Preheat the oven to 350°F and grease four 6-ounce ramekins with nonstick cooking spray.
Add all of the ingredients (oats, pumpkin puree, eggs, maple syrup, pumpkin pie spice, and baking powder) to a high-speed blender and blend until completely smooth. You can also do this with an immersion blender if your box blender is too large.
Divide the batter between the prepared ramekins.
(Optional) Stir together the turbinado sugar and pumpkin pie spice. Sprinkle ½ tablespoon over each ramekin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm, topped with yogurt or fresh whipped cream.
Notes
Want to add even more texture and flavor to these oats? Add chopped nuts (walnuts, pecans, almonds) or chocolate chips to the batter after blending it in Step 2.
Pumpkin puree adds creaminess and classic pumpkin flavor to the oats. Make sure to use 100% pumpkin puree, not pumpkin pie filling.
These oats are intentionally not extremely sweet. If you like sweet oatmeal, make sure to add additional maple syrup or brown sugar.