion blender or bullet blender. They’re easier to clean and mix smaller amounts like this more effectively than a stander blender. If you do use a full-sized blender, simply scrape down the sides with a spatula as needed before mixing again.
• Increase the recipe: this makes two servings, but can easily be increased to serve more people. If you hover (desktop) or tap (mobile) on the pink number beside ‘servings’ in the recipe card, you can slide the scale there to automatically adjust amounts. This only works for the gram measurements so keep that in mind! The baking time will stay the same and you’ll just need more ramekins.
• Use a toaster oven: depending on the size of you oven, it might be a lot to turn on the oven for two ramekins. If you have a toaster oven, certainly use that instead. It’s a lot less space to heat!

More Baked Oats Recipes

• Baked Oats – the base version, with a small banana and several topping or add-in options outlined.
• Chocolate Baked Oats – honey sweetened, with cocoa powder and chocolate or chocolate chips.
• Banana Bread Baked Oats – with extra ripe banana, maple syrup, cinnamon, and vanilla.