Pumpkin pie with added protein
Now that the weather outside is a bit cooler, it's delightful to nourish your body with warm and nutritious meals. So why not try starting your day with this protein-rich oatmeal bowl with baked peaches? Creamy, warming, and, of course, delicious!
The great thing about this breakfast recipe is that you won't have to spend too much time in the kitchen in the morning. In just 10-15 minutes, you'll be sitting at the table, giving your body the right nutrients and energy it needs.
Shall we quickly tell you how you can make this oatmeal bowl at home too?
Instructions
1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
2. Boil the pumpkin (without the skin) for 10 minutes, then drain it. Puree it until smooth and let it cool for a bit.
3. Let the dates soak in hot water for 10 minutes.
4. Line the bottom of the springform pan with parchment paper and grease the inside edges with coconut oil.
5. Drain the dates and add them, along with the nuts and oats, to a food processor. Mix at high speed until you have a loose, fine dough. The goal is for the dough to stick together when you squeeze it between your hands but not be too watery.
6. Line the bottom of the springform pan with the dough, pressing gently but firmly.
7. Now, blend the pumpkin puree with the rest of the ingredients in a food processor or blender until smooth.
8. Pour the mixture onto the crust in the springform pan and place it in the preheated oven for 60 minutes.
9. Let the pumpkin pie cool for half an hour, then cover and refrigerate it overnight. Note: the pie will continue to set in the fridge.
10. The next day, slice the pumpkin pie into individual pieces and top them with a dollop of non-dairy whipped cream.
11. Enjoy!
Nutritional value (per 1/6 slice)
- Energy - Kcal: 230.6
- Fats: 7.5g
- Carbohydrates: 17g
- Fiber: 2.2g
- Proteins: 6.3g
