Pumpkin Baked Oatmeal
In the spirit of Halloween being on a Saturday, I had to make a festive breakfast! So why not, PUMPKIN BAKED OATMEAL!? Pumpkin is full of beta-carotene (vitamin A) and fiber. Combined with the oats, this breakfast is fiber-rich and nutrient dense. This recipe has minimal ingredients and is super easy! Happy Halloween!!
1/4 cup pumpkin puree
1 egg white
2 tbsp maple syrup (I use sugar-free)
1-2 tsp truvia (optional – for more sweetness)
1/2 cup oats (NOT quick oats…use regular rolled oats)
1/4 tsp baking powder
3/4 tsp pumpkin pie spice
1 tbsp coconut flour
Topping: some more maple syrup
-To make vegan-friendly, instead of egg, use chia seeds and water (look up chia seed egg on google)
-Instead of the coconut flour, use coconut flakes. I actually wish I used the flakes to add more sweetness. I did not use truvia because I ran out!
Preheat oven to 350F.
Mix maple syrup, egg white, truvia, and pumpkin together. Add oats, pumpkin pie spice, and baking powder. Mix together. Spray an oven-safe ramekin with non-stick spray. Pour contents into ramekin. Top with coconut flour.
Bake in oven for about 30 minutes. You can put it on broil for a minute or two to get a little crisp on the top. Just don’t let it burn! Remove from oven, allow to cool. Top with maple syrup (optional).