I’m such a huge fan of the Blueberry Oatmeal bake but needed to try something new. With Halloween around the corner everyone loves and craves the taste of pumpkin. So this morning I whipped up a new oatmeal bake and it was so yummy. I opted to make it less sweet as I don’t have a super sweet tooth, but feel free to add more syrup once it’s ready to eat if you need more sweetness.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Makes: 4 servings
Ingredients:
- 2 cups of gluten free oats
- 1/2 teaspoon baking powder
- 14 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1 cup pecans
- 1.5 cups unsweetened almond milk
- 1 cup pumpkin
- 2 tablespoons agave or maple syrup
- 1 chia egg (to make a chia egg it is 1 Tablespoon of chia seeds with 3 Tablespoons of water, lets sit 3-5 mins)
- 1/2 teaspoon vanilla
Directions:
- Make your chia egg and put aside to set.
- Mix all dry ingredients together.
- Mix all your wet ingredients together.
- Mix wet with dry, stir well.
- Spray baking pan with coconut oil pray or another oil.
- Add Oatmeal and sprinkle pecans on top.
- Bake for 350 for 25 min.
- Let cool for 3 mins, serve with almond milk and a drizzle of maple syrup if needed.
- Enjoy!
