Ingredients
Scale
- 1 cup rolled oats (old-fashioned oats)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup natural creamy peanut butter
- 1 cup milk of choice (dairy, almond, or oat milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon crushed peanuts or chocolate chips (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two small ramekins or one small baking dish with coconut oil or non-stick cooking spray. This ensures your oats don’t stick to the sides and makes cleaning up much easier later.
- In a medium-sized mixing bowl, combine the rolled oats, pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, baking powder, and salt. Stir everything together until the oats are well-coated and the pumpkin is evenly distributed. Fold in half of the peanut butter, leaving some streaks for a marbled effect.
- Pour the mixture into your prepared baking dish. Dollop the remaining peanut butter on top and use a toothpick or knife to swirl it into the surface. Place the dish in the oven and bake for 25 to 30 minutes. You will know it is done when the edges are golden brown and the center feels set to the touch.
- Remove the oats from the oven and let them cool for about 5 minutes. This allows the texture to firm up slightly. Serve warm, perhaps with an extra drizzle of maple syrup or a splash of cold milk on top. Enjoy your cozy, nutritious breakfast!
- Cook Time: 40 minutes