Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 ripe banana or 1 egg (for binding)
- 1/3 cup milk of choice (almond, oat, or dairy)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional: Pecans or dark chocolate chips for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a small oven-safe ramekin with coconut oil or cooking spray. Place the oats, pumpkin puree, banana (or egg), milk, maple syrup, pumpkin pie spice, baking powder, vanilla, and salt into a high-speed blender. Blend on high for about 30 seconds until the batter is completely smooth and resembles a thick pancake batter.
- Pour the batter into your prepared ramekin. If you are using pecans or chocolate chips, stir them into the batter or sprinkle them generously on top. Place the ramekin on a small baking sheet for easy handling and bake for 22 to 25 minutes. You will know it is done when the top is golden brown and the center feels set but slightly springy to the touch.
- Remove the oats from the oven and let them cool for 2 to 3 minutes—this allows the structure to set properly. Top with a dollop of Greek yogurt, a drizzle of almond butter, or an extra splash of maple syrup. Grab a spoon and enjoy your warm, cozy breakfast straight from the dish!
- Cook Time: 35 minutes