This quick and easy Starbucks-inspired pumpkin spice latte baked oatmeal recipe is made with real coffee and naturally sweetened with maple syrup. This healthy breakfast recipe screams “Fall vibes” and will kickstart your day with all the energy you need. It’s gluten-free, dairy-free, and refined-sugar-free.
Starbucks pumpkin baked oatmeal recipe with coffee
I love baked oatmeal! In fact, I am obsessed on every level. I love these protein baked oats, air fryer baked oats, vegan baked oatmeal, microwave baked oats, and these chocolate baked oats recipes, but now that it is Fall, I am craving a pumpkin version!
This pumpkin baked oatmeal recipe is not like other ones…. it has COFFEE in it! That’s right, we’re bringing that beloved café flavor right into your kitchen. We named the recipe “Pumpkin Spice Latte Baked Oatmeal” because it captures the essence of a Starbucks pumpkin spice latte but in cozy baked oatmeal form.
This recipe isn’t just incredible; it’s a game-changer. They 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 natural ingredients that can be found in any grocery store.
What makes these pumpkin coffee baked oats truly special is that they’re not only a morning treat but also a meal prep lifesaver for those hectic days. So, why settle for an ordinary breakfast when you can indulge in the warm, comforting embrace of our Pumpkin Spice Latte Baked Oatmeal?
Why you’ll love this healthy recipe:
- Simple ingredients: pumpkin-baked oatmeal only uses minimal ingredients that are all good for you.
- Perfect meal prep: I love that you can make a batch of these pumpkin 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.
- Low-Calorie: This pumpkin baked oatmeal recipe has under 100 calories per serving!
- Omit the coffee for kids: You can still make these delicious and healthy pumpkin-baked oats for kids; simply substitute the coffee for extra milk.
- Try these healthy pumpkin oatmeal bars next!
Ingredients & substitutions pumpkin baked oatmeal
This healthy pumpkin spice latte baked oatmeal recipe only calls for minimal ingredients that are good for you. You’ll need rolled oats, pumpkin puree, dairy-free milk, eggs, and a few other ingredients. Here is a list of what you will need (and the best ingredient substitutions) to make these pumpkin coffee-baked oats:
- Eggs: To start, you’ll need a couple of eggs to give your baked oatmeal that perfect, soft texture. I left instructions in the recipe card on how to substitute the eggs to make this pumpkin baked oatmeal recipe vegan.
- Pumpkin Puree: Most recipes call for mashed bananas, but we pumpkin puree as our binding ingredient here. Make sure it’s pure pumpkin puree or canned pumpkin and not the sweetened pumpkin pie filling.
- Almond Milk: Just any type of non-dairy milk or cow’s milk. I personally love unsweetened vanilla almond milk.
- Coffee: Yep, you read that right! Coffee is our secret ingredient for that delightful pumpkin spice latte flavor. Brew up 1/2 cup of your favorite coffee, whether it’s regular, decaf, or even some pumpkin cold brew if you’re feeling fancy.
- Maple Syrup: There are NO REFINED SUGARS in this pumpkin baked oatmeal! We naturally sweetened it with maple syrup; however, 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 as the base of this oatmeal bake.
- Baking Powder: To help these baked oats rise, add 1 teaspoon of baking powder.
- Pumpkin Pie Spice: Here’s where the magic happens—1 tablespoon of pumpkin pie spice. It’s like autumn in a jar!
- Nuts: I love a little crunch, so I toss in 1/2 cup of walnuts, pecans, or slivered almonds. Go nuts with your favorite variety; however, if you have an allergy, leave them off.
- Chocolate Chips: If you’re feeling indulgent, sprinkle in 1/3 to 1/2 cup of your preferred chocolate chips. It’s like dessert for breakfast, and who can resist that?
Kitchen tools needed
This healthy baked pumpkin oatmeal is very easy to make. Here is a list of all the kitchen tools you’ll need to make it successfully:
How to make pumpkin baked oatmeal with coffee
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 in one bowl, top with some pecans and chocolate chips, and bake in the oven. Here are step-by-step instructions with pictures for any level baker:
Start by preheating your oven to 375°F and then 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. Then, whisk together to combine fully.
