Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk of choice (almond, oat, or dairy)
- 1 shot of espresso or 2 tablespoons of strong brewed coffee
- 1 large egg (or a flax egg for a vegan option)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: Dark chocolate chips or pecans for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a small oven-safe ramekin or baking dish with coconut oil or non-stick spray. Place the rolled oats, pumpkin puree, milk, espresso, egg, maple syrup, pumpkin pie spice, baking powder, vanilla, and salt into a high-speed blender. Blend on high for about 30 seconds until the mixture is completely smooth and resembles a thick pancake batter.
- Pour the blended batter into your prepared ramekin. If you are using add-ins like dark chocolate chips or chopped pecans, gently fold half of them into the batter with a spoon. Sprinkle the remaining toppings over the surface. This ensures you get a bit of texture and sweetness in every single bite while keeping the top looking professional and appetizing.
- Place the ramekin on the center rack of the oven. Bake for 22 to 25 minutes, or until the oats have risen and the center feels firm to the touch. You can test this by inserting a toothpick; it should come out clean. Remove from the oven and let it cool for 5 minutes before eating. For an extra treat, top with a dollop of Greek yogurt or a drizzle of almond butter to mimic the “latte” foam.
- Cook Time: 35 minutes