Pumpkin Spice Latte Baked Oats
Packed with protein and so easy to make its honestly like eating dessert for breakfast.
Ingredients
Frosting
Coffee Soak
Directions
- 1
Combine the milk and vinegar. Set aside for 10 minutes to thicken.
- 2
In a 9 inch square baking dish combine the dry ingredients. Add in the yoghurt, pumpkin and milk mixture. Mix until combined.
- 3
Fold through chopped pecans.
- 4
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 5
Poke holes in the cooked oats whilst still warm and pour the coffee over. Leave to cool completely.
- 6
Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
- 7
Spread on top of the cooled oats and cover with a dusting of cinnamon.
