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 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 12pieces
Calories 202kcal
Author Ashley Petrie, RDN, LDN
Equipment
Blender
8"x11" baking dish
Ingredients
Cooking spray
3cupsoatsquick or old-fashioned
½tablespoonbaking powder
¼teaspoonsalt
1teaspooncinnamon
½teaspoonginger
¼teaspoonnutmeg
⅛teaspoonallspice
⅛teaspooncloves
¾cuppumpkin puree
¼cupcanola oil
2eggs
⅓cuphoney
2tablespoonsbrown sugar
1 ½cupsmilk
1teaspoonvanilla extract
2-4tablespoonschocolate 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.
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.