Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon creamy peanut butter
- 1/4 cup milk of choice (dairy, almond, or oat)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: 1 tablespoon dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with coconut oil or non-stick spray. Place the rolled oats, pumpkin puree, milk, maple syrup, baking powder, pumpkin pie spice, vanilla, and salt into a high-speed blender. Blend the mixture on high for about 30 seconds until the batter is completely smooth and resembles a thick pancake batter. If you prefer a chunkier texture, you can skip the blender and simply whisk everything in a bowl, though the “cake-like” texture comes from blending the oats into flour.
- Pour the blended batter into your prepared ramekin. Use a spoon to drop a small dollop of peanut butter into the center of the batter, or swirl it across the top with a toothpick for a marbled effect. If you are using chocolate chips or walnuts, sprinkle them over the top now. Place the dish in the center of the oven and bake for 22 to 25 minutes. You will know it is done when the edges are golden brown and the center feels set but still slightly springy to the touch.
- Remove the oats from the oven and let them sit for 3 to 5 minutes before eating. This resting period allows the structure to set properly. For an extra touch of indulgence, drizzle an additional teaspoon of melted peanut butter over the top and add a tiny sprinkle of sea salt. Serve it warm directly in the ramekin with a cup of coffee or tea.
- Cook Time: 35 minutes