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Recipe Ingredients

  • 2 cups gluten-free rolled oats
  • 1 cup oat milk
  • 1 cup pumpkin purée
  • 1 egg
  • 1/2 cup Oikos Triple Zero Yogurt
  • 1/3 cup maple syrup
  • 2Tbsp. butter, melted
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice

Recipe Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk the egg.
  3. Add in the oats, milk, pumpkin purée, Oikos Triple Zero Yogurt, maple syrup, melted butter, baking powder, cinnamon, and pumpkin pie spice. Stir with a spatula or wooden spoon to combine
  4. Line a brownie/cake pan with parchment paper. Add the mixture
  5. Bake at 375 degrees for 40-45 minutes.
  6. Remove and let cool completely before slicing.
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Choosing Balance likes to add extra Oikos Triple Zero Yogurt on top for some added protein.

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