These Pumpkin Spice Latte Baked Oats are the ultimate autumn breakfast treat, combining the cozy flavors of pumpkin spice with the rich, bold taste of coffee. With every bite, you’ll enjoy the soft, cake-like texture of baked oats, made extra delicious with canned pumpkin, oat flour, and crunchy pecans. This protein-packed breakfast is perfect for fueling your mornings, and the added coffee soak brings in the signature latte twist that makes this dish feel like eating dessert for breakfast. Topped with a creamy, coffee-infused frosting, this dish is as indulgent as it is nourishing.
Why You’ll Love This: You’ll love this recipe because it’s both indulgent and nutritious. The combination of pumpkin, oats, and vegan protein powder ensures that each serving is packed with fiber and protein to keep you satisfied throughout the day. The flavors of pumpkin spice and coffee bring a comforting, autumnal warmth, while the creamy coffee frosting adds a luxurious finish. The best part is how easy it is to prepare—it’s a perfect make-ahead meal that you can enjoy all week long. Whether you’re a fan of pumpkin spice lattes or just love a good, hearty breakfast, these baked oats are sure to become a fall favorite.
Perfect Occasion: These Pumpkin Spice Latte Baked Oats are perfect for cozy autumn mornings when you want a special breakfast that’s also wholesome. They’re ideal for meal prep, so you can make a batch on the weekend and enjoy it throughout the week. This dish also works beautifully as a post-workout snack, thanks to its high protein content, or even as a healthier dessert option when you’re craving something sweet yet nutritious. It’s perfect for brunch gatherings, too—impress your friends with this unique twist on a classic baked oats dish, infused with the flavors of their favorite seasonal latte.
Decoration Tips: To elevate your Pumpkin Spice Latte Baked Oats, sprinkle a light dusting of cinnamon over the frosted oats for a touch of extra warmth and visual appeal. You can also top them with a few whole pecans or drizzle a bit of maple syrup for added sweetness and texture. For a more festive touch, you can even garnish with a few pumpkin seeds or a sprinkle of nutmeg. Serve them in individual portions on a pretty platter, and for an extra indulgent presentation, pair each serving with a small shot of espresso or a pumpkin spice latte for a themed breakfast or brunch experience.
Ingredients (for 9 servings):
For the Baked Oats:
- 480ml dairy-free milk of your choice
- 1 tsp apple cider vinegar
- 200g dairy-free yogurt
- 200g canned pumpkin
- 150g rolled oats
- 150g oat flour
- 60g vegan vanilla protein powder
- 1 tsp baking powder
- 100g chopped pecans (or nut of choice)
- 1 tsp pumpkin pie spice mix
For the Coffee Soak:
- 2 tsp instant coffee dissolved in 200ml boiling water
For the Coffee Frosting:
- 250g dairy-free cream cheese, room temperature
- 30g vegan vanilla protein powder
- 1 tsp instant coffee dissolved in 200ml dairy-free milk, room temperature
Instructions:
- Prepare the Milk Mixture: Combine the dairy-free milk and apple cider vinegar in a small bowl. Set it aside for about 10 minutes to allow the mixture to thicken and curdle slightly, creating a dairy-free “buttermilk” effect.
- Mix the Dry Ingredients: In a large bowl or directly in a 9-inch square baking dish, combine the rolled oats, oat flour, vegan protein powder, baking powder, and pumpkin pie spice. Stir well to ensure the dry ingredients are evenly distributed.
- Add the Wet Ingredients: To the dry mixture, add the dairy-free yogurt, canned pumpkin, and the milk and vinegar mixture. Stir everything together until fully combined.
- Fold in the Pecans: Gently fold the chopped pecans into the batter, making sure they are evenly spread throughout.
- Bake: Preheat the oven to 170°C (340°F). Pour the batter into a lined or greased 9-inch square baking dish. Bake for 30-40 minutes, or until the baked oats are well risen and a toothpick inserted into the center comes out clean.
- Coffee Soak: While the baked oats are still warm, use a skewer or toothpick to poke holes all over the surface. Slowly pour the dissolved coffee mixture over the top, allowing it to soak into the oats. Let the oats cool completely.
- Make the Coffee Frosting: In a medium bowl, whisk together the dairy-free cream cheese, vegan protein powder, and dissolved coffee and milk mixture. Continue whisking until smooth and creamy, adding a little extra milk if needed to reach your desired consistency.
- Frost and Serve: Once the baked oats have completely cooled, spread the coffee frosting evenly over the top. For a finishing touch, dust with a sprinkle of cinnamon. Slice into portions and serve.
Enjoy!