Pumpkin Spice Baked Protein Oats
Ingredients
Pumpkin Spice
- 3 tbsp ground cinnamon
- 2 tbsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground all spice
- 1 1/2 tsp ground cloves
Oat Mix
- 3 Cups Cups Oats
- 1 tsp Baking Powder
- 2 tbsp Chia Seeds
Pumpkin Proothie Mix
- 1/2 1/2 Roasted Pumpkin/Butternut Squash or
- 1 cup Pumpkin Pie filling
- 2 scoops Unflavoured Protein Powder
- 400 ml Almond Milk
- 1/2 tsp Vanilla Extract
- 4 Dates
Toppings
- 1/2 cup Pecans- roughly chopped
- 4 Dates- roughly chopped
Instructions
Pumpkin Spice
- Add all spices into a jar
- Blend with a whisk or fork and shake vigourously
Oat Mixture
- Preheat Oven to 180C (350F)
- Add oats to a baking or brownie tray
- Add other dry ingredients: chia seeds & baking powder and mix
Roast the Pumpkin/Butternut Squash
- Slice the Pumpkin into 4 and scoop out the seeds and flesh
- Sprinkle with salt, nutmeg and cinnamon
- Bake on a baking tray at 200oc for an 1 hour (check regularly)
Pumpkin Proothie Blend
- Scoop out the flesh of 1/2 Roasted Pumpkin/Butternut Squash or 1 cup of pumpkin pie filling
- Add the Protein Powder, Almond Milk, Vanilla Extract and dates into the Nutribullet
- Blend until smooth
Add wet mixutre to dry
- Add the pumpkin mixture to the dry mixture and mix thoroughly
- Put in oven and cook for 35 minutes or until cooked all the way through and mixture is set
To serve
- Roughly chop the dates and nuts and sprinkle over cooked oats tray
- Feel free to serve with bananas or drizzle of maple syrup