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Pumpkin Pie Baked Oats (Single Serving)

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. 

pumpkin baked oats

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.

Equipment

  • Mixing bowl
  • Ramekin or baking dish (like this one)
  • Measuring cups and spoons
  • Spoon

pumpkin pie baked oats

Instructions

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.

Optional Toppings

  • 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.

pumpkin pie baked oats

Substitutions

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

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!

a single serve dish of pumpkin pie baked oats with maple butter on top
Print Recipe
4.80 from 5 votes

Pumpkin Pie Baked Oats (Single Serve)

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. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, baked oats, oatmeal, oats, pumpkin, pumpkin pie
Servings: 1

Ingredients

  • 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

Instructions

  • 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.

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Recipe Rating




9 Comments

  1. 5 stars
    Some truly prize articles on this internet site , saved to favorites . Shea Gonzalo Kila

  2. I don’t see the mashed bananas in the recipe

    1. thechowdown says:

      Thank you for pointing this out. I have removed the mashed banana listed in the substitutions section. This recipe was updated after feedback from folks on Instagram and the mashed banana was removed.

  3. 5 stars
    Can these be quick oats? I haven’t had baked oatmeal in ages— sounds so good

    1. thechowdown says:

      Yes, you can use quick oats. The instructions say to let the batter sit for 10 minutes before baking, but you can skip that step with quick oats as they absorb liquid much faster. Enjoy!

  4. 5 stars
    Hi there! I simply wish to give a huge thumbs up for the good recipe. I will be coming back for more recipes soon.

  5. 5 stars
    This was SO good. I did add the vanilla protein powder, and cooked for 25 minutes because I don’t like mushy oatmeal. I only have 4 oz ramekins, so I poured the batter into two of those. I thought one 4 oz ramekin was plenty for breakfast, personally. My kids enjoyed sharing the other half. I used GF traditional oats and oat milk. Will definitely make again!

  6. 4 stars
    Pretty! This was an extremely wonderful post. Thanks for supplying this info.