Pumpkin Chocolate Chip Cookie Baked Oatmeal (Edit recipe)

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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!

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	788
Fat:	24 g
Carbohydrates:	127 g
Protein:	24 g
Cholesterol:	9 g
Sodium:	919 mg
Fiber:	18 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 1

Ingredients

0.5 cup Gluten Free Rolled Oats, See notes for high protein option
0.25 cup Pumpkin Purée
1 whole Egg
0.25 cup Milk, Or Milk of choice
2 Tbsp Pure Maple Syrup
0.25 tsp Sea Salt
.25 tsp Baking Soda
2 Tbsp Dark Chocolate Chips

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Process

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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)