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: Mon, 25 Nov 2024 10:32:44 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
21
High
Nutrition per serving
Calories453 kcal (23%)
Total Fat20.7 g (30%)
Carbs53.3 g (20%)
Sugars11.6 g (13%)
Protein17.2 g (34%)
Sodium198.3 mg (10%)
Fiber9.8 g (35%)
% 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 cupsoats
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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