[donotprint]My last remaining ¼ cup of pumpkin puree…baked with oats, pecans and raisins to form a delicious mid morning snack!
I’ve been eating so many overnight oat bowls of late I’ve been neglecting my baked oats. Something which I plan to rectify, today is the first of many!
I sliced in two it to check it out before bringing it back to my desk. It was gone in 2 minutes flat!
I’ve officially used up the whole pumpkin in 6 days flat, and it was quite a generous size. I’m really eager to make some pumpkin pancakes this weekend but I think I need a break from all the chopping, peeling and pureeing. However I had some great news delivered to me via Twitter the other day…
Fallon and Byrne have tinned pumpkin. The bad news…the nearest Fallon and Byrne is in the city and the slicing and dicing is potentially more appealing than a trek in to town at the weekend.
However…Fallon and Byrne have kindly agreed to post some out to me! SUPER Excited!
Pumpkin Pancakes here I come! Fingers crossed it arrives by the weekend!
I went for a blueberry blast smoothie this morning with oats for extra staying power. Thick and creamy I opted to spoon it in to me with some everything granola sprinkled on top. I shall share the recipe along with a blueberry oat bake with a twist tomorrow!
My workout this morning started with 3*15 body weight squats, lunges and calf raises, followed by two ten minutes Pilates mini workouts, arms and abs, and then the No Props? No Probs workout. Seriously need to find myself some new interesting at home workouts!
What way do you like your oats? Baked? Warm? Cold? Overnight Soaking? [/donotprint]
Pumpkin, Pecan and Raisin Baked Oats
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 25 minutes
- 2 tbsp pumpkin puree
- 40g (1/2 cup) rolled oats
- ½ tsp baking powder
- 85ml (1/3 cup) soy milk
- 1 tsp raisins
- 1 tsp chopped pecans
- ½ tsp cinnamon
- 2 tsp honey
- 1 tbsp plain soy yoghurt to serve
- Honey to drizzle
- A pecan nut to top
- Preheat oven to 180C (350F)
- Mix together pumpkin, raisins, oats, baking powder, honey, cinnamon and pecans. Place in a ramekin and pour in milk.
- Bake in the oven for 25 minutes.
- Remove from the ramekin and top with plain soy yoghurt, honey and a pecan nut to serve.
- Tip: If you want a crispy top and bottom, place under a preheated grill before serving and toast on either side for 1-2 minutes.