This single serve pumpkin pie baked oats is the best way to start your day. Packed with pumpkin, sweetened with maple syrup and spiced to perfection, it is the perfect sweet breakfast for fall.
This pumpkin pie baked oatmeal is the perfect cozy breakfast for the colder fall and winter months. It’s made with pumpkin puree, maple syrup, pie spice, cinnamon and protein powder for an extra boost of protein.
Everyone loves oatmeal for breakfast. Oats are a great choice because they are loaded with fiber, vitamins and minerals and are very satisfying, leaving you full all morning long.
Pair these pumpkin pie baked oats with a warm cup of coffee, and you have the perfect recipe for the coziest morning ever!
Try out some of my other single serving baked oatmeal recipes, such as these chocolate chip cookie dough baked oats and these apple pie baked oats. I have a bunch more baked oats recipes on my Instagram page, so be sure to check that out.
- Mixing bowl
- Ramekin or baking dish (like this one)
- Measuring cups and spoons
Preheat oven to 400°F.
In a small mixing bowl, add rolled oats, pumpkin puree, milk of choice, maple syrup, vanilla protein powder (if using), chia seeds, vanilla, baking powder, cinnamon, pumpkin pie spice and salt.
Mix everything together and allow the batter to sit for 10 minutes, to allow the oats to absorb some moisture.
Pour batter into a greased ramekin or single serve baking dish. Bake oats for 20-25 minutes.
If you would like a softer consistency, cook for 20 minutes. If you prefer more of a cake like consistency, cook for 25 minutes.
Remove baked oats from oven and allow to cool 5 minutes before enjoying.
- Nut butter
- Maple syrup
- Maple butter
- Sautéed cinnamon apples
- Chocolate chips
- Mixed nuts
- Pumpkin seeds
How to Meal Prep Pumpkin Pie Baked Oatmeal
Muffins: Double the recipe and divide amongst muffin tins. Bake at 375 for 15-20 minutes.
Bars: Triple the recipe (everything except baking powder, do 2 tsp baking powder), pour batter into greased 8×8 inch baking pan. Bake at 400 for 35-40 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store muffins/bars in air tight containers in the refrigerator for up to 5 days.
Oats: Use gluten free oats, if needed
Milk: Can use regular milk or any plant based milk. I used almond milk
Maple Syrup: You can use 1 tbsp honey or monk fruit syrup in place of the maple syrup
Protein powder: Use a plant based protein powder to keep this recipe vegan
More Recipes You’ll Love
- Mini Apple Cinnamon Cheesecakes
- Apple Pie Pop Tarts
- Apple Oat Crumble Bars
- Apple Pie Baked Oats
- Pumpkin Protein Balls
- Pumpkin Pie Pop Tarts
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Pumpkin Pie Baked Oats (Single Serve)
- 1/2 cup rolled oats
- 1/2 cup milk of choice
- 2 tbsp pumpkin puree
- 1 scoop vanilla protein powder (optional)
- 1 tbsp chia seeds
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Pinch sea salt
- Preheat oven to 400 degrees. Combine all ingredients in a small mixing bowl and allow to sit for 10 minutes, to allow the oats to absorb some moisture.
- Pour batter into greased ramekin or baking dish. Bake for 20-25 minutes. Allow to cool 5-10 minutes before enjoying.