Pumpkin Spice Baked Oatmeal

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. 🙂