Enjoy a lightened up pumpkin recipe by utilizing almond milk and featuring canned pumpkin, and sugar free maple syrup The crust comes together easily and The best part is you can make it ahead of time and let it hang in the fridge overnight. These bars will be ready for you whenever you need them, and all you have to do to serve them is cut them up and top them with a little bit of non fat whipped cream.
Ingredients
- 2 cups old fashioned oats
- 1 cup pumpkin puree
- 4 tbsp sugar free maple syrup
- 1 medium egg
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/8 cup pecan nut halves
- 5 sprays cooking spray
Instructions
- Preheat the oven to 350°F
- Spray cooking spray into an oven safe 8 inch casserole dish with a couple of sprays I used a 8 inch casserole dish.
- Mix the oats, pumpkin puree, maple syrup, egg, pumpkin spice, baking powder, almond milk and vanilla extract together until fully combined.
- Tip the contents into your lightly greased dish and smooth over the top.
- Sprinkle the top with chopped up pecan nuts if using.
- Bake in the centre of the oven for 30 – 35 minutes or until the top of the baked oatmeal has turned a golden brown.
- Remove from the oven and serve warm.