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PUMPKIN, CRANBERRY & PECAN BAKED OATS

Recipe by SpamelaB

Perfect morning or afternoon snack, the Pumpkin, Cranberry & Pecan Baked Oats are absolutely delicious. This recipe was made diary-free and vegan!

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  • Serves: 2
  • Prep: 10 minutes
  • Cook: 25-30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 150g rolled oats

  • 50g Natvia natural sweetener

  • 50g dried cranberries

  • 50g pecans, chopped

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • ¼ teaspoon nutmeg

  • Pinch of ground cardamom (optional)

  • 100g pumpkin puree

  • 3 tablespoons flaxseeds + 6 tablespoons water

  • 400ml almond milk

  • 1 teaspoon vanilla extract

METHOD

  1. Preheat the oven to 170 degrees C and grease a large baking dish.
  2. Mix together the oats, Natvia, cranberries, pecans and spices in a bowl.
  3. Whisk together the flaxseeds and water and leave for 5 minutes, then whisk into the pumpkin puree, milk and vanilla.
  4. Pour into the oats and stir well to combine. Pour into your prepared dish and bake in the oven for 25-30 minutes until golden and it is slightly springy.
  5. Remove from the oven, leave to stand for 5 minutes, then enjoy hot or cold!
  • Nutritional Info

    No nutritional info supplied

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