These blended pumpkin baked oats are single serve, made with no banana, and ready in 20 minutes. Everything goes in the blender, then into a ramekin. They bake up fluffy, moist, and cake-like, with 13g of protein.
Blended Pumpkin Baked Oats At A Glance
- ✅ Recipe Name: Blended Pumpkin Baked Oats (Single Serve, 13g Protein)
- 🕒 Ready In: ~20 minutes (2 minutes prep, 18 minutes bake)
- 👪 Serves: 1 (one 8-ounce ramekin)
- 💪 Protein: ~13g per serving
- 🍽 Calories: ~325 per serving
- 🥣 Main Ingredients: Rolled oats, egg, pumpkin purée, milk, maple syrup, pumpkin pie spice, vanilla, baking powder
- 📖 Dietary Info: Gluten-free, refined sugar-free, dairy-free, no banana, vegan option
- ⭐ Why You'll Love It: Everything blends into a smooth batter, which is what gives these baked oats their cake-like crumb instead of the chewy texture of whole rolled oats. One ramekin means no leftovers and no pan to portion out. Oven, microwave, and air fryer instructions all included.
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Baked oats are my actual everyday breakfast. Not a once-in-a-while thing I made for the blog, but the thing I eat most mornings, in the same 8-ounce ramekin, usually while I am still half awake. I have made so many versions at this point that y'all started calling me the baked oats queen, and I am not going to argue with it.
This one is the pumpkin version of my protein baked oats for one, the recipe that started it all. Same method, same ramekin, just swapped for pumpkin purée and pumpkin pie spice because that is where my head goes every fall.
Everything goes in the blender first, and that is what makes these taste like cake instead of oatmeal. The oats break down into a flour, the egg and pumpkin hold it together, and it bakes into a soft, even crumb. Eight ingredients, no banana, no refined sugar, and 13 grams of protein without any powder.
If you are in a rush, you can make my microwave baked oats in about two minutes. And if you are feeding a crowd, make my healthy pumpkin baked oatmeal instead, which bakes in a 9x9 pan and serves nine.
Jump to:
- Blended Pumpkin Baked Oats At A Glance
- Why You'll Love These Baked Oats for One
- Are Blended Baked Oats Healthy?
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Blended Pumpkin Baked Oats (Step-by-Step)
- Recipe Video
- Tips for the Best Blended Baked Oats
- How to Make Baked Oats in the Oven, Microwave, or Air Fryer
- How to Store and Reheat Blended Baked Oats
- Blended Pumpkin Baked Oats FAQs
- More Healthy Pumpkin Breakfast Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Baked Oats for One
- Ready in 20 minutes: Two minutes of prep, then the oven does the rest.
- Truly single serve: One ramekin, one serving, nothing left over to portion or store.
- Tastes like cake: Blending the batter gives you a soft, even crumb instead of chewy oatmeal.
- 13 grams of protein: All from the egg and oats, no protein powder needed.
- No banana: The pumpkin does all the moisture work, so nothing competes with the spice.
- Three ways to cook it: Oven, microwave in 90 seconds, or air fryer in 12 to 15 minutes.
- 8 simple ingredients: Gluten-free and refined sugar-free without any special swaps.
Are Blended Baked Oats Healthy?
Yes. Blending does not change the nutrition at all; it just breaks the oats down so they bake into a cakey texture instead of a chewy one.
One serving has 13 grams of protein, 6 grams of fiber, and no refined sugar, sweetened with just a tablespoon of maple syrup. The oats and pumpkin keep you full for hours, which is why I eat these most mornings.
Ingredients You'll Need
Eight simple ingredients, and you likely have most of them already.
- Rolled Oats: Old-fashioned rolled oats blend into the smoothest batter. Quick oats work too, but skip steel-cut; they will not soften enough.
- Egg: Binds everything together and does most of the protein work. No powder needed.
- Pumpkin Purée: Use canned pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Milk: Almond, oat, cashew, or dairy all work. I use unsweetened vanilla almond milk.
- Maple Syrup or Honey: One tablespoon is all it takes since the pumpkin is already a little sweet.
- Vanilla Extract: Rounds out the spice and keeps it from tasting flat.
- Baking Powder: This is what makes them rise and stay fluffy instead of dense.
- Pumpkin Pie Spice: The whole flavor of the recipe. If you have it on hand, use it in my pumpkin protein pancakes next.
- Mini Chocolate Chips (optional): Fold some in and sprinkle a few on top before baking.
Scroll to recipe card for quantities!
Substitutions and Variations
- No blender? Use ⅓ cup oat flour in place of the rolled oats and whisk everything by hand.
- Make it vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed plus 2.5 tablespoons water, rested until thick).
- No pumpkin pie spice? Use ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves in place of the 1¼ teaspoons called for.
- Pumpkin spice latte version: Add a shot of espresso or strong coffee along with an extra pinch of spice.
- Mix-ins: Chocolate chips, chopped pecans, diced apple, or a swirl of nut butter all work.
