Until yesterday, I’d never tried baked oats.
Could that really be true?
Me?? With all of the Healthy Oatmeal Recipes?
Yes, somehow, it’s true. Baked oatmeal has been on my list for a long time, but that “to make” list is kinda lengthy. Thankfully, I finally got around to it… and now I am kicking myself (hard!) for not trying baked oatmeal sooner! I see many bowls (ramekins?) of it in my chocolate-covered future.
Single Serving Baked Pumpkin Oatmeal
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon, and optional 1/8 tsp pumpkin pie spice
- sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia
- 1/4 cup canned pumpkin (applesauce or banana also work)
- 1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
- 1/8 tsp salt
- Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
- Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.
Instructions
Single Serving Baked Pumpkin Oatmeal: Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin (or two 1/2-cup ramekins) or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). You can even make this the night before. Edit: some readers told me that they like to make multiple servings at once and freeze leftovers for an instant breakfast! A few readers have had success making this in the microwave, but I haven’t tried.
So, Pumpkin Boatmeal?
It was like biting into a warm pumpkin-oatmeal cookie. Highly, highly recommended! I thought I’d miss my creamy oats, but surprisingly I didn’t miss them one bit groat. I should’ve known: oatmeal in any form is pretty much guaranteed to be a hit with me.
Sabbah says
Just… awesome.
Kitty J. says
Can steel-cut oats be used in any of your recipes?
Chocolate Covered Katie says
The crock pot oatmeal recipe 🙂
Tina Salicco says
Every morning will be a boatmeal morning! So delicious!! Thank you for sharing these amazing recipes 🙂
Amy Robison says
Love, love, love this recipe! And your blog! I add, of course, chocolate chips to this and eat it for both breakfast as well as dessert. Keep up the great work, Katie!
Audrey says
I love this recipe soo much! My freshmen year of college, I would make a huge bowl of oatmeal (I’m talking 3 servings worth) every morning. Nothing else sounded appetizing. I got me through three tough terms (all the usual freshman drama), and a major change, and all without gaining any of the freshmen 15. Never added anything but Stevia to it. May be time to mix it up a bit 😉
Shannon says
I’m making this with my kids this morning, they love oatmeal, so this should be a hit!!
Angie says
Oh yum, Oatmeal cookies, and pumpkin rolled into one. I seriously can’t wait to try this. It’s cooking in the oven now. I can’t resist a good chewie cookie, and I’m a serious pumpkin addict … my addiction is fueled every October and lasts well into February…. who knows… maybe we can keep it alive well into March this year…
thank you for sharing…
Kate says
This is awesome! Just enjoyed it on my snow day 🙂
Serena Eden says
Making this right now. 🙂 So excited. I added Artisana Coconut Butter =D
Michelle Brenton says
These are coming out of my oven now, and smells delicious!! Can’t wait to try it!!
Ginny says
Katie, have you tried baked oatmeal with steel cut oats? I’m guessing you’d have to cook the oats first which would detract from how simple this recipe is! My husband likes steel cut but hates rolled oats. I’ll probably try them anyway, I’m sure there texture is much different than cooking them on the stovetop. Thanks for the recipe!
Unofficial CCK Helper says
You can always experiment, and if you do please report back!
Katie says
I love you!! These look so good and I am definitely trying these out as soon as I can.
Thank you so much! =)
Christi Jenc says
I can’t wait to have this for breakfast again tomorrow! Not only is this nutritious and delicious, it’s also low FODMAP friendly! Thanks for sharing this recipe.
Alese says
Thank you for this Katie! I have a question. I have very severe celiacs disease and cannot tolerate even gluten free oats 🙁 is there any other gf grain you know of that I could swap out for the oats?
Thanks in advance
Danielle says
Best pumpkin oatmeal I have ever had, hands down. I used 2 tbsp lite maple syrup, unsweetened original almond milk, and .5 tbsp chopped pecans and had an amazing breakfast for 274 calories 🙂
Kathy says
I forgot the vanilla…wonder if it makes a difference. It’s baking now, so I will find out soon!
emmy says
This was fantastic!! I usually do not eat breakfast but when I saw this i knew I had to try it! BTW I am totally in LOVE with your blog!!! I love healthy spins on tasty desserts
Stephanie Phelan says
I am really disappointed in this site. I was excited to look at all of your recipes, however, not one of your nutritional facts have been correct – and yes I have done it in the way which costs the least calories just to double check myself. I do not need to keep a close count of my caloriesBut there are people who do – people who could be seriously endangered by underestimating their calories because they trusted your calculations. I am unsure if this is intentional or merely bad math but either way it is dangerous and I will now have to double check every recipe you ever post as I have family whose health requires their calories to be watched closely.
Julie Dove says
I usually get very close to what Katie’s numbers are listed. Try using CalorieCount, which is what she uses for calculations. Also read her Recipe FAQ page, which lists more specifics about how nutrition facts are calculated. Hope that helps!
Annette says
Thank you for a quick and easy recipe to use up some leftover pumpkin. This was very tasty. I will definitely make it again.
Aubrey says
I just want to say you’re an absolute goddess for posting the recipe and instructions at THE TOP of the page.