Best pumpkin spice latte baked oats made with coffee and naturally sweetened with a dash of maple syrup. This healthy breakfast recipe tastes like Fall and will give you all the energy you need to start your day. Made gluten free, dairy free, and refined sugar free.
Baked oats with coffee
Anyone else in love with baked oatmeal? Well, I am simply obsessed on every level. I absolutely love my protein baked oats and vegan baked oats recipes, but now that it is Fall, I am craving a pumpkin version!
This pumpkin baked oats recipe is not like other ones…. it has COFFEE in them! That is why I called this recipe Pumpkin Spice Latte Baked Oats! They actually have coffee and literally taste like a Starbucks pumpkin coffee.
These baked oats are so moist, they taste like a cake, but are healthy and naturally sweetened with maple syrup. Also, it only calls for healthy and real ingredients that can be found in any grocery store. Plus, any level cook can make this recipe.
These pumpkin coffee baked oats are such a treat in the morning. It is moist on the inside with a bit of crunch on the outside. I topped mine with pecans and chocolate chips!
Why you’ll love this recipe:
- Simple ingredients. This pumpkin baked oatmeal only uses minimal ingredients that are all good for you.
- Perfect meal prep. I loved that I can make a batch of these coffee baked oats and cut off a piece throughout the week.
- Healthy. You get a great source of fiber and protein from this dish. With only simple gluten-free ingredients, it is 100% healthy!
- No added refined sugar. These baked oats are naturally sweetened with maple syrup.
- Make them vegan. Easily make this recipe vegan by using 2 flax eggs instead of the regular eggs.
Are they healthy?
Yes! I mean, the term “healthy” is relative to each person, but I consider this recipe to be very good for you! These baked oats are a very balanced meal with fiber, carbs, 7 grams of protein, and healthy fats. They are gluten free, dairy free, and refined sugar free. Plus, they have real coffee in them to give you a little caffeine boost.
Ingredients pumpkin baked oats
Easy and simple recipes are my thing! So don’t worry, these pumpkin spice latte baked oats only call for minimal ingredients that are good for you. Here is a list of what you will need to make the best coffee baked oats:
- Eggs: First up, you will need 2 eggs to help bind this baked oatmeal together.
- Pumpkin Puree: Next, add in 2/3 cups of pumpkin puree NOT pumpkin pie filling.
- Almond Milk: Add in 3/4 cup of unsweetened almond milk. You can use unsweetened vanilla or unflavored; both are great! Or any other type of milk.
- Coffee: We are using actual coffee in this recipe! That is why it’s called pumpkin spice latte. You will need 1/2 cup of brewed coffee, decaf coffee, or pumpkin cold brew.
- Maple Syrup: 1/4 cup pure maple syrup gives this coffee baked oats recipe the perfect amount of sweetness.
- Vanilla Extract: A dash of vanilla goes a long way flavor-wise.
- Rolled Oats: Add 2 + 1/4 cups of old fashioned rolled oats or gluten-free rolled oats are the base of this oatmeal bake.
- Baking Powder: To help these baked oats rise, add 1 teaspoon of baking powder.
- Pumpkin Pie Spice: 1 Tablespoon of pumpkin pie spice adds the best Fall flavors.
- Salt: A dash of salt goes a long way. Add in 1/2 teaspoon.
- Nuts: I like to add in 1/2 cup walnuts, pecans, or slivered almonds. Pick your favorite nut option!
- Chocolate Chips: You can also add in 1/3 – 1/2 cups of your favorite brand of chocolate chips.
Kitchen tools used
I am all about simple recipes that use simple tools in your kitchen. To make this Fall inspired breakfast, you’ll need: one large mixing bowl to combine everything, a spatula to mix, a 9-inch square casserole dish to bake the oats in, and measuring tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make pumpkin spice latte baked oats
Pumpkin coffee baked oatmeal is incredibly easy to make and is the best for meal prep breakfast. All you need to do is mix all the ingredients together in one bowl, top with some pecans and chocolate chips, and bake in the oven. Here are step by step instructions:
Step 1: Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
Step 2: Then, in a large bowl, combine the egg, pumpkin puree, almond milk, coffee, maple syrup, melted coconut oil, and vanilla extract. Whisk together to fully combine.
Step 3: In another bowl, mix the rolled oats, pumpkin spice, baking powder, and salt. Then, pour the dry ingredients into the wet ingredients and hand fold in the chocolate chips or pecans.
Step 4: Finally, pour the mixture into the greased baking dish and sprinkle some extra chocolate chips and pecans on top.
Step 5: Bake for 30 – 40 minutes, until the top, is golden and the center is done.
Enjoy warm with maple syrup, honey, Greek yogurt, or on its own!
What should I serve with baked oatmeal?
There are so many great options for what you can eat your baked oatmeal with. I love eating my pumpkin baked oats with a spoonful of greek yogurt, maple syrup, honey, or even peanut butter or almond butter. In addition, feel free to top your baked oats with extra pecans! Such a delicious and healthy way to start your day.
Frequently Asked Questions
Is the coffee flavor really strong?
No! Since we only use 1/2 cup of coffee, we get all the pumpkin spice latte flavors and extra caffeine boost without the bitter taste.
Can I use decaf coffee?
Yes! Use decaf, cold brew, or regular coffee. I used my Nespresso, but black coffee, drip coffee, and a Keurig will work too.
Can I make these baked oats vegan?
Yes! All you need to do is substitute the two eggs with two flax eggs. A flax egg is 2 Tablespoons of ground flax meal mixed with 5 Tablespoons of warm water. Let the mixture sit for 5 minutes, and then proceed with the recipe.
Are these gluten free?
Yup! If you use gluten-free certified oats, then this recipe is 100% gluten free.
Can I use quick oats?
Yes! You can use quick oats, but remember that the texture will be softer than usual. That is why I always recommend using old fashion rolled oats. Don’t use steel cut oats!
Can I freeze baked oatmeal?
Yes! Freezing baked oatmeal is an excellent option if you like to meal prep. Simply let the baked oatmeal cool, cut them into squares, and then place each square in a freezer safe and airtight bag. Freeze up to 3 months!
How to store and reheat leftovers
Storing leftovers is so easy! Place the baked oatmeal squares in an airtight container and store them at room temperature for 1 – 2 days or place them in the refrigerator for up to 5 days. When ready to enjoy, either placed in the microwave for 20 – 45 seconds to heat or in the oven at 350°F for 5 – 10 minutes.
More baked oatmeal recipes to try!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Pumpkin Spice Latte Baked Oats
- 2 egg
- ⅔ cup 160g pumpkin puree, not pumpkin pie filling
- ¾ cup unsweetened almond milk
- ½ cup coffee or pumpkin cold brew
- ¼ cup pure maple syrup
- 1 ½ tsp vanilla extract
- 2 ¼ cups (225g) old fashioned rolled oats
- 1 Tbsp pumpkin spice, OR 1.5 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp salt
- Optional: ½ cup chocolate chips and/or chopped pecans
- Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
- In a large bowl, combine the egg, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract. Whisk together to fully combine.
- In another bowl, mix the rolled oats, pumpkin spice, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients and hand fold in the chocolate chips or pecans.
- Pour into the greased baking dish and sprinkle some extra chocolate chips and pecans on top.
- Bake for 30 – 40 minutes, until the top is golden and the center is done.
- Enjoy warm with maple syrup, honey, or on its own!
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