Name: Pumpkin Baked Oatmeal
Ingredients: olive oil or avocado oil , for greasing; 2 cups rolled oats, use certified gluten free if needed; 2 teaspoons pumpkin spice; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup pumpkin puree, not pumpkin pie filling.; 1 ¼ cup milk of choice, this works great with almond milk if dairy-free needed; 2 large eggs, can sub flax eggs to make egg-free; 2 teaspoons vanilla; ⅓ cup maple syrup or honey; chocolate chips, nuts, raisins or topping of choice., optional

Ingredients

olive oil or avocado oil , for greasing
2 cups rolled oats, use certified gluten free if needed
2 teaspoons pumpkin spice
1 teaspoon baking powder
¼ teaspoon salt
1 cup pumpkin puree, not pumpkin pie filling.
1 ¼ cup milk of choice, this works great with almond milk if dairy-free needed
2 large eggs, can sub flax eggs to make egg-free
2 teaspoons vanilla
⅓ cup maple syrup or honey
chocolate chips, nuts, raisins or topping of choice., optional

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Instructions

Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.