Pumpkin Baked Oatmeal (No Oil, Egg Free)
Pumpkin Baked Oatmeal - cozy, hearty and delicious breakfast dish made with oats, pumpkin puree and spices. It is a no oil, dairy free and egg free fall dish.
Servings: 8 Squares
Calories: 149kcal
Equipment
- 1 Baking Dish
- 1 Spoon
Ingredients
1 Cup = 250 ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 tablespoons flaxmeal
- 6 tablespoons water
- 1 cup almond milk
- 1 cup (or) 275 gms pumpkin puree
- 1 teaspoon cinnamon
- ⅓ cup maple syrup
- 1.5 cups (or) 145 gms rolled oats
- 1 tablespoon pumpkin seeds
- 7-8 pecans chopped
Instructions
- Preheat oven to 180 C (350 F).
- Combine 2 tablespoons flaxmeal with 6 tablespoons water in a small bowl and let it sit for 5 minutes.2 tablespoons flaxmeal, 6 tablespoons water
- After 5 minutes, pour 1 cup almond milk into the baking dish. Add 1 cup (or) 275 gms pumpkin puree, 1 teaspoon cinnamon, flaxegg (flaxmeal soaked in water) and ⅓ cup maple syrup.1 cup almond milk, 1 cup (or) 275 gms pumpkin puree, 1 teaspoon cinnamon, ⅓ cup maple syrup
- Mix with a spoon until everything is well combined.
- Now add 1.5 cups (or) 145 gms rolled oats, 1 tablespoon pumpkin seeds and 7-8 pecans.1.5 cups (or) 145 gms rolled oats, 1 tablespoon pumpkin seeds, 7-8 pecans
- Stir with a spoon until everything is well combined.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the center is set and the top is golden.
- Place the baking dish on a cooling rack and let it rest for 10 - 15 minutes. Then cut it into squares.
- Enjoy delicious pumpkin baked oatmeal with a dollop of yogurt topping.
Notes
Nutrition
Calories: 149kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 48mg | Potassium: 199mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5351IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
