FOR THE OATMEAL – 1 1/4 cups (146g) old-fashioned oats (instant or steel cut won’t yield the same results!) – 3/4 cup (178g) cold brew (black coffee may not give the oatmeal a strong coffee flavor) – 1/2 cup (129g) milk of choice – 1/2 cup (127g) pumpkin puree – 1/4 cup (75g) almond butter – 6 Medjool dates, pitted – 2 eggs, room temperature – 2 egg whites, room temperature – 1 Tbsp ground cinnamon – 2 tsp pumpkin pie spice – 2 tsp baking powder – 1 1/2 tsp vanilla extract – 1/4 tsp salt FOR THE COFFEE YOGURT SAUCE – 1 cup (241g) plain low-fat Greek yogurt – 1/2 cup (75g) powdered sugar – 2 Tbsp cold brew
1. Preheat oven to 350 degrees and spray 8×8″ baking dish with nonstick cooking spray. 2. Combine all oatmeal ingredients in a blender and blend on high until smooth. 3. Bake 30-32 minutes or until middle is set. 4. Let cool at least 2 hours (or overnight). 5. In a small bowl, add all yogurt ingredients and whisk until combined. 6. Store in fridge until oatmeal bake is done and cooled. 7. Spread yogurt sauce on top of cooled oatmeal. 8. Slice and enjoy!