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Healthy Pumpkin Banana Oatmeal Breakfast Bake
Nb persons: 6
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| Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free*, dairy-free} Ingredients: | |
| 6 ounces (~2 cups) | rolled oats |
| 2 teaspoons | pumpkin pie spice |
| 1 1/2 teaspoons | baking powder |
| 1/8 teaspoon | salt |
| 2/3 cup | canned pumpkin,, (not pumpkin pie filling) |
| 6 fluid ounces | unsweetened vanilla almond milk, (skim milk or soy milk can be subbed) |
| 4 fluid ounces | egg replacement or egg whites, (equivalent of about 3 egg whites) |
| 5 ounces (~1/2 cup) | mashed brown ripe bananas, (~2 small or 1 large) |
| 1 teaspoon | vanilla extract |
Directions:
Pre-heat oven to 350 degrees.
Spray a 9×9 baking dish with non-stick cooking spray
In a medium bowl, whisk together dry ingredients and set aside
In a large bowl, whisk together remaining ingredients
Stir dry ingredients into wet ingredients just until mixed
Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast
Notes:
*Check that your ingredients are labeled gluten-free if avoiding gluten
There is no added sugar to this recipe, if you are looking for a very sweet breakfast, I suggest topping with maple syrup
Additional toppings might include greek yogurt, nut butter, sliced almonds and cooked fruit
And in honor of learning how to use a camera, I created a fun little GIF.
Recipe uploaded with Shop'NCook for iPhone.
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