
By plantbaes
Pumpkin Spice Baked Oats
6 steps
Prep:10minCook:40min
Indulge in this hearty Pumpkin Spice Baked Oats topped with protein icing. It's a high-protein, easy-to-make plant-based breakfast that's perfect for fall mornings.
Updated at: Thu, 06 Jun 2024 10:42:20 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories355.5 kcal (18%)
Total Fat19.2 g (27%)
Carbs35.9 g (14%)
Sugars11.7 g (13%)
Protein13.5 g (27%)
Sodium195.8 mg (10%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 Tbspground flaxseed

4 Tbspwater
warm

1 cuppumpkin
cooked, roasted or steamed

1 tspbaking powder

1 ½ tspcinnamon

½ tspnutmeg

1 tspginger powder

¼ tspground cloves

¼ cupmaple syrup

2 Tbspalmond butter

1 cupsoy milk

2 cupsrolled oats

¼ cupshredded coconut

½ cupchopped pecans

½ cupprotein powder vanilla flavored

1 cupsoy yogurt Greek-style
thick, yogurt
Instructions
Step 1
Preheat your oven to 350 °F (180C). Prepare a loaf pan by lining it with baking paper.
Step 2
In a small bowl, combine the ground flaxseed with warm water to create a flax egg. Allow it to set for about 5 minutes.
Step 3
Blend the pumpkin, baking powder, cinnamon, nutmeg, ginger, cloves, maple syrup, almond butter, and milk.
Step 4
In a large mixing bowl, combine the flax egg, rolled oats, shredded coconut, pecan, and pumpkin mix.
Step 5
Transfer the mixture to the prepared loaf pan and spread it evenly.Bake in the preheated oven for 40 minutes or until the top is golden brown.
Step 6
Allow the baked oats to cool slightly before slicing. Optionally, mix vanilla protein powder with thick soy yogurt and top each slice before serving.
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