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Pumpkin Baked Oatmeal
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Baked Pumpkin Oatmeal

The ultimate cosy breakfast with pumpkin baked oatmeal. Literally tastes like cake, even though there’s no dairy, gluten or refined sugar. It’s also a single serving so all the better for no sharing this delightful breakfast.
Servings 6 Servings

Ingredients

  • ½ cup rolled oats gluten-free if desired
  • ½ pc banana
  • ¼ cup pumpkin puree
  • 1 chia egg 1 tbsp chia seeds soaked in 3 tbsp water
  • ¼ cup milk of choice
  • pinch of sea salt
  • ¼ tsp baking powder
  • 1 tbsp nut butter optional
  • 30 g dark chocolate chips or as desired
  • 1-2 tsp raw honey or pure maple syrup

Instructions

  • Blend all your ingredients (except chocolate chips) until well combined.
  • Pour mixture into a greased bakeware or oven-safe dish.
  • Add dark chocolate chips on top.
  • Bake at 180C/350F for 20 minutes or until a toothpick comes out clean.

Notes

  1. Mix in chocolate pecans or cranberries for extra texture.
  2. Use certified gluten-free oats for gluten free oatmeal.
  3. Use any sweetener of choice such as date syrup or coconut sugar work well instead of maple syrup.
  4. This pumpkin baked oatmeal is freezer friendly for a quick breakfast. Make a big batch and save time.