Ingredients
Scale
- 1 cup rolled oats (old-fashioned oats)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk of choice (almond, oat, or dairy)
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons pure maple syrup
- 2 tablespoons creamy peanut butter (plus extra for drizzling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease two small oven-safe ramekins or one small baking dish with coconut oil or non-stick spray. Place the rolled oats, pumpkin puree, milk, egg, maple syrup, peanut butter, pumpkin pie spice, baking powder, salt, and vanilla extract into a high-speed blender. Blend on high for about 30 seconds or until the batter is completely smooth and resembles a thick pancake batter.
- Pour the blended batter into your prepared ramekins or baking dish. If you are using chocolate chips or walnuts, fold them in gently now or sprinkle them on top. Use a spoon to drop a small dollop of peanut butter into the center of the batter for a melty core. Place the dishes in the oven and bake for 22 to 25 minutes. You will know they are ready when the tops are set, slightly golden, and a toothpick inserted into the edge comes out clean.
- Remove the oats from the oven and let them cool for 5 minutes. This cooling period allows the texture to firm up properly. Drizzle an extra tablespoon of melted peanut butter over the top and add a pinch of sea salt if desired. Serve warm directly in the ramekin for a cozy experience. You can also add a splash of cold milk or a dollop of Greek yogurt for extra creaminess.
- Cook Time: 35 minutes