Servings: 12 Servings
Pumpkin Blended Baked Oats
Warmly-spiced flourless pumpkin blended baked oats is a healthy cake for breakfast situation and absolutely delicious with chocolate chips! This dairy-free, refined sugar-free recipe is a feel-good treat!
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups oat milk or milk of choice
- ½ cup pure maple syrup
- 2 Tbsp avocado oil olive oil, or coconut oil
- 2 tsp pure vanilla extract optional
- 3 cups rolled oats
- 3 to 4 Tbsp protein powder optional
- 1/2 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 tsp sea salt
- ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
- Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.
- Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.
- Stir in the chocolate chips.
- Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.
- Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.
- Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving.
- Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.
Notes
Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.
Nutrition
Serving: 1Slice (of 12), Calories: 211kcal, Carbohydrates: 33g, Protein: 6g, Fat: 7g, Fiber: 3g, Sugar: 9g