Finding time for a nutritious breakfast when you’re cooking for just yourself can feel like more trouble than it’s worth. Between busy mornings and not wanting to dirty a bunch of dishes, it’s easy to skip breakfast altogether or grab something quick but not very filling.
That’s where this single serve pumpkin baked oatmeal comes to the rescue: it’s warm and satisfying, takes just minutes to prep, and bakes in one small dish that’s easy to clean up afterward.
Why You’ll Love This Pumpkin Baked Oatmeal
- High-protein breakfast – With protein powder and an egg, this baked oatmeal keeps you full and satisfied all morning long, making it perfect for busy days ahead.
- Single-serving portion – No need to make a huge batch or worry about leftovers – this recipe is perfectly sized for one person and bakes in a small ramekin.
- Quick and easy – Ready in under 35 minutes with minimal prep work, so you can have a warm, cozy breakfast without spending your whole morning in the kitchen.
- Seasonal fall flavors – The pumpkin puree and pumpkin spice give you all those cozy autumn vibes in every bite, making your breakfast feel like a special treat.
- Healthy comfort food – You get the satisfaction of cake-like baked oatmeal while still eating something nutritious that fuels your body properly.
What Kind of Oats Should I Use?
For this single serve baked oatmeal, old-fashioned rolled oats work best since they hold their shape and give you that perfect chewy texture. Quick oats will work too, but they’ll break down more during baking and create a softer, almost cake-like consistency. Steel-cut oats aren’t the best choice here since they need much longer cooking times and won’t get tender enough in this quick recipe. If you only have quick oats on hand, just reduce your milk by about a tablespoon since they absorb liquid faster than rolled oats.
Options for Substitutions
This single-serve breakfast is pretty adaptable, so here are some easy swaps you can make:
- Vanilla protein powder: No protein powder? You can substitute with 1/4 cup flour (all-purpose or oat flour work great) plus a pinch of vanilla extract. The texture will be slightly different but still tasty.
- Pumpkin puree: If you’re out of pumpkin, try mashed banana, sweet potato puree, or even applesauce. Each will give a slightly different flavor but the same moist texture.
- Maple syrup: Honey, agave, or even brown sugar work well here. Start with 1 tablespoon and adjust to your sweetness preference.
- Milk of choice: Any milk works – dairy, almond, oat, coconut, or even water in a pinch. Creamier milks will give you a richer result.
- Pumpkin spice: Don’t have pumpkin spice? Mix together a pinch each of cinnamon, nutmeg, and ginger, or just use cinnamon on its own.
- Egg: For an egg-free version, try 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes), or add an extra tablespoon of milk and a pinch more baking soda.
Watch Out for These Mistakes While Baking
The biggest mistake with single-serve baked oatmeal is overmixing the batter, which can make your breakfast dense and rubbery instead of light and fluffy – just stir until the ingredients are barely combined.
Another common error is using too high of a temperature, so stick to 350°F and bake for about 20-25 minutes, checking with a toothpick that comes out mostly clean.
Don’t skip the resting time after mixing – let your batter sit for 2-3 minutes before baking so the oats can absorb some liquid and create a better texture.
If you’re adding chocolate chips, save a few to sprinkle on top halfway through baking to prevent them from sinking to the bottom, and remember that different protein powders absorb liquid differently, so you might need an extra splash of milk if your mixture looks too thick.
What to Serve With Pumpkin Baked Oatmeal?
This baked oatmeal is pretty filling on its own thanks to the protein powder, but I love adding a dollop of Greek yogurt on top for extra creaminess and protein. A drizzle of almond butter or peanut butter makes it even more satisfying, especially if you’re having it as a post-workout breakfast. Fresh berries like blueberries or sliced strawberries add a nice pop of freshness that balances out the warm pumpkin spices. You could also serve it alongside a cup of coffee or chai tea to really lean into those cozy fall vibes.
Storage Instructions
Refrigerate: This single serve baked oatmeal keeps well in the fridge for up to 3 days in a covered container. I love making a few at once on Sunday for quick breakfast grab-and-go options during the week. The texture stays nice and moist, especially with that pumpkin puree!
Freeze: You can totally freeze these little breakfast gems for up to 2 months. Just wrap each portion individually in plastic wrap or store in freezer-safe containers. They’re perfect for those mornings when you need something quick and don’t want to think about breakfast prep.
Warm Up: To enjoy your stored oatmeal, just microwave it for 30-60 seconds if it’s from the fridge, or about 90 seconds if frozen. You can also warm it up in a 300°F oven for about 10 minutes. Sometimes I add a splash of milk before reheating to keep it extra creamy.
| Preparation Time | 5-10 minutes |
| Cooking Time | 20-24 minutes |
| Total Time | 25-34 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 260-320
- Protein: 15-19 g
- Fat: 4-7 g
- Carbohydrates: 36-42 g
Ingredients
- 1/4 cup plain protein powder (vanilla flavor)
- 1/4 cup rolled oats
- 1 to 2 tbsp pure maple syrup
- 1/4 cup canned pumpkin
- 3 tbsp milk of your choice
- 1/8 tsp baking soda
- 1/8 tsp pumpkin pie spice
- 1 egg
- 1 tbsp chocolate chips, optional
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) to preheat while you prepare the batter.
This helps ensure the oven is fully heated and ready for baking.
Step 2: Blend the Batter
- 1/4 cup plain protein powder (vanilla flavor)
- 1/4 cup rolled oats
- 1 to 2 tbsp pure maple syrup
- 1/4 cup canned pumpkin
- 3 tbsp milk of your choice
- 1/8 tsp baking soda
- 1/8 tsp pumpkin pie spice
- 1 egg
- 1 tbsp chocolate chips, optional
Add the plain protein powder, rolled oats, maple syrup, canned pumpkin, milk, baking soda, pumpkin pie spice, egg, and chocolate chips (if using) into a blender.
Blend until mostly smooth; it’s perfectly fine if a few chunks of oats remain.
I personally like to leave some oat texture for a more rustic bite.
Step 3: Bake the Batter
- batter from Step 2
Pour the blended batter into an 8-ounce ramekin, spreading it evenly.
Place it on the center rack of your preheated oven and bake for 20-24 minutes, or until the top is set and slightly golden.
Step 4: Cool and Serve
Remove the ramekin from the oven and let it cool for a few minutes before serving.
This brief resting time helps set the texture and makes it easier to enjoy straight from the ramekin.
Gluten-Free Single Serve Pumpkin Baked Oatmeal
Ingredients
- 1/4 cup plain protein powder (vanilla flavor)
- 1/4 cup rolled oats
- 1 to 2 tbsp pure maple syrup
- 1/4 cup canned pumpkin
- 3 tbsp milk of your choice
- 1/8 tsp baking soda
- 1/8 tsp pumpkin pie spice
- 1 egg
- 1 tbsp chocolate chips, optional
Instructions
- Set your oven to 350°F (175°C) to preheat while you prepare the batter. This helps ensure the oven is fully heated and ready for baking.
- Add the plain protein powder, rolled oats, maple syrup, canned pumpkin, milk, baking soda, pumpkin pie spice, egg, and chocolate chips (if using) into a blender. Blend until mostly smooth; it’s perfectly fine if a few chunks of oats remain. I personally like to leave some oat texture for a more rustic bite.
- Pour the blended batter into an 8-ounce ramekin, spreading it evenly. Place it on the center rack of your preheated oven and bake for 20-24 minutes, or until the top is set and slightly golden.
- Remove the ramekin from the oven and let it cool for a few minutes before serving. This brief resting time helps set the texture and makes it easier to enjoy straight from the ramekin.
