July 26, 2014

Baked Pumpkin Pie Oats

Is it too early for fall foods? Not for me! I could eat pumpkin year round... and I do!

In a month and a half, it'll be September, which is technically fall, right?

This is a filling and tasty breakfast food (or snack or dinner) that you can make ahead and warm up. Great for rushed mornings.

Drizzle a little pure maple syrup and it is divine. Other than that, it contains no added sugars. The natural sweetness from the bananas and maple syrup are perfect. It is a hardy breakfast full of protein and fiber, not to mention pumpkin.

First, you'll line a greased baking dish with 2 sliced bananas and drizzle with syrup. Bake for 10 minutes. While baking, you mix the oat ingredients together and simply pour on. Bake for another 35 minutes and enjoy!

Baked Pumpkin Pie Oats

2 cups Old Fashioned Oats
2 small-medium sized ripe bananas, sliced
3/4 cup pumpkin puree
3/4 cup liquid egg whites
1/4 cup pure maple syrup, divided
2 tsp pumpkin pie spice
2 cups milk of choice; I used unsweetened vanilla almond milk
1/2 tsp baking powder
1 tsp vanilla extract

Preheat oven to 350F. Grease a baking dish with cooking spray or butter. Slice 2 bananas and line pan with the slices. Drizzle bananas with half of the maple syrup. Bake at 350F for 10 minutes.

Meanwhile, mix together all wet ingredients. I used an electric mixer, but you can use a handheld or good ole' fashioned hand mixing. Whisk dry ingredients together in a separate bowl, then slowly combine dry with the wet. When bananas are done, pour oat mixture on top. Bake for about 35 minutes until center doesn't appear gooey.

Remove from oven and drizzle remaining maple syrup on top. Spread with a spoon. It will look shiny and wet at first, but in the morning the syrup will have been soaked in. Eat right away or warm up for a quick snack.

Just after pouring on the syrup.

The next day after the syrup has soaked in.



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