Soft and Fluffy Pumpkin Blended Baked Oats
These soft and fluffy pumpkin blended baked oats are an easy fall breakfast made with rolled oats, pumpkin puree, warm pumpkin pie spice, and maple syrup. Blending the ingredients creates a smooth, cake-like texture, while optional chocolate chips or chopped nuts add extra flavor and crunch.
Ingredients
- 1 cup rolled oats.
- ½ cup plain pumpkin puree.
- ½ cup milk.
- 1 large egg.
- 2 tablespoons pure maple syrup.
- 1 teaspoon vanilla extract.
- 1 teaspoon pumpkin pie spice.
- ½ teaspoon ground cinnamon.
- ½ teaspoon baking powder.
- ⅛ teaspoon salt.
- 2 tablespoons chocolate chips optional.
- 2 tablespoons chopped pecans or walnuts optional.
- Cooking spray butter, or oil for greasing the baking dish.
- Preheat the oven to 350°F or 175°C. Lightly grease a small baking dish or two oven-safe ramekins.
- Add the rolled oats pumpkin puree, milk, egg, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, baking powder, and salt to a high-speed blender.
- Blend for 30 to 60 seconds or until the oats are finely ground and the batter is mostly smooth. Scrape down the sides of the blender if needed.
- Stir the chocolate chips or chopped nuts into the batter if using. You can also reserve some for sprinkling over the top.
- Pour the batter into the prepared baking dish or divide it between the ramekins.
- Bake for 25 to 30 minutes or until the top is lightly golden and the center is set. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.
- Let the baked oats cool for 5 minutes before serving.
- Serve warm with Greek yogurt maple syrup, nut butter, pumpkin seeds, chopped nuts, or an extra sprinkle of pumpkin pie spice
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- For the softest texture, avoid overbaking the oats.
- Use certified gluten-free oats if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 30 to 60 seconds.