This Pumpkin Spice Blended Baked Oatmeal is a healthy, high-fiber breakfast that will have you feeling like you're eating cake for breakfast.
Have you heard of Blended Baked Oatmeal? It's a trend that first started on Tiktok, with recipes spreading quickly. It's similar to regular baked oatmeal (scroll down for some of my previous recipes), but the batter gets blended smooth before baking.
Blending the batter gives the finished baked oatmeal a smoother texture so that it doesn't feel like you're eating oatmeal at all. In fact, it feels more like eating a baked good like muffins or even cake.
My first attempt at making Blended Baked Oatmeal was pretty disastrous. I tried a chocolate hazelnut version which is probably very delicious if made correctly, but I used a ramekin that was too small and ended up with a burnt, overflowing mess.
Many of the Blended Baked Oatmeal recipes out there often feature mashed banana, and peanut butter or other nut butter. On my second try, I decided to replace the banana with pumpkin puree for a decidedly fall version - success! I bring you Pumpkin Spice Blended Baked Oatmeal.
How to make Pumpkin Spice Blended Baked Oatmeal:
The first step to making any blended baked oatmeal is to make the batter. This is quick and easy and involves putting the ingredients into a blender, and blending until smooth. Just make sure to omit any ingredients you want to keep whole (in this case chopped pecans).
Once the batter is ready (and any additional ingredients are stirred in), simply transfer it to a greased baking dish. You can either make blended baked oatmeal in one casserole dish and divide it into portions once it's cooked, or pour it into 4 smaller ramekins.
Bake the batter until it's puffed up and dry on the top, and a toothpick inserted into the center comes out clean. Note that the blended baked oatmeal that is cooked in one large dish will take longer to bake than those baked in small, individual dishes (about 35-40 minutes vs 25-30 minutes).
Pumpkin Spice Blended Baked Oatmeal Ingredients:
- Old-fashioned rolled oats: don't use steel-cut oats here. Also, if you're baking this for someone who follows a gluten-free diet, make sure that the oats are labelled "gluten-free", and make sure to check that the person can tolerate oats.
- Pumpkin puree: canned pumpkin puree works just fine. Also feel free to use unseasoned homemade pumpkin puree, or unseasoned butternut or acorn squash puree.
- Dairy or plant-based milk
- Brown sugar: or substitute an equal portion of maple syrup.
- Large eggs
- Vanilla extract
- Baking powder: Note that this is optional, but does make the blended baked oatmeal fluffier and more cake-like.
- Ground ginger
- Freshly grated nutmeg
- Coarsely chopped pecans: you will add some to the batter, and reserve some for sprinkling on top of your batter before baking.
Want more Baked Oatmeal recipes?
Pumpkin Spice Blended Baked Oatmeal Nutrition Notes:
The nutrition information in the recipe below was calculated using 1% milk. Using a different type of milk will affect the nutrition facts a little.
Make sure to use oats that are labeled "gluten-free", and if you are making this recipe for someone with celiac disease.
Pumpkin Spice Blended Baked Oatmeal
- 4 Six to eight ounce ramekins or 1 medium casserole dish
- 1 cup old-fashioned rolled oats (don't substitute steel cut oats here)
- ½ cup pumpkin puree
- ½ cup dairy or plant-based milk
- ¼ cup brown sugar
- 2 large eggs
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¾ cup coarsely chopped pecans divided
- Heat the oven to 350°F. Lightly grease 4 six to eight-ounce ramekins and place them on a baking sheet. (If you don't have ramekins, lightly grease a 1-1.5 liter (~1.2 quart) casserole dish.
- Add all of the ingredients except the pecans to the blender. Blend until the oats are broken down and the mixture is smooth. Stir in ½ cup of the pecans.
- Divide the batter among the 4 ramekins (or pour it all into the casserole dish) and top each with the remaining pecans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the baked oatmeal comes out clean. (Note that if you're cooking the baked oatmeal in the larger casserole, it will likely take longer to cook, approximately 35-40 minutes).
- Cool slightly and serve.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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