Pumpkin Spice Latte Baked Oats

Am I too early to kick off PSL season?  It's closing in on 100 degrees in Georgia, which makes this quite ironic as we sip our pumpkin spiced lattes whilst wiping the sweat from our foreheads, but we're hastening in fall here, so this has to be done.

Creamy baked oats with that latte vibe thanks to a bit of instant espresso powder and all the fall spices blended with pumpkin puree.  Top it off with whipped coconut cream or the shortcut dollop of CocoWhip and a dash of cinnamon & your PSL Baked Oats are all the flavors of fall in a hearty breakfast, snack or even dessert.  They're just sweet enough given the addition of maple syrup and with the complex carbohydrates from the oats and protein of powdered egg white (totally optional) they can sustain you for a good long session of leaf raking if you happen to live in a cooler climate and have changing leaves.

This all comes together in a blender, making it a dump, bake and enjoy kind of dish.  I love it when recipes are easy, so I try to give you as many of those as I can.  I know we're all super busy people and it's rare to have leisure time.  And while a few hours puttering in my kitchen is my idea of an enjoyable afternoon, that is not the case for most, so quick and easy recipes are widely sought after.

I COMBINED CINNAMON, GINGER & NUTMEG FOR MY PUMPKIN SPICE

READY FOR THE OVEN

If you're as much of a pumpkin fan as I am, I know you'll enjoy this speedy baked oat recipe.  You can also use the same ingredients in an overnight oats version if you prefer a cold offering for your oats.  You might want to sub out the egg whites for vanilla protein powder or leave out entirely.  I'd also add a tiny bit more coconut milk as I like a thinner consistency in my overnight oats, but that's totally up to you.

OUT OF THE OVEN & READY TO ADORN & ENJOY!

If you're a chocolate lover, consider adding a few chocolate chips here.  All the better!

Pumpkin Spiced Latte Baked Oats
Serves 1 as a very hearty portion 


½ cup oats (not instant)
1/2 cup pumpkin puree
1 tablespoon egg white powder (optional
½ cup coconut milk (or milk of choice)
1 tablespoon maple syrup
1 teaspoon vanilla (I like to use vanilla paste)
1 teaspoon instant espresso granules
3/4 teaspoon pumpkin spice blend (or 1/4 teaspoon each cinnamon, ginger and nutmeg)
½ teaspoon baking powder. (choose aluminum free)
Pinch of salt
Whipped coconut cream for topping (optional) (*see cook's note)
You can also use a bit of CocoWhip as your topping, found in the freezer section next to the non dairy whipped toppings.




Add all ingredients except coconut cream to a blender and blend to a smooth consistency.


Pour into a small oven-safe baking dish coated in nonstick spray.


Bake at 400 degrees for 20 minutes.


Top with the whipped coconut cream for that latte effect.


*Cook's Note -For whipped coconut cream, I keep a can of full fat coconut in my fridge at all times.  Carefully open the can & scoop off the solidified coconut milk solids that accumulate at the top of the can.  Make sure you don't get the liquid portion (save that for something else like a nice curry).
Beat the solid coconut fat with a hand mixer until creamy.  You can add a but of vanilla or powdered sugar if desired,


**See recipe story if you'd like to make this into Pumpkin Spiced Latte Overnight oats instead.

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