Pumpkin Chocolate Chip Cookie Baked Oatmeal
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Your new favorite fall breakfast! This blended and baked oatmeal is basically like eating pumpkin cake for breakfast! It’s gluten, dairy, nut, and refined sugar free!
Serves: 1
Ingredients
- 1/2 cup Gluten-Free Rolled Oats, See notes for high protein option
- 1/4 cup Pumpkin Purée
- 1 whole Egg
- 1/4 cup Milk, Or Milk of choice
- 2 Tbsp Pure Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 2 Tbsp Dark Chocolate Chips
Process
- Pat pumpkin purée dry to absorb excess moisture, then blend all ingredients, minus chocolate, together until smooth
- Pour into individual baking dish
- Top with chocolate chips
- Bake at 350 for 20 min
- Enjoy!
Notes
Can sub half the oats for 1/4 cup vanilla protein powder or flavor of choice for higher protein or leave oats as is and add 2 scoops collagen (as it won’t affect the texture)
Ingredients
- 1/2 cup Gluten-Free Rolled Oats See notes for high protein option
- 1/4 cup Pumpkin Purée
- 1 whole Egg
- 1/4 cup Milk Or Milk of choice
- 2 Tbsp Pure Maple Syrup
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 2 Tbsp Dark Chocolate Chips
Instructions
- Pat pumpkin purée dry to absorb excess moisture, then blend all ingredients, minus chocolate, together until smooth
- Pour into individual baking dish
- Top with chocolate chips
- Bake at 350 for 20 min
- Enjoy!
Notes
Can sub half the oats for 1/4 cup vanilla protein powder or flavor of choice for higher protein or leave oats as is and add 2 scoops collagen (as it won’t affect the texture)