Pumpkin Pie Baked Oats
Info
Protein: 8g per serving
Fibre: 7g per serving
Ingredients
180g Biona Organic Rolled Oats
2 tbsp milled chia seeds
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp salt
1 tsp baking powder
240g pumpkin purée
2 tbsp Biona Organic Cashew Butter
3 tbsp Biona Organic Pure Amber Maple Syrup
1½ tsp vanilla extract
360ml dairy-free milk of choice
For the topping:
150g thick yoghurt (dairy-free, if you like)
1 tsp Biona Organic Pure Amber Maple Syrup
1 tsp lemon juice
Sprinkle of cinnamon, to finish
Handful of pecan halves, to finish (optional)
Method
- Preheat the oven to 180°C. Grease a 9 x 9-inch pan and set aside.
- In a large bowl, whisk together the pumpkin purée, milk, maple syrup, cashew butter and vanilla until well combined.
- Add the oats, milled chia seeds, spices, baking powder and salt. Mix until combined.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the edges are slightly golden brown and the middle is set.
- Allow to cool for 20 minutes while you make the topping.
- In a small bowl, whisk together the yoghurt, maple syrup, lemon juice and cinnamon until fully combined.
- Smooth over the baked oats and top with a sprinkle of cinnamon, followed by the pecan halves, if using.
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