These Pumpkin Pie Baked Oats are a fall-inspired filling, make-ahead breakfast with pumpkin pie spices. Topped with a creamy maple yogurt frosting and walnuts they are worth getting out of bed for in the cooler months.
Ingredients You’ll Need
Pumpkin puree: canned unsweetened puree, not pumpkin pie filling. If you can’t buy canned easily (like me in Australia!) you can make your own. Minimalist Baker’s How to Roast Pumpkin guide is how I make mine. I like this recipe because roasting brings out the natural sweetness.
Pumpkin pie spice: use a pre-mix or make your own, see the notes in the recipe card.
Almond butter: almond butter is great for richness and mild flavor, but any smooth runny nut butter like cashew or peanut butter will also work.
Instructions
Step One: Combine the dry ingredients straight in the baking dish, including the oats, baking powder, baking soda, pumpkin pie spice, and table salt.
Step Two: Whisk the wet ingredients in a separate bowl until smooth.
Step Three: Pour the wet ingredients into the dry mixture. Stir until just combined, then fold in chopped nuts if using.
Step Four: Spread the batter evenly into the prepared dish and bake until set in the center.
Step Five: Let it cool completely before spreading on the maple yogurt frosting, then slice and serve.
Storage
Keep the baked oats in an airtight container in the fridge for up to 4 days. If you plan on re-heating them, make sure to keep the frosting separate (it won’t heat well!)
For longer storage, you can freeze the base recipe (not the frosting). Slice into portions and freeze in a sealed container or freezer bag for up to 2 weeks. Let them thaw in the fridge overnight or at room temperature before eating, or zap in the microwave in 30 second bursts on high until heated through.
Expert Tips
Use room-temperature milk and nut butter so the ingredients mix evenly.
While these are in the oven I make myself a pumpkin spice matcha latte using the same jar of pumpkin pie spice. It takes about seven minutes and the two together is my favorite fall breakfast.
Pumpkin Pie Baked Oats
Ingredients
Base
- 2¼ cups old-fashioned rolled oats 190 g
- 2 cups milk 480 ml; I use soy milk, but any milk works.
- 1¼ cups pumpkin puree about 1 standard can, 425 g
- â…“ cup maple syrup 80 ml; add more if you like it sweeter
- 1 tablespoon vanilla extract
- 3 tablespoons almond butter 48 g; or neutral oil if you prefer
- 1 tablespoon apple cider vinegar 15 ml; or lemon juice
- 1½ teaspoons baking powder 6 g
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice or 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice or cloves
- pinch table salt
- ¼ cup vanilla or plain protein powder 25–30 g; optional
- ½ cup chopped pecans or walnuts optional, fold through or sprinkle on top
Maple Yogurt Frosting
- 2½ cups plain yogurt 625 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch table salt
Instructions
- Preheat the oven to 350°F (180°C). Line or lightly grease an 11×8-inch (28×20 cm) baking dish.
- In the prepared baking dish, combine the old-fashioned rolled oats, protein powder (if using), baking powder, baking soda, pumpkin pie spice, and table salt
- In another bowl, whisk together the milk, pumpkin puree, maple syrup, vanilla, almond butter, and apple cider vinegar.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped nuts if using.
- Smooth the top so the batter sits evenly in the dish.
- Bake for 35–40 minutes, until the center is just set and the edges pull away from the sides.
- Let cool completely if you plan to frost; if not, serve warm.
Maple Yogurt Frosting
- Mix yogurt, maple syrup, vanilla, and salt until smooth.
- Spread over the cooled baked oats, then slice into squares.
Linda says
These were so tasty, love a bit of pumpkin spice at breakfast
Ron says
love this so much! it turned out really great, it smells and tastes good