- Calories: 180
- Protein: 4 g
- Total Fat: 7 g
- Unsaturated Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 26 g
- Dietary Fiber: 3 g
- Total Sugar: 9 g
- Natural Sugar: 1 g
- Added Sugar: 8 g
- Sodium: 135 mg
This tasty treat offers 4 g protein and 3 g fiber so it’s a sweet that’s sure to have some staying power. I love all the fall flavors—pumpkin, cinnamon, nutmeg, maple syrup–but you can certainly enjoy it year-round thanks to the availability of canned pumpkin.
- Prep time
- Total Time
- 2 cups old-fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon fine salt
- 2½ cups unsweetened almond milk
- 4 tablespoons canned pumpkin puree
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- ½ cup chopped, toasted pecans and walnuts
Preheat oven to 375˚.
Combine oats, cinnamon, nutmeg, pumpkin pie spice and salt in a large bowl. Mix well.
In a separate bowl, combine almond milk, pumpkin puree, vanilla extract and maple syrup. Whisk until thoroughly combined.
Pour wet ingredients over dry ingredients and mix well.
Pour mixture into 9- x 13-inch baking dish.
Bake for 25 to 30 minutes. Garnish with toasted pecans or walnuts.*
*Alternatively, you can mix the toasted nuts right into the batter along with the dry ingredients instead of using them as a garnish.
Nutrition analysis courtesy of Genesis® R&D