Pumpkin Baked Oatmeal
Author: 
Serves: 4
 
Ingredients
  • 1½ cup oats
  • ¼ cup fresh ground flax meal
  • ¼ cup pumpkin seeds (+ more for topping)
  • 1½ tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil or ghee (+ more to coat the pan)
  • 1 egg (or 1 flax/chia egg)
Instructions
  1. Preheat oven to 350°. Grease your pan with a small amount of coconut oil.
  2. Whisk together oats, flax, pumpkin seeds, pumpkin pie spice, baking powder, and salt in a medium bowl.
  3. In a separate bowl, whisk together pumpkin, maple syrup, coconut oil, and egg. Pour into bowl with dry ingredients and whisk until well combined.
  4. Pour into your loaf pan, sprinkle some extra pumpkin seeds on top and press them into the batter. Bake for 30-35 minutes, until golden brown and a toothpick poked into the center comes out dry. If the seeds begin to brown too much before the oatmeal is fully baked, carefully place a piece of foil on top to block the direct heat.
  5. Let cool for 15 minutes before serving. Store in the fridge in an airtight container.
Notes
Note: Can be served as a healthy dessert (and tastes reeeeally good with maple cream spread on top.)
Recipe by at https://goodwitchkitchen.net/gluten-free-pumpkin-spice-baked-oatmeal/