Healthy Pumpkin Oat Bread

This is by far my favorite Autumn breakfast – it’s healthy, easy to make, great for meal prepping, and tastes like Fall on a plate!

I make this recipe every year because it’s just so versatile. It’s great for a quick pre-workout snack, or with some turkey bacon and figs for an Autumn breakfast, and the macros are great. It’s just like your good old bowl of oats, but better because it feels like cake. You can use quinoa flakes or rolled oats for this. Be sure to not use steel-cut oats, as they are less absorbent.

Ingredients:
3 cups rolled or GF oats (2.75 cups oat flour)
1 cup pumpkin puree (not pumpkin pie filling)
.25 cup of milk of your choice, unsweetened preferred
1 tsp vanilla extract
½ cup maple syrup
2 eggs (or flax eggs for my vegans out there)
3 tsp pumpkin pie spice
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder

Yields 8 servings – Calories: 192, Fats: 3.7g, Carbohydrates 32.6g, Protein: 6.7g, Fiber: 1g

HOW
-Preheat oven to 350F.
-Using a food processor or blender grind 3 cups of old-fashioned oats into an oat flour. You want your oat flour to end up very fine.
-In a large bowl, whisk together maple syrup, eggs, pumpkin pure, vanilla and milk.
-Add pumpkin pie spice, salt, baking soda, and baking powder to a bowl with oat flour. Mix with a fork to make sure it’s evenly distributed.
-Next, add the wet mixture to the flour mixture and mix until combined.
-Let the mixture sit for five minutes to allow the oat flour to fully absorb the liquid.
-Spray a bread pan with cooking spray.
-Add the mixture to your bread pan and place it on the top rack of the oven.
-Bake for 40-45 minutes until you insert a toothpick and it comes out clean.
-Allow it to cool completely before digging in, so it can take its proper shape.
 

See the preparation video here.