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Pumpkin Baked Oats

These Easy Pumpkin Baked Oats are a healthy make-ahead breakfast for busy weekday mornings. Made with oats, pumpkin puree, honey, brown sugar, and warm spices, these baked oats are made entirely in a blender and have a soft, cake-like texture. Pair them with a cup of coffee or tea for a cozy fall breakfast treat.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 pieces
Calories 202kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • Blender
  • 8"x11" baking dish

Ingredients

  • Cooking spray
  • 3 cups oats quick or old-fashioned
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • teaspoon allspice
  • teaspoon cloves
  • ¾ cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • cup honey
  • 2 tablespoons brown sugar
  • 1 ½ cups milk
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons chocolate chips

Instructions

  • Preheat the oven to 350°F and spray an 8-inch by 11-inch baking dish with cooking spray. Add the oats, baking powder, salt, and spices to a blender and pulse a few times to break up the oats.
    Cooking spray, 3 cups oats, ½ tablespoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon cloves
  • Add the pumpkin puree, canola oil, eggs, honey, brown sugar, milk, and vanilla extract to the blender and blend on high until a smooth, thin batter forms. Pour the batter into the prepared baking dish.
    ¾ cup pumpkin puree, ¼ cup canola oil, 2 eggs, ⅓ cup honey, 2 tablespoons brown sugar, 1 ½ cups milk
  • Sprinkle the chocolate chips on top of the batter and bake for 40-45 minutes or until a toothpick inserted in the center of the oats comes out clean. Allow the baked oats to cool for 15-20 minutes before cutting.
    2-4 tablespoons chocolate chips

Notes

  • If using a different size baking dish, muffin tins, or ramekins, remember that the baked oats may take more or less time to cook.
  • Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving: 1piece | Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 137mg | Potassium: 141mg | Fiber: 3g | Sugar: 14g | Calcium: 98mg | Iron: 1.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.