Pumpkin Bread Baked Oats

Ingredients

• 1 cup whole grain rolled oats (1 cup per mini loaf)
• 3 tbsp mashed pumpkin (3 tbsp per mini loaf)
• 1 tsp ground flaxseed (1 tsp per mini loaf)
• 0.5 tsp baking powder (1/2 tsp per mini loaf)
• 0.3333333333333333 cup soy milk (1/3 cup per mini loaf)
• 4 tbsp maple syrup (1-2 tbsp per mini loaf; or other sweetener of choice)
• chocolate chips (optional topping)
• cinnamon spiced apples (optional topping)
• maple pecans (optional topping)
• raisins (optional topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare four mini loaf pans by lightly greasing them or lining them with parchment paper.

3. 3

   In a blender, combine the rolled oats, mashed pumpkin, ground flaxseed, baking powder, soy milk, and maple syrup. Blend until the mixture is smooth and resembles a thick batter.

4. 4

   Divide the batter evenly among the four prepared mini loaf pans.

5. 5

   Add your desired toppings to each loaf, such as chocolate chips, cinnamon spiced apples, maple pecans, or raisins.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

7. 7

   Allow the loaves to cool slightly before serving. They can be enjoyed warm or cold.

Notes

The ingredient quantities provided in the source were for a single mini loaf; the list above has been scaled for a total of 4 loaves as indicated by the author. These refrigerate and reheat well for meal prep.

Nutrition per serving

• breakfast
• baked oats
• pumpkin
• meal prep
• gluten-free
• vegan
• healthy
• fall