Baked Pumpkin Protein N’Oatmeal Squares

Baked Pumpkin Protein N’Oatmlea Squares for ya since so many can’t do oats on their health journey! If you don’t like peanut butter, swap for your fave nut butter like almond, cashew, or Sunbutter for nut-free.

Enjoy the autumnal flavors of Baked Pumpkin Protein N’Oatmeal Squares. The wet ingredients blend together nonfat Greek yogurt, vanilla extract, liquid egg whites, natural peanut or almond butter, canned pumpkin, unsweetened almond milk, and riced cauliflower or grated zucchini. Combine this with a dry mixture of coconut flour, chia or psyllium husk, baking powder, ginger, pumpkin pie spice, and vanilla protein powder. Top these squares with a spiced cream cheese icing made from softened cream cheese, a confectioners sugar replacement, vanilla extract, and cinnamon or pumpkin pie spice. Perfect for a cozy breakfast or snack.

INGREDIENTS

• Wet

  • 1 c nonfat Greek yogurt

  • 2 tsp vanilla extract

  • 1 c liquid egg whites

  • 1/2 c natural peanut butter or almond butter (sunflower butter for nut free)

  • 1/2 c canned pumpkin

  • 1 1/2 c almond milk (unsweetened)

  • 1 c riced cauli (frozen) or grated fresh zucchini (squeeze out juice)

• Dry

  • 1/3 c coconut flour

  • 1/2 c chia, ground flaxseed, or whole psyllium husk flakes (1/4 cup if using husk powder, that’s what I used)

  • 2 tsp baking powder

  • 1/2 tsp ginger (spice)

  • 1 tsp pumpkin pie spice

  • 1 c vanilla protein powder

• Spiced Cream Cheese Icing

  • 1 - 8 oz 1/3 less fat cream cheese, softened

  • 1/4 cup confectioners sugar replacement @swervesweetie

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon or pps

    STEPS

1. Combine dry ingredients in a bowl and stir.

2. Add yogurt, pb, extract, cauli/zuchhini, and milk, Stir well.

3. Place into a greased 9x13 dish Bake at 350° for 30-35 minutes.

4. Cut into 6 servings for an easy prepped meal. Store in the fridge. Good for a week & also freezes well. If freezing, place each slice in a baggie and microwave or bake to thaw.

5. Spiced Cream Cheese Icing:

   • Stir ingredients in a bowl and spread over cooked N’OATMEAL SQUARES.

Makes 6 servings

Macros per square w/psyllium husk, no icing:

277cal/11fat/19.5carb/11fiber/25pro

Macros per square with icing:

360cal/19fat/19.5carb/11fiber/28pro

🍑 Nourishment Breakdown:
PROTEIN powder, yogurt

FAT a little in the chia/flax (if using), nut butter, cream cheese (if using)

FIBER chia/flax/husk, veg

CARB/STARCH small amount in pumpkin

Baked Pumpkin Protein N’Oatmlea Squares

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Servings: 6

Author: The Peachie Spoon

Prep time: 5 MinCook time: 35 Min: 40 Min

Ingredients

• Wet
• 1 c nonfat Greek yogurt
• 2 tsp vanilla extract
• 1 c liquid egg whites
• 1/2 c natural peanut butter or almond butter (sunflower butter for nut free)
• 1/2 c canned pumpkin
• 1 1/2 c almond milk (unsweetened)
• 1 c riced cauli (frozen) or grated fresh zucchini (squeeze out juice)
• Dry
• 1/3 c coconut flour
• 1/2 c chia, ground flaxseed, or whole psyllium husk flakes (1/4 cup if using husk powder, that’s what I used)
• 2 tsp baking powder
• 1/2 tsp ginger (spice)
• 1 tsp pumpkin pie spice
• 1 c vanilla protein powder
• Spiced Cream Cheese Icing
• 1 - 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup confectioners sugar replacement @swervesweetie
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon or pps

Steps

1. Combine dry ingredients in a bowl and stir.
2. Add yogurt, pb, extract, cauli/zuchhini, and milk, Stir well.
3. Place into a greased 9x13 dish Bake at 350° for 30-35 minutes.
4. Cut into 6 servings for an easy prepped meal. Store in the fridge. Good for a week & also freezes well. If freezing, place each slice in a baggie and microwave or bake to thaw.
5. Spiced Cream Cheese Icing: Stir ingredients in a bowl and spread over cooked n'oatmeal squares.

Nourishment Breakdown

Calories

360

Fat

19 g

Starch/Carbs

19.5 g

Protein

28 g

Fiber

11 g

PROTEIN powder, yogurt

FAT a little in the chia/flax (if using), nut butter, cream cheese (if using)

FIBER chia/flax/husk, veg

CARB/STARCH small amount in pumpkin

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