Go Back
+ servings
Print Recipe
No ratings yet

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!
Cook Time30 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, mini, oatmeal, pumpkin, single serving
Servings: 1


  • 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


  • 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!


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.