Fully welcoming fall weather and all the fall flavors with a new baked oatmeal! I already have apple pie baked oatmeal and pumpkin chocolate chip oatmeal bars, but had to add pumpkin spice to the crew. It’s dense, doughy, filling, and loaded with the perfect spiced flavor! I ate it 4 days in a row (very uncharacteristic of me because I love variety at breakfast), but it’s safe to say I can’t get enough. Hope you love it!
-2 cups quick oats (you can use rolled oats, but quick make a much denser/ softer result!)
-1.5 cups soy milk (or milk of preference)
-1 cup canned pure pumpkin (not pumpkin pie filling, it should be 100% pure pumpkin)
-1/4 cup maple syrup
-1 tsp vanilla extract
-1 tsp pumpkin pie spice
-1 tsp cinnamon
-1 tsp baking powder
-1/2 tsp sea salt
Preheat oven to 350F degrees. In a medium mixing bowl, whisk egg. Add in wet ingredients (milk, pumpkin, maple syrup, & vanilla extract. Whisk until combined. Add in dry ingredients (oats, pumpkin pie spice, cinnamon, baking powder, and sea salt). Using a wooden spoon or spatula, mix until combined. Pour into a greased 8×8 baking dish. Bake for 30-35 minutes until the outer edges are set and the inside is set but still soft. Let cool completely before slicing. Cut into 4-6 slices and enjoy! Top with the goods!
For storing: you can store in an airtight container for up to 5 days in the fridge or in the freezer for up to 6 months.