Okay so I know it’s not fall right now, so maybe all things pumpkins should be on hold, but I have no regrets with this amazing blender bread!
It is soft, sweet, spicy and freakin delicious especially with raisins sprinkled in. If you’re feeling chocolatey, swap the raisins out for dark chocolate chips or do both! This recipe is also amazing with walnuts.
- If you don’t have a food processor or blender, you can swap the 2 cups of oats for a cup and a half of oat flour (which you could make with a coffee grinder) or regular white or whole wheat flour.
- Per serving, this recipe packs 30 g of carbs, 5 g of protein, and 6 g of fat, and 3 g of fiber
- Pre-workout: eat these in the hour leading up to your session. If more than an hour before, pair with some extra protein/fat (like a cheese stick, nut butter, yogurt, etc) to keep you satisfied.
- Post-workout: pair each serving with ~5 grams of protein (for that 3-4:1 ratio of carbs to protein) within 1-2 hours of your session
- 1 cup pumpkin purée
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ¾ cup sugar
- 2 cups oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ cup raisins
- Oats to sprinkle on muffins
- Preheat the oven to 350 degrees and grease a 13×9 pan (you can also use a bread pan or muffin tin)
- Put all ingredients except the raisins and extra oats into food processor and blend until smooth
- Once done blending, stir in raisins. Pour batter into pan and sprinkle with oats
- Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool on rack before removing from pan
- Then store in an airtight container or freeze any extras to enjoy later
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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