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.