This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.
Needed: Baking Dish 8.1″ Square (2 quart)
1 lb. peeled pumpkin cubes
1 tbsp. melted butter
1/4 tsp. Pumpkin Pie Spice
1 tbsp. Organic Coconut Sugar
2 tbsp. milk of choice, I use Unsweetened Organic Soymilk
2 2/3 C. Breakfast Oats (gluten-free)
1 1/2 tsp. Baking Powder
1/2 tsp. Pumpkin Pie Spice
1/4 tsp. Pink Himalayan Salt
1/2 C. Dark Chocolate Chips
2 C. milk of choice, I Use Unsweetened Organic Soymilk
2 large eggs
5 tbsp. Maple Syrup
1/2 tsp. Caramel Extract
1/2 tsp. Vanilla Extract
Preheat oven to 350° F
Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.
Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.
In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.
In an other bowl combine, oats, baking powder, spice, chocolate chips and salt. Stir to mix.
Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.
Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.
Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.
Not quite what you’re looking for? How about Fig & Walnut Whole grain Spelt Braid