Warm from the oven with juicy pear on top, these baked oats sit happily between porridge and a soft breakfast cake. Pumpkin Spice adds cosy flavour while pumpkin purée keeps the centre tender.

Everything is mixed in one bowl and the dish reheats well, making this a useful option for an unhurried weekend breakfast or several quick weekday mornings.

🧾 Ingredients

• 200g rolled oats
• 1 tsp baking powder
• 2 tsp Pumpkin Spice
• ¼ tsp fine sea salt
• 200g pumpkin purée
• 2 large eggs
• 400ml milk or unsweetened plant-based milk
• 2 tbsp maple syrup or runny honey
• 1 tsp vanilla extract
• 2 ripe pears, cored and thinly sliced
• Natural yoghurt, to serve

🍴 Instructions

1. Heat the oven to 180°C fan / 200°C conventional. Lightly grease a medium baking dish.
2. Mix the oats, baking powder, Pumpkin Spice and salt in a large bowl.
3. Whisk in the pumpkin purée, eggs, milk, maple syrup and vanilla.
4. Pour into the prepared dish and arrange the pear slices over the surface.
5. Bake for 30–35 minutes until golden at the edges and just set in the middle.
6. Rest for 5 minutes before spooning into bowls.

⏱️ Timings

• Prep: 10 minutes
• Cook: 30–35 minutes
• Serves: 6

🥗 Serving Suggestions

Serve warm with natural yoghurt and a little extra maple syrup if wanted. Refrigerate leftovers for up to three days and reheat individual portions.

💛 Why This Recipe Works

Pumpkin and eggs bind the oats into a sliceable but tender bake, while placing the pears on top lets their edges caramelise without making the centre watery.

🛒 Get the Blend

Make this recipe with our Pumpkin Spice.

🎃 More Pumpkin Spice Recipes

• Homemade Pumpkin Spice Latte
• Pumpkin Spice Loaf Cake with Maple Icing
• Pumpkin Spice Cinnamon Rolls
• Baked Pumpkin Spice Cheesecake
• Pumpkin Spice Gingerbread Biscuits

Shop Pumpkin Spice →

Explore all Spice & Dipity recipes →

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