Pumpkin Spice Latte Baked Oatmeal

Pumpkin Spice Latte Baked Oatmeal

Fall’s most anticipated flavor — the Pumpkin Spice Latte — served as baked oatmeal for a delicious morning breakfast.


  • 2 cups old fashioned oats (Bob’s Red Mill for gluten-free)
  • ¼ cup brown sugar
  • 3 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • 1 egg, slightly beaten
  • 1 ¾ cup milk
  • ½ cup canned pumpkin
  • ¼ cup butter, melted
  • 1 teaspoon Mexican vanilla


  1. Preheat oven to 350 degrees. Grease an 11×7-inch baking dish.
  2. In a large bowl add oats, sugar, espresso powder, baking powder, cinnamon, nutmeg, ginger, and salt. Stir to combine.
  3. In a separate bowl, add egg, milk, pumpkin, melted butter, and vanilla. Whisk together until combined. Pour into dry ingredients. Stir all ingredients together until just combined.
  4. Pour into prepared baking dish and bake for 25-30 minutes. Serve warm with whipped cream, if desired.