Pumpkin Pie is one of my most favourite foods ever. Pumpkin Pie oatmeal comes in a close second.
Pumpkin Pie Baked Oatmeal
Adapted from Mommy Run Fast
Makes 6 servings
1 small mashed banana
2-4 tbsp maple syrup ( Depending on how sweet you want it)
1/4 cup granulated stevia (or you could use 20 drops liquid stevia, or another sweetener or simply more maple syrup)
1 tbsp chia seeds
3/4 cup almond milk (I used my own home made pumpkin spice almond milk)
1 cup cooked or canned pumpkin
2 cups rolled oats
2 tbsp Flaxmeal
2 Scoops Vanilla Protein powder (optional)
1 tsp cinnamon
1 tsp ginger
1/2 tsp all spice
1/2 tsp nutmeg
1/2 tsp cloves
1/4 cup raisins, chopped (optional)
1/4 cup chopped nuts to sprinkle on top (optional, I used flaked almonds)
1. Preheat the oven to 180 degrees Celcius. Grease and line a small baking pan- I used my brownie pan, but you could also bake it in an oven proof glass or ceramic dish.
2. Mix all ingredients together in a large bowl except for the nuts, until the mixture is evenly combined.
3. Pour mixture into the prepared pan and sprinkle with the nuts. Bake in the oven for 30 minutes or until set in the middle.
4. Remove from the oven and serve straight away! Can also be stored in the fridge for up to 4 days and reheated when needed. Also freezes well.
THIS WAS SO DELICIOUS!!! It tasted like pumpkin pie pudding rather then oats. It was creamy and sweet. If you wanted a less rich/sweet style breakfast then you can reduce the maple syrup/stevia.