Pumpkin Apple Baked Oatmeal
Pumpkin and apples join forces for this fall breakfast that has 17 grams protein per serving! Topped with a yummy maple cream cheese drizzle.
Servings: 6 servings
Calories: 353kcal
Ingredients
- 2 1/4 cups rolled oats (216 grams)
- 2 scoops PE Science Select Vegan Vanilla Protein Powder (76 grams)
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder (2 grams)
- 1/4 tsp salt
- 1 cup unsweetened vanilla almond milk (8 fl oz)
- 1 cup pumpkin puree (244 grams)
- 1 large Honeycrisp apple, chopped (180 grams)
- 1/4 cup pure maple syrup (2 fl oz)
- 3 tbsp unsalted butter, melted (42 grams)
- 2 large eggs (100 grams)
- 1 tsp maple extract
Maple Cream Cheese Drizzle
- 3 tbsp whipped cream cheese (1.5 fl oz)
- 2 tbsp powdered sugar (15 grams)
- 1/2 tsp maple extract
- 1-2 tsp unsweetened vanilla almond milk
Instructions
- Pre-heat oven to 350°F. Grease an 8x11" baking dish with butter or coconut oil and set aside.
- In a medium bowl, combine all wet ingredients except the apple, slowly whisking in the melted butter last so it doesn't cook the eggs. Set aside.
- In a large bowl, combine all dry ingredients and chopped apple. Add the wet ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly. If desired, add apple slices on top.
- Bake at 350°F for 40-45 minutes or until the top of the baked oatmeal is lightly golden and has some give but does not collapse easily when gently poked with a finger.
- Allow to cool, then cut into 6 pieces for serving.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness Pumpkin Apple Baked Oatmeal" to log this food in My Fitness Pal.
Nutrition
Serving: 1slice | Calories: 353kcal | Carbohydrates: 45g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 359mg | Potassium: 331mg | Fiber: 6g | Sugar: 16g