From the Cook
From the Cook
From the Cook
1/4
Pumpkin Baked Oats
Instructions
1
Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
2
Add all ingredients to a blender MINUS the chocolate chunks. Blend until creamy and little to no chunks of the oats remain. Fold in the chocolate until combined.
3
Pour batter into the greased baking dish and top with my mix ins as desired. Bake for 20-25 minutes (mine was perfect at 25 minutes) or until a toothpick inserted in the middle comes out clean.
4
ENJOY!
Notes
1
*as desired, the pumpkin could also be substituted for 1/2 cup of sweet potato mash or butternut squash mash
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Oats First 🔥Lightly toast the old-fashioned oats in a dry skillet for 2-3 minutes before mixing to enhance their nutty flavor and improve texture in the baked result.
- Strain Your Pumpkin Puree 🎃Place canned pumpkin in a fine-mesh strainer lined with cheesecloth for 15 minutes to remove excess moisture, preventing a soggy final product and concentrating pumpkin flavor.
- Bloom Your Spices 🌶️Whisk the pumpkin pie spice with the wet ingredients first, allowing the spices to fully hydrate and distribute evenly for deeper, more integrated flavor throughout.
- Choose Natural Nut Butter 🥜Use natural nut butter without added oils or sugars to control moisture content and add authentic richness; creamy almond or pecan butter pairs exceptionally well with pumpkin.
- Cool Before Serving 🧊Allow the baked oats to rest for 5-10 minutes after removing from the oven so the structure sets properly, making it easier to portion and enhancing the cake-like texture.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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