Pumpkin Baked Oats (Single Serving + High Protein)

This healthy Pumpkin Baked Oats for one is easy to make and full of all the warming fall flavors you love in pumpkin bread! High in protein, sugar-free and meal prep friendly, these baked oats boast a soft and fluffy cake-like texture and are perfect for a nutritious breakfast!  

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When it’s fall (or even when it’s not), these Pumpkin Baked Oats are such a treat for breakfast!

Inspired by the viral TikTok blended baked oats trend, these pumpkin baked oats are simple to make and are full of all the warming pumpkin pie spice and cinnamon flavors that you love in a pumpkin bread or cake.

They’re made with pumpkin puree (no banana), protein powder and are packed with chocolate chips, pecans and juicy pops of fresh raspberries! The raspberries are optional but I love adding fresh fruit to my baked oats.

All you need is a handful of healthy ingredients to make this easy single serve fall-themed breakfast on a cozy autumn morning. Or you can make it ahead and several servings at a time because these pumpkin baked oats are meal prep friendly. 

If you love healthy baked oats recipes that taste like a scrumptious cake for breakfast, try my carrot cake baked oats, raspberry chocolate chip baked oats and apricot almond baked oats!

Ingredient Notes and Substitutes

• Old Fashioned Rolled Oats: Regular wholegrain old fashioned rolled oats work best to give these pumpkin baked oats a cake-like texture. Instant or quick cooking oats will work too. Steel cut oats will be difficult to blend up into a fine flour and I don’t recommend using them. Store-bought oat flour which is already fine ground can be used instead. Use gluten-free certified oats if needed.
• Snickerdoodle Protein Powder: I used PEScience Snickerdoodle Select Protein, a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in these pumpkin baked oats! However, you can use a pumpkin pie or vanilla flavored protein powder. Add extra cinnamon if using vanilla protein powder. Either a whey-casein, casein, pure whey or plant-based protein will work for baked oats, but whey-casein and vegan proteins result in soft and fluffy baked treats as opposed to whey, which can become dry if baked too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk – they absorb more liquid than other types of protein powders.  
• Baking Powder: To help the baked oats rise.
• Pumpkin Pie Spice: Either a store-bought or homemade blend.
• Ground Cinnamon: Because all fall baked treats are made better with warming cinnamon notes!
• Fine Sea Salt: A pinch to bring out all the flavors.
• Pure Pumpkin Puree: Using canned pumpkin puree is convenient but feel free to use fresh pumpkin puree if you have some on hand. Be sure to use pure pumpkin puree and not pumpkin pie filling. The latter is already spiced and sweetened.
• Brown Sugar Replacement: I use Swerve Brown Sugar – a sugar-free sweetener made from erythritol. You can use any other type of sugar-free granulated or liquid sweetener made from monkfruit, stevia, allulose, etc. Alternatively, use regular light brown sugar, granulated white sugar, coconut sugar, maple syrup or honey if preferred.
• Almond Butter: To add some healthy fats and protein. It also makes these baked oats slightly denser and more satiating. Substitute with any nut butter you love or feel free to leave it out. 
• Liquid Egg Whites: Helps bind the ingredients together, make the baked oats rise and also adds protein. I recommend using liquid egg whites from a carton. It’s convenient for baking needs and can be found in the fridge section of most supermarkets. Alternatively, use 1 whole egg and bake a little longer. 
• Unsweetened Almond Milk: Any plant-based or regular milk will work.
• Raspberries: I like to add some fruit to my baked oats recipes and pops of fresh raspberries taste scrumptious in these pumpkin baked oats! Frozen raspberries will work too but you’ll need to bake a little longer to avoid having wet spots.
• Pecans: Or use chopped walnuts or any other type of nuts you like.
• Sugar-free Milk Chocolate Chips: I like ChocZero brand or Lily’s sugar free chocolate chips. Regular chocolate chips can be used too.

Full ingredient list and amounts are in the recipe card below.

How to Make Pumpkin Baked Oats 

1. Combine the dry ingredients. Blend the oats into a fine flour using a mini blender (Blend Jet, Nutribullet, or a small food processor. Transfer to a medium bowl and mix in the rest of the dry ingredients – the snickerdoodle protein powder, baking powder, ground cinnamon, pumpkin pie spice and fine sea salt. 

2. Add the wet ingredients. Stir in the wet ingredients – the pumpkin puree, brown sugar replacement, almond butter, liquid egg whites, unsweetened almond milk – until combined well.

3. Add the mix-ins. Gently stir in the most of the raspberries, chopped pecans and chocolate chips. (Reserve a few pieces of each for the topping).

4. Assemble. Pour the batter into a lightly greased ramekin, oven safe bowl or small baking dish. Place in the fridge or allow to sit for a few minutes on the counter so that the batter sets and the oats absorb some of the liquid. Then top with the reserved raspberries, pecans and chocolate chips. 

5. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 4 for 25-30 minutes or until the baked oats rises and the edges pull away from the sides of the ramekin. Cool for 5-10 minutes.

6. Enjoy! Dig in while nice and warm. 

Storing for later. Or if you prefer to eat it the next day or save it for later, allow to cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap. Store in the fridge for up to 3-4 days. When ready to eat, reheat in the microwave for about a minute on high or until warm throughout.

Full detailed instructions are in the recipe card below.

