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Breakfast recipe · from the recipe book

Mocha Pumpkin Spice Baked Oatmeal

A tender, custardy cocoa-pumpkin oat bake with a gentle coffee depth, warm cinnamon and a crunchy pepita top.

Mocha Pumpkin Spice Baked Oatmeal

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 1 cup245 gPumpkin puree, canned
  • 1¼ cups (300 ml)300 gMilk, 2%
  • ½ cup (120 ml)120 gBrewed coffeecooled
  • 2 large100 gEggs
  • ¼ cup25 gUnsweetened cocoa powder
  • 3 tbsp60 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp5 gBaking powder
  • ¼ tsp1.5 gSalt
  • 1⅛ tsp5 gCanola oilfor greasing
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatfor serving

Steps

  1. Brew the coffee ahead and let it cool to room temperature.
  2. Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish with the canola oil.
  3. In a large bowl, whisk together the oats, unsweetened cocoa powder, cinnamon, nutmeg, baking powder and salt until the cocoa powder is evenly mixed in with no lumps.
  4. In a second bowl, whisk the eggs, then whisk in the pumpkin puree, milk, cooled coffee, maple syrup and vanilla until smooth.
  5. Pour the wet pumpkin mixture into the dry oat-cocoa mixture and stir until no dry oats or streaks of cocoa remain.
  6. Spread the batter in the prepared dish and sprinkle the pumpkin seeds evenly over the top.
  7. Bake for 35 to 40 minutes, until the center is set, a toothpick comes out clean and the center reaches 160°F (71°C).
  8. Cool for 5 minutes, cut into 4 squares and top each square with a quarter of the Greek yogurt.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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