I love a single serve recipe…hence I create a lot of them myself. It just makes life easier. I you want 1 serving, make the recipe as is, if you want more than one then just to a little bit of multiplication to bring up the serving sizes. Now I know you could just divide recipes up to create single servings, but if you’re like me and have done that before trying to use 1/3 of an egg, or 1/4 of a tbsp is just a pain in the bum. Whoever comes up with recipes to serve multiple people doesn’t think of us single people; particularly use single people who like lots of variety, particularly when it comes to trying new recipes.
What an intro!?
It is pumpkin season and over the next couple of weeks I have quite a few pumpkin focused recipes to share. I used to be pumpkin MAD! I was the crazy lady buying all the kabocha squash, eating half of one EVERY day and I had the orange hands to prove it. Not from cutting up pumpkin as you might assume, but the orange colour was actually seeping out through my pours; hello surplus beta carotene. As I write this I’m feeling in a particularly sarcastic humour, a bit of bad-ass so you’ll have to forgive my overall tone!
These pumpkin baked oats are cake like, naturally sweet with a little help from my maple friend, topped with mango stars and Coyo coconut yogurt which is back at the top of my food obsession list. I just love it’s thick consistency and natural coco-nutty sweetness. I prefer the consistency of the oats when fully cooled and actually refrigerated overnight but you can eat them fresh from the oven or reheat them in the microwave if you prefer. Lightly warmed is best to ensure you get the full flavour!
Single Serve Pumpkin Protein Baked OatsPrint Recipe
- 50g jumbo rolled oats
- 1 tsp milled flaxseed or chia seed
- 1 tbsp (10g) Pulsin unflavoured pea protein
- 60g pumpkin puree
- ½ tsp baking powder
- ¼ tsp cinnamon
- Pinch of nutmeg, Pinch of ground ginger
- 2 tsp maple syrup
- ¼ tsp vanilla extract
- 125ml oat milk
Preheat oven to 180C (350F).
Lightly grease a single serve oven safe dish with spray oil; it should be big enough to accomodate about 1.5 cups of liquid.
Mix together all ingredients for the oats in a bowl. Transfer to dish.
Bake in the preheated oven to 25 minutes. Allow to cool for 10 minutes before popping out of the dish or store in the dish until ready to serve; store in the fridge once fully cooled for up to two days.
*You can also make multiple single serve ready to go portions at a time!