Pumpkin Baked Oatmeal
Warm and cozy pumpkin baked oatmeal is the perfect autumn breakfast. Try topping with maple syrup, peanut butter or a fat dollop of Greek yogurt and cinnamon.
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1.5 cups unsweetened almond milk
- 2 egg whites (1/4 cup)
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/4 cup raisins
- 1/4 cup chopped pecans
Preheat oven to 375ºF.
Spray an 8x8 baking dish with cooking spray.
In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
Add oat mixture to the wet ingredients and stir until well combined.
Carefully transfer into the prepared baking dish.
Bake for 30 minutes or until golden brown and set through. Carfeully slice into six peices, serve and enjoy.
- If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg