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Pumpkin Spice Oat Bakes

Baking pumpkin spiced oats in a muffin tin produces neat little cylinders of pumpkin oat goodness that are just as good cold as they are warm from the oven. Try them with a dollop of vanilla yogurt and a drizzle of maple syrup, or a spoonful of your favorite fruit spread. Makes 12. Prep time: 15 minutes active, 50 minutes total.


1½  cups old-fashioned rolled oats
1     cup canned pumpkin
2     large eggs
½    cup honey
1     tablespoon molasses
1½  teaspoons ground cinnamon
½    teaspoon ground cloves
½    teaspoon ground nutmeg
½    teaspoon salt
1     cup milk
1     cup water
1     teaspoon vanilla


  • Heat the oven to 375 F.
  • Butter or oil a 12-cup muffin tin.
  • Place the oats in a large skillet over medium-high heat. Swirl and stir the oats for 2 – 3 minutes, until they smell toasty.
  • Transfer the oats to a medium bowl or plate to cool.
  • In a large bowl, combine the pumpkin, eggs, honey, molasses, cinnamon, cloves, nutmeg and salt and whisk to combine.
  • When the mixture is smooth and well-combined, whisk in the milk, water and vanilla.
  • Stir in the toasted oats.
  • Divide the mixture between the muffin cups, filling them to the top. Stir the mixture between scoops to keep the oats evenly distributed.
  • Bake for about 35 minutes, until lightly puffed and dry on top; a toothpick inserted into the center of a muffin cup should come out with no batter sticking to it.
  • Cool the pumpkin bakes in the pan on a rack for at least 5 minutes before serving.
  • If desired, cool completely, then transfer to a storage container with a tight fitting lid and store in the refrigerator for up to a week.
  • You can also transfer to a zip close freezer bag and keep frozen for up to 2 months. Thaw overnight in the refrigerator prior to use or pack the frozen bakes in your lunch; they’ll be ready to eat by lunchtime.

Reprinted by permission from Find more recipes and information about your food and where it comes from at