whenever you have some extra 10 minutes in hand prepare this beautiful tray and pop it in the oven to enjoy a healthy breakfast for days
Servings 9
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 55 minutesmins
Ingredients
Dry Ingredients
3cupsorganic rolled oat
4Tbsp.brown sugar
2tsp.baking powder
1/2tsp.salt
5 to 6dried apricots diced into cubes
1 1/2tsp.pumpkin pie spice mix*check note below
Wet Ingredients
4egg white
2cupsalmond milk
1cuppumpkin puree
1tsp.vanilla extract
1Tbsp.coconut oil
Topping
1Tbsp.coconut oil
1/2cupchopped walnuts or almonds
4Tbsp.brown sugar
1/2tsp.pumpkin pie spice mix*check note below
Instructions
preheat oven to 190 °C. and prepare a 20x20 cm Pyrex oven safe dish.
In a deep mixing bowl, combine all dry ingredients.
In another mixing bowl, whisk the egg white lightly and add the remaining wet ingredients and mix it all together.
pour the wet ingredients over the dry ingredients and mix it all together with a spatula.
pour in the baking dish and set aside.
in a blender or food processor add all the topping ingredients and pulse until it is combined and have a wet sand similar texture. don't over blend it to keep the nuts texture .
scatter the topping mixture over the oat batter in the baking dish.
bake for about 35 minutes until the mixture is set and the edges start to get a golden brown color.
check it with a toothpick in the middle to make sure it is settle.
let it cool down for 5 minutes and serve with some Greek yogurt, milk or some coffee aside!
Notes
*you can use any baking dish of your choice , but i prefer the pyrex because it have her own cover so i can store in the fridge. *after it cool down completely you can cover and refrigerate to reheat later. *you can store it covered in the fridge up to 1 week. *for the pumpkin pie spices mix: 2 tsp. cinnamon, 1/4 tsp ginger powder, 1/4 tsp. cloves powder, 1/4 tsp. nutmeg powder, 1/4 tsp. all spices . *this mix will make you 1 Tbsp. of pumpkin pie spice