Pumpkin Apricot Baked Oatmeal

³ Description

Pumpkin and Apricot flavored baked oatmeal infused with Vanilla Protein powder. Topped with a Chocolate Peanut Butter Cream and Raw Pumpkin Seeds.

² Ingredients

•  1/4 cup, dry, yields Oatmeal
•  1/2 cup, mashed Cooked Pumpkin (from Canned)
•  1/3 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1/4 tsp Cinnamon
•  1/4 tsp Nutmeg (Ground)
•  1 tsp Pumpkin Pie Spice
•  2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 2 tbsp) Bell Plantation PB2 Chocolate Powdered Peanut Butter
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/2 serving (serving = 2 scoops) Nutrition 53 Lean1 Vanilla
•  1/2 serving (serving = 6 pieces) Trader Joe's Dried Apricots
•  4 serving (serving = 1/8 tsp) Great Value Baking Powder
•  1/4 serving (serving = 1/4 cup) Trader Joe's Raw Pumpkin Seeds

q Directions

In a bowl Mix together: Protein powder, almond milk, baking powder, egg-whites, pumpkin puree, oatmeal, nutmeg, cinnamon, pumpkin spice seasoning, pure vanilla extract.

Once mixed transfer to a baking bowl/ramekin. Then top with diced apricots.

Bake in oven (350F in conventional oven, 325F in smaller toaster oven) for 20 minutes.

While it is baking mix greek yogurt and chocolate pb2 for cream topping. Whip them together.

After the 20 minutes take Oats out of the oven and let cook for 5-10 minutes. Once reasonably cooled, top with the cream that you make and sprinkle the raw pumpkin seeds on top of the cream.

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