These little breakfast bakes are easy to make and a great and different breakfast treat. They also won't send you into a sugar spin, as they include no refined sugar and are loaded with protein and fiber. In moderation (as always) the bakes are great if you're on a diabetic diet or want to "eat healthy." The protein bakes take minutes to mix up and air fry in about 25 minutes. The bakes are soft, moist, a little savory, a little sweet, and filled with warm spices. I like the bakes topped with pecans, but other nuts would work well, too. I think the bakes are great "as is," or try them with a dollop of yogurt, if you'd like. I sometimes make the bakes ahead of time, pop them into airtight containers, and zap one bake in the microwave for a minute on medium power for an almost instant breakfast. Enjoy!
Low Sugar Pumpkin Spice and Cottage Cheese Breakfast Protein Bakes -- Makes 4
1/2 cup of pumpkin puree
1/2 cup of cottage cheese
2 large eggs
1/2 teaspoon of vanilla
1/4 cup of quick oats
1/2 teaspoon of pumpkin spice
1/4 teaspoon of cinnamon
1/8 teaspoon of salt
4 medium pitted dates, chopped (about 2 tablespoons)
1-4 tablespoons of chopped nuts
Spritz four ramekins with non-stick cooking spray and set them aside. In a medium bowl whisk together well the pumpkin puree, cottage cheese, eggs, and vanilla. Add the oats, spices, and salt and whisk them in well. Stir in the chopped dates. Divide the mixture evenly among the ramekins. Sprinkle the nuts evenly on top of the batter in each ramekin. Spritz the nuts with a little non-stick cooking spray. Air fry the bakes at 320 degrees for about 25 minutes or until set and golden brown. Let the bakes cool in their ramekins for 5-10 minutes before running a knife around the edge of the ramekins and bakes and turning the bakes out to serve or cool completely and store.
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