What can I use instead of pumpkin pie spice?

Use an additional ¼ teaspoon cinnamon (total ½ teaspoon) and add ⅛ teaspoon ground nutmeg if you don’t have pumpkin pie spice on hand.

Can I make vegan pumpkin spice baked oats?

Use a plant-based protein powder, vegan chocolate chips and switch out the egg whites for plain Greek yogurt or a flax egg. To make a flax egg, mix ¾ tablespoon of ground flaxseed with 1 and ¾ tablespoons water to make a replacement for approximately 40 grams of liquid egg whites. Also use 79ml / ⅓ cup of plant-based milk as vegan protein powders will absorb more liquid. You may need even more milk depending on the brand and type of plant-based protein powder. The batter should be thick but pourable so adjust milk amount accordingly. If using a natural liquid sweetener, opt for maple syrup or date syrup.

How to know when baked oats are done?

Cake-like baked oats will usually be done baking in 25-30 minutes. You’ll know they’re done cooking if a toothpick inserted into the center comes out clean or mostly clean. If you prefer your baked oats to have a gooey center but firm exterior, they’ll be done in 15-20 minutes.

Can I freeze baked oats?

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.

Pumpkin Baked Oats (Single Serving + High Protein)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Add the wet ingredients: Add the pumpkin puree, brown sugar replacement, almond butter, liquid egg whites, unsweetened almond milk and mix until combined well.
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).
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.
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.
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.

12 oz. Mini Cocotte with Handles

Buy Now →

Notes

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.
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.
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.
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.
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.
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.
See ‘FAQs’ and ‘Variations’ section in the post above if you’d like to customize these pumpkin baked oats.