Happy November!!! If you’re missing the PSL (pumpkin spice latte), I have a fabulous (kid-approved) Pumpkin Spice Baked Oatmeal recipe for you today!
The beauty of plant-based recipes is that it’s so free to adjust things to your liking, your taste, and your consistency.
Ingredients:
15oz Organic Pumpkin (NOT the pie filling)
7-8oz Coconut Milk (full fat or light)
1-2 tbsp date paste (to taste)
1/4 cup chia seeds
2 tbsp Pumpkin Pie Spice (or cinnamon, ginger, nutmeg, allspice, & clove)
3 cups Steel Cut Oats
(almond or coconut milk for consistency)
Directions:
Preheat oven to 375 F.
Mix all ingredients except the oats – let sit for 5 minutes (for the chias to soak).
Add oats (feel free to add more oats if you want a thicker bake or more milk alternative for a more soupy consistency).
Pour into a glass cake pan.
Bake for 20 minutes, or until the consistency is slightly thicker than pudding.
Garnish with a pretty dash of Pumpkin Pie Spice.
Serves 6 comfortably.
Embrace the warmth of fall with every bite of this Pumpkin Spice Baked Oatmeal. A nutritious and delightful breakfast to fuel your day and keep the autumn spirit alive.
Enjoy! If you make it, share a photo on social media and tag me, I’d love to see you and your family enjoying a healthy, wholesome breakfast. 🙂