Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Pumpkin and oat breakfast squares
Soft pumpkin breakfast squares with cinnamon and a yoghurt topping.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the bake sets in 25 to 30 minutes in an 18 by 13 cm dish
- Photograph the squares
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 355 kcal
- per serving
- Protein
- 19 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- pumpkin purée. Buy plain pumpkin purée, not sweetened pie filling.
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- baking powder. Some baking powders use wheat starch; check the label if you avoid gluten.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan). Brush a small baking dish, about 18 by 13 cm, with the oil.
Beat the eggs in a bowl, then stir in the pumpkin purée, oats, milk, baking powder and cinnamon until evenly mixed.
Pour into the dish, spread level and bake for 25 to 30 minutes, until set in the centre and springy when pressed.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Leave to settle for 5 minutes, then cut into squares and serve with the yoghurt.
The useful detail
Use plain pumpkin purée rather than sweetened pie filling. Pie filling is already sugared and spiced, and it makes the bake wetter as well as sweeter.
Make it work for you
One serving is Half the bake, with 75 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
2% Greek yoghurt to serve
Thicker and higher in protein.
Per serving: about 10 kcal more, about 4 g more protein, about the same fat.
Unsweetened soya milk
No difference once baked.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya; the yoghurt still contains milk.
Oats labelled gluten-free
The same bake. Nutrition is not recalculated.
Allergens: Needed if you avoid gluten.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A make-ahead oat bake. Pumpkin adds bulk and colour for very little energy, and the yoghurt carries a good part of the protein.
| Energy | 355 kcal |
|---|---|
| Protein | 19 g |
| Fat | 13 g |
| of which saturates | 4 g |
| Carbohydrate | 42 g |
| of which sugars | 11 g |
| Fibre | 7 g |
| Sodium | 280 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| pumpkin purée | 150 g | FDC 168450Pumpkin, canned, without salt | 51 kcal | 1.7 g |
| rolled oats | 80 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 303 kcal | 10.5 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| milk | 105 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 52 kcal | 3.4 g |
| baking powder | 2.5 g | FDC 172803Leavening agents, baking powder, double-acting, sodium aluminum sulfate | 1 kcal | 0.0 g |
| ground cinnamon | 1.5 g | FDC 171320Spices, cinnamon, ground | 3 kcal | 0.1 g |
| plain yoghurt | 150 g | FDC 170886Yogurt, plain, low fat | 95 kcal | 7.9 g |
| Whole recipe | Divided by 2 | 706 kcal | 37.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The squares firm up in the fridge and slice cleanly the next day.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian