This pumpkin baked oatmeal tastes just like a PSL (pumpkin spice latte). It's definitely one of those recipes you wake up looking forward to eating for breakfast!
Pumpkin Baked Oats
Pumpkin baked oats are a great breakfast, especially on a cool, crisp fall morning. They're a nutritious way to enjoy a fall favorite: pumpkin spice! Plus the cold brew mixed into the batter AND yogurt sauce really gives this pumpkin baked oatmeal PSL vibes.
This pumpkin baked oatmeal recipe is very simple - toss all of the ingredients into a blender, blend, then bake and enjoy. That's it! The end result is a dense, almost cake-like treat. It's the perfect breakfast, snack, or even dessert in the fall (or any time of year, really).
Ingredient Highlights
- Old-fashioned oats - these work best. I haven't tried this recipe with steel cut or instant, so using those types of oats may affect the outcome!
- Milk - you can use your milk of choice in this recipe. My go-to is low-fat or skim Fairlife!
- Pumpkin puree - obviously this is one of the stars of the show! Be sure to use pumpkin puree and not pumpkin pie filling (that is already sweetened). Pumpkin is full of vitamin A, lutein and zeaxanthin, vitamin C, iron, potassium, and fiber!
- Almond butter - any nut or seed butter will do, it just may slightly alter the flavor.
- Dates - I love using dates to sweeten baked goods. They're a natural source of sugar (but keep in mind they're still sugar, so we want to be mindful of portion size!). They contain a good amount of fiber, as well as some potassium and magnesium.
- Cold brew - regular coffee may not result in as strong as a coffee flavor so I'd recommend using cold brew.
Recipe FAQ
Yes! I love using this as part of a meal prep recipe and make this in advance all the time. It should last in the fridge for up to 5 days!
I recommend storing this pumpkin baked oatmeal in the fridge, especially with the coffee yogurt sauce. It should last in the fridge for up to 5 days!
Yes! It freezes really well. I would wait to make the coffee yogurt sauce until you're ready to eat it, as yogurt may separate and get a little funky as a sauce when thawed.
You can. However, the coffee flavor may not be as strong as with cold brew!
Other Recipes You May Like
- Baked Oatmeal with Blueberries & Almond
- Carrot Cake Breakfast Cookies
- Coconut Cream Overnight Oats
- King Cake Baked Oats
Rate & Review
If you made my pumpkin baked oatmeal recipe, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintPumpkin Baked Oatmeal with Coffee Yogurt Sauce
This pumpkin baked oatmeal tastes just like a PSL (pumpkin spice latte). It's definitely one of those recipes you wake up looking forward to eating for breakfast!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 pieces 1x
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Ingredients
For the oatmeal
- 1 ¼ cups (146g) old-fashioned oats (instant or steel cut won't yield the same results!)
- ¾ cup (178g) cold brew (black coffee may not give the oatmeal a strong coffee flavor)
- ½ cup (129g) milk of choice
- ½ cup (127g) pumpkin puree
- ¼ cup (75g) almond butter
- 6 Medjool dates, pitted
- 2 eggs, room temperature
- 2 egg whites, room temperature
- 1 Tbsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 ½ tsp vanilla extract
- ¼ tsp salt
For the coffee yogurt sauce
- 1 cup (241g) plain low-fat Greek yogurt
- ½ cup (75g) powdered sugar
- 2 Tbsp cold brew
Instructions
- Preheat oven to 350 degrees and spray 8x8" baking dish with nonstick cooking spray.
- Combine all oatmeal ingredients in a blender and blend on high until smooth.
- Bake 30-32 minutes or until middle is set.
- Let cool at least 2 hours (or overnight).
- In a small bowl, add all yogurt ingredients and whisk until combined.
- Store in fridge until oatmeal bake is done and cooled.
- Spread yogurt sauce on top of cooled oatmeal.
- Slice and enjoy!
Notes
- Regular black coffee can be substituted for cold brew but may not give as strong of a coffee flavor.
- Store in an air-tight container in the fridge for up to 5 days.
- Freeze oatmeal in an air-tight container for up to 2 months (omit the yogurt sauce if freezing and make the yogurt sauce fresh before consuming!).
- Fat-free Greek yogurt can be used but may not be as creamy as low- or full-fat!
Nutrition
- Serving Size: 1 piece
- Calories: 357
- Sugar: 31
- Sodium: 456
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 6
- Protein: 21
- Cholesterol: 70
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Alexis says
New favorite breakfast!!
Lauren says
Yess I agree! Plus it's so easy to make!
Willa says
I'm now obsessed with baked oats. These are fantastic.
Lauren says
I'm so glad to hear it, Willa!
Carol says
The coffee yogurt is a great addition. Delicious recipe. My kids love it.
Lauren says
Yess the coffee yogurt makes this recipe even better!
Haley Vradenburgh says
This was really, really good! Very filling and my two picky eaters loved it too which is a big win. Will definitely be making this again!
Lauren says
Thank you so much, Haley! I love that your picky eaters even liked it. That's a HUGE win in my book!!