Pumpkin Oatmeal Bake

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

Ingredients

• 2 large eggs


• 1-1/4 cup milk of choice (we use almond milk)


• ⅓-1/2 cup maple syrup (see note)


• 3/4 cup pumpkin puree, homemade or canned


• 1 tablespoon avocado oil or coconut oil, melted


• 1/2 teaspoon vanilla extract


• 1 teaspoons pumpkin pie spice


• 3 cups gluten-free rolled oats


• 1 tablespoon chia seeds


• 1 teaspoon baking powder


• 1/2 teaspoon fine sea salt

Optional add-ins

• 1/3 cup dark chocolate chips


• 1/3 cup pecans


• 1/3 cup dried cranberries

Directions

1. Pre-heat oven to 350 degrees and grease an 8″ x 8″ (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.


2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 


3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.


4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.


5. 
   Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.
   
   
   

Recipe Notes

1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.

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