Pumpkin Baked Oats
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We all fell in love with the classic baked oats when it went mega viral on tiktok. I wanted to make a seasonal version of the recipe that’s perfect for pumpkin season but still absolutely delicious! Seriously can’t wait for you to try these Pumpkin Baked Oats.
Remember early this year (2021) when Baked Oats broke the internet!? To this day, my classic baked oats video has gotten over 2 million views and my Double Chocolate Baked Oats video is at 1.5 million views 🤯❤️
I also have a carrot cake baked oats recipe and even though it hasn’t quite made it to a million views yet, it’s quite possibly my favorite. UNTIL NOW that is- because I am VERY into this pumpkin baked oats recipe.
One of the few complaints I received about my original recipe is that it had too much of a banana taste. Which is perfect for most people but not ideal for the weirdos out there that don’t like bananas very much :)
This Pumpkin version solves ALL of those problems- yes, you’re welcome (you weird banana hating people).
Ultimately, this is pretty similar to my classic baked oats except that I swapped the banana for pumpkin puree and added in a nice teaspoon of pumpkin pie spice.
I LOVE my with chocolate chips/ chunks but I heard recently that not everyone loves pumpkin flavor with chocolate. So, you do you. You can leave the chocolate out completely or swap it for some kind of berry etc.
AND that’s pretty much it! I’m going to keep today’s post short and SWEET!
As usual, if you end up making this or any of my other recipes, please tag me on social media or come back here to leave a review on the recipe card! I always love to see what y’all are making from the blog!Print
- 1/2 cup of pumpkin puree*
- 1/4 cup of maple syrup
- 2/3 cup of milk (plant based as desired)
- 3 tablespoons of nut butter
- 1 teaspoon of vanilla
- 1 cup of old fashioned oats
- 1/2 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- pinch of salt
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of optional mix-ins such as berries, chocolate chips, etc
- Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
- Add all ingredients to a blender MINUS the chocolate chunks. Blend until creamy and little to no chunks of the oats remain. Fold in the chocolate until combined.
- Pour batter into the greased baking dish and top with my mix ins as desired. Bake for 20-25 minutes (mine was perfect at 25 minutes) or until a toothpick inserted in the middle comes out clean.
*as desired, the pumpkin could also be substituted for 1/2 cup of sweet potato mash or butternut squash mash
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
- Serving Size:
- Calories: 368
- Sugar: 32.4 g
- Sodium: 812.8 mg
- Fat: 14.4 g
- Carbohydrates: 53.1 g
- Protein: 8.9 g
- Cholesterol: 0.8 mg
Keywords: vegan baked oats, pumpkin oatmeal, pumpkin baked oats