Ingredients:
2.5 C #organic #Pumpkin purée
7 Tbsp Organic coconut sugar OR Real Maple Syrup
2 large eggs
1 tsp pumpkin spice
1/2 tsp #Himalayan salt
3/4 tsp baking powder
1/2 tsp vanilla extract
1.5 C unsweetened vanilla almond milk (I make my own)
2.5 C dry #gluten free rolled oats
Instructions:
Preheat oven to 350*.
In a large bowl whisk together, pumpkin, sugar/syrup, eggs, vanilla, spice, salt & baking powder until smooth.
Whisk in milk next.
Add dry oats & stir.
Coat 8x11.5 baking dish with coconut oil.
Pour mix into dish & cover with foil.
Bake for 30 min, remove foil.
Bake 5-10 min longer, or until toothpick comes out mostly clean & slightly browned on top.
These oats will not be dry. They are moist & thick!
You can eat hot out of the oven or let cool & refrigerate.
Optional toppings: almond/coconut milk, nuts, whipped coconut cream, shredded coconut, cinnamon, fruit, etc.
If you love Pumpkin like I do, this dish will not last long!
Cut into 10 servings.