How to Make Blended Pumpkin Baked Oats (Step-by-Step)
These single-serve pumpkin baked oats blend in about two minutes, then bake for 18 to 22 minutes at 350°F. Here's how it goes, step by step.
- Step 1: Blend the batter. Add the oats, egg, pumpkin purée, milk, maple syrup, vanilla, baking powder, and pumpkin pie spice to a high-speed blender. Blend until completely smooth with no oat flecks left.
- Step 2: Fill the ramekin. Pour the batter into a greased 8-ounce ramekin. Fold in the chocolate chips if you are using them, and sprinkle a few on top.
- Step 3: Bake. Bake at 350°F for 18 to 22 minutes, until the top is set and a toothpick comes out clean.
- Step 4: Cool and top. Let it cool for 5 minutes, then add a drizzle of nut butter or melted chocolate if you want.
Recipe Video
Tips for the Best Blended Baked Oats
- Blend until completely smooth. No oat flecks should be visible. Underblending is the difference between cake texture and chewy oatmeal, and it is the one step people rush.
- Grease the ramekin well. Butter, coconut oil, or spray. These stick if you skip it.
- Do not overbake. Start checking at 18 minutes. A toothpick should come out clean, but the center should still look soft. Overbaked baked oats go dry fast.
- Let them rest 5 minutes. They finish setting as they cool, and the texture goes from wet to cakey in those few minutes.
- Use pure pumpkin purée, not pie filling. Pie filling is already sweetened and spiced, and it will throw off both the flavor and the moisture.
How to Make Baked Oats in the Oven, Microwave, or Air Fryer
The batter is the same for all three. Only the cooking method changes.
- Oven: 350°F for 18 to 22 minutes. This is my favorite. You get the crisp edges and the cakiest center.
- Microwave: High for 90 to 120 seconds. They will puff up a lot and look like they are over-rising, which is normal. They sink back down as they finish. Check at 90 seconds, and if the center looks liquidy, go in 10-second intervals.
- Air Fryer: 290°F for 12 to 15 minutes, until golden and fluffy; just like my classic air fryer baked oats recipe.
How to Store and Reheat Blended Baked Oats
Since this recipe is single-serve, there is usually nothing left to store. That is kind of the point. They are also best right out of the oven, when the edges are still a little crisp and the center is soft and warm. But if you do want to make one ahead for meal prep, here is what works.
- Refrigerator: Cover the ramekin or move it to an airtight container and refrigerate for up to 4 days.
- Reheating: Microwave for 1 to 2 minutes, or reheat in the oven or air fryer at 350°F for 5 to 8 minutes.
Blended Pumpkin Baked Oats FAQs
No, but blending is what makes them taste like cake. Whole rolled oats stirred into the batter give you a chewier, more oatmeal-like texture. Blending breaks the oats down into a flour so they bake into a soft, even crumb.
Use ⅓ cup of oat flour in place of the rolled oats and whisk everything together by hand. A food processor or Nutribullet works too.
Yes. Rolled or quick oats both work here since everything gets blended anyway. Do not use steel cut, they will not soften enough.
Yes. Replace the egg with a flax egg: mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit a few minutes until it thickens. The texture stays soft and cakey.
Yes, this recipe has no banana in it at all. The pumpkin purée and egg provide all the moisture and binding, so there is no banana flavor competing with the pumpkin spice.
More Healthy Pumpkin Breakfast Recipes You'll Love
If you're as pumpkin-obsessed as I am, here are a few more cozy breakfasts to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Blended Pumpkin Baked Oats (Single Serve)
Video
Ingredients
- ½ cup old-fashioned rolled oats, gluten-free if needed
- 1 large egg
- ¼ cup pumpkin puree, canned pure pumpkin (not pie filling)
- 5 Tablespoons almond milk or oat milk, I love vanilla unsweetened almond milk
- 1 Tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- 1 ¼ teaspoons pumpkin pie spice
- 2 Tablespoons mini chocolate chips, optional
Instructions
- Preheat the oven. Heat to 350°F (180°C) and lightly grease an 8-ounce ramekin or single-serve baking dish. You can also make these in the toaster oven!
- Blend the batter. Add everything except the chocolate chips to a high-speed blender. Blend until completely smooth with no oat flecks left.
- Fill the ramekin. Pour the batter into the greased ramekin. Fold in the chocolate chips if using, and sprinkle a few on top.
- Bake. Bake for 18 to 22 minutes, until the top is set and a toothpick comes out clean.
- Cool and top. Let cool for 5 minutes, then add a drizzle of nut butter or a dollop of Greek yogurt for extra protein.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Lauren says
These are delicious! Have you tried scaling it up to a 9x9 or 9x13 pan?
Tati Chermayeff says
So glad you loved them! I haven’t tested this recipe in a 9x9 or 9x13 pan yet, so I can’t confidently recommend exact amounts or bake time. If you try it, let me know how it turns out! I do have a regular pumpkin baked oatmeal recipe with the same cozy flavors in a 9x9 pan - https://healthfulblondie.com/pumpkin-spice-latte-baked-oats/
Tati Chermayeff says
Tastes like a cake! My favorite Fall breakfast!