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Single Serving Baked Pumpkin Oatmeal

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.

pumpkin baked oatmeal

Single Serving Baked Pumpkin Oatmeal

Print This Recipe 5/5


  • 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.


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.

*View Baked Pumpkin Oatmeal Nutrition Facts*

baked pumpkin oatmeal

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.

5/5 (2)

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Published on November 10, 2010

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!

  2. 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! =)

  3. 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.

  4. 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

  5. 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 🙂



  6. 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

  7. 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!

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