Pumpkin baked oats make a delicious, cozy breakfast perfect for autumn! Made with oats, pumpkin puree, and a hint of cinnamon and nutmeg, they’re like enjoying a warm pumpkin pie in a healthy, filling form. You can add a scoop of vanilla or cinnamon protein powder to the batter for an extra protein boost, making it ideal for keeping you full and energized through the morning. Top with nuts, yogurt, and a drizzle of maple syrup for added flavour and texture. It’s an easy, nutritious way to start your day with some seasonal flavour!
PREP TIME:
10mins
COOK TIME:
30min
SERVES:
8-10 servings
160g rolled oats
2 tsp pumpkin spice mix
Good pinch sea salt
2 tsp baking powder
50g brown sugar sub/maple/honey
250g pumpkin puree
300ml milk of choice
2 tbs flax seeds or 2 eggs1 tsp vanilla extract
Small hand full chopped pecans extra to while pecans to top
2 heaped tbs vanilla protein powder (optional) if omitting add a little less milk
Toppings
Greek yogurt
Chopped pecans
Maple syrup
3-1 yogurt protein frosting.
Pre heat the oven to 180°C fan.
In a baking dish approx. 8x8 combine all the ingredients except the pecans to finish.
Stir well to combine, top with pecan halves and place in the pre heated oven for 30 mins, or until lightly golden and puffed up.
Serve with a good dollop of yogurt, extra pecans and drizzle of maple.
Will keep well in the fridge for 5 days and can individual portions re heated as needed.
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