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Baked Pumpkin-Cranberry Oatmeal Pudding
RICKI HELLER12Ingredients
80Minutes
260Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup toasted hazelnuts (lightly, filberts, with skin)
- 1/2 cup walnut pieces (lightly toasted)
- 2/3 cup old-fashioned rolled oats (not instant or quick-cook)
- 1 cup pumpkin purée (packed)
- 2 tsp. pure vanilla extract
- 2 Tbsp. agave nectar (or if you can have it, maple syrup is lovely, to your taste*)
- 1 Tbsp. canela
- 1/2 tsp. ground ginger
- 1 tsp. Chinese 5 spice powder (or use 1/8 tsp/.5 ml cloves and about 1 tsp more cinnamon, to taste)
- 1/8 tsp. fine sea salt
- 1 1/4 cups soy (unsweetened plain or vanilla, almond, rice or hemp milk)
- 1 cup cranberries (fresh or frozen, do not thaw if frozen)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium630mg18% |
| Protein12g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber9g36% |
| Sugars3g |
| Vitamin A150% |
| Vitamin C40% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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