Pumpkin pie for breakfast? Sign me up! At least it's my healthy rendition of it. I love baked oatmeal. It reminds me of a breakfast cake. I also love the taste of pumpkin pie. So I decided to combine the two by creating a Fit Friendly Baked Pumpkin Oatmeal. This is a clean recipe with no sugar or processed foods. I use oats instead of flour which is a great source of complex carbohydrates. This dish is also high in protein with eggs and protein powder. The combination of both protein and carbs make it a perfect option for breakfast or cut it up into bars and have it as a post workout (weight training) snack!
Prep Time: 10min Cook Time: 45 mins Total Time: 55 min
Author: Deirdra Martinez
Serves: 8
Ingredients:
- 1 (15oz can) pumpkin puree (not pumpkin pie filling)
- 1/2 cup of Truvia
- 2 large eggs
- 1 scoop of Low Carb Whey Protein (I use Isopure Cookies and Cream)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3/4 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cup almond milk
- 2 1/2 cups dry, old-fashioned oats
Instructions
Preheat oven to 350 degrees. Spray a 2 quart dish with cooking spray. In a large bowl, whisk together the pumpkin puree, truvia, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, baking powder, and vanilla. Whisk in milk until smooth. Stir in oats and spread evenly in the prepared dish.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for about 15 minutes more until set.
Optional: Top with 1 teaspoon of Greek Yogurt and 1/4 cup blueberries.
Per Serving: Calories: 148 Carbs: 21 Fat: 4 Protein: 9 Sodium: 75 Sugar: 2
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