Pumpkin Baked Oats without Banana
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If you're craving a fall-inspired breakfast, these pumpkin baked oats without banana will hit the spot. Loaded with rich pumpkin spice and pumpkin puree, it's perfect for those who love their fall-flavours.Note - measurements can be approximate.
Equipment
- Square Baking Dish, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size
Ingredients
- 2 cup rolled oats
- 1 cup protein powder , (or flour), vegan recommended, see note 1
- 1 egg, subs note 2
- ¼ cup chia seeds, optional but recommended
- 1 ½ cup milk, subs note 3
- ½ cup pumpkin puree, see note 4
- 1 tablespoon cinnamon, adjust to preferences
- 1 teaspoon ground cloves, adjust to preferences
- 1 teaspoon ginger, adjust to preferences
- ⅓ cup choc chips, or chunks
Instructions
Prepare
- Preheat oven to 160°C/320°F and grease a baking dish or line it with parchment paper.
- In a large bowl, combine: 2 cup rolled oats, 1 cup protein powder , 1 egg, ¼ cup chia seeds, 1 ½ cup milk, ½ cup pumpkin puree, 1 tbsp cinnamon, 1 tsp ground cloves, 1 tsp ginger, and half the ⅓ cup choc chips.
- Add to baking dish and top with remaining ⅓ cup choc chips
Bake
- Bake for approx. 30-50 minutes depending on how cakey or gooey you like it (see note 5 for cooking tips).
- Allow the baked oats to cool slightly before slicing and serving. Serve for breakfast with some yoghurt and fresh fruit (approx. 4-6 servings) or as a snack (8-10 servings).
Video
Notes
Note 1 - Protein powder
Either Chocolate, Vanilla, Caramel or Neutral. Substitute with equal amounts flour if not using. Use vegan protein powder if you have access as it the texture is better when it's baked. Note, brands vary so you may need to adjust with more liquid or oats depending on how much liquid it absorbs
Note 2 - Egg substitution
You can substitute for ½ cup mashed banana or apple puree (will make the mixture slightly sweeter)
Note 3 - Milk
Use milk of your preference. Nutrition information based off cows milk.
Note 4 - Pumpkin Puree
In Australia, you can find this at some Coles in the international section. You can make your own, but we have different pumpkins here so it'll taste a little different to the traditional pumpkin puree flavour known and loved by those in America. If you make your own, I would suggest adding some extra sweetener as Australia's pumpkins aren't as sweet.
Note 5 - Cooking time
Cooking time based on a Square medium casserole 26x26cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.
If wanting more gooey adjust time to 30 minutes. If wanting it more cakey adjust time to 50 minutes.
Serve with
Yoghurt, Fresh fruit, Homemade Raspberry Chia Jam, even sprinkle some Gingerbread Granola on top for added texture and flavour.
Storing
Store in an airtight container in the fridge for up to 5 days
Reheating
Enjoy cold or reheat in microwave for 30-60 seconds.
Freezing
Cut the baked oatmeal into portions, wrap tightly in parchment/baking paper, foil, or in a ziplock bag or vacuum sealer bag. Place in a freezer-safe bag or container.
Nutrition
Calories: 317kcalCarbohydrates: 35gProtein: 23gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 65mgPotassium: 363mgFiber: 7gSugar: 11gVitamin A: 3372IUVitamin C: 1mgCalcium: 225mgIron: 3mg
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