Vegan Pumpkin Pie Baked Protein Oats with Pecans

Ingredients

• Oats4 tablespoon (40 g)
• Almond Milk1/3 cup (79 ml)
• Pumpkin1/4 cup (40 g)
• Ground Ginger1 pinch (1 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Nutmeg1 pinch (1 g)
• Protein Powder1 scoop (30 g)
• Pecans6 half (24 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   If you don't have pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil for 15-20 minutes until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

2. 2

   Step 2

   Chop or slice the pecans if desired. Set aside.

3. 3

   Step 3

   Place all the remaining ingredients in a blender cup and blitz until smooth. You can also mix all the ingredients in a bowl.

4. 4

   Step 4

   Optional: Add a pinch of baking powder.

5. 5

   Step 5

   Place the batter in an oven-safe container.

6. 6

   Step 6

   Bake or air fry at 356 °F (180 °C) for 15-20 minutes, depending on desired consistency.

7. 7

   Step 7

   Garnish with chopped pecans and let cool for 5 minutes before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Pumpkin Pie Baked Protein Oats with Pecans can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.