2 teaspoons ground cinnamon (or substitute 1 TBS. pumpkin pie spice for all the spices.)
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice
½ teaspoon sea salt
2 cups ORGANIC old-fashioned rolled oats (look for gluten-free oats to make this a gluten-free recipe) - Do NOT use steel cut oats
½ cup walnuts, almonds or pecans, chopped, divided (omit if you're nut-free)
¾ cup pumpkin puree (not pumpkin pie filling)
¼ cup 100% pure maple syrup
2 cups whole milk, unsweetened hemp milk or almond milk
1 large egg (omit if you're egg free, but the oatmeal won't hold together as well)
1 ½ Tablespoons unsalted butter, unrefined coconut oil or Miyoko's Creamery (my favorite vegan butter), melted and cooled slightly, plus more for greasing baking dish
2 teaspoons pure vanilla extract
Instructions
Preheat oven to 375 degrees. Butter an 8-inch square or 9-inch round baking dish.
Combine the baking powder, spices and sea salt in a large bowl. Stir in the oats and ¼ cup nuts.
In a separate bowl, whisk together pumpkin puree, maple syrup, milk, egg, melted butter, and vanilla. (You can also combine these ingredients in a blender.)
Pour wet mixture into the the oats and combine well. Transfer to the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup nuts over the top.
Bake for 35 minutes or until the oat mixture is set and wet ingredients are absorbed.
Notes
I think it would be great to add diced apples to the mixture or serve with sauteed apples on the side.
Recipe by Pamela Salzman at https://pamelasalzman.com/baked-pumpkin-oatmeal-recipe/