Healthy and delicious!! Fall vibes for your morning and perfect paired with your favorite protein!!
Serve with Greek yogurt for an extra filling, protein packed Breakfast! Yum!
Full recipe in video below!
RECIPE:
2 cups oats- use gluten free if necessary
3 tablespoons chopped pecans optional
2 tablespoons unsweetened dried cranberries optional
3 tablespoons sugar substitute (I used Lakanto) to order:https://bit.ly/3cRLTbg
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1 teaspoon pumpkin spice
1 teaspoon cinnamon
½ teaspoon baking powder
1/4 teaspoon salt
1 cup milk unsweetened almond milk
1 cup canned pumpkin
½ cup egg whites about 3 large eggs
2 teaspoons pure vanilla extract
Place all dry ingredients in a 7x11 baking dish. Stir well.
Place all wet ingredients into a measuring jug. Whisk well.
Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.
6 Servings:
159 Calories
Recipe inspiration from thewholesomerecipebox.com
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