Mix the rolled oats, pumpkin spice, baking powder, and salt in another bowl. 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.
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 recipe tips and variations for baked oatmeal:
- Use rolled oats. Quick oats are softer and can get mushy, and steel-cut oats are a big no-no.
- Use your favorite coffee. Pick a coffee that you love the flavor of. I love using my Nespresso. Stay away from instant coffee.
- Mix wet and dry ingredients separately. This ensures an even distribution of ingredients and a light fluffy texture. Combine them gently before adding to the greased pan to avoid overmixing, which will make your oatmeal dense.
- 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. You can substitute the two eggs with two flax eggs which are made by combining 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.
- Make them nut-free. Leave off the nuts and use oat milk or 2% cow’s milk.
- Serve with toppings: Serve your baked oats with fresh fruit, yogurt, a drizzle of maple syrup, a whipped cream dollop, or a cinnamon sprinkle.
There are many great options for what you can eat your pumpkin coffee baked oatmeal with. Here is a list:
- Fresh Fruit
- Yogurt or Greek Yogurt
- Nuts and Seeds
- Maple Syrup or Honey
- Whipped Cream
- Warm Milk
- Cinnamon or Spice
- Vanilla Yogurt Sauce
- Chopped Chocolate
- Nut Butter – like peanut butter or almond butter
- Sun Butter
- Dried Fruit
- Sprinkle of Granola
- Shredded Coconut
Why this baked oatmeal recipe is healthy:
The term “healthy” is relative to each person, but I consider this pumpkin coffee baked oatmeal to be healthy.
- Balanced Meal: These pumpkin baked oats are loaded with fiber, carbs, and 7 grams of protein per serving.
- High Protein: There are 7 grams of protein per square.
- No Butter: We use coconut oil as the healthy fat, no butter in this recipe
- Gluten-Free & Dairy-Free: Perfect for anyone!
- Refined-Sugar-Free: These baked oats are sweetened with maple syrup, not brown sugar
- Real Coffee: No fake flavorings! The coffee gives you a little caffeine boost in the morning.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of puree?
I highly recommend using pure pumpkin puree, not canned pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of your oatmeal.
What kind of coffee should I use in the recipe?
Depending on your preference, you can use brewed regular coffee, decaffeinated coffee, or even pumpkin-flavored cold brew coffee. Just make sure it’s cooled down before adding it to the batter.
Can I omit the coffee?
You can certainly omit the coffee in these baked oats if you don’t want coffee or don’t like the flavor of coffee. Simply substitute it with 1/2 cup more of almond milk or the milk of your choice.
What do they taste like?
These healthy pumpkin baked oats taste 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.
Can I make this baked pumpkin oatmeal recipe vegan?
Yes! You only need to 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 you freeze baked oatmeal?
Yes, baked oatmeal can be frozen. Allow it to cool completely, then cut it into individual portions and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped pieces in a freezer-safe bag or container, and it should keep for up to 3 months. Thaw and reheat as needed.
How to store and reheat baked oatmeal:
Storing: Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 7 days.
Reheating: When ready to enjoy, either place in the microwave for 30 – 60 seconds to heat or in the oven at 350°F for 5 – 10 minutes.
If you loved this recipe, try these pumpkin recipes next!
- Healthy Pumpkin Oatmeal Bars
- Almond Flour Pumpkin Muffins
- Healthy Pumpkin Muffins
- Soft Pumpkin Cookies
- Lightened-Up Pumpkin Cheesecake
- Pumpkin Carrot Cake
- Banana Pumpkin Muffins
- Pumpkin Protein Pancakes
- Pumpkin Protein Muffins
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 Oatmeal
- 2 large eggs
- ⅔ cup (160g) pumpkin puree, not pumpkin pie filling
- ¾ cup unsweetened almond milk, or another dairy-free milk like oat or cashew
- 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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