Pumpkin Spice Baked Oats
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.
Servings
Ingredients
- 2 tbsp ground flaxseed
- 4 tbsp warm water
- 1 cup cooked pumpkin roasted or steamed
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ cup maple syrup
- 2 tbsp almond butter
- 1 cup soy milk
- 2 cups oats
- ¼ cup shredded coconut
- ½ cup chopped pecans
Protein Icing
- ½ cup protein powder vanilla flavored
- 1 cup thick soy yogurt Greek-style yogurt
Instructions
- Preheat your oven to 350 °F (180C). Prepare a loaf pan by lining it with baking paper.
- In a small bowl, combine the ground flaxseed with warm water to create a flax egg. Allow it to set for about 5 minutes.
- Blend the pumpkin, baking powder, cinnamon, nutmeg, ginger, cloves, maple syrup, almond butter, and milk.
- In a large mixing bowl, combine the flax egg, rolled oats, shredded coconut, pecan, and pumpkin mix.
- 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.
- Allow the baked oats to cool slightly before slicing. Optionally, mix vanilla protein powder with thick soy yogurt and top each slice before serving.
Video
Nutritional Information - Per Serving
Calories 375kcal | Carbohydrates 38g | Protein 18g | Fat 18g | Sodium 222mg | Fiber 7g | Vitamin A 141IU | Vitamin C 2mg | Calcium 217mg | Iron 2.5mg