Let’s get real: pumpkin is always on everyone’s mind during October, November, December. If not, then I proudly stand solo! Pumpkin pie is something that I could eat daily, but that wouldn’t help my figure at all, so here is a version that is healthy and wholesome and perfect for cold Sundays mornings…and nights!
Me and my friend enjoyed these on a cool Wednesday morning and it was quite a treat. We enjoyed ourselves with a glass of cold soy milk whilst studying for a test. The recipe is just a second away if you scroll down below!
This is gluten free if you opt for gluten free flour!
Pumpkin Pie Oatmeal Bake
yields 2 servings
- 3/4 cup rolled oats
- 4 tbsp flour (preferred choice, I used whole wheat flour)
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp fresh minced ginger
- pinch of salt
- 3/4 cup pumpkin puree
- 1/2 cup non dairy milk
- 2 tbsp maple syrup (or preferred sweetener)
- 1/4 cup cranberries
- 1 1/2 tbsp almonds, crushed
- 1/4 cup vegan chocolate chips
- any nut butter (topping)
- fresh blueberries (topping)
- Preheat oven at 375 degrees.
- Combine all dry ingredients in a bowl. Combine all ginger, non dairy milk, maple syrup, pumpkin puree into a separate bowl until smooth. Combine wet ingredients with the dry ingredients.
- Add in the cranberries, almonds, and chocolate chips.
- Pour the mixture into 2 individual ramekins.
- Bake for 25 minutes.
- Once the edges are crisp, take them out the oven and let cool for 5 minutes.
- Top with blueberries and enjoy!