Pumpkin Pie Baked Oats
Makes: 6Calories: 320Difficulty Level: EasyPreparation time: 5 minutesCook time: 15 minutesTotal time: 20 minutes
Ingredients
- 120g Earth Protein in Salted Caramel or Vanilla Maple
- 60g wholemeal self-raising flour (sub for any flour you want)
- 180g rolled oats
- 1kg (raw weight) pumpkin, steamed, puréed and cooled
- 150ml unsweetened almond milk
- 4 eggs
- 15g baking powder
- pumpkin pie spice to taste (or use any combo of cinnamon, nutmeg, cloves, ginger, mixed spice if you don’t have)
Instructions
- Step 1: Preheat oven to 180C.
- Step 2: Once you’ve steamed and puréed the pumpkin, wait for it to cool then combine all ingredients in a large bowl.
- Step 3: Pour into baking dishes sprayed lightly with oil (I use 3 dishes which each hold 2 serves, but you could do in individual ramekins or one large bake depending on what dishes you have).
- Step 4: Baking time will vary depending on your dishes, but will usually take around 15-20 minutes (they should be a little under-baked to save them over cooking if you reheat them).
- Step 5: Keep in the fridge, reheat in the microwave for breakfast.
- Step 6: Serving suggestion – top with Greek yoghurt and sugar-free maple syrup (not included in macros).
Nutrition
| PUMPKIN PIE BAKED OATS NUTRITION PANEL | |
|---|---|
| Avg Qty Per Serving (serves 6) | |
| Energy (kJ) | 1,338 |
| Protein (g) | 27 |
| Fat (g) | 8 |
| Carbohydrates (g) | 35 |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
More about Caroline Fitzgerald
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