Pumpkin Baked Oats
This pumpkin pie baked oatmeal is a delicious and festive fall breakfast or dessert. It's packed with nutrients too and is vegan and gluten free.
Equipment
- oven safe dish
- blender
Ingredients
- ½ cup pumpkin puree
- ½ cup oats
- ½ cup dairy free milk
- 1 tablespoon cashew butter
- 1 tablespoon protein powder
- 2 tablespoon maple syrup
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- dash of ginger optional
- dash of salt
- 1 tablespoon pumpkin seeds
- 1 tablespoon crushed pecans
Instructions
- To a blender or food processor, add the pumpkin, oats, milk, cashew butter, protein powder, maple syrup, baking powder, vanilla, cinnamon, nutmeg, ginger, and salt.
- Blend everything up until you get a thick batter.
- Fold in the crushed pecans and pumpkin seeds and mix them in.
- Pour the batter into a ramekin or another oven safe dish. Top with more pecans and seeds, if you wish.
- Bake the oats for 25-30 minutes at 350*F.
Video
Nutrition
Calories: 515kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 201mgPotassium: 792mgFiber: 9gSugar: 33gVitamin A: 19567IUVitamin C: 14mgCalcium: 379mgIron: 6mg
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