Pumpkin oat in the oven
This pumpkin pie oats is a delicious breakfast or a festive fall dessert. It is also filled with nutrients and is vegan and gluten -free.
Ingredients
- ½ cup pumpkin puree
- ½ cup oats
- ½ cup milk without dairy
- 1 tablespoon cashew butter
- 1 tablespoon protein powder
- 2 tablespoon maple syrup
- ¼ teaspoon chemical
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ginger pinch optional
- pinched salt
- 1 tablespoon Pumpkin seeds
- 1 tablespoon crushed pacans
Instructions
-
To a mixer or a food processor, add the pumpkin, oats, milk, cashew butter, protein powder, maple syrup, baking powder, vanilla, cinnamon, nutmeg, ginger and salt.
-
Mix everything until you get a thick paste.
-
Fold the crushed pacans and pumpkin seeds and mix them.
-
Pour the dough into a ramekin or another safe dish. Garnish more pacan and seeds, if you wish.
-
Cook the oats for 25-30 minutes at 350 * f.
Nutrition
Calories: 515kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated fats: 3gPolyunsaturated fat: 4gMonounsaturated fat: 6gCholesterol: 23MGSodium: 201MGPotassium: 792MGFiber: 9gSugar: 33gVitamin A: 19567IUVitamin C: 14MGCalcium: 379MGIron: 6MG