Variations

• Add or leave out mix-ins. Not a fan of nuts or raspberries in your baked oats? Leave them out. Love chocolate chips? Use more!
• Add a cream cheese filling. Pour two thirds of the batter into the ramekin and add a spoonful of cream cheese in the center. Cover with the remaining batter and add the toppings before baking.
• Make it gluten-free. Use gluten-free certified rolled oats and make sure your protein powder doesn’t contain any ingredients with gluten.
• Leave out the protein powder. Use additional oats or oat flour instead (60 grams total) to make up the difference. You may also want to add ½ teaspoon vanilla extract.
• Use an unflavored protein powder. Add ½ teaspoon vanilla extract and additional pumpkin pie spice and ground cinnamon (½ to ¾ TSP each).

FAQs

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More Single Serve Baked Oats You’ll Love

Carrot Cake Baked Oats

Espresso Chocolate Chip Baked Oats

Apricot Almond Baked Oats

Raspberry Chocolate Chip Baked Oats

Raspberry White Chocolate Baked Oats

Banana Bread Baked Oats

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Pumpkin Baked Oats (Single Serving + High Protein)

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Healthy Pumpkin Baked Oats for one is easy to make and full of all the warming fall flavors you love in pumpkin bread! This is a high protein scrumptious breakfast you’ll be making over and over again whether it’s fall or not!

• Author: Lavina
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• Cooking Oil Spray
• 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
• 25 grams / ≈ ¼ cup Snickerdoodle Protein Powder (I used PEScience Select Protein, a whey-casein blend, or use vanilla or pumpkin pie protein powder – note 2)
• 2 grams / ½ TSP Baking Powder
• ¼ TSP ground Cinnamon
• ½ TSP Pumpkin Pie Spice (or use ¼ TSP more cinnamon and ⅛ TSP ground nutmeg)
• ⅛ TSP Fine Sea Salt
• 60 grams / ¼ cup Pure Pumpkin Puree (not pumpkin pie filling)
• 6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
• 10 grams / 2 TSP Almond Butter (I used a natural one without salt or sugar added)
• 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
• 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
• 30 grams / ≈ ¼ cup fresh Raspberries (or use frozen)
• 8 grams / 4-5 raw unsalted Pecan Halves (or walnuts) – chopped
• 5 grams / ≈ ½ TBSP Sugar-free Milk Chocolate Chips, or use more to taste (I used ChocZero brand)

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Instructions

1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly spray a 12 or 14-ounce (12cm) ramekin, small baking dish or oven-safe bowl with cooking oil spray. Use your fingers or a pastry brush to coat the inside.
2. Combine the dry ingredients: Use a mini blender (Blend Jet, Nutribullet, or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the snickerdoodle protein powder, baking powder, ground cinnamon, pumpkin pie spice and fine sea salt. Mix well to combine.
3. Add the wet ingredients: Add the pumpkin puree, brown sugar replacement, almond butter, liquid egg whites, unsweetened almond milk and mix until combined well.
4. Add the mix-ins: Gently stir in the most of the raspberries, chopped pecans and chocolate chips (reserve a few pieces of each for the topping).
5. Assemble: Pour the batter into the prepared ramekin. Place in the fridge or allow to sit for 5-10 minutes on the counter so that the batter sets and the oats absorb some of the liquid. Top with the reserved raspberries, pecans and chocolate chips.
6. Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-30 minutes or until the baked oats has risen and the edges have pulled away from the sides. Transfer to a wire cooling rack and cool for 5-10 minutes.
7. Serve: Enjoy warm. Or allow to cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap and storing in the fridge. Enjoy within 3-4 days.

Equipment

12 oz. Mini Cocotte with Handles

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Pumpkin Pie Spice

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pumpkin puree

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Notes

1. Old Fashioned Rolled Oats. You can use store-bought oat flour for convenience if preferred. No need to blend it first since it is already fine ground. Instant or quick cooking oats will work too. Steel cut oats will be difficult to blend up into a fine flour and I don’t recommend using them.
2. Snickerdoodle Protein Powder. I used PEScience Snickerdoodle Select Protein, a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in these pumpkin baked oats! However, you can use a pumpkin pie or vanilla flavored protein powder. Add extra cinnamon if using vanilla protein powder. Either a whey-casein, casein, pure whey or plant-based protein will work for baked oats. Whey-casein and vegan proteins result in soft and fluffy baked treats as opposed to whey, which can become dry if baked too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk – they absorb more liquid than other types of protein powders.  
3. Brown Sugar Replacement. Feel free to use any granulated or liquid sugar-free or natural sweetener such as honey or maple syrup to taste instead. Half to 1 tablespoon should be enough for these single serve baked oats but adjust to your taste preference if needed.
4. Baking time and oven placement. For small ovens, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium or large sized oven, bake on the 2nd rack from the top. This will ensure that the center of these baked oats will be fully cooked and not gooey within 25-30 minutes. Avoid baking for longer than 30 minutes – it could lead to an unideal dryer texture.
5. Meal prep option + storing and reheating. You can meal prep these baked oats and make as many servings as you like. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Use a high-speed regular sized blender to blend the oats into a fine flour. Mix all the ingredients in a large bowl before folding in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and enjoy within 3-4 days.
6. To freeze. Once completely cool, run a knife along the edges of the ramekin to unmold the baked oats. Wrap tightly with a small sheet of aluminum foil or cling wrap and place in a freezer-friendly airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 1 minute or until warm throughout.
7. See ‘FAQs’ and ‘Variations’ section in the post above if you’d like to customize these pumpkin baked oats.

Nutrition

• Serving Size: 1 (whole recipe)
• Calories: 448
• Sugar: 5.1g
• Sodium: 827mg
• Fat: 18.3g
• Saturated Fat: 2.6g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 38.1g
• Fiber: 13.2g
• Protein: 33.8g
• Cholesterol: 37.7mg

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