Pumpkin Baked Oats

Preheat the oven to 180°C (350°F) and grease two 150 ml (5 oz.) ramekins with oil or butter. Set aside. I recommend placing the ramekins on a baking sheet or in a baking dish of some kind for easier removal from the oven after baking.
Add the pumpkin, egg, maple syrup, oil, vanilla, oats, baking powder, cinnamon, nutmeg, and salt to a blender or blending container in that order. (If using a bullet blender, reverse the order – you want the wet ingredients to be in contact with the blade first.)
100 grams (¾ cup) roasted pumpkin , 1 large egg, 1 tablespoon maple syrup, 1 tablespoon coconut oil, ½ teaspoon vanilla extract, 40 grams (½ cup) rolled oats, ½ teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, Pinch sea salt
Mix on high speed until very smooth and the oats have broken down. It should look like whole wheat muffin or pancake batter. Stir in any mix-ins now if using.
Divide the batter equally between the two prepared ramekins, using a spatula to scrape all of the batter out of the blender.
Bake for 20 to 22 minutes, or until lightly golden and just firm to the touch. Cool for at least five minutes before serving, handling the hot ramekins carefully.