Pumpkin Spice Latte Baked Oatmeal

As cozy as a crisp fall morning, this pumpkin spice latte oatmeal was made for curling up on the sofa, mug of coffee in one hand and breakfast in the other. Just like its namesake beverage, the moment you taste this oatmeal you’ll know we’ve left behind the dog days of summer and entered scarf season.

One part casserole, one part oatmeal and one part cake, this oatmeal is tender, fluffy and moist. It’s hard to believe that it’s also packed with vitamin A, fiber and antioxidants, thanks to the generous helping of pumpkin puree and old-fashioned rolled oats.

This pumpkin version is a spinoff of my basic baked oatmeal recipe that I tweak for each season. Even if you’re not an oatmeal enthusiast, I beg you to try the baked version. It’s not as goopy as the stovetop variety, as it takes on more of a cakelike texture. We served a version of this for brunch on the morning of our wedding and it almost stole the show!

This oatmeal is delicious right out of the oven, but I prefer to dress it with all of the toppings when serving a group. For my bowl, I place a generous serving of oatmeal in the bottom and top with milk, chopped nuts and a drizzle of maple syrup. Whatever way you choose, welcome in fall with this pumpkin spice latte baked oatmeal.

Pumpkin Spice Latte Baked Oatmeal

Serves 6


1 cup 100 percent pumpkin puree

1/3 cup packed brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 teaspoon instant espresso powder

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1 cup milk

1/3 cup 100 percent pure maple syrup

2 3/4 cups old-fashioned rolled oats

For serving (optional)

Milk of choice

Chopped nuts

Extra maple syrup


Preheat the oven to 350 degrees F. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, pumpkin pie spice, espresso powder, baking powder, vanilla extract and a pinch of salt until smooth. Whisk in the milk and maple syrup.

Add the dry oats to the pumpkin mixture and stir together to combine.

Pour the oatmeal into a lightly greased 8-by-8-inch baking pan. Bake for 30 to 35 minutes until cooked through. Remove and serve as is or top with milk, chopped nuts and a drizzle of maple syrup.

Per serving: Calories 267; Fat 5 g; Carbohydrate 49 g; Fiber 4 g; Protein 8 g

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Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (delishknowledge.com), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight."

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