Pumpkin Baked Oats
This is a recipe for baked oats with pumpkin and spices. It's a good breakfast to make ahead, as it firms up in the fridge.
Ingredients
Ingredients (~4 servings)
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
- 6 tablespoons pumpkin puree
- 1/2 cup non-dairy milk
- 2 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons chocolate chunks
- 1 1/2 teaspoons brown sugar for topping
Method
- Mix ground flaxseed with water. Let sit 5 minutes to thicken.
- Whisk oats, baking powder, salt, and pumpkin pie spice in large bowl.
- In separate bowl, combine flax egg, pumpkin, milk, maple syrup, and vanilla.
- Pour wet ingredients into dry ingredients. Whisk until combined.
- Fold in chocolate chunks.
- Preheat oven to 350F. Grease 8-inch baking dish.
- Pour batter into dish. Spread evenly.
- Sprinkle brown sugar and extra pumpkin pie spice on top.
- Bake 40-45 minutes until center is set.
- Cool 10 minutes before serving.
Notes
Best served warm. Can be stored in refrigerator for 3-4 days.