Pumpkin Pie Baked Oats

Frosted baked oats topped with chopped walnuts in a glass dish.

Cozy, spiced, and naturally sweet, these Pumpkin Pie Baked Oats taste like dessert for breakfast. Easy to make, meal-prep friendly, and so satisfying!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 40

Cooling Time 30

Total Time 1 20

Servings serves

Calories 521kcal

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
⅓ 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 11x8-inch (28x20 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.

Notes

Storage. Store in an airtight container in the fridge for up to 4 days. If you plan to reheat them, keep the frosting separate and add it after heating. To freeze, wrap the unfrosted slices individually and put them in a freezer bag for up to 1 month. Thaw in the fridge overnight, then add fresh frosting.

Pumpkin pie spice. If you do not have the blend, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice.

Nutrition