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–+ servings
Starbucks Pumpkin Spice Latte Baked Oatmeal with Coffee

Pumpkin Spice Latte Baked Oatmeal

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.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving 12 servings

Ingredients
 

  • 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

Instructions

  • 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.
    wet ingredients in pumpkin baked oatmeal
  • 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.
    how to make pumpkin baked oats
  • Pour into the greased baking dish and sprinkle some extra chocolate chips and pecans on top.
    pumpkin baked oats batter in dish
  • 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!

Notes

Coffee: Use decaf, cold brew, or regular coffee. I used my Nespresso, but black coffee, drip coffee, and a Keurig will work too.
No Coffee: If you don’t want coffee or don’t like the flavor of coffee, substitute it with 1/2 more of almond milk.
Quick Oats: 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!
Almond Milk: You can also use oat milk, cashew milk, or cow's milk.
Freezing: 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 for up to 3 months!
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.

Nutrition

Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 117mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2159IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Course Breakfast
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!