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Pumpkin Baked Oatmeal

by August 25, 2017

Oatmeal baked in a pumpkin with a crunchy almond flour topping… and then you EAT the bowl!

Eating Style:

Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

6

Ingredients

  • 1 medium sized sugar pumpkin
Oats
  • 2 1/4 cup uncontaminated rolled oats
  • 1 1/3 cup non-dairy milk
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup chia seeds
  • 1/3 cup egg whites – see note
  • 1/4 cup raisins
  • 1 large banana, chopped
  • 1 apple, chopped
  • 2 tablespoon pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
Cinnamon topping
  • 1/4 cup almond flour
  • 2 tablespoon regular rolled oats or unsweetened shredded coconut
  • 1 tablespoon unsweetened apple sauce
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven 375F.
  2. Combine all topping ingredients in a small bowl. Set aside.
  3. Cut the top off the pumpkin and remove guts.
  4. Combine all remaining ingredients in a large bowl. Stir until all ingredients are incorporated. Drop batter into the prepared pumpkin and spread cinnamon topping over the top.
  5. Place pumpkin on a cookie sheet and bake with the top off for 20 minutes and another 30 minutes with the lid completely removed. You’ll know the pumpkin is ready when the skin begins to wrinkle slightly.
  6. Remove from the oven and serve! Be sure to scrape the sides as you’re serving

Notes

to make vegan, replace egg whites with 3 tablespoon water + 1 tablespoon freshly ground flax.

Nutrition Information Per Serving

Calories:

302

Calories from Fat:

49.5

Total Fat:

5.5 g

Saturated Fat:

0.7 g

Sodium:

79 mg

Carbs:

59.7 g

Dietary Fiber:

8.2 g

Net Carbs:

51.5 g

Sugars:

22.5 g

Protein:

8.7 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...