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Preheat the oven to 350 degrees F.
Place the rolled oats into the blender and pulse until finely blended like oat flour.
Pour the oats into a ramekin or a heat safe dish for baking and mix in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, cinnamon, baking powder, salt and almond milk until everything is combined.
Stir into the batter the chocolate chips or desired add-ons.
Place the dish onto a baking tray and place in the center of the oven. Bake for about 15-20 minutes or until golden brown and center comes out clean with a toothpick or knife.
Remove from the oven and apply toppings if desired. I topped mine with a Coconut Whipped Cream.