Pumpkin Apricot Baked Oatmeal

  • U Serves 1 Person
  • P Prep: 00:03
  • P Cook: 00:20
Pumpkin Apricot Baked Oatmeal

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 468

Calories from Fat 107


% Daily Values*


Total Fat 11.94

18.37%


Saturated Fat 1.97

9.85%


Polyunsaturated Fat 2.51


Monounsaturated Fat 2.58


Cholesterol 3.81

1.27%


Sodium 1059.55

44.15%


Potassium 648.25


Total Carbohydrate 53.99

18.00%


Dietary Fiber 10.85

43.40%


Sugars 21.58


Protein 37.13


Vitamin A 39.80%

Vitamin C 29.07%


Calcium 103.75%

Iron 36.50%


* Nutritional Values are estimated and may vary

³ Description

Pumpkin and Apricot flavored baked oatmeal infused with Vanilla Protein powder. Topped with a Chocolate Peanut Butter Cream and Raw Pumpkin Seeds.

² Ingredients

   

q Directions

In a bowl Mix together: Protein powder, almond milk, baking powder, egg-whites, pumpkin puree, oatmeal, nutmeg, cinnamon, pumpkin spice seasoning, pure vanilla extract.

Once mixed transfer to a baking bowl/ramekin. Then top with diced apricots.

Bake in oven (350F in conventional oven, 325F in smaller toaster oven) for 20 minutes.

While it is baking mix greek yogurt and chocolate pb2 for cream topping. Whip them together.

After the 20 minutes take Oats out of the oven and let cook for 5-10 minutes. Once reasonably cooled, top with the cream that you make and sprinkle the raw pumpkin seeds on top of the cream.

Recipe Provided by @chelsea_lifts

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