Baked Pumpkin Oatmeal Recipe
Servings: 6
Ingredients
- 1 teaspoon aluminum-free baking powder
- 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 or unsweetened plant milk
- 1 large egg omit if you're egg free, but the oatmeal won't hold together as well
- 1 ½ Tablespoons unsalted butter or 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.