Pumpkin meeting with van – recipes from the vegetarian world

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Pumpkin oat in the oven

Gaby Dimova

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.

Preparation time 5 minutes

Cook time 30 minutes

Total time 35 minutes

Course Breakfast

Kitchen American

Portions 1

Calories 515 kcal

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

Keyword Pumpkin cooked oatmeal

BreakFast

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