Mini Pumpkin Baked Oatmeal
Mini pumpkin baked oatmeal for one please! What is possibly cuter than a mini baked oatmeal for one? I also have a larger version of this flavor and I can’t get enough! It's the perfect little make ahead fall breakfast! It's soft and dense and full of yummy pumpkin spice flavor! You need it, trust me!
Servings: 1
Ingredients
- ½ ripe banana mashed
- ½ cup quick oats
- ½ cup almond milk
- 1 scoop vanilla protein about 2 tbsp (or unflavored collagen)
- 2 tbsp pumpkin puree
- ½-1 tbsp maple syrup optional
- ½ tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp vanilla extract
- pinch of sea salt
Instructions
- Preheat oven to 350F degrees.
- In a small bowl, mash the banana. Then add in the rest of the ingredients. Mix until everything is well incorporated.
- The maple syrup is optional but does add a nice sweetness if needed, especially if you're protein isn't very sweet or unsweetened!
- Grease your ramekin (I used a 4.5" diameter & 6 oz. capacity) or any similar size dish. Bake for about 30 minutes until the inside is set but still soft. Enjoy warm and top with whatever you like! I did peanut butter per usual!
Notes
For Storing: Let oatmeal cool completely. Then, cover with plastic wrap or remove from ramekin and store in an airtight container in the fridge for 3-4 days.
For Freezing: To freeze, cool completely. Then wrap in plastic wrap and store in a freezer bag. Lasts in the freezer for up to 3 months.