Pumpkin Blended Baked Oats are a fall version of the popular TikTok recipe of individual ramekin baked oats that look and taste like cake. They are made with pumpkin puree, pumpkin pie spice, eggs and plant milk. Chopped pecans and dark chocolate chips on top are optional but will make your fall breakfast taste extra special!
It’s September and I am SO ready for all things fall. Our fall bucket list this year includes the exact same quintessential fall activities from previous years: apple picking, visit to a corn maze, making jack o’lanterns, trick or treating on Halloween, fall hikes and yes, ALL THINGS pumpkin spice.
Typically, blended baked oats are made with banana. While I love that version so much that I actually have no less than FOUR banana-based baked oats recipes on my blog, I was excited to shake things up a bit for the fall and use pumpkin puree instead. The effect resembles satisfying, fluffy and moist pumpkin bread studded with chocolate chips but made with no butter, flour or refined sugar! How can you go wrong with that? You can’t.
If you want to check out my other baked oats recipes, you can access them here:
What you will need
- Rolled Oats: old fashioned rolled oats are what’s used in this recipe but feel free to use quick oats, if you prefer.
- Pumpkin Puree: use 100% pumpkin puree, not pumpkin pie filling.
- Plant Milk: I use unsweetened almond milk but any plant or dairy milk will work. Try it with coconut, oat or soy milk (plain or vanilla).
- Eggs: to give the baked oats a boost of protein and help achieve cake-like texture.
- Pumpkin Pie Spice: for the ultimate fall flavor. See my note below on store bought vs. homemade spice.
- Baking Powder: to help the baked oats rise.
- Salt: to round out the flavors.
Step by step instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. You can also make baked oats in an air fryer or in the microwave (see my notes below for instructions).
Step 2: Place all the ingredients in a standup blender , except for chocolate chips. Blend until completely smooth. Then stir half of the chocolate chips into the mixture.
Step 3: Spray four 8-oz ramekins with non-stick spray (I use this avocado oil spray). Divide the mixture between 4 ramekins, making sure each ramekin gets some chocolate chips (they tend to fall to the bottom of the blender jug).
Step 4: Decorate the tops of the batter with remaining chocolate chips and chopped pecans (if using). Bake for 25 minutes in the preheated oven or until a toothpick inserted in the middle comes out mostly clean.
Step 5: Let cool for at least 5 minutes before serving.
Mix-ins and topping ideas
The beauty of baked oats is that you can make them different every time by mixing in fun ingredients or topping them with whatever you want, before or after baking. In my recipe I top the Pumpkin Baked Oats with dark chocolate chips and chopped pecans but there are so many other options to make your breakfast or snack more unique and delicious.
Here are some mix-in/topping ideas:
- Chopped nuts (almonds, walnuts, hazelnuts, peanuts)
- Chocolate chunks or morsels
- Peanut or almond butter swirl (baked into the oats or drizzled on top of baked oats after baking)
- Butterscotch chips
- Fresh blueberries
- Greek yogurt mixed with nut butter or cocoa powder (top the baked oats with this yogurt “frosting” after baking and cooling the oats slightly)
Serve pumpkin baked oats slightly cooled in the ramekin on its own or with a dollop of coconut or regular whipped cream, sprinkled with cinnamon. It’s also really good with a drizzle of nut butter and a side of berries.
Try this healthy homemade Iced Pumpkin Spice Latte if you're looking to use up leftover pumpkin puree.
Storage and freezing
You can make Pumpkin Blended Baked Oats ahead of time and enjoy later. Just let them cool completely, cover with plastic wrap and store in the fridge for up to 5 days. When ready to eat, uncover and reheat in the microwave for 30 seconds. You can also eat them cold but they’re better warm!
If you’d like to freeze them, place the cooled ramekin wrapped tightly with plastic wrap in a ziplock bag and store in the freezer for up to 3 months. To serve, let thaw completely, then heat in the microwave and enjoy!
Yes, but you will need oat flour for that. Whisk eggs, pumpkin puree and plant milk in a bowl, add oat flour, pumpkin pie spice and baking powder and stir to combine. Then follow directions in the recipe.
No. You will want only pumpkin on the list of ingredients.
It’s a blend of spices traditionally used in a pumpkin pie. It’s typically made with ground cinnamon, ginger, allspice, nutmeg and cloves. Pumpkin pie spice is available in most grocery stores and on Amazon. Here is an excellent recipe for homemade pumpkin pie spice, if you’d like to make your own.
No. For best texture I recommend using old fashioned rolled oats or quick oats.
Ramekins are small ovenproof ceramic bakeware dishes often used for preparing and serving individual portions of desserts, such as soufflés or crème brûlée (my favorite indulgent dessert!). They come in different sizes and shapes.
For blended baked oats I recommend using 8-ounce round ramekins such as these ones.
Ramekins work best but if you don’t have any, you can also try making baked oats in small glass Pyrex containers, a muffin tin or a smallish baking dish. You may need to adjust baking time if your baking vessel is a different size.
Yes! Air frying cuts the baking time in half but the tops of your baked oats will get a little crispier than the oven version. If you want to try this method, preheat your air fryer to 350 degrees Fahrenheit, place the ramekins with the batter in the basket and air fry for about 8-9 minutes. Insert a toothpick in the middle of one of the ramekins. If it comes out mostly clean, the baked oats are done. If the center is still jiggly and raw, bake another 1-2 minutes and check again. Be mindful that it’s very easy to overcook blended baked oats in the air fryer.
Yes you can. The texture will not be quite the same but if mug cakes are your thing, give the microwave method a try. Place the ramekin (one at a time) in the microwave and cook on high for 90 seconds. If the top looks done, insert a toothpick in the middle. If it comes out mostly clean, your baked oats are ready. If not, cook the baked oats longer, in 30-second increments, until the toothpick comes out clean. Note that microwave ovens have different power levels and the cooking time will vary.
If you try these Pumpkin Blended Baked Oats and love them, or if you have any questions about this recipe please leave me a comment below!
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Pumpkin Spice Blended Baked Oats
- 1 cup old-fashioned rolled oats
- ⅓ cup canned pumpkin puree
- ½ cup unsweetened plant milk almond, soy, coconut, oat
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin spice seasoning
- 2 large eggs
- 1 teaspoon baking powder
- a pinch of salt
- ¼ cup chocolate chips plus more for the top
- chopped pecans for the top (optional)
- Heat the oven to 350 degrees Fahrenheit. You can also make baked oats in an air fryer or in the microwave (see recipe notes for instructions).
- Place all the ingredients in a standup blender, except for chocolate chips. Blend until completely smooth.
- Stir half of the chocolate chips into the mixture.
- Spray four 8-oz ramekins with non-stick spray. Divide the mixture between 4 ramekins, making sure each ramekin gets some chocolate chips (they tend to fall to the bottom of the blender jug).
- Decorate the tops of the batter with remaining chocolate chips and chopped pecans (if using).
- Bake for 25 minutes in the preheated oven or until a toothpick inserted in the middle comes out mostly clean.
- Place on a cooling rack and let cool for at least 5 minutes before serving.