Who doesn't love baked goods with crumbly topping? Throw in pumpkin and cranberries, and you've got athlete Maria DiNello's winning recipe that's sure to top your list of seasonal favorites.
Filling Ingredients
- 8 tbsp splenda
- ½ cup pumpkin, canned
- 1 tsp cinnamon
- 1½ tsp pumpkin pie spice
- 2 tsp baking soda
- ¼ tsp table salt
- 3 large egg whites
- 1½ tsp vanilla extract
- 1 cup oat flour
- 1½ scoop optimum Nutrition Gold Standard 100% Whey, Pumpkin Pie
- ¼ cup unsweetened almond milk
- ¼ cup pecans, chopped
- ⅓ cup sugar-free jelly (raspberry or cranberry)
Streusel Ingredients
- 3 tsp splenda
- 3 tbsp coconut oil
- ½ cup raw oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Directions
Prep:
Cook:
Total:
- Preheat oven to 350 degrees F.
- Cover an 8x8 glass dish with nonstick spray.
- Combine all ingredients except pumpkin, walnuts, and oat flour. Once mixed, add in pumpkin, walnuts, and flour.
- Spread half of the batter into the glass dish.
- Spread sugar-free jelly over batter, and pour remaining batter on top of jelly.
- In a separate bowl, mix the last four ingredients together. The mixture should be clumpy. Break it into pieces over batter for streusel topping.
- Bake for 20 minutes. Cut into 12 squares.