baked pumpkin oatmeal

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings. 1x


DESCRIPTION

To make a chia “egg,” mix together 3 Tbsp water and 1 Tbsp chia seeds. Let it sit for 3-5 minutes and you’re ready to use it!


INGREDIENTS
For the dry ingredients:
2 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
3/4–1 cup pecans
!For the wet ingredients:
1 1/2 cups milk (I use unsweetened almond milk)
1 cup pumpkin
1/4 cup pure maple syrup (plus more, for drizzling)
1 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
1/2 tsp vanilla

INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).
In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.
Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.
Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.
Serve with a drizzle of milk and a little syrup if you like!

Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.