PB Pumpkin Baked Oats

I had no idea what I wanted for dessert last night, but I just knew I needed to finally open that can of pumpkin that's been sitting in the pantry for weeks. Safe to say, this was definitely worth opening that can!

I love apple pie and pumpkin spice anything, and after a cold and busy day, this was a very welcome sweet treat. You could make this higher in protein by adding protein powder, but I kept this recipe very simple and it had the perfect cake consistency.

MACROS:

CALORIES: 360 calories

PROTEIN: 19.6 grams

CARBOHYDRATES: 51.9 grams

FAT: 11.2 grams

INGREDIENTS:

- 56 grams instant oats

- 61 grams pumpkin puree

- 50 grams plain nonfat greek yogurt

- 40 grams liquid egg whites

- 2 tablespoons sugar free syrup

- pumpkin pie spice and cinnamon

- 1/2 tsp baking powder

- 14 grams all natural peanut butter

DIRECTIONS:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a blender, blend your instant oats to create an oat flour.

3. Add all of the ingredients above except the peanut butter and blend until well combined into a thick batter.

4. Spray an oven-safe ramekin with cooking spray and pour your batter. Place in the oven and cook at 350 for about 25-30 minutes.

5. Spread your peanut butter on top and enjoy!