Pumpkin Pie Baked Oatmeal
Makes 2 Servings
Macros: 307 cal, fat 8g, carbs 51g, fibre 8g, protein 10g
2/3 cup Pureed Pumpkin
2 2/3 Tbsps Maple Syrup
1 tsp Pumpkin Pie Spice
1/3 tsp Vanilla Extract
1/4 tsp Baking Powder
1/8 tsp Sea Salt
1/3 cup Unsweetened Almond Milk
3/4 cup Oats (rolled or quick)
1 1/3 Tbsp Ground Flax Seed
1 1/3 Tbsp Pumpkin Seeds
Preheat oven to 375ºF (191ºC). Grease a baking dish with a little coconut oil. (Use a 9 x 13-inch dish for 6 servings.)
In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt and milk until smooth. Stir the oats and ground flax into the pumpkin mixture. Pour into the baking dish and sprinkle pumpkin seeds over top.
Bake in the preheated oven for 40 minutes or until the centre feels set and the edges are slightly golden.
Leftovers: Store covered in the fridge up to 4 - 5 days, or freeze in individual portions for easy grab-and-go breakfasts down the road.
Egg Free: Replace the eggs with flax eggs. For every egg, mix together 1 tbsp of ground flax seed with 3 tbsp of water.
Muffins: Divide the batter into a muffin tray instead of a baking pan. Bake at the same temperature as listed for 20 to 25 minutes, or until muffins are cooked through.