Pumpkin Baked Oatmeal

• porcje: 9 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

olive oil or avocado oil (for greasing)

2 cups rolled oats

2 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup of shredded zucchini

1 1/4 cup milk of choice

2 large eggs (can sub flax or chia eggs)

2 teaspoons vanilla

1/3 cup maple syrup

chocolate chips, nuts, raisins or topping of choice. (optional)

Yogurt and maple syrup for serving (optional)

Wskazówki

Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil. If making a double batch use a 9x13

In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.

Add pumpkin puree, zucchini, milk, eggs, vanilla, and maple syrup to bowl. Stir to combine.

Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.

Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Wartości Odżywcze

• Wielkość Porcji: 1 piece
• Kalorie: 146 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 2 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 44 mg
• Sód: 147 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 10 g
• Białko: 5 g