Single-Serve Pumpkin Baked Oats
These super moist, blender pumpkin baked oats are single-serve, healthy, and ready in 20 minutes. Enjoy them as a high-protein, gluten-free, pumpkin-spiced treat for breakfast, a snack, or even dessert – they taste just like cake!
Ingredients
- ½ cup old-fashioned rolled oats, gluten-free if needed
- 1 large egg
- ¼ cup pumpkin puree, canned pumpkin
- 5 tablespoon 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 teaspoon pumpkin pie spice
- 2 tablespoon mini chocolate chips, optional
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a single-serve baking dish or 8-ounce ramekin.
- In a high-speed blender, combine all the ingredients (except for the optional chocolate chips). Blend until the mixture is fully combined.
- Pour the blended batter into the greased oven-safe ramekin (an 8-ounce ramekin works well). If you're using optional mini chocolate chips, gently fold them into the batter. You can also sprinkle extra mini chocolate chips on top before baking.
- Bake for 18 – 22 minutes or until a toothpick comes out clean.
- Let them cool for 5 minutes. Then top with a drizzle of chocolate, peanut butter, or almond butter, if desired. Enjoy!
Notes
Cook in the microwave: If you want to skip the oven, cook these pumpkin baked oats in the microwave. Microwave on high for 90 – 120 seconds. The baked oats will puff up a lot and almost look like they are over-rising (that is normal); they will sink back to normal when they are done cooking.
No Blender: You can also use a food processor or Nutribullet to blend the batter. Alternatively, you can use ⅓ cup of oat flour instead of the rolled oats.
Customize with mix-ins: Get creative with mix-ins. I love mini chocolate chips, but you can use walnuts, pecans, peanut butter chips, almonds, shredded coconut, diced apple, and the list keeps going.
VEGAN: You can make these pumpkin baked oats vegan by replacing the egg with a flax or chia egg. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water to make one flax or chia egg. Let it sit for a few minutes until it thickens.
Quick Oats: You can use rolled oats or quick oats for this pumpkin baked oatmeal recipe since we blend all the ingredients before cooking.
Storing: These baked oats are best enjoyed immediately after baking. If you must store them, add them to an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the air fryer at 350°F for 5 – 8 minutes, in the oven at 350°F for 5 – 8 minutes, or in the microwave for 1 – 2 minutes.
Nutrition
Calories: 325kcal | Carbohydrates: 49g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 283mg | Potassium: 407mg | Fiber: 6g | Sugar: 15g | Vitamin A: 9809IU | Vitamin C: 3mg | Calcium: 253mg | Iron: 4mg
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