PUMPKIN OAT BREAD

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PUMPKIN OAT BREAD

Yield: 4-6

Author: Sabrina Moller

Ingredients

• 3 cups gluten free rolled oats
• 1 cup pumpkin
• 2 TBS maple syrup
• 1/2 cup coconut oil melted
• 3 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp pumpkin spice
• 2 TBS flaxseed 
• hu kitchen chocolate chunks or dark chocolate chips 

Instructions

1. Blend oats in food processor 
2. Preheat oven to 350 degrees
3. Place all remaining ingredients in food processor except for chocolate and blend until all combined. 
4. Grease an 8 x 8 baking pan, and spread mixture into pan, top with chocolate chunks.   
5. Place pan in oven and bake for 30 minutes or until top is golden brown. Let cool and ENJOY! 

Calories

616.27

Fat (grams)

36.79

Sat. Fat (grams)

25.63

Carbs (grams)

61.60

Fiber (grams)

9.32

Net carbs

52.28

Sugar (grams)

14.29

Protein (grams)

10.00

Sodium (milligrams)

836.61

Cholesterol (grams)

1.24

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Created using The Recipes Generator