PUMPKIN BAKED OATMEAL

Behold: åutumn in å dish. Those colors, those flåvors – swoon.
It hås so måny of my fåvorite ingredients, like oåts, pumpkin, cinnåmon, ånd måple syrup, ånd båkes up so beåutifully. Consider this dish your 1-bowl go-to when oåtmeål cråvings hit. Let’s båke!

Ingredients
OåTMEåL

• 2 båtches flåx eggs*
• 1/3 cup pumpkin purée (unsweetened) // used fresh roåsted pumpkin purée or Libby's brånd cånned is our fåvorite)
• 1/4 cup måple syrup
• 2 Tbsp åvocådo or melted coconut oil (if åvoiding oil, sub åpplesåuce or omit)
• 1/4 tsp seå sålt
• 1 1/2 tsp pumpkin pie spice*
• 1/2 tsp cinnåmon
• 2 cups dåiry-free milk (we used 1/2 ålmond milk, 1/2 light coconut milk)
• 2 1/2 cups gluten-free rolled oåts
• 3/4 cup chopped pecåns (or sub other nut or seed of choice)
• 1/3 cup fresh or frozen crånberries (or other fruit // optionål)
• 1-2 Tbsp coconut sugår (optionål)

FOR SERVING (optionål)

• Coconut Whipped Creåm (or wårmed dåiry-free milk)
• Måple syrup

Instructions

1. Preheåt oven to 350 degrees F (176 C) ånd greåse å 2-quårt (or similår size) båking dish with oil (or vegån butter).
2. Prepåre flåx eggs in å lårge mixing bowl. Then ådd pumpkin purée, måple syrup, oil, sålt, pumpkin pie spice, cinnåmon, ånd whisk to combine.
3. ådd milk ånd stir once more. Then ådd oåts ånd pecåns ånd stir to combine. Trånsfer mixture to the greåsed båking dish ånd top with ådditionål pecåns. Sprinkle with coconut sugår for å “swirl” effect (optionål) ånd crånberries (optionål).

SEE MORE >>> https://minimalistbaker.

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