Pumpkin Breakfast Bake

I’m one of the crazy pumpkin lovers. I’m not even going to try and hide my love for pumpkin, so you will see a lot of pumpkin recipes coming your way. Sorry, not sorry!

pumpkin quickly.jpg

breakfast pumpkin bake RD 1.jpg

breakfast pumpkin bake RD 2.jpg
 

Pumpkin Breakfast Bake
Makes 2 servings

 

Ingredients:

3/4 cup oat flour (simply grind up oats using a food processor)
3/4 cup pumpkin puree
1/2 cup cottage cheese (I used lactaid cottage cheese to make it dairy free)
2 tbsp maple syrup
1/4 cup almond milk (or other milk – I used almond milk to make it dairy free)
2 egg whites
2 tbsp ground flax seed
2 tbsp pumpkin pie spice

Directions:

1. Preheat the oven to 350 degrees F.

2. In a blender or food processor, blend the pumpkin, cottage cheese, syrup, almond milk, and egg whites.

3. Mix together the oat flour, flax seed, and pumpkin pie spice.

4. Combine the wet ingredients with the dry ingredients.

5. Pour into 2 small baking dishes sprayed with cooking spray. Bake for 25-30 minutes.

Optional: top with fruit, nuts, nut butters, pumpkin butter, etc.


breakfast pumpkin bake RD 3.jpg


Screen shot 2013-09-22 at 9.04.37 PM.png

(nutrition facts based on Calorie Count)
 
This recipe is packed full of fiber and protein keeping you full all morning 🙂

 

Enjoy!

Advertisements

7 responses to “Pumpkin Breakfast Bake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s