Pumpkin Baked Oats without Banana

pumpkin spice baked oats recipe with chocolate chips

Pumpkin Baked Oats without Banana

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.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine American

Servings

Calories 353 kcal

Equipment

Square Baking Dish, approx. 22cm

Ingredients

170 g (2 cups) rolled oats
100 g (¾ cups) flour
60 g (½ cups) protein powder , optional (see note 1)
1 egg, (subs note 2)
60 g (¼ cups) chia seeds
310 g (1 ¼ cups) milk , (subs note 3)
100 g (½ cups) pumpkin puree, (see note 4)
10 g (2 tablespoon) cinnamon, adjust to preferences
5 g (2 teaspoon) ground cloves, adjust to preferences
5 g (2 ½ teaspoon) ginger, adjust to preferences
50 g (¼ cups) choc chips

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: 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 60 g (½ cups) protein powder , 1 egg, 60 g (¼ cups) chia seeds, 310 g (1 ¼ cups) milk , 100 g (½ cups) pumpkin puree, 10 g (2 tablespoon) cinnamon, 5 g (2 teaspoon) ground cloves, 5 g (2 ½ teaspoon) ginger, and half the 50 g (¼ cups) choc chips.
Add to baking dish and top with remaining 50 g (¼ cups) 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 2 - Egg substitution

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

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.

Note 5 - Cooking time

Cooking time based on a Square medium casserole 24x24. 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: 353kcalCarbohydrates: 48gProtein: 18gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 50mgSodium: 52mgPotassium: 356mgFiber: 8gSugar: 9gVitamin A: 2755IUVitamin C: 1mgCalcium: 213mgIron: 4mg

Keyword Baked oats, pumpkin baked oats, pumpkin puree, pumpkin recipe

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