Pumpkin Pie Baked Oats

I recently shared a baked oats recipe and it got a lot of love. So I wanted to upgrade it with a seasonal twist. This recipe contains a portion of veg and it’s loaded with protein and fibre. This quantity is enough for 1, increase for more portions! Vegan & Gluten Free.

You’ll need

  • 40-50g oapumpkine pie oats.jpgts
  • 1 scoop of protein powder, either unflavoured or vanilla (I use Form Nutrition unflavoured, it’s a plant based blend cos I don’t get on well with whey)
  • 1 chia egg (1 tsp of chia seeds soaked in water)
  • 2 tablespoons of pumpkin puree, homemade or tinned (you can also use any type of squash or sweet potato)
  • 1 tablespoon date paste (soaked and blended) or just chopped up finely
  • 100ml oat milk (or your favourite)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • drop of vanilla (optional)

Pre heat oven to 180C fan.

Combine all the ingredients together, stir thoroughly and pour in to an oven proof dish.

Bake for 10-15 until a crust is forming on top. Allow to cool for a few minutes (I know it’s hard, but you’ll burn your mouth like I did)

Top with whatever you like – I used a tablespoon of vanilla coconut yoghurt (Coconut Collaborative), pumpkin seeds & maple syrup.

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