Pumpkin Baked Oatmeal
Servings 12
Ingredients
- 3 TBSP ground flax seed mixed with 1/3 cup water
- 2/3 cup pumpkin
- 1/2 cup maple syrup (or other sugar/sweetener)
- 1/4 cup almond butter or peanut butter
- 1/2 tsp salt
- 1 tsp baking powder
- 1 TBSP pumpkin spice
- 1 tsp cinnamon
- 2 3/4 cups plant milk (I used part almond part soy)
- 3 3/4 cup rolled oats
- 1/2 cup chopped pecans, walnuts, or pumpkin seeds
- 1/4 cup dried cranberries
For serving
- maple syrup
- dairy-free milk or coconut whipped cream
Instructions
- Preheat oven to 350. Prepare a 9x13 inch pan by greasing it or lining it with parchment paper.
- Stir flax meal and water together in the bottom of a large mixing bowl. Then add the pumpkin, maple syrup, almond butter, salt, baking powder, pumpkin spice, and cinnamon and whisk together.
- Stir in the milk, oats, and nuts/seeds. Mix well, then pour into the pan. Sprinkle with craisins and additional nuts/seeds.
- Bake for 40-45 minutes, or until the middle bounces back when you press on it.
- Serve warm, in a bowl with a drizzle of maple syrup and a splash of plant milk.
- Leftovers keep well in the fridge to reheat in the microwave for other breakfasts/snacks. You can also freeze individual squares to thaw another time.
