These pumpkin blended baked oats taste just like you’re having cake for breakfast. A super easy recipe that’s made right in the blender with real pumpkin (no banana) and a few other simple, healthy ingredients. Blended baked oats are a viral TikTok sensation!
I’m weird about oatmeal. It has to be exactly the right temperature and consistency and have the right toppings for texture or I just can’t do it. Baked oatmeal is actually my favorite way to enjoy it and these blended baked oats are even better.
Just Like Having Cake for Breakfast
What if I told you that having cake for breakfast can become part of your healthy breakfast routine? I know it sounds too good to be true but blended baked oats are just that.
I’ve been making baked oatmeal for years but when I saw this viral recipe on TikTok, I knew I had to make my own version. Most of the viral TikTok baked oats recipes call for banana but I wanted to switch it up here and try something new – and it’s Fall so pumpkin baked oats is where it’s at!
Who knew that when you blend up your oats, they bake up into breakfast cake?! Tender, moist and slightly creamy, these pumpkin baked oats will be your new favorite thing. Step aside gloopy oatmeal, we’re having cake!
Ingredients and Substitutions
- Rolled Oats – Make sure you get regular rolled oats, not quick cooking or instant and not steel cut.
- Pumpkin – Not pumpkin pie filling!
- Eggs – They help bind the mixture together.
- Almond Milk – You can use any kind of dairy or non dairy milk you like. Unsweetened almond milk is my favorite.
- Maple Syrup – There’s no banana in this recipe so we’re using maple syrup for sweetness. Honey will work nicely too!
- Vanilla – Adds amazing flavor. All cakes have to have vanilla, right?
- Spices – A healthy amount of cinnamon and pumpkin spice make this so delicious. Check out my homemade pumpkin spice blend!
- Baking Powder – Helps with rise when baking to make it cake-like.
- Salt – Just a pinch!
- Chocolate Chips & Nuts – Totally optional but you should definitely add chocolate chips and maybe some chopped walnuts or pecans.
How to make blended pumpkin baked oats
This recipe is so easy! Unlike actual cake baking, it’s impossible to over mix this batter as it has no flour and no gluten to activate and make it tough. It’s impossible to mess up!
- Dump all of the ingredients into the blender except for the chocolate chips and nuts.
- Blend on high for 1-2 minutes until batter is smooth and oats are pulverized.
Add all of the ingredients except the mix-ins to a blender. 
Blend thoroughly on high.
Add most of the chocolate chips to the batter. Pour into ramekins, making sure the chocolate chips disperse evenly between the ramekins. Top with remaining chocolate chips and nuts and bake at 350 degrees for 25 minutes. Let cool for a few minutes and serve warm.
Stir in chocolate chips after blending the batter. 
Pour into greased ramekins and top with more toppings.
Tips and notes for making the best blended baked oats
- Use a high powered blender and blend for 1-2 minutes until the oats are totally blitzed.
- Let the batter stand for 5-10 minutes before baking. This will allow the liquid to really soak into the oats and it will puff up more into a perfect little breakfast oat cake.
- Grease the ramekins with cooking spray, oil or butter.
- Place ramekins on a baking sheet to make it easy to get them in and out of the oven.
Storage and Freezing
Making baked oats for one? Baked oats are wonderful for meal prep and unlike a lot of baked oatmeal recipes which have you making a whole baking dish, this results in just four perfectly portioned servings.
You can make baked oats ahead of time, cool completely, cover with plastic wrap (or I love these reusable food wraps) and store in the fridge for up to 5 days. To reheat just uncover and reheat in the microwave for about 45 seconds. Now you can have cake for breakfast all week!
To freeze, make sure you bake in a freezer safe dish. Let it cool completely. Wrap tightly and store in the freezer for up to 3 months. To serve, let thaw in the refrigerator overnight, then heat in the microwave and enjoy!
Frequently Asked Questions
Yes! But you will need to use oat flour instead of rolled oats. Just whisk everything together in a bowl until it’s well incorporated and follow exact baking instructions.
Yes. This recipe is made with real pumpkin and no refined sugar. It’s also naturally gluten free. Oats are one of the healthiest grains on earth! They’re a great source of important vitamins, minerals, fiber and antioxidants. Oatmeal has many healthy benefits that may include weight loss, lower blood sugar levels and a reduced risk of heart disease.
Most likely you baked them too long. Moisten them up and breakfast “poke” cake by poking a hole in the top and adding in a little extra warm milk.
I used four 6 ounce ramekins for this recipe and I found that it’s the perfect amount. You can definitely use 8 ounce ramekins and reduce the baking time by 3-5 minutes. You can also use a muffin tin or a small baking dish. The oats are done when they are puffed and not jiggly in the center and a toothpick comes out mostly clean. With a muffin pan, I would start checking at about 18 minutes.
Yes. For the air fryer, cook at 350 degrees for 8 minutes. Check for doneness and if it needs more time, air fry for another 1-2 minutes. Cook on high in the microwave for 90-120 seconds.
Recommended Tools
Using a high powered blender to pulverize the oats is the key to getting the cake like texture in this recipe. Here are all of the exact tools I used to create this post.
More Recipes With Oats
Healthy Banana Oatmeal Pancakes
Pumpkin Blended Baked Oats {No Banana}
These pumpkin blended baked oats taste just like you're having cake for breakfast. A super easy recipe that's made right in the blender with real pumpkin (no banana) and a few other simple, healthy ingredients.
Ingredients
- 1 cup rolled oats
- ⅓ cup pumpkin puree
- ½ cup almond milk or other milk of choice
- 2 eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- pinch of salt
- ¼ cup chocolate chips (optional)
- ¼ cup chopped pecans or walnuts (optional)
- Cooking spray, butter or oil to grease ramekins
Instructions
- Preheat oven to 350 degrees.
- In a high powered blender, add oats, pumpkin puree, milk, eggs, vanilla, maple syrup, spices, baking powder and pinch of salt and blend until smooth.
- Add in ⅔ of the chocolate chips and nuts if using and let batter stand for 5-10 minutes.
- Pour batter into greased ramekins, making sure mix-ins are evenly distributed.
- Bake for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let cool for 5 minutes and serve warm.
Notes
Oat flour can be used to replace oats if you do not have a blender.
Letting the batter stand is optional but recommended. It allows more time for the liquids to soak into the oats and produce a fluffier cake like texture.
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 106mgSodium: 249mgCarbohydrates: 40gFiber: 4gSugar: 22gProtein: 9g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Cassie
These were super easy to put together and baked up into golden perfection. They were a hearty breakfast for the whole family!
Aaron Murray
This recipe is a dream! I was literally making dinner and scrolling Instagram when I spotted this recipe and realized I had all the ingredients in the cabinet. 10 minutes later everything was whirling around in the blender and 25 minutes after that we had piping hot, pumpkin chocolate chip muffins for dessert! I had to read the nutrition label twice because these taste sinful! 10/10.
Jessica
I’m so happy you enjoyed this recipe! Cake can be good for you too ; )