Name: Pumpkin Baked Oatmeal
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 batches flax egg; 0.33 cup pumpkin puree ((unsweetened)); 0.25 cup maple syrup; 2 tbsp avocado oil ((if avoiding oil, sub applesauce or omit)); 0.25 tsp sea salt; 1.5 tsp pumpkin spice; 0.5 tsp cinnamon; 2 cups plant milk ((we used 1/2 almond milk, 1/2 light coconut milk)); 2.5 cups gluten free rolled oats; 0.75 cup chopped pecans ((or sub other nut or seed of choice)); 0.33 cup fresh or frozen cranberries ((optional)); 1.5 tbsp coconut sugar ((optional)); null null coconut whipped cream ((or warmed plant milk)); null null maple syrup

Instructions

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1

Preheat oven to F (176 C) (350 degrees) and grease a [2-quart baking dish] with [oil] or [vegan butter].
2

Prepare flax egg (2 batches) in a large mixing bowl. Then add pumpkin puree (0.33 cup), maple syrup (0.25 cup), avocado oil (2 tbsp), sea salt (0.25 tsp), pumpkin spice (1.5 tsp), cinnamon (0.5 tsp), and whisk to combine.
3

Add plant milk (2 cups) and stir once more. Then add gluten free rolled oats (2.5 cups) and chopped pecans (0.75 cup) and stir to combine. Transfer mixture to the greased baking dish and top with additional [chopped pecans]. Sprinkle with coconut sugar (1.5 tbsp) (optional) and fresh or frozen cranberries (0.33 cup) (optional).
4

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center.
5

Remove from oven and let cool a few minutes. Serve warm with desired toppings, such as [coconut whipped cream] (or warmed [plant milk]) and a drizzle of [maple syrup].
6

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a [350-degree F (176 C)] oven or in the microwave until hot, adding more [plant milk] as needed to remoisten.