Mornings can be hectic for everyone and with the craziness we tend to skip breakfast. Make up these oatmeal squares on the weekend and enjoy them for breakfast the rest of the week!
3 cups old-fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon+ cinnamon (add more to your taste)
2 teaspoons pumpkin pie spice
2 cups plain almond milk (can use other type of milk)
3 tablespoons egg white substitute
1 6-ounce container Chobani Apple Cinnamon Greek yogurt
1 cup canned pure pumpkin (not pumpkin pie filling)
3/4 cup coconut flakes
1/3 cup slivered almonds
Step 1: Preheat oven to 400 degrees.
Step 2: In a bowl mix dry ingredients; oats, baking powder, salt, cinnamon, pumpkin pie spice.
Step 3: In another bowl mix wet ingredients; milk, egg white, yogurt, pumpkin. Combine the wet and dry ingredients.
Step 4: Add almonds and coconut.
Step 5: Pour into a greased 9×13 casserole dish and bake uncovered for 20 minutes.
Step 6: Remove from oven and stir. Bake uncovered an additional 20 minutes.