High Protein Pumpkin Oatmeal Bake

High Protein Pumpkin Oatmeal Bake

Lauren Fit Foodie | @laurenfitfoodie
2 minute read

Ingredients:

Pumpkin Oatmeal Bake

1 cup (80g) quick oats

1 scoop (32g) Gourmet Vanilla or Snickerdoodle PEScience Select Protein powder

2 tbsp (15g) all-purpose flour

2 tbsp (15g) coconut flour

1/2 tsp salt

1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp cinnamon

1 cup (244g) canned pumpkin

1/2 cup (122g) unsweetened applesauce-- or omit and just add an additional 1/2 cup pumpkin

1 large egg

2 tsp vanilla extract

1/4 cup (60mL) Walden Farms Pancake Syrup

1/2 cup (120mL) unsweetened vanilla almond milk

Maple Cream Cheese Glaze

4 oz (112g) fat free cream cheese, softened

1/4 cup (60mL) Walden Farms Pancake syrup

1/2 tsp cinnamon

1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray or line with parchment paper.

2. In a small bowl, mix together all the dry ingredients- oats, protein powder, all-purpose flour, coconut flour, salt, baking powder, and spices.

3. In a separate, medium sized bowl, whisk the egg (you can also beat with a hand mixer). Add the pumpkin, applesauce, vanilla, syrup, and milk. Whisk (or beat) until combined.

4. Add the dry ingredients to the wet ingredients and combine until mixed thoroughly.

5. Pour batter into prepared baking dish.

6. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.

7. When oatmeal bake is done, take out, and allow to cool completely before putting on glaze (otherwise cream cheese will melt and become soupier in texture. Even better- wait until the next day to frost).

Maple Cream Cheese Glaze

1. Using a hand mixer, combine the cream cheese, syrup, cinnamon, and vanilla. Store in refrigerator until ready to use.

2. Once pumpkin oatmeal bake has cooled (and been refrigerated) top with glaze and enjoy! For precise macros, top with 1/8 of the cream cheese glaze (22g).

Nutrition Facts

Serving size: (serves 8) 1/8 of bake (78g) + glaze (22g)

110 calories | 2g F | 15g C | 8g P

Recipe by: Lauren Joyner

Instagram: @laurentfitfoodie

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