Pumpkin Blended Baked Oatmeal

This pumpkin blended baked oatmeal, made with 10 simple ingredients, is the perfect cozy Autumn breakfast to satisfy that pumpkin craving and sweet tooth.

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This single serving pumpkin blended baked oatmeal is the perfect breakfast for Autumn. I don’t hot oatmeal during the warmer months, so I almost forgot how good freshly baked, warm and gooey baked oatmeal is on a chilly morning.

This pumpkin blended baked oatmeal is similar to my pumpkin pie baked oatmeal, but all the ingredients are blended in a blender until smooth before baking off in the oven. This provides more of a cake like texture; cake that you can eat for breakfast!

This pumpkin blended baked oatmeal features pumpkin puree, and is spiced with cinnamon and pumpkin pie spice. It’s vegan, gluten free (if using gluten free oats), 10 simple ingredients and easy to make.

I personally love to under bake my baked oatmeal (don’t worry, there aren’t any ingredients in this that can’t be eaten under baked), but you can also bake it longer for a more cake like consistency. Try both and let me know which way you like better!

Ingredients

Oats: use old fashioned or quick oats. Gluten free, if needed.
Almond milk: use a plant milk to keep this recipe vegan.
Pumpkin puree: from the can is absolutely fine and what I do most of the time, but if you have leftover pie pumpkin, this is a great use for it!
Maple syrup: for natural sweetness.
Vanilla: for additional flavor.
Cinnamon & pumpkin spice: makes these baked oats perfectly spiced and flavorful.
Baking powder: the leavening agent in this oat cake.
Salt: Just a little bit of salt brings out the delicious flavors in this baked oatmeal.
Chocolate chips: pumpkin and chocolate were meant to go together!

Equipment

10-12oz ramekin
Mini or full sized blender
Small spatula

Instructions

Preheat oven to 400°F.

In a blender, combine oats, almond milk, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, vanilla, baking powder and salt. Blend until you have a smooth batter.

Stir in chocolate chips. Pour batter into a greased 10-12 oz ramekin. Top with additional chocolate chips, if desired.

Bake at 400° for 18-20 minutes for a gooey center or 22-25 minutes for a firm center. Allow the baked oatmeal to cool for 5-10 minutes before enjoying.

How to Meal Prep

Muffins: Double the recipe and divide oats evenly amongst muffin tins. Bake at 375° for 15 minutes.

Bars: Triple the recipe (use only 2 tsp baking powder), pour batter into greased 8×8 inch baking dish and spread into an even layer. Bake at 400° for 30-35 minutes. Allow to cool 10-15 minutes, then cut into bars.

Storage: Store the muffins and bars in air tight containers in the refrigerator for up to 5 days.

To reheat: Microwave for 30 seconds.

FAQ

Can I use steel cut oats for this recipe?

Old fashioned rolled oats and quick oats blend the best and results in a smooth batter.

Can I freeze baked oatmeal?

Yes! Store in an air tight plastic bag or container in the freezer for up to 3 months.

Can I prep pumpkin baked oatmeal the night before?

Yes. Blend the ingredients to make the batter, add the chocolate chips and pour into a greased ramekin. Cover the ramekin and store in the fridge overnight. When ready to bake, remove plastic wrap and bake at 400°F for 20 minutes.

Can I make this without blending the ingredients?

Yes! You can just combine the ingredients and bake without blending. You will get a baked oatmeal with a texture similar to an oatmeal cookie.  

More Recipes You’ll Love:

• Peanut Butter and Jelly Baked Oatmeal
• Brookie Baked Oatmeal (Single Serving)
• Oat Flour Banana Chocolate Chip Muffins
• Cookie Dough Oat Cake (Single Serving)
• Cinnamon Roll Oat Cake (Single Serving)

If you make this pumpkin blended baked oatmeal, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!