Single-Serve Pumpkin Baked Oats
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5.0
9 reviews
Excellent
Single-Serve Pumpkin Baked Oats
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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!
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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
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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 Information
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Calories
325kcal
(16%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
186mg
(62%)
Sodium
283mg
(12%)
Potassium
407mg
(12%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
9809IU
(196%)
Vitamin C
3mg
(3%)
Calcium
253mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 283mg | 12% |
| Potassium | 407mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 9809IU | 196% |
| Vitamin C | 3mg | 3% |
| Calcium | 253mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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