The 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.
Pumpkin baked oats with coffee
Is 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, that 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.
This 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.
- Tastes like Fall. This pumpkin-baked oatmeal recipe tastes like a Starbucks pumpkin spiced latte.
Taste & texture:
This healthy pumpkin baked oatmeal tastes like pumpkin, cinnamon and coffee. It is pumpkin spiced, flavorful, and super cozy. It truly has the best fall flavors and makes for an easy meal prep breakfast.
The texture of these baked oats is soft and tender. You get a crunch from the pecans and the top layer of oats.
Why this recipe is healthy:
The term “healthy” is relative to each person, but I consider these pumpkin spice latte baked oats to be very good for you!
Pumpkin baked oats are a very balanced meal with fiber, carbs, 7 grams of protein per serving, 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 & substitutions pumpkin baked oatmeal
These pumpkin spice latte baked oats only call for minimal ingredients that are good for you. You’ll need rolled oats, pumpkin puree, milk, eggs, and a few other ingredients. Here is a list of what you will need to make the best pumpkin coffee baked oats:
- Eggs: First up, you will need 2 eggs to help bind this baked oatmeal together.
- Pumpkin Puree: Similar to bananas, pumpkin puree helps bind everything together. Do not use 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 a pumpkin spice latte. You will need 1/2 cup of brewed coffee, decaf coffee, or pumpkin cold brew.
- Maple Syrup: This gives these pumpkin baked oats the perfect amount of sweetness. You can also use honey.
- Vanilla Extract: A dash of vanilla goes a long way flavor-wise.
- Rolled Oats: I used old fashioned rolled oats not quick oats. You can also use 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.
- 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 required
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:
First, preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
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.
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.
Then, pour the mixture 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, Greek yogurt, or on its own!
Expert tips & tricks:
Use rolled oats, not quick oats. Old fashion rolled oats give these pumpkin baked oats the best texture. Quick oats are softer and can get mushy.
Use your favorite coffee. Pick a coffee that you love the flavor of. I love using my Nespresso. Stay away from instant coffee.
Make sure your oven is at 375°F, not 350°F. A higher oven temperature is better when baking baked oatmeal. It gives the top a nice crunch and ensures the center is not mushy.
Make them coffee-free. You don’t need to add coffee to these baked oats. You can substitute the coffee with 1/2 cup of almond or oat milk.
Make them vegan. 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.
What should I serve with pumpkin baked oatmeal?
There are so many great options for what you can eat your pumpkin coffee baked oatmeal with. I love eating mine 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 omit the coffee?
Yes, if you don’t want coffee or don’t like the flavor of coffee, substitute it with 1/2 cup more of almond milk.
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 they gluten free?
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 an airtight bag. Freeze for up to 3 months!
How to store and reheat leftovers
Storing: 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.
Reheating: When ready to enjoy, either place in the microwave for 20 – 45 seconds to heat or in the oven at 350°F for 5 – 10 minutes.
If you loved this recipe, try these baked oatmeal recipes next!
- Protein Chocolate Chip Baked Oats (Single Serve)
- Double Chocolate Baked Oats
- Vegan Baked Oatmeal
- Baked Oats without Banana
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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