Pumpkin and Cream Cheese Oatmeal Bake

³ Description

Pumpkin & Cream Cheese Oatmeal Bake. Inspired by Starbucks Cream Cheese Pumpkin muffins.

² Ingredients

•  1 large Egg White
•  1 oz Cream Cheese (Fat Free)
•  0.15 tbsp Allspice Ground
•  1/2 tsp Cinnamon
•  0.15 tbsp Nutmeg (Ground)
•  1 dash Salt
•  1/2 tsp Vanilla Extract
•  1/4 tsp Ginger
•  80 g Pumpkin
•  1/4 oz Dried Pumpkin and Squash Seed Kernels
•  1/2 tsp Baking Powder (Low Sodium)
•  1/4 tsp Baking Soda
•  1/2 cup Oats
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  0.3 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla

q Directions

Ingredients:
1/2 cup oats
2 egg whites (62g)
81g, 1/3 cup puree (canned) Pumpkin
1/4 cup Silk Unsweetened Vanilla Almond Milk or the Coconut Almond Breeze
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp ginger
1/16 - 1/8 tsp salt (Just a light dash, not much needed)
½ to 1tbs Stevia (Not much, you can top with Maple or Sugar Free Syrup of Choice)

Cream Cheese Center:

2tbs, 28g of Fat Free Cream Cheese
1 tsp Stevia
1/2 tbs Silk Almond Milk

What you need:

2 Bowls
Measuring Spoons
Whisk or Large Fork
Spoon
Large Ramekin
Cooking Spray/Oil
Scale

Directions

1. Preheat oven to 350. Spray Large Ramekin with cooking spray.

2. Combine all ingredients in bowl, pour in Ramekin.

3. For the cream cheese center, combine all ingredients listed. Lightly place in center of Bake without pushing down through mixture.

4. Topped with 3g (1/2 tbs) of pumpkin seeds.

5. Bake 50 mins at 350.

6. Allow to set for a few mins to cool and firm up slightly.

7. Enjoy!! (Remember this is a Bake, so it will be slightly moist in center)

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