Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1 scoop (approx. 30g) vanilla whey or plant-based protein powder
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 large egg (or a flax egg for vegan)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional: 1 teaspoon mini dark chocolate chips or crushed pecans
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with non-stick spray. In a medium mixing bowl, combine the rolled oats, protein powder, baking powder, pumpkin pie spice, and salt. Stir the dry ingredients until they are evenly distributed. Add the pumpkin puree, milk, egg, maple syrup, and vanilla extract. Whisk everything together until you have a smooth, thick batter. If you prefer a cake-like texture, you can pulse all ingredients in a blender for 30 seconds instead of hand-mixing.
- Pour the batter into your prepared baking dish. If you are using optional toppings like chocolate chips or pecans, sprinkle them over the top now. Place the dish in the center of the preheated oven. Bake for 25 to 30 minutes. You will know it is done when the edges look golden brown and the center is set but still slightly springy to the touch. Avoid overbaking, as the protein powder can make the oats dry if they stay in the heat too long.
- Remove the dish from the oven and let it cool for about 5 minutes. This rest period allows the structure to set properly. For the final touch, drizzle an extra teaspoon of maple syrup over the top or add a dollop of Greek yogurt for even more protein. Serve it warm directly from the ramekin and enjoy your healthy, high-protein autumn feast!
- Cook Time: 40 minutes