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.

recipe
About Recipe
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.

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
  • 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
Directions :

  1. Pre-heat oven to 350°F. Grease an 8×11" baking dish with butter or coconut oil and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Allow to cool, then cut into 6 pieces for serving.

Categories