Air Fryer Pumpkin Baked Oats
This recipe for Pumpkin Baked Oats made in the air fryer oven is a delicious and healthy gluten-free breakfast. Made with high-fibre oats, canned pumpkin, and mashed bananas, they're soft and so yummy!
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Servings: 6 slices
Equipment
- 1 Air Fryer / convection oven
Ingredients
- ⅔ cup pure canned pumpkin
- ¾ cup almond milk
- 1 banana mashed
- 1 ¼ cup oats gluten-free
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ⅓ teaspoon salt
- 2 tablespoon chocolate chips
Instructions
- Line a loaf pan with parchment paper.
- Add the canned pumpkin, almond milk and banana to a medium bowl and stir with a fork to combine fully. Mash out any large lumps of banana (but it doesn't have to be perfectly smooth.)
- In a separate medium bowl, add the oats, baking powder, pumpkin spice and salt. Stir to combine.
- Add dry ingredients with the oats to the bowl with the pumpkin mixture.
- Stir until combined fully with a spatula.
- Add the pumpkin oat batter to the loaf pan with parchment paper. Spread out evenly.
- Top with chocolate chips.
- Bake in the air fryer / convection oven for 27 minutes at 350 degrees F.
- Serve warm.
Notes
Note on air fryer setting: mine turns out perfectly at 350 degrees F for 27 minutes on the low fan setting.
You can also check to see if it's done if an inserted toothpick comes out clean or if the centre top of the loaf is springy to the touch.
Baked oats will stay fresh and soft on the counter in an air-tight container for 3 days.
Nutrition information is approximate and for ⅙ of the loaf.
Nutrition Facts
Air Fryer Pumpkin Baked Oats
Amount per Serving
Calories
122
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
243
mg
11
%
Potassium
204
mg
6
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
4250
IU
85
%
Vitamin C
3
mg
4
%
Calcium
99
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
122
Nutrition Facts