Protein Pumpkin Baked Oats
250kcal
Ingredients
- 1.5 cups old-fashioned rolled oats
- 0.25 cup vanilla protein powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 cup pumpkin puree
- 0.5 cup almond milk, unsweetened
- 0.25 cup maple syrup
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil, slightly cooled
- 0.25 cup chopped pecans
Equipment
- oven
- baking dish
- spatula
Method
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish with cooking spray or coconut oil.
- In a large mixing bowl, combine the oats, protein powder, baking powder, cinnamon, nutmeg, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, egg, vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. The mixture should be thick but pourable.
- Transfer the batter to the prepared baking dish and spread it evenly with a spatula. Sprinkle the chopped pecans evenly over the top.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the baked oats cool for 5-10 minutes before slicing and serving. They should be firm but slightly soft in the center.
Nutrition
Calories250kcalCarbohydrates36gProtein10gFat8gSaturated Fat4gCholesterol50mgSodium150mgPotassium200mgFiber5gSugar8g