Pumpkin Baked Oatmeal
Ingredients
The base
-
2
batches
flax eggs
-
⅓
cup
pumpkin purée (unsweetened)
-
¼
cup
maple syrup
-
2
Tbsp
avocado or melted coconut oil
-
¼
tsp
sea salt
-
1 ½
tsp
pumpkin pie spice
-
½
tsp
cinnamon
-
2
cups
dairy-free milk
The oatmeal mixture
-
2 ½
cups
gluten-free rolled oats
-
¾
cup
chopped pecans
-
⅓
cup
fresh or frozen cranberries
-
1-2
Tbsp
coconut sugar (optional)
For serving (optional)
-
to taste
Coconut Whipped Cream
-
to taste
Maple syrup
Instructions
- Preheat the oven to 350°F (176°C) and grease a 2-quart baking dish.
- Prepare flax eggs in a large mixing bowl and then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, and cinnamon, whisking to combine.
- Add the dairy-free milk and stir, then mix in the oats and chopped pecans.
- Transfer the mixture to the greased baking dish, topping with additional pecans and coconut sugar if desired.
- Bake for 30-35 minutes until golden brown and springy in the center.
- Let cool for a few minutes before serving warm with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
18.3g
Total carbohydrates
36.1g
Total protein
6.8g
Sodium
159mg
Cholesterol
0mg
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