Pumpkin Chocolate Chip Cookie Baked Oatmeal
Your new favorite fall breakfast! This blended and baked oatmeal is basically like eating pumpkin cake for breakfast! It's gluten, dairy, nut, and refined sugar free!
PREP TIME
5 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 1
Ingredients
- 0.5 cup0.5 cup0.5 cup Gluten Free Rolled Oats, See notes for high protein option
- 0.25 cup0.25 cup0.25 cup Pumpkin Purée
- 1 whole1 whole1 whole Egg
- 0.25 cup0.25 cup0.25 cup Milk, Or Milk of choice
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Baking Soda
- 2 Tbsp2 Tbsp2 Tbsp Dark Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pat pumpkin purée dry to absorb excess moisture, then blend all ingredients, minus chocolate, together until smooth
- Pour into individual baking dish
- Top with chocolate chips
- Bake at 350 for 20 min
- Enjoy!
Notes
Can sub half the oats for 1/4 cup vanilla protein powder or flavor of choice for higher protein or leave oats as is and add 2 scoops collagen (as it won't affect the texture)
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My Notes:
About This Recipe
Show nutritional information
Beverages Cakes Coconut Free Desserts Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 528 |
| Fat: | 20 g |
| Carbohydrates: | 81 g |
| Protein: | 14 g |
| Cholesterol: | 9 g |
| Sodium: | 918 mg |
| Fiber: | 11 g |
| Sugars: | 35 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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