Pumpkin Pie Baked Oats

• 120g Earth Protein in Salted Caramel or Vanilla Maple
• 60g wholemeal self-raising flour (sub for any flour you want)
• 180g rolled oats
• 1kg (raw weight) pumpkin, steamed, puréed and cooled
• 150ml unsweetened almond milk
• 4 eggs
• 15g baking powder
• pumpkin pie spice to taste (or use any combo of cinnamon, nutmeg, cloves, ginger, mixed spice if you don’t have)

1. Step 1: Preheat oven to 180C.
2. Step 2: Once you’ve steamed and puréed the pumpkin, wait for it to cool then combine all ingredients in a large bowl.
3. Step 3: Pour into baking dishes sprayed lightly with oil (I use 3 dishes which each hold 2 serves, but you could do in individual ramekins or one large bake depending on what dishes you have).
4. Step 4: Baking time will vary depending on your dishes, but will usually take around 15-20 minutes (they should be a little under-baked to save them over cooking if you reheat them).
5. Step 5: Keep in the fridge, reheat in the microwave for breakfast.
6. Step 6: Serving suggestion – top with Greek yoghurt and sugar-free maple syrup (not included in macros).

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.