Servings: 6

Ingredients:

• 1/4 cups dry Quinoa
• 1 3/4 cups dry quick oats
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup soy milk
• 2 cup eggs
• 1 medium apple, chopped
• 1/2 cups pumpkin puree
• 1/4 cups sugar substitute
• 1 tsp cinnamon
• cooking spray

Instructions:

1. Preheat oven to 325°F .
2. Combine dry ingredients and add wet ingredients.
3. Mix well.
4. Separate into 6 slots in a muffin tin that has been well sprayed with cooking spray.
5. Bake for about 25 minutes, or to your liking.
6. Let cool. Remove from tin.

Cook’s Notes
For the busy gal on the go, this is a hearty breakfast that’s easy to transport.

Serving Suggestion
Serve warm or right from the refigerator.

Tweaked from the Weight Watcher Message Boards

Index Tags: baked • breakfast • freezer-friendly • grains • muffins • oatmeal • pumpkin • quinoa • Recipes • vegetarian • Weight Watchers© Core