This makes the perfect Thanksgiving morning breakfast. You can bake it the night before, as it re-heats well, or you can bake it the morning of. Because of the oat flour, you will want to let it cool at least 30 minutes before eating. Warm oat flour baked goods can be gummy.
Pumpkin contains solid immune-boosting qualities that can keep the body strong and resilient during cold and flu season. Pumpkin is also a great way to refuel the body after a workout due to it being high in potassium which helps to restore the body’s balance of electrolytes after exercise and keeps muscles functioning at their best.
I'm not pressuring you into working out on Thanksgiving - you do you. But if you do, this breakfast will be the perfect post-workout snack!
Ingredients:
2 cups oats
1 cup canned pumpkin
1 cup of unsweetened applesauce
1/2 cup of maple syrup
1/4 cup cashew butter
1/2 cup plant milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/3 cup chopped pecans
Combine all ingredients, except the chopped pecans, and blend on high until smooth. This will be a really thick, sticky batter, so you will need a tamper or spatula to help it along.
Pour into a greased 8x8 inch baking dish and sprinkle the chopped pecans over the top.
Bake at 350 degrees for 35-40 minutes. Remove from the oven and allow to cool for 20-30 minutes before cutting and serving. Feel free to drizzle with a bit of warm maple syrup and enjoy!