This recipe is simple and adaptable, plus it can be done in less than 30 minutes. You can see the full version on my YouTube or you can read on for all the details.
Table of contents
The ingredients for these baked oats
I gave both grams and cups – if you have any issues with the recipe on the first go, I suggest switching to grams for the most accuracy 🙂
- 50 grams pumpkin purée (1/3 cup)
- 50 grams oats, (1/2 cup) blended into oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch kosher salt
- 32 grams drizzly almond butter (2 tablespoons)
- 35 grams maple syrup (2 tablespoons)
- 1 large egg
- 2 cubes dark chocolate, I like Hu Kitchen’s chocolate bars or gems
What pumpkin does do in this pumpkin baked oats recipe?
Pumpkin serves as a moistening agent, a flavoring agent and a structural ingredient. Which is why it is so crucial to this recipe. Fruits like pumpkin, banana and zucchini all have the ability to add lift and structure to a baked good while also adding flavor and sweetness. That’s why you see so many pumpkin bread recipes going around!
Pumpkin is crucial to this baked oats recipe not just for fall flavor, but for keeping the entire recipe together. Think of it as an egg enhancer, a sweetness enhancer and a color enhancer – it does a lot of the heavy lifting!
How to make pumpkin baked oats
It’s breakfast, so that means it’s easy. There are only four steps to make this baked oats recipe:
- Preheat your oven to 350°F.
- Blend your oats into a fine oat flour, then mix together the pumpkin, oat flour, baking powder, salt, cinnamon, almond butter, maple syrup and egg until you get a smooth batter.
- In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
- Bake at 350°F for 18-22 minutes or until the baked oats are completely risen.
- Serve immediately!
FAQ
Absolutely. Just omit the egg and instead include 2-3 tablespoons of plant-based milk. You won’t get as much rise and lightness in the texture of the baked oats, but they will still turn into a pretty delicious breakfast.
I would suggest baking it as soon as possible to get as much of a reaction out of the baking powder as you can (baking powder is double-acting, and reacts when it hits moisture as well as when it encounters heat). If you want to use this for meal prep, I would plan on baking it and then storing it.
I suggest storing them in an air-tight container in the fridge.
They will last in the fridge for 5-6 days.
Looking for other oat inspo?
You have found the right girl, here are a few of my favorites from the site!
Pumpkin Spice Overnight Oats
Jammy Blueberry Oats
Milk & Cookies Overnight Oats
And that’s everything for this Pumpkin Baked Oats!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 50 grams pumpkin purée, 1/3 cup
- 50 grams oats, 1/2 cup, blended into oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch kosher salt
- 32 grams drizzly almond butter, 2 tablespoons
- 35 grams maple syrup, 2 tablespoons
- 1 large egg
- 2 cubes dark chocolate, I like Hu Kitchen's chocolate bars or gems
Instructions
- Preheat your oven to 350°F.
- Blend your oats into a fine oat flour, then mix together the pumpkin, oat flour, baking powder, salt, cinnamon, almond butter, maple syrup and egg until you get a smooth batter.
- In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
- Bake at 350°F for 18-22 minutes or until the baked oats are completely risen.
- Serve immediately!
Comments
Could this somehow be made without the egg?
Yes! In the FAQ section of the post 🙂
Another excellent baked oats recipe!! Joy and warmth for my Monday morning. And thanks to the weight measurements this was a very quick clean up!
I love a fellow scale measurement queen! So glad you liked it!
IKR!
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