Pumpkin Blended Baked Oats

Name: Pumpkin Blended Baked Oats
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 Servings
Ingredients: 1 cup canned pumpkin puree; 2 large eggs; 1 1/2 cups oat milk or milk of choice; ½ cup pure maple syrup; 2 Tbsp avocado oil; 2 tsp pure vanilla extract; 3 cups rolled oats; 3 to 4 Tbsp protein powder; 1/2 tsp baking soda; 1 ½ tsp pumpkin pie spice; 1 tsp sea salt; ⅔ cup chocolate chips

User Reviews

4.4

42 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 Servings
Calories
211 kcal
Course
Breakfast
Cuisine
American

Pumpkin Blended Baked Oats

Tyler Espinosa

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Warmly-spiced flourless pumpkin blended baked oats is a healthy cake for breakfast situation and absolutely delicious with chocolate chips! This dairy-free, refined sugar-free recipe is a feel-good treat!

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Ingredients

Servings

1 cup canned pumpkin puree
2 large eggs
1 1/2 cups oat milk or milk of choice
½ cup pure maple syrup
2 Tbsp avocado oil olive oil, or coconut oil
2 tsp pure vanilla extract optional
3 cups rolled oats
3 to 4 Tbsp protein powder optional
1/2 tsp baking soda
1 ½ tsp pumpkin pie spice
1 tsp sea salt
⅔ cup chocolate chips optional

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
Transfer the oats to a high-powered blender and blend on high speed for 20 to 30 seconds, until the oats resemble a flour.
Add the remaining ingredients except for the chocolate chips to the blender and blend until completely smooth.
Stir in the chocolate chips.
Transfer the oatmeal mixture to the prepared baking dish and top with more chocolate chips if desired.
Bake on the center rack of the preheated oven for 45 to 55 minutes, or until the blended baked oats test clean and are golden brown.
Allow the baked oatmeal to cool for at least 30 minutes before slicing and serving.
Serve with fresh fruit, banana slices, a splash of milk, dollop of Greek yogurt, a drizzle of honey or a little bit of pure maple syrup.

Notes

Store any leftovers in an airtight container on the counter for up to three days or in the refrigerator for up to 1 week. You can also freeze any leftovers in a zip lock bag and keep it in the freezer for up to 3 months.