Pumpkin Baked Oats
Tis the season for pumpkin everything! These pumpkin baked oats aren’t just another delicious way to get your pumpkin fix, but they’re also a nutritious breakfast, or snack - a great post-workout recovery snack!
Tip: Enjoy these pumpkin baked oats with any type of vanilla yogurt for some extra deliciousness!
Ingredients
1 egg
2 cups milk (suggest high protein such as cows, milk or pea)
⅓ cup maple syrup
¾ cup pumpkin puree
2 tablespoons melted butter, slightly cooled
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking powder
¾ teaspoon salt
1.5 cups rolled oats
½ cup pecans, chopped
2 chopped apples
1/2 cup chopped dates
Instructions
Preheat oven to 375ºF.
Grease a 9 x 9 baking dish.
In a medium bowl, lightly beat the egg. Whisk it together with the milk, maple syrup, pumpkin puree, melted butter, apples, dates and vanilla. In a small bowl, mix together the spices, baking powder, and salt. Whisk to combine the spices and baking powder into the wet ingredients, then stir in the oats. Pour the mixture into the prepared pan.
Cover the pan loosely with foil and bake in the center of the oven for 30 minutes. Uncover the pan and sprinkle with the chopped pecans, then bake an additional 30 minutes until golden brown (60 minutes total).
Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving. You can refrigerate and serve cold, which is our favorite way to eat it! Additionally, you can add greek yogurt for a nice topping for extra protein